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Plum Garden Noodle House & Chakura

8939-8951 Cornerstone Mews, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Plum Garden Noodle House & Chakura has been inspected 5 times by Fraser Health Authority since August 15, 2024. The most recent inspection, on September 21, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 once on September 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on September 21, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on March 19, 2025. For example: 203 - Food not cooled in an acceptable manner [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 once on August 15, 2024. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop in continuous use must be washed and sanitized at least once every 4 hours.
      • Corrective Action(s): - Wash and sanitize rice scoop.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked and cooled chicken pieces stored under bowl of raw poultry.
      • 2. Rice scoop stored in water at ambient temperature (operator states that rice scoop is normally stored in freshly boiled water and changed frequently).
      • Corrective Action(s): 1. Food must be protected from contamination at all times. Store cooked and/ or ready-to-eat items above raw meat/ poultry.
      • 2. Rice scoop must be stored in ice water or hot (>60C) water or dry between uses. **Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method (refer to Violation Code 302).
      • [Correction Date: Immediately]
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Cooked Teriyaki Chicken pieces prepared >4 hours ago: 28.8C to 29.9C
      • - Kitchen Manager states that cooked chicken is in process of cooling and will be reheated when ordered.
      • Corrective Action(s): - Discard bowl of cooked Teriyaki Chicken pieces.
      • - Correct Cooling Processes reviewed with Kitchen Manager:
      • - 60C to 20C WITHIN 2 HOURS
      • - 20C TO <=4C WITHIN 4 HOURS
      • **Place hot chicken pieces in single layers to help food cool quickly.
      • **Use an ice bath to help food cool quickly.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chlorine bleach sanitizing solution for sanitizing food contact surfaces in the kitchen prep area is incorrectly mixed with detergent.
      • Corrective Action(s): - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water
      • [Correction Date: Immediately]
      • Note: 100-200 ppm chlorine bleach sanitizing solution available in beverage preparation area.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Food Safety Plan must be submitted for review. Date to be corrected by: 16-Sept-2024
      • Corrective Action(s):
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: - Sanitation Plan must be submitted for review. Date to be corrected by: 16-Sept-2024
      • Corrective Action(s):

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