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Peaceful Express

7355 Edmonds St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Peaceful Express has been inspected 10 times by Fraser Health Authority since March 12, 2024. The most recent inspection, on April 28, 2026, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 5 times across 4 separate inspections, most recently on July 18, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 28, 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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on December 30, 2025. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 March 15, 2024. 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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Items left at room temperature that should be kept refrigerated: Ginger in oil, garlic in oil
      • Corrective Action(s): Food items discarded. You have two options:
      • 1) Keep potentially hazardous food items in the fridge at ALL times
      • or
      • 2) Bring out only enough to use within a 2 hour period and mark this on a sheet (ie. Ginger oil brought out at 10AM, must discard at 12PM). If there is no written proof/ documentation, any food observed at room temperature during future inspections will be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dirty rice scoops stored in water instead of ice bath
      • Corrective Action(s): Rice scoops to be cleaned. If there is no ice to store the scoop in, it must be cleaned after each use.
      • Correct by: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed as mentioned in code 306
      • Corrective Action(s): Remove droppings.
      • Send copy of pest control reports to EHO
      • Correct by: Today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings along walls in the back kitchen area underneath dishwasher section
      • 2) Food debris and buildup underneath prep coolers and along floors/walls in kitchen
      • Corrective Action(s): Clean kitchen thoroughly
      • Correct by: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine not working.
      • Corrective Action(s): Repair ice machine so that it is functinoal; rice scoops must be stored in ice.
      • Correct by: today
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator does not have the paper permit (only the stickers/decals) on site.
      • Corrective Action(s): If you cannot find your permit, you will need to call the billing department to order a new one (604-918-7507). This is required for all restaurants.
      • Correct by: This week
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): There was one dead rodent in the rodent trap in the back area by the exterior door. Pest control report from Dec 19th indicates there was no pest actiity noted at that time.
      • Corrective Action(s): 1) Remove rodent
      • 2) Replace trap
      • 3) Continue to monitor and if activity increases, you must get pest control to visit immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required underneath cooking line
      • Corrective Action(s): Ensure to consistently clean floors and remove any food debris. This will help prevent pest attraction
      • Correct by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across stove is not in use.
      • Corrective Action(s): Operator has indicated he will either get it repaired or replaced. In the meantime, no foods are to be stored inside
      • Correct by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water spray sanitizer had 0 ppm chlorine residual
      • Corrective Action(s): Staff member remade bleach solution to 100 ppm chlorine residual. Ensure proper bleach solution is always available
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen beside stove has no hot running water
      • Corrective Action(s): Operator to use other handwash station on other side of stove until this has been repaired. Repair hot water faucet immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across from cooking line at 9 deg C.
      • Corrective Action(s): Repair cooler to be at 4 deg c or less. Move all food items to working cooler until it has been repaired
      • Correct by: immediately
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: For foods left at room temperature by the wok (chopped vegetables), these must be time tracked or they will be discarded
      • Corrective Action(s): Have a time tracking record of food items or keep them on ice.
      • Correct by: immediately
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning needed in kitchen behind equipment and floors in between equipment where debris is building up
      • Corrective Action(s): Clean kitchen thoroughly on a regular basis
      • Correct by: This week
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water surface sanitizer in kitchen bucket had 0 ppm chlorine.
      • Corrective Action(s): Staff remade solution, with 100 ppm chlorine. Ensure this is remade each day and throughout day if needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various foods uncovered in walk in cooler : beansprouts stored underneath cardboard box etc
      • Chili oil in pot was uncovered and stored on floor
      • Corrective Action(s): 1) Cover foods in walk in cooler to prevent physical contamiation (from cardboard, etc)
      • 2) Dont store chili oil on floor, move pot off floor and cover
      • Correct by: today
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator has still not found permit or ordered new one
      • Corrective Action(s): Call billing department at 604-918-7507 to obtain a new permit
      • Correct by: immediately
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice in rice cooker was at 22 deg C , leftover from previous night.
      • 2) Various containers of chopped onions, green onions, cabbage, garlic, minced garlic in oil, left out at room temperature (just taken out from cooler)
      • Corrective Action(s): 1) Rice discarded. Do not leave rice out at room temperature for more than 2 hours.
      • 2) All containers of chopped ingredients were placed back into cooler. These are not to be kept out for more than 2 hours. If you need to use these items, bring out enough to use within a 2 hour period, and any leftover must be discarded. Prepare fresh batch after 2 hours.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scooper and other utensils stored in dirty containers with old food debris on them
      • Corrective Action(s): Wash, rinse, sanitize all of these utensils immedaitely and also their containers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach solution in the rag buckets in the front area or the kitchen area
      • Corrective Action(s): Prepare bleach solution for towels/rags at all times during kitchen operation (1/2 tsp bleach per 1 liter of water)
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: No permit posted; staff indicates they did not receive a permit
      • Corrective Action(s): Operator is to contact billing department to order another permit (604-918-7507)
      • Correct by: Today
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Uncovered soy sauce and chili oil on back dry storage racks
      • Corrective Action(s): Cover these at all times when not in use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease buildup underneath cooking line as well as in the fumehood above
      • Corrective Action(s): Remove buildup and ensure kitchen is maintained in sanitary condition
      • Correct by: Today
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed on vent panels
      • Corrective Action(s): Ensure to clean vent panels on a routine basis
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Vent panel above fryer removed by operator
      • Corrective Action(s): Do not remove vent panels.
      • Date To Be Corrected: Immediately
      • 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 duty has Foodsafe level 1.
      • Corrective Action(s): Ensure there is at least one staff onsite with Foodsafe level 1 during all business hours
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Black and dry meat chucks observed in the back corner of the meat slicer.
      • Corrective Action(s): DISASSEMBLE, CLEAN AND SANITIZER meat slicer at lease once every 4 hours. If this is not done, logs will be required to be kept in the future.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Single use paper towels missing at the time of inspection.
      • 2) Dedicated hand washing sink used for other purposes.
      • Corrective Action(s): 1) Operator restocked paper towels at the time of inspection. Ensure there is always hot/cold running water, single user paper towels, and liquid hand soap at the hand washing station.
      • 2) Do not use hand washing sink for any other use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris and grease observed under gas ranger and fryer
      • 2) Food debris and grease observed on handles of various coolers
      • 3) Grease build up observed on vent panels
      • Corrective Action(s): Ensure the above areas are kept in a clean and sanitary manner
      • Date To Be Corrected: Mar 15th
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single user take out containers observed to be reused at the time of inspection.
      • Corrective Action(s): Operator discarded all single user take out containers.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Vent panel above fryer removed by operator
      • Corrective Action(s): Do not remove vent panels.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty able to produce Foodsafe level 1 certificate.
      • Corrective Action(s): Ensure there is at least one staff on duty with Foodafe level 1 certification in the operator's absence.
      • Date To Be Corrected: Immediately
      • Violation Score: 1

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