Skip to content
Loading map…

Rice and Noodle (Highgate)

202 & 204 - 7155 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Rice and Noodle (Highgate) has been inspected 14 times by Fraser Health Authority since May 21, 2021. The most recent inspection, on May 8, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on March 21, 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 3 times across 3 separate inspections, most recently on October 16, 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 once on May 8, 2026. For example: 304 - Premises not free of pests [s. 26(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 October 24, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on June 12, 2023. For example: 314 - Operator has not provided acceptable written sanitation procedures [s. 24]

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. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed:
      • -Back kitchen area, starting underneath the mop sink and along the floors/walls adjacent to it
      • -In the kitchen area by the side wall where the broom was stored
      • -In the corner of the kitchen cash register area on the floors where the employee items are stored
      • Corrective Action(s): 1) remove all droppings
      • 2) Clean/sanitize all affected areas
      • 3) Obtain pest control visit immediately and send copy of pest control report to your eho: [email protected]
      • Correct by: immediately
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pipe is broken underneath the cooking stove which has led to water pooling on the floor underneath the cooking area.
      • Corrective Action(s): 1) Clean up all of the water. Staff cannot be working if the floor is full of water which can lead to unsanitary conditions
      • 2) repair pipe immediately or facility will need to be closed until pipe can be repaired
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager's FOODSAFE is expired (in January). No one else on site has FOODSAFE. This is a repeat violation.
      • Corrective Action(s): Manager on site is to send picture of FOODSAFE completion this week.
      • If on future inspection there is no one with FOODSAFE present, futher enforcement will occur (ie. Tickets)
      • Correct by: immediately
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site did not have valid FOODSAFE
      • Corrective Action(s): There must be always at least one person on site with valid FOODSAFE. Get at least one staff member on EACH shift trained in FOODSAFE or FOODSAFE equivalent
      • Correct by: ASAP
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop observed in warm water bath.
      • Corrective Action(s): Operator placed rice scoop and container in the dishwasher. Ensure to keep rice scoop in ice water or under dry conditions.
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Still no pest control system in place. No traps or other control measures.
      • Corrective Action(s): Operator to submit a contract with the frequency of inspections (ie monthly) and install traps.
      • Correct by: Two weeks.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Expired permit.
      • Corrective Action(s): Please pay the annual permit fee to obtain a valid decal for your Operating Permit. Post a valid decal on the Operating Permit once arrived in the mail.
      • Correct by: Immediately.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No pest control system in place. No traps or other control measures.
      • Corrective Action(s): Implement your own pest control management system or hire a professional pest control company for regular inspections. Pest control management system must include targeted pests, control measures, and monitoring actions. Submit a pest control system to the health inspector. Keep records on site for review by the health inspector.
      • Correct by: One month.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff still do not know to store raw eggs on the bottom shelf. This is a repeated violation. A Violation Ticket will be issued the next time this occurs.
      • Corrective Action(s): Raw eggs must be stored below and away from cooked and/or ready to eat foods.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • 1) Large container of thai green curry sauce is brought out of the cooler at the beginning of lunch rush and put back in afterwards. Staff indicated that it had been more than two hours. Internal temperature was approximately 19C.
      • 2) Kung pao sauce is stored at room temperature.
      • Corrective Action(s):
      • 1) CORRECTED DURING INSPECTION - Sauce may be brought out of the cooler, used for 2 hours, and then discarded. Sauce must not be brought in and out of the danger zone of 4-60C. Discard sauce. In the future, take only small portions out and discard at the end a 2 hour period, or store in cooler.
      • 2) Item is HELD until operator can provide proof that sauce is shelf-stable. If no proof is provided, sauce must be discarded and all future kung pao sauce must be kept in the cooler. Kung pao sauce must not be used, sold, given away or removed from facility. Pictures taken.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Rice scoop stored in room temperature water.
      • 2) Ice machine has minor biofilm build up.
      • Corrective Action(s):
      • 1) Rice scoop must be stored in either a clean dry container, or in ice water measuring 4C or below. Scoop and container must be properly washed, rinsed and sanitized every four hours; do not just rinse.
      • 2) Clean and sanitize ice machine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Eggs stored on top shelf of single door cooler.
      • Corrective Action(s): Eggs and other raw foods must be stored below and away from ready to eat or cooked foods.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • (1) Sanitizer in spray bottle measured approximately 100ppm quaternary ammonium
      • (2) Wiping cloths not stored in sanitizer when not in use
      • Corrections: (1) Sanitizer was replaced with new batch
      • (2) Store wiping cloths in bucket of sanitizer when not is use
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • (1) Disposable gloves being reused between tasks and left on handsink when unused
      • (2) Chef wore same pair of gloves for dishwashing, food prep and cooking without handwashing or switching gloves in between. Chef also attempted to wash gloves with water.
      • Corrections: (1) Do not reuse disposable gloves. Discard after each use and use new pair for next task. Wash hands before and after using gloves
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Food in paper containers double stacked with bottom of container touching food underneath.
      • Corrections: Do not double stack foods Cover food with container lids if containers are to be stacked
      • Date To Be Corrected By: IMMEDIATELY
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • (1) Spray bottle containing quats sanitizer not labelled (2) Envirosan food safe sanitizer stored in Quatsan non food safe labelled bottle
      • Corrections: (1) Label spray bottles to correctly indicate its contents
      • Corrective Action(s):
      • 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 site have FoodSafe or equivalent certification. Manager is Foodsafe certified but was not present during inspection. This is a repeat violation.
      • Correction: In the absence of the manager, at least one employee must have FoodSafe certification. Keep physical copies of certificates on site so certification can be verified
      • Date To Be Corrected By: 2022/05/31
      • Corrective Action(s):
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops and metal bowl (completely submerged) stored in room temperature water.
      • Corrective Action(s):
      • All in-use utensils must be stored in either:
      • a) ice water at 4C or less or
      • b) hot water at 60C or more or
      • c) on a dry and clean food prep surface.
      • In all scenarios above, the container and the utensils must be washed, rinsed and sanitized at least every four hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff member washed gloved hands in the warewashing sink.
      • Corrective Action(s): Gloves must be removed prior to handwashing and a new pair put on after handwashing. Hands must not be washed in the warewashing sink but the handwashing sink.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Worktop cooler has not yet been installed as per approved plans.
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED
      • - worktop cooler by cashierr must be installed as per approved plans
      • Violation Score: 5
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Neither of the two staff on-site have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent at all times.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website