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North Burnaby Wonton House

6640 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

North Burnaby Wonton House has been inspected 22 times by Fraser Health Authority since September 28, 2011. The most recent inspection, on May 4, 2026, found no infractions.

8 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 8 times across 8 separate inspections, most recently on June 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on October 20, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 20, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 June 20, 2024. For example: 304 - Premises not free of pests [s. 26(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 4 times across 4 separate inspections, most recently on April 24, 2025. 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.

22 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Vinegar was used to sanitize dining tables.
      • Corrective Action(s):
      • - Operator replaced the vinegar to bleach solution measured at 100 ppm chlorine.
      • - Do not use vinegar to sanitize any food contact surfaces as it is not an approved sanitizer and is not effective against harmful pathogens.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Water leaking observed from the faucet at a 2-compartment sink.
      • Corrective Action(s):
      • - Repair/fix the faucet.
      • ***Date to be corrected by: 1 week.***
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease buildup on the ventilation hood
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The faucet at the 2-compartment sink is leaking and both handles are loose.
      • Corrective Action(s): Repair/ replace within one month.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the ventilation hood and the floor underneath the cook line to remove grease buildup
      • Corrective Action(s): As soon as possible.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in the following areas:
      • -On the second shelf from the top of the storage area. Most foods were in pest proof containers in the storage area.
      • -On the floor throughout the restaurant.
      • -On the lower shelves in the kitchen.
      • Corrective Action(s): 1) Contract the services of a professional pest control company and provide the invoice within one week.
      • 2) Clean all droppings with a bleach solution.
      • 3) Seal all rodent entry points.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Two potential rodent entry points found. There was a hole in the ceiling above the storage shelves in the back of the kitchen and the second was on the floor, underneath the microwave.
      • Corrective Action(s): Check for other rodent entry points in the restaurant and seal them with steel wool or an acceptable alternative within one week.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean the grease buildup underneath the cook line.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hood had grease buildup visible.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher had between 10 and 50 ppm chlorine.
      • Corrective Action(s): The chlorine solution was replaced with a new bleach solution during the inspection and it had 100 ppm chlorine afterwards. Check daily.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food stored in the 2-door cooler next to the fryer were double stacked without lids.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed to remove grease/ food buildup in the following areas:
      • -Above the ventilation hood
      • -On the kitchen walls
      • -In the dry storage room
      • Corrective Action(s): Clean within two weeks.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Windshield washer fluid stored on a shelf in the kitchen.
      • Corrective Action(s): Remove from the kitchen area and store away from food.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Old metal wired strainer with wooden handle has large hole - missing metal wiring
      • Corrective Action(s): Replace damaged strainer - physical hazard concern - metal wire pieces could end up in food.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Primary handsink faucet nozzle is loose and leaking water into sink.
      • 2. Old metal wired strainer with wooden handle has large hole - missing metal wiring
      • Corrective Action(s): Ensure all equipment is maintained in good working order:
      • 1. Repair/replace loose faucet - may continue to get worse and break completely off.
      • 2. Replace damaged strainer
      • Correction date: 2 weeks
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Exposed light bulbs / no covers on fixtures - dish pit light fixture and 2 bulbs in cooking line
      • Corrective Action(s): Ensure all light bulbs (glass) are protected / covered. Add protective covers or replace bulbs with plastic LED bulbs (non-shatter)
      • Correction date: 1 month
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen door opened to the street is propped open - possible pest entry
      • Corrective Action(s): Ensure all exterior doors and windows when left open have proper screens in place and remain closed to prevent pest entry.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upper shelves in kitchen are very sticky.
      • Corrective Action(s): Ensure all areas of the kitchen are maintained in sanitary condition.
      • Correction date: 1 week
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pooled eggs, wonton, bean sprouts stored at 7 and 9C were left on the counter.
      • Corrective Action(s): Keep these food items in the cooler at 4C only. No ice available onsite for ice water bath temporary cold holding. Use pooled batch of eggs right away, do not store. Provided pooling eggs guideline for operator.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Strainer left in the handsink in the front.
      • Corrective Action(s): Please remove strainer, do not store anything inside the handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several inserts were stored inside the cooler without cover.
      • Corrective Action(s): Ensure to cover foods properly after use.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two raw chickens submerged in water were left in the sink for thawing.
      • Corrective Action(s): Thaw food under cold running water or place in refrigeator at 4C. Use the chicken immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings noted in the washroom and under dishpit area.
      • Corrective Action(s): Please remove droppings, use 100ppm bleach sanitizer on the affected area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted on the exhaust hood and kitchen floor under cooking area. Service is overdue (Dec 2019).
      • Corrective Action(s): Please properly clean and sanitize the noted areas by follow up inspection.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observation: Bleach sanitizer noted above 200 ppm chlorine.
      • Correction: Chlorine sanitizer strength must be at 100 ppm. Solution can be made with 1 tsp bleach to 1L water. Drying step with cloth after sanitizer use is not necessary. Allow food contact surface to air dry.
      • 2) Observation: Rice spatulas noted in a container of standing water.
      • Correction: In-use utensils must not be in standing water and changed every 2 hours. Operator indiciated more spatulas will be purchased so that a new spatula can be used every 2 hours.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Observation: Potentially hazardous foods (cut squash, meats, noodles, cooked mushrooms) left uncovered in both 2-door sliding coolers.
      • Date to Be Corrected By: Immediately.
      • Correction: Ensure foods are covered to protect from contamination. Cover foods immediately after use.
      • 2) Observation: Scooper for dry rice found in bag of uncoooked rice.
      • Correction: Ensure scooper is kept out of rice to prevent contamination.
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Meats were defrosting at room tempearture. Surface temperatures noted 0 deg. C, 7 deg. C
      • Correction: Potentially hazardous foods must be defrosted in the cooler at 4 deg. C or below, or under running cold water. Potentially hazardous foods must not defrost at room temperature.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation: 2-3 fruit flies noted near the 2-comparment sink. 2-3 flies noted in kitchen area near the back door.
      • Date To Be Corrected By: Today
      • Correction: Clean and sanitize noted areas with 100 ppm chlorine.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observation: Back door was open during inspection.
      • Date To Be Corrected By: Immediately.
      • Correction: Ensure back door is closed to prevent pest entry.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Observation: Old mouse droppings noted in storage closet floor.
      • Date To Be Corrected By: Two days.
      • Correction: Remove droppings. Clean and sanitize noted area with 100 ppm chlorine. Ensure frequent monitoring of pest activity.
      • 2) Observation: Grease noted above smaller 2-door sliding cooler.
      • Date To Be Corrected By: Two days.
      • Correction: Clean and sanitize noted area. Ensure frequent cleaning to prevent build up.
      • Corrective Action(s):
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wet wiping clothes left on the counter and not being used or submerged in the sanitizer.
      • Corrective Action(s): Please remember to store wet wiping clothes in 100ppm bleach sanitizer between uses, and not left on the counter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One opened can of hoisin sauce and one opened can of chee hou sauce stored in the cooler.
      • Corrective Action(s): Please transfer food contents into food grade container if there are leftovers; don't use the can as regular storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rice and grease build up under the wok station.
      • Corrective Action(s): Please conduct a deep clean on the floor under cooking station.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg noodles stored in the produce cooler were measured at 9C.
      • Corrective Action(s): Transferred egg noodles to the tofu cooler at 3C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in the staff washroom.
      • Corrective Action(s): Operator refilled immediately. Ensure there is always soap and paper towel for each handwashing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and charcoal debris noted on the floor under cooking line. Standup freezer requires cleaning.
      • Corrective Action(s): Please clean the floor, defrost the standup freezer and clean the unit by next follow up inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Produce cooler is measured at 9.2C; most of the products are whole vegetables in the cooler.
      • Corrective Action(s): Do not store any cut vegetables or perishable food in this cooler. Have technician service the cooler so it can store food at 4C or colder.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in the front area. Operator showed me a yellow squeeze bottle from kitchen that she uses on dining tables, and informed me that it was straight bleach (test paper turned white with thin purple strip). Repeat.
      • Corrective Action(s): Always keep100ppm bleach sanitizer in the front area for dining tables as discussed. Further repeat of this infraction may result in enforcement action.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some foods were left uncovered in the cooler (deep fried chicken, toppings). A bowl of raw chicken stored on the top shelf above cooked ready to eat food.
      • Corrective Action(s): Always keep foods covered when not in use and raw meats on the bottom shelf of coolers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up and droplets noted around exhaust hood.
      • Corrective Action(s): Please clean the exhaust hood properly and more frequently.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard being used to line floor in the dishpit.
      • Corrective Action(s): Remove cardboard. Obtain rubber floor mats to prevent slips and falls, no cardboards.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling light in dishpit is still very diim.
      • Corrective Action(s): Please change ceiling light here so it is safe to work and can facilitate cleaning.
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup stored in stainless steel container was placed next to the hot holding unit of soup and measured at 31C. Operator informs that it is stored there so that when soup runs out they can refill it.
      • Corrective Action(s): Soup discarded. Ensure to refill soup immediately from stove to hot holding unit and never leave on counter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Opened cans of food were syran wrapped and store in cooler (e.g. oyster sauce, corn and condensed milk). Not all inserts of food in glass cooler were covered.
      • Corrective Action(s): Transfer opened cans of food into food grade containers. Ensure food is covered when not in use.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Produce cooler measured at 10-11C just after lunch rush. Cooler is used to store whole produce mainly.
      • Corrective Action(s): Operator adjusted cooler at time of inspection, ensure it is at 4C or colder.
      • Violation Score: 3
  21. Routine Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

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