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Obanhmi (Burnaby)

4994 Newton St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Obanhmi (Burnaby) has been inspected 18 times by Fraser Health Authority since March 28, 2022. The most recent inspection, on August 31, 2026, recorded 1 infraction.

5 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 8 times across 8 separate inspections, most recently on August 31, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 6 times across 6 separate inspections, most recently on January 29, 2026. 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 6 times across 5 separate inspections, most recently on January 11, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 23, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 September 14, 2022. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spring rolls stored in air fryer, 36 C internal temperature.
      • Corrective Action(s): Product discarded.
      • Cook spring rolls as needed or keep reheated spring rolls hot at 60 C or hotter.
      • Do not add oil to reheat spring rolls in air fryer.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried eggs on counter 24 - 31 C
      • Contents of storage room prep cooler 13 - 15 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 liter milk expired Jan 28, 2026, 2 1 liter creams expired Jan 26, 2026.
      • Corrective Action(s): Product discarded.
      • Ensure product is rotated on shelves in a first in first out basis. Product past its expiration date is to be removed from use.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat Violation: Hot plate set-up with a used egg crate box for pan frying eggs.
      • Milk crates used for storage of inventory along front counter.
      • Corrective Action(s): Permit to Operate Condition: No production of grease laden vapors. Open cooking is not permitted on location - remove hot plate and all frying pans from the premise.
      • Failure to Operate according to Permit conditions will result in Permit suspension.
      • Provide a shelving unit to replace milk crates to ensure inventory is stored off the floor and allow for cleaning.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Storage room prep cooler 13 - 15 C
      • Right 2 door prep cooler (front service line) 5 - 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit: food items 42 - 57 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Before placing food items in warmer, cold foods are to be reheated to 74 C then placed in the warmer to be maintained at 60 C.
      • Temperatures of food are to be verified with a probe thermometer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff stock soiled dishware on food preparation counter and rinsing soiled dishware in food sinks.
      • Corrective Action(s): All sorting and rinsing of dishware is to be conducted at the dishwashing station. After sorting and rinsing, all dishware are to be cleaned and sanitized using dishwasher available.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution sanitizer stocked in Lysol labelled spray bottles.
      • Corrective Action(s): Remove Lysol labels from spray bottles and label spray bottles as containing sanitizer solution (100 ppm chlorine)
      • Violation Score: 3
  5. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 14 assembled sandwiches stored at room temperature, meat ingredients 15 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Used, soiled carboard box used to store assembled, ready to serve sandwiches.
      • Corrective Action(s): Discard all used, soiled carboard boxes.
      • Food items are to be stored within / on clean, washable surfaces free of contamination.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Spring roll stored on counter 18 C, internal temperature.
      • Previously reheated spring rolls left in oven drawer at room temperature.
      • Corrective Action(s): Product discarded.
      • Spring rolls are to be maintained at 4 C or colder under refrigeration.
      • Spring rolls are to be reheated when needed for order assembly.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 wiping rags on counters with no detectable sanitizer residual. Sanitizer bucket empty.
      • Corrective Action(s): 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).
      • Staff prepared sanitizer solution during inspection and relocated cloths to sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soiled food measuring scoops stored on top of prep cooler food inserts at 11 C
      • Food tongs stored in prep cooler food inserts where handle portions of tongs are in direct contact with food ingredients.
      • Corrective Action(s): Food portioning cups are to be cleaned and sanitized after use.
      • Tongs are to be positioned safely in food containers such that handles do not contact food product.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Trace mouse droppings under janitorial sink in dry storage room and on floor both sides of grease trap in main kitchen area.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2 frying pans in dishwasher area and 1 hot plate stored on shelving in dry storage area.
      • Corrective Action(s): Open cooking is not permitted on location - remove hot plate and all frying pans from the premise.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler top food inserts are overfilled above fill line and double stacked above cooler inserts: food items internal temperature 7-10 C
      • Spring rolls stored at room temperature above fryer unit, internal temp 29 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food utensils in use stored in container of stagnant water.
      • Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor to sides of grease trap and inside adjacent cabinets.
      • Residue deposits observed on interior surfaces of ice machine.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior is discoloured from scale deposits and requires additional cleaning.
      • Corrective Action(s): Clean and sanitize ice machine interior.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags in use without sanitizer containers for wiping rags prepared.
      • Corrective Action(s): 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).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink obstructed with food utensil tray and food equipment in sink basin.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • All food preparation is to be conducted at 2 compartment sinks, not the handsink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine interior - scale deposits / biofilm on interior surfaces.
      • 1 door upright freezer - debris collecting on bottom of freezer.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 2 door upright cooler does not have an accurate thermometer for temperature monitoring.
      • Corrective Action(s): Install a thermometer inside cooler unit.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 3-7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Until repaired, cooler is not to be used.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Chest freezer station - damaged rubber baseboards have been removed since previous inspection.
      • Corrective Action(s): Re-install new washable baseboards throughout this location.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 buckets of cut vegetable from supplier stored at room temperature, internal temp 7-9 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Several wiping rags on counters without sanitizer residual.
      • Sanitizer container 0 ppm chlorine
      • Clean dishware stored beside soiled dishware sorting.
      • Corrective Action(s): 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).
      • Re-organize dishwashing section - clean dishware to be stored away from soiled dishware.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoops stored in ice machine and in ice bin.
      • Electrified fly trap located on counter above dishwasher.
      • Corrective Action(s): Ensure ice scoops are stored outside ice storage containers or placed on storage hook available to prevent handle ice contact.
      • Relocate fly trap away from food and clean dishware storage areas to avoid insect part contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Premise is infested with mice.
      • Premise does not have a professional pest control service agreement.
      • Corrective Action(s): Provide a professional pest control service agreement with a minimum monthly service.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Chest freezer area - rubber baseboard is peeling from walls and can be damaged by mouse activity.
      • Wall under handsink in washroom has holes around pipes.
      • Corrective Action(s): Replace rubber baseboards with wood baseboards to pest proof base of walls in these locations.
      • Seal holes in wall in washroom.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the following locations:
      • - washroom corners
      • - under mop sink
      • - around front and back pillars in seating area
      • - under shelving in storage room
      • - inside lower cabinets of kitchen
      • - beside ice machine
      • - in corners around upright cooler / freezer
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage room (deep fryer) - plastic shelf flush to floor and some inventory stored directly on floor.
      • Corrective Action(s): Replace or adjust shelving to provide 6" clearance from the floor to allow for premise cleaning and pest monitoring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door upright cooler 4-6 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed foods stored above the insert fill-line at preparation cooler*. A tray of sliced avocado placed on top of the insert containers.
      • Internal temperature of sliced avocado at 10 deg C processed over 2 hours ago as per worker
      • *Also cited March 21, 2022 Initial inspection
      • Corrective Action(s): Discarded the avocado
      • Do not store foods above the fill-line.
      • Preparation cooler 2nd indented line in inserts is the fill-line
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator is AGAIN reusing vinegar plastic bottles -the food that goes into the handles cannot be adequately cleaned and sanitized.
      • This was noted in previous reports:
      • -March 21, 2022 -Initial inspection cited
      • -September 14, 2022 -Routine inspection -Correction Order issued
      • Ticket issued as attached
      • Corrective Action(s): DO NOT REUSE food containers that cannot be cleaned and sanitized properly
      • Remove ALL of these types of containers that are being reused.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink at bar -dispenser is broken -no paper towels present
      • Corrective Action(s): Repair dispenser
      • NOTE: a bare paper towel roll alone is not adequate as ends will get contaminated
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment wash sink is leaking
      • Corrective Action(s): Repair leak
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has added another table in front of the oven in the aisle for the hot holding unit
      • Corrective Action(s): Remove the table from the aisle -place the hot holding equipment on your food counter -submit the Floor Plan indicating this added unit
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed vinegar containers being reused -the handles of these jugs cannot be cleaned by a practical means
      • This was cited back on the March 21, 2022 inspection -Correction Order issued
      • Corrective Action(s): Discard the vinegar containers
      • Do not reuse food containers that cannot be cleaned adequately
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: AGAIN None of the 3 workers including the manager has valid FOODSAFE Level 1 or equivalent. 2 of the workers have expired certificates
      • This was noted in the last routine inspection back on June 21, 2022 -Correction Order issued
      • Corrective Action(s): Operator must be FOODSAFE Level 1 certified. As well, in the operator's absence at least one worker must be certified
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed 2-sink compartment Manual Wash method with operator however there was no mention of the bleach sanitizing step and there was only 1 plug available.
      • Corrective Action(s): You MUST be sanitizing with bleach as per the sign posted at >100ppm concentration for at least 30 seconds.
      • You need 2 plugs for each sink at the same time -one for washing/rinsing and the other for sanitizing.
      • Operator located the plug (behind the counter on the floor)
      • A Vietnamese translated wash sign will be emailed to the operator -post when received
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Thermostat on the Dishwasher is not accurate and min/max thermometer operator is using has no reading (fried)
      • Corrective Action(s): Calibrate the thermostat for washer to monitor wash/rinse temperatures.
      • NOTE: Daily temperature logs have not been maintained for June -you should be monitoring everyday the washer temperatures as you are doing for the fridges
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the 4 workers are certified in the operator's absence.
      • Corrective Action(s): You MUST have at least one worker certified in this course at all times to better ensure food safety
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

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