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New Beijing Taste

2138 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

New Beijing Taste has been inspected 9 times by Fraser Health Authority since September 5, 2024. The most recent inspection, on September 9, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on March 27, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 27, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on September 8, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Observed rodent droppings throughout. 1) In hard to reach corners at the bottom cabinets in the front area 1) Underneath the large cooler inside the kitchen 3) Beside the grease trap across from the cook line.
      • - Sesame seeds and food debris observed underneath the microwave and mini oven inside the kitchen.
      • Corrective Action(s):
      • - Deep cleaning required. Remove all items from the floor and the bottom cabinets to clean and sanitize.
      • Date to be corrected by: Sep 9, 2026
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Hot held stir fried pork with green peppers measured at 40C.
      • Corrective Action(s):
      • - This one had shallow pan and was stacked with two metal inserts. Operator stated that the item was cooked approx. 1 hour ago. Item was reheated again at the time of inspection. Ensure to not stack the inserts and use deeper inserts to maintain the temperature of 60C or above.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Observed rodent droppings throughout, especially in the front area.
      • Corrective Action(s):
      • - Take out all items from the cabinets, undercounter shelving units to expose the base. Clean & sanitize.
      • - Deep clean the corners of the floors in the back kitchen.
      • - Install glue traps for monitoring, especially inside the cabinet underneath the front handsink.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - Observed use of styrofoam panels to hold cooler, ice machine etc.
      • Corrective Action(s):
      • - Do not use styrofoam as bases as they can be used as nesting materials for rodents. Discard the styrofoam panels. Using plastic, metal, or fully fininshed wooden materials are recommended.
      • Date to be corrected by: April 2, 2026
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris observed around the grease trap and along the wall by the cookline.
      • - Rodent droppings observed inside the cabinet underneath the hot holding display.
      • - Dead cockroach observed in between the countertop and the wall by the kitchen handsink.
      • Corrective Action(s):
      • - Clean & sanitize areas noted above.
      • Date to be corrected by: Today
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Deep fried potato wedges observed at 20-22C stored in ambient.
      • Corrective Action(s):
      • - The length of time the food was stored in ambient is approx. 4 hours as per the staff. Item discarded at the time of inspection. Ensure to have the cooling done within 2 hours where the food item should be transferred to a working cooler at that point.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Majority of the food items in the display hot holding unit were observed at 40-51C.
      • Corrective Action(s):
      • - Only the deep fried chicken was measured at 65C. Other items were prepared for lunch rush, and the time they were prepared is more than 2 hours ago; these items were discarded at the time of inspection. Tomato egg and braised chicken legs were allowed to be reheated, as the cook stated that they were prepared less than 2 hours ago. Ensure to maintain the hot held food items at 60C or above. The water bath itself was measured at 57C; temperature was brought up at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer in spray bottle stripped out the test strip, indicating that it is too strong.
      • Corrective Action(s):
      • - Ensure to use correct ratio for sanitizer mixing. 1/2 tsp bleach is sufficient for 1 L of water to make 100ppm sanitizer. Bleach solution was diluted at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Front handsink access is blocked by cardboard boxes at the front.
      • - Back handsink is covered with a portable cooking equipment.
      • Corrective Action(s):
      • - Ensure handsinks are available for use at all times. Handsink areas were cleared at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Water & food debris observed on the floor underneath the prep sink.
      • Corrective Action(s):
      • - Clean up the floor. Ensure floor is kept dry.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff has Foodsafe level 1 certificate.
      • Corrective Action(s):
      • - Operator joined after the inspection started. Ensure at least one staff holds valid Foodsafe training record in the absence of the operator.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chopped green onion & ginger & minced garlic observed in ambient temperature.
      • Corrective Action(s): Ensure above items are kept at 4C or below. Operator needs to ensure they are in ice bath.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Multiple hot held food items in display warmer measured in the range of 44C - 59C.
      • Correction : Food items were reheated at the time of the inspection. Ensure they are transferred to hold holding unit IMMEDIATELY after being cooked and AFTER the hot holding unit has fully warmed up.
      • - Cooked rice in take out containers stored in ambient temperature. Operator stated that rice was transferred into the containers for lunch rush. Temperature measured at 58C.
      • Correction : Ensure rice is stored in the rice cooker at 60C or above until the order is received. Do not pre-transfer the rice to take out containers.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer not in use in the kitchen
      • Corrective Action(s): Ensure to make a bucket of bleach sanitizer every morning before store opening. 200ppm bleach sanitizer was made at the time of inspection. Ensure wiping rags are soaked with the sanitizer.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Front handsink has blocked access.
      • Corrective Action(s): Ensure the handsink is easily accessible at all times. Remove miscellaneous items around the sink and the dolly in front of the sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Observed raw meat preparation in the dishwashing sink.
      • Corrective Action(s): Ensure to use the prep sink for food prep. Do not use dishwashing sink for food prep.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - One cockroach observed underneath the cardboard lining below the kitchen handsink.
      • Corrective Action(s): Cardboards were discarded at the time of inspection. Remove all food source inside the kitchen. Clean up the food debris everyday before closing and ensure all food items are properly contained.
      • Violation Score: 3

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