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Pho Den Kingsway

120 - 6401 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pho Den Kingsway has been inspected 12 times by Fraser Health Authority since April 26, 2022. The most recent inspection, on September 2, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 5 times across 4 separate inspections, most recently on December 31, 2024. 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 3 times across 3 separate inspections, most recently on August 22, 2024. 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 2 times across 2 separate inspections, most recently on May 13, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on December 31, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 26, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Manager indicated chili oil on site was lab tested when restaurant first opened but there is no lab result on site to verify that the chili oil is shelf stable.
      • Corrective Action(s): Get your chili oil lab tested: the result must show Water Activity (Aw) < 0.85 in order for it to be shelf stable and left out at room temperature. Otherwise, it must be kept refrigerated.
      • Correct by: Today
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Liquid soap for both handwash stations in kitchen were in squeeze bottles instead of pump soap bottles/dispensers
      • Corrective Action(s): Replace squeeze bottles with pump soap so staff can properly wash hands with soap.
      • Correct by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice left in two rice cookers over night, both were at 20 deg C
      • Corrective Action(s): Rice discarded. Do not leave any rice in the rice cooker overnight, discard any leftover rice at end of day
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handwashing station beside stoves/cooking area had no soap available
      • 2) Handwashing station beside rice cookers had no soap (soap bottle empty) AND no paper towels in dispenser
      • Corrective Action(s): Refill soap and BOTH stations and place paper towels in the dispenser.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed along window sill by the back door, showed this to staff member on site
      • Corrective Action(s): 1) Remove droppings and clean area with bleach
      • 2) Send copy of latest pest control report to EHO
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT VIOLATION Rice scoops and other kitchen utensils kept in warm water bath (20C)
      • 2) Personal items (phone) observed on food contact surfaces in both front area and the back kitchen.
      • Corrective Action(s): 1) Operator relocated all utensils to dishwasher at the time of inspection. Ensure to keep utensils in ICE WATER BATH or DRY conditions.
      • 2) DO NOT keep personal items on top of food contact surfaces
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and grease build up observed on ceiling panels between the two vents in the main kitchen
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area.
      • Date To Be Corrected: Aug 23rd
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bean sprouts in sink with water measured to be at 20C
      • 2) Multiple inserts kept on top of inserts
      • 3) Sliced vegetables in the prep cooler facing the back entrance measured to be at 9C.
      • Corrective Action(s): 1) Operator removed all bean sprouts into working cooler at the time of inspection
      • 2) DO NOT STACK INSERTS ONTOP OF OTHER INSERTS.
      • 3) Operator relocated all potentially hazardous food to a working cooler at the time of inspection
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoop kept in warm water measuring at 24C
      • 2) Kitchen utensils kept directly under paper towel dispenser
      • 3) Fan guard in walk in cooler observed to have dust build up
      • Corrective Action(s): 1) Ensure rice scoop is kept in either DRY CONDITION or ICE WATER BATH
      • 2) Do not keep any utensils directly below paper towel dispenser to prevent potential contamination
      • 3) Clean and sanitize area
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed between fryer and gas ranger hoods.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler facing the back door measured to be at 9C
      • Corrective Action(s): DO NOT USE cooler until it has been repaired/replaced so that it is able to maintain 4C or lower at all times
      • Date To Be Corrected: Aug 26th
      • Violation Score: 9
  8. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three metal containers with cooked meats (chicken,beef) stored at 22-27C in the hot holding unit. The temperature setting appeared to be set at low. Repeat violation.
      • Corrective Action(s): Discard the foods noted above. All cooked meats must be stored at >60C inside the hot holding unit.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat in container being thawed inside the prep sink at room temperature. Repeat violation.
      • Corrective Action(s): Thaw frozen meats inside the cooler at < or = 4C.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken and beef stored at 26-27C in large plastic bins. The staff stated that he cooked the meats more than 2 hours ago.
      • Corrective Action(s): Discard the meats. Store cooked meats inside coolers at < or = 4C or in warmers at > or = 60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid hand soap in the middle handwashing station in the kitchen. It was also blocked by a large garbage bin.
      • Corrective Action(s): Staff provided liquid hand soap and removed the garbage bin.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Expired decal on the Operating Permit.
      • Corrective Action(s): Ensure to post a valid decal on the Operating Permit.
      • Violation Score: 1
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Two large frozen meats being thawed at room temperature.
      • Corrective Action(s): Proper thawing methods include:
      • - inside cooler at < or = 4C
      • - under cold running water
      • - in ice water or cold water changed routinely.
      • Never thaw frozen meats at room temperature due to potential temperature abuse.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken latch on the door of the walk in cooler.
      • Corrective Action(s): Secure the latch.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE trained staff on duty.
      • Corrective Action(s): Ensure there is at min one FOODSAFE trained staff on duty. Recommend one additional kitchen staff to obtain FOODSAFE level 1 or equivalent.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open bag of sugar in dry storage area.
      • Corrective Action(s): Once bulk food bags are opened place in rodent proof containers
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed single-use bowls being dishwashed -a second washer tray was being placed on top of the dishware so the bowls are secure
      • Corrective Action(s): Do not re-use single use container and utensils, they are not dishwash safe and will deteriorate through repeated use. Use your dishwash containers/ware/utensils for this purpose
      • Do not double stray wash trays -the washer spray should directly hit the ware for adequate washing
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: An Ice Cream Maker has been installed at the bar -not as per approved plans
      • Corrective Action(s): Submit the Manufacturer Specifications -the unit should be commercial and meet NSF or equivalent standards
      • **always submit specifications on new equipment (unless upgrades of existing equipment) or structural changes before installing
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris between the blades in it's clean state as per operator
      • Corrective Action(s): The meat slicer must be thoroughly cleaned and sanitized between uses. There must be no visible food particles present that may contaminate freshly cut foods (as per sign posted)
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two designated handwash sinks in the kitchen are deficient:
      • -both do not have any pumped soap
      • -both had equipment in the compartment -a jug and ladel
      • Corrective Action(s): Designated handwash sinks are for handwashing ONLY
      • Place pump soap at all handsinks
      • Timely handwashing after contamination points is the #1 defense against foodborne illness
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Bean sprouts in water sometimes left out for extended periods as per operator
      • -Open sauce trays right next to bar handsink
      • Corrective Action(s): -Bean sprouts are potentially hazardous foods. Once you are done rinsing them place them back in the fridge
      • -Do not place open foods next to sinks -the foods may be contaminated in the splashzone
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Preparation coolers in the back at the insert level -operator is double stacking a few inserts to collect draining water/oils. By double stacking the inserts you are covering cooling vents which will effect the temperature of the foods
      • Corrective Action(s): Do not double stack inserts.
      • Violation Score: 3

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