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Onggi Korean Cuisine

103 (Kiosk 1&2) - 4501 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Onggi Korean Cuisine has been inspected 14 times by Fraser Health Authority since February 10, 2022. The most recent inspection, on September 25, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 7 times across 7 separate inspections, most recently on September 24, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 7 times across 7 separate inspections, most recently on March 17, 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 4 times across 3 separate inspections, most recently on April 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 March 7, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main prep cooler 8C.
      • Corrective Action(s):
      • 1) Move all foods out of this cooler and do NOT use it until it is repaired and can achieve and maintain 4C.
      • 2) Technician scheduled to come in tomorrow morning to repair as it appears to be a leak of refrigerant.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bone broth AGAIN has been kept on the floor. Chef rushed to put it on burner as inspector entered. Broth measured 36C.
      • Corrective Action(s):
      • Discard the bone broth. As this is a repeat violation, all bone broth and all items using bone broth, can no longer be prepared and served. This violation was noted previously on:
      • - 17-Mar-2026
      • - 08-Aug-2025
      • - 19-Feb-2025
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths kept on counters. This is a repeat violation. Staff stated that they loop around from the stove to the waiter station to put the cloths in that bucket - this is impractical, and is not even being implemented as the cloth was found on the prep table cutting board.
      • 2) Sanibucket at waiter station does not have any detectable quats
      • Corrective Action(s):
      • 1) Have a sanibucket where the chef can easily access and use the sanitizer.
      • 2) Remake solution. 200ppm quats detected after new solution made.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel not available at handwashing station in waiter area; paper towel jammed in dispenser
      • Corrective Action(s): Handwashing stations must be fully stocked at all times.
      • Violation Score: 5
  3. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in sanibucket
      • Corrective Action(s): Staff stated it was changed every 4 hours. Change more frequently if sanitizer is in heavy use
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Pot of soup left on counter by dishwasher
      • 2) Rice cabinet measured 56C
      • Corrective Action(s):
      • 1) Keep on burner. Do not take on and off burner. Soup must be below 4C, or above 60C
      • 2) Turn rice cabinet up. Must be 60C or above
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) WIping cloths stored on counter
      • 2) Wiping cloths did not have any residual quats
      • 3) Sanitizer bucket up front only has soap, no sanitizer
      • 4) In-use utensils stored in room temperature water
      • Corrective Action(s):
      • 1) Wiping cloths must go into bucket after use
      • 2) Manager stated staff rinse the cloth after taking it out of the sanibucket before wiping. DO NOT DO THIS as it removes the sanitizer from the cloth
      • 3) Use a 200ppm quat solution. New solution made at time of inspection
      • 4) In-use utensils must be stored in ice water
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Handsink obstructed by noodles soaking in water
      • 2) Staff claimed they rinsed noodles in handsink
      • Corrective Action(s):
      • 1) Do not obstruct handsink
      • 2) Handwashing statinos are for handwashing ONLY
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee washed gloved hands
      • Corrective Action(s): Gloves are single-use and cannot be washed. Change gloves between tasks and wash hands before you put gloves on.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods uncovered in the upright freezer
      • Corrective Action(s): Cover foods in storage
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of food debris behind cookline
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Pots and pans stored directly on the ground.
      • Corrective Action(s): Staff stated these were no longer in use - remove from facility.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one staff member ON-SITE must have FOODSAFE Level 1 or equivalent during food prep
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) 1 large container of kimchi soup cooling in prep sink in water bath (no ice). Temperature was 40C. Staff claimed this was off the stove about an hour ago
      • 2) 3 large containers of kimchi soup cooling at room temperature with lids closed - temp >60C; these are awaiting their turn in the "water bath"
      • 3) 1 large bucket of bone broth in cooler at 20C. Staff claimed it was cooled to 20C and placed in the cooler at 12pm.
      • Corrective Action(s):
      • 1) Use ice water and stir constantly
      • 2) To use this singular sink for cooling this many items is not feasible. Either time your cooking appropriately, or make less food.
      • 3) You must bring this broth down to 4C or colder within 4 hours of reaching 20C - you have until 4pm (1 hr from current time) to bring the soup down to 4C
      • FOOD MUST BE COOLED FROM 60-20C IN 2 HOURS OR LESS, AND FROM 20-4C IN 4 HOURS OR LESS. If cooling practices do not improve, the menu will be reduced accordingly. This is your final warning.
      • Provide a written food safety plan on your plan of action going forward.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature
      • Corrective Action(s): Cut vegetables and other potentially hazardous foods must be stored at 4C or colder/60C or hotter.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bone broth stored in large soup pot on the floor again
      • Corrective Action(s): This must be maintained at 60C or hotter at all times. This is a repeat violation.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer in dishwasher. Upon further investigation, chlorine supply is empty
      • Corrective Action(s): Staff switched to a new container. Dishwasher now dispenses sanitizer at 50ppm chlorine. Re-wash all equipment.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of soup sitting in sink to "cool" but sink contains neither cold water nor ice.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Eggs stored at room temperature
      • 2) Container of mussels and shrimp stored at room temperatures
      • Corrective Action(s):
      • 1+2) These items must be stored at 4C or colder until use.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pot of soup stock stored at room temperature on the floor
      • Corrective Action(s): Soup stock to be held at 60C or hotter
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sole handsink in kitchen blocked by staff member covering it with large cutting board to prepare kimchi.
      • Corrective Action(s): CORRECTION ORDER ISSUED - do not block handsink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Food containers stored directly on the ground
      • 2) Cut vegetables stored underneath sink
      • Corrective Action(s):
      • 1) Do not store food containers directly on the ground.
      • 2) Do not store food underneath sinks.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen food noted thawing at room temperature
      • Corrective Action(s): Frozen food must either thaw under cold running water or in the cooler overnight
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site has FOODSAFE Level 1 or equivalent
      • Corrective Action(s): When owner is absent, at least one staff member must have FOODSAFE Level 1or equivalent
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Pot of soup sitting in room temperature water
      • 2) Beef shank in large bowl sitting at room temperature
      • Corrective Action(s):
      • 1+2) All foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer. Staff stated they rinse bleach out of the cloth after a dip in bleach.
      • Corrective Action(s): Store wiping cloths in sanitizer. Do not rinse off bleach as bleach is the sanitizing agent.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Beef ribs stored underneath upright coolers ON THE FLOOR in the back kitchen area. Staff stated they were defrosting the meat.
      • Corrective Action(s): Food does NOT belong on the floor. Thaw food properly by placing it in a cooler or under cold running water.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored directly on the counter.
      • 2) Rice scoops stored in room temperature water.
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer when not in use.
      • 2) Rice scoops must be stored in ice water.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large cutting board placed over handsink.
      • Corrective Action(s): Do not block handwashing and ensure it is accessible at all times.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Zip ties used to repair basket strainer.
      • Corrective Action(s): Purchase new basket strainer. Zip ties cannot be properly washed.
      • 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):
      • 1) Wiping cloths not stored in bleach solution when not in use.
      • 2) In-use utensils not stored in ice water
      • Corrective Action(s):
      • 1) Store wiping cloths in bleach solution when not in use
      • 2) Use ice water; replace ice when it melts or every four hours - wash and sanitize container.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored above buckets of soup in cooler.
      • Corrective Action(s): Raw eggs should be stored below and away ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse found in trap underneath back kitchen work bench. Pest report reviewed - 3 mice caught in November.
      • Corrective Action(s):
      • 1) Maintain sanitation.
      • 2) Seal all points of entry
      • 3) Remove items rodents can burrow in such as cardboard.
      • 4) DIscard any contaminated food.
      • 5) Follow pest technician recommendations
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One package of hot mustard powder and one package of MSG had rodent chew marks visible and were discarded.
      • Corrective Action(s): Discarded during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found on the floor in the storage room and on the floor underneath the rice cookers in the front. Pest control is onsite monthly, report reviewed during the inspection.
      • Corrective Action(s): -Clean all droppings with a bleach solution
      • -Continue using pest proof containers and ensure that the lid is tightly sealed at all times.
      • -Continue having a pest control company come onsite and follow their recommendations.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup in top cooler insert found at 10C. Inserts must be kept inside the unit, not stacked on top of an insert container.
      • Corrective Action(s): Soup moved to the bottom half of the cooler.
      • Reminded operator that food should be stored in the insert half of the cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Back of house: Improper food storage practices. Raw meat stored above ready to eat foods.
      • 2. Food in coolers (multiple) found in open containers with no lids.
      • Corrective Action(s): 1. Fridge was re organized. Raw meat stored at the bottom. Ready to eat foods stored on top.
      • 2. Appropriate lids were placed on top of foods.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Korean side dishes (kimchi and braised potatoe) in the prep cooler inserts were measured to be at 15-20 C.
      • Corrective Action(s): The top insert cover was not fitted properly to contain cold air when closed.
      • Do not use the top inserts until the cover is replaced or repaired to maintain air temp. @ 4 C or less. The foods were moved to a different working cooler during inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted beef broth in a large stock pot on the stove. The operator stated the beef broth will be hot held over 60 C during operation hours but it gets stayed out at room temperature overnight.
      • Corrective Action(s): This is a critical hazard since bacteria can grow significantly at a range of 4C to 60C. There is not enough space for storing any left over broth. The operator agreed to make a "concentrated" broth once a week or two and divide into multiple batches for cold storage. A daily needed amount of the "concentrated" broth will be taken out each day and will be diluted with water for a single day use only. Please update the food safety plan on the beef broth process to the Health Department. Given 1 day. Discard the broth.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted a bag of rice and onions placed directly on the floor.
      • Corrective Action(s): Always place dry foods off the floor. Correct by today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed frozen fish and vegetables were left out at work top for defrosting.
      • Corrective Action(s): Use proper thawing practices such as in a cooler or under cold running water.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The top lid for the #7 prep cooler was damaged and wasn't able to cover properly.
      • Corrective Action(s): Replace or repair the lid. Given 2 weeks. Do not use the top inserts until the lid is properly repaired.
      • Violation Score: 15

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