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O Yes Turkish Kebab

4949 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

O Yes Turkish Kebab has been inspected 4 times by Fraser Health Authority since May 21, 2026. The most recent inspection, on September 24, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 6 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 2 times across 2 separate inspections, most recently on September 17, 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 September 24, 2026. 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 21, 2026. 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 2 times across 2 separate inspections, most recently on September 17, 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.

4 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door undercounter cooler remains offline, not in use.
      • Replacement cooler has yet to be received.
      • Corrective Action(s): Provide replacement cooler unit. Cooler is to be capable of maintaining food at 4 C or colder.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Top cooler (above 2 door undercounter cooler) food inserts spaced above cold surface of cooler insulated food from refrigeration.
      • Peppers on skewers below grill.
      • Corrective Action(s): Ensure food inserts are placed in direct contact with cold surface to maintain food at 4 C.
      • Ensure skewered peppers and grilled peppers are stored within cooler at 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags stored in mix of bleach and cleaning product.
      • Corrective Action(s): Do not mix sanitizer chemical with other cleaning products to avoid potential chemical reactions.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • OR
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall above dishwashing sinks has resdiue from previous fly activity.
      • Corrective Action(s): Clean and sanitize wall surface above sinks.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: New long serving trays are oversized to be cleaned and sanitized in dishwasher or sinks available.
      • Corrective Action(s): Remove long serving trays from premise.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door undercounter cooler (under dough roller) offline, not in use.
      • Grill ventilation canopy is due for professional cleaning service and certification.
      • Corrective Action(s): New cooler unit is on order to replace current model that is offline.
      • Grill ventilation canopy to be professionally cleaned and re-certified.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls in kitchen and customer areas impacted
      • by fruit fly activity are to be cleaned and
      • sanitized to discourage activity.
      • Corrective Action(s):
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Side counter top cooler turned off - contents 20 degree C
      • - Produce inserts stored at room temperature 20 degree C
      • - Food discovered, potentially hazardous foods must be stored
      • at 4 degree C or colder.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping rags left on counters with no sanitizer.
      • Wiping rags containers 0 ppm Quaternary Ammonia, overfilled
      • with soiled rags.
      • - Wiping rags in use are to be stored in 200 ppm Quaternary
      • Ammonia.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food inventory/ take-out containers stored on the floor.
      • - Relocate all inventory onto shelving to provide 6" clearance
      • from floor
      • Date to be corrected by: May 21, 2026
      • - provide additional shelving unit.
      • Date to be corrected by: May 27, 2026
      • Corrective Action(s):
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken placed in food sink at room temperature
      • - food moved to cooler at 4 degree C
      • - thaw frozen food in cooler or under cold running water
      • Corrective Action(s):
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity on walls throughout premise.
      • - additional pest control measures needed to address
      • flies
      • - surfaces where flies are gathering to be cleaned and
      • sanitized
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Side counter top cooler turned off, cooler is to be turned
      • on and set to 4 degree C or colder.
      • 2 door under counter cooler 6 - 7 degree C
      • Staff adjusted cooler to 4 degree C during inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Drink station, dishware, inventory stored in outdoor
      • seating area.
      • - All items to be relocated to within approved premise.
      • Note: as per original premise approval;
      • - dough mixer is to be removed as it
      • obstructs food preparation and handsink
      • - purchase pre-made dough
      • - provide pre-cut meats to reduce food
      • preparation by dishwashing.
      • Corrective Action(s):
      • Violation Score: 3

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