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North King Noodle House

4621 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

North King Noodle House has been inspected 9 times by Fraser Health Authority since January 16, 2024. The most recent inspection, on June 18, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on January 9, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on November 26, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 18, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink across from the dishwasher did not have paper towels.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease buildup underneath the cook line and shelving in the walk in cooler
      • Corrective Action(s): As soon as possible.
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The following potentially hazardous foods were stored at room temperature for over 2 hours. Their internal temperatures were measured between 7C-10C.
      • >> sliced tofu in water
      • >> cooked noodles in water
      • >> mushrooms in water
      • Corrective Action(s):
      • - Foods mentioned above have been discarded by the owner during the inspection.
      • - Ensure all cold potentially hazardous foods are stored at 4C or below.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Paper towel dispensers at a hand washing station located by the stairs leading to downstairs and by the dishwasher were empty at the time of the inspection.
      • Corrective Action(s):
      • - Staff restocked the dispensers with single use paper towels.
      • Violation Score: 5
  3. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two large pots of beef soup had internal temperatures measured at 51'C and 44'C. Operator claimed both were prepared on May 27, prior to the facility's closure and left on the stove since. Both were discarded by the operator at this time.
      • Corrective Action(s): As per the operator, beef soups are prepared every morning and kept warm to be used throughout the day. Ensure that all hot-potentially hazardous food are stored at or above 60'C at all times. Any soups stored below 60'C for 2 hours must be discarded.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in the following areas:
      • -Inside the noodle processing machine, including on food contact surfaces.
      • -On scoops
      • -Next to knives and other utensils
      • -On and around plates
      • Corrective Action(s): Clean all droppings with a bleach solution. Clean thoroughly inside equipment, since droppings were observed inside of equipment in hard to reach areas.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the following areas:
      • -Inside the noodle processing machine, including on food contact surfaces.
      • -On scoops
      • -Next to knives and other utensils
      • -On and around plates
      • -On the floor in the kitchen
      • Corrective Action(s): 1) Ensure that a professional pest control company comes onsite and provide a copy of their report.
      • 2) Clean all droppings with a 100 ppm bleach solution
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hood and condiment cart require cleaning.
      • Corrective Action(s): Clean prior to re-opening.
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Rodenticide bait was kept inside the restaurant in an open cardboard tray. Rodenticide bait (poison) is not allowed inside restaurants.
      • Corrective Action(s): Remove immediately.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in containers on the floor in the walk in cooler.
      • Corrective Action(s): Discontinue this practice. All food must be kept 30 cm off the ground.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A sanitizer solution was not available in the kitchen during the inspection.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food is stored directly on the ground in the walk in cooler.
      • 2) Many foods in the walk in cooler do not have lids.
      • Corrective Action(s): 1) Install shelving or an acceptable alternative so that food is kept off the ground within one week.
      • 2) Ensure that all foods in the walk in cooler have lids.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found in the following areas:
      • -On the floor and on one tray next to the walk in cooler.
      • -On the floor across from the deep fryers
      • -Behind freezers in the downstairs storage room.
      • Corrective Action(s): 1) Contract the services of a professional pest control company and provide the report within one week.
      • 2) Clean all droppings with a bleach solution.
      • 3) Identify and seal any rodent entry points within one week.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One 20kg bag of flour was stored on a pan on the floor and had rodent chew marks on it.
      • Corrective Action(s): Discarded.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings found on the floor and on shelving. The restaurant has a pest control company coming onsite regularly.
      • Corrective Action(s): Send the next pest control report to Fraser Health within one week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: a) Food in the kitchen and dry storage room was not stored off the floor and in sealed, pest proof containers.
      • b) Gaps noted underneath the kitchen door adjacent to the 3-compartment sinks and underneath the door to the exterior adjacent to the washrooms.
      • Corrective Action(s): a) Store all food 30 cm/ 6 inches off the floor and in pest proof containers within one week.
      • b) Install door sweeps on these doors within two weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The hand washing sink to the right of the cook line was leaking and had duct tape wrapped around the hot water handle.
      • Corrective Action(s): Fix the leak and replace the handle within one week.
      • Violation Score: 9

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