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O Kitchen

F4 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

O Kitchen has been inspected 10 times by Fraser Health Authority since May 30, 2024. The most recent inspection, on July 6, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 6 times across 6 separate inspections, most recently on July 6, 2026. 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 once on June 27, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 May 30, 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 4 times across 4 separate inspections, most recently on June 29, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 8, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

10 inspections

  1. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked sausage was kept in a container on ice on the counter. The internal temperature was 12 C.
      • Corrective Action(s): Discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops were held in room temperature water at 22 C. Discontinue this practice. Hold the scoops in ice to prevent the build up of bacteria.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following foods were stored on the table at room temperature:
      • -One flat of eggs and a container of eggs. They were still cold and were moved to a cooler.
      • -One container of cooked sausages. Internal temperature was 20 C. They were discarded.
      • -Chopped veggies. They were moved to a cooler during the inspection.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoops were held in hot water. Discontinue this practice since this can cause bacteria to build up. Use ice instead.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One refrigerator in the kitchen (worktop refrigerator) has been removed since the kitchen opened.
      • Corrective Action(s): Re-install this refrigerator within one month in the kitchen, since inadequate refrigerated storage space was observed.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small container of baked food was held in a foil container and stored directly on rice inside the rice cooker.
      • Corrective Action(s): Discontinue this practice. This can cause indirect contamination of food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris buildup observed under the cook line.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of the sauces (e.g. curry, tomato) stored at the hot-holding unit measured at below 60C (47C-53C). The temperature knob of the hot-holding unit was set at medium heat level.
      • Corrective Action(s):
      • - Staff reheated all the sauces to 74C during the inspection.
      • - Ensure the temperature setting of the hot-holding unit is set to maintain foods at 60C or above at all times.
      • - Ensure to use a probe thermometer to measure the internal temperature of the foods after cooking, reheating, and storing.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer not available for use in the kitchen.
      • Corrective Action(s):
      • - Staff replenished a sanitizer bucket with 100 ppm chlorine during the inspection.
      • - Ensure surface sanitizer is made daily at the start of service.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris and buildup of grease observed underneath the cookline and on the exhaust ventilation hood panels.
      • Corrective Action(s):
      • - Deep clean the areas.
      • - Increase the frequency of cleaning those mentioned areas.
      • ***Date to be corrected by: today***
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Medium sized containers of cream sauce (x4) observed being cooled at room temperature. Internal temperature of the sauce measured at 65C. The staff member was unable to describe the proper cooling curve.
      • Corrective Action(s):
      • - Cream sauce containers were placed into the ice bath at the time of inspection.
      • - Ensure proper cooling curve is met (60C TO 20C WITHIN 2 HOURS and 20C TO 4C WITHIN THE NEXT 4 HOURS OR LESS) to prevent rapid growth of foodborne pathogens.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has FOODSAFE Level 1 or equivalent in the absence of the operator.
      • Corrective Action(s):
      • - Ensure at least one staff member on duty is certified with FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The 72 " under counter cooler had an ambient temperature of 8.3 C.
      • Corrective Action(s): Repair today and send confirmation when it the temperature is < 4 C.
      • 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): The following foods were stored at room temperature:
      • Shredded cheese (20 C)- discarded
      • Eggs- moved to a cooler during the inspection.
      • All food inside the under counter, 3 door refrigerator at the front had an internal temperature of 11-12 C. They were all discarded during the inspection:
      • Gravy x 2
      • Tomato Sauce x 3
      • Curry sauce x 3
      • Meat Sauce x 2
      • Alfredo Sauce x 4
      • Corrective Action(s): Discarded during the inspection (except for the eggs).
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A pot was stored inside the kitchen hand washing sink.
      • Corrective Action(s): Never store anything inside hand washing sinks, since they must be available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean grease accumulation under the cook line.
      • Corrective Action(s): Today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The under counter, 3 door cooler could not maintain a temperature of < 4 C. It had an ambient temperature of 12 C during the inspection.
      • Corrective Action(s): Repair the cooler by Monday, February 3 and do not use this cooler until it has been repaired.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris buildup observed under the cook line.
      • Corrective Action(s): Clean today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher is not working properly. A technician will be arriving tonight to repair it.
      • Corrective Action(s): A follow up inspection will take place tomorrow. Staff have demonstrated that they are able to temporarily use the 2-compartment sink method to wash, rinse and sanitize until the dishwasher is fixed.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Six inserts of sauces were improperly hot held on the stove, with an internal temperature of 45-49 C.
      • Corrective Action(s): Discarded during the inspection. Discontinue this practice.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops must be held in ice water, not warm water.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): An open can of pineapples was observed in the cooler. They were stored directly in the tin can
      • Corrective Action(s): Discontinue this practice, store all food in food grade containers once they are opened.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The menu has new additions without prior health approval.
      • Corrective Action(s): Send an updated, reduced menu to Fraser Health and an updated Food Safety Plan within one week.
      • Violation Score: 3

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