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Roast Goose King BBQ

1691 - 4500 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Roast Goose King BBQ has been inspected 4 times by Fraser Health Authority since January 14, 2026. The most recent inspection, on July 7, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on July 7, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: Observed multiple cooked meat stored inside the hot cabinet probed below 60C. Soy Chicken probed at 36.6C. Whole chicken probed at 52C. Other braised innards and charshu (all located at the base of the cabinet) measured below 60C.
      • Corrective Action(s):
      • - This has already been address in the past inspections. This is last warning. Violation ticket will be issued if same violation is observed again. Staff stated that they were prepared an hour ago. All above mentioned items were reheated at the time of inspection. Hot cabinet temperature was brought up at the time of inspection.
      • Violation Score: 25
  2. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: 1 whole goose inside the hot cabinet measured at 43C. 1 whole chicken inside the hot cabinet measured between 42C to 43C. Other BBQ items at 60C or above.
      • Corrective Action(s): These were reheated at the time of inspection. Ensure hot cabinet ambient temperature is maintained to 60 or above. Items that have spent longer time inside the cabinet are observed with dropped temperature.
      • Violation Score: 15
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - One whole marinated chicken was in drying cooler, measured at 14.7C with a probe thermometer.
      • Corrective Action(s):
      • - Operator stated that the cooler was in the middle of defrosting stage, and the ambient air temperature was measured from 17C - 22C throughout the course of 30 minutes of monitoring. As the total defrosting time is undetermined and the operator stated that they usually do not use the cooler during the defrosting stage, there shoudn't be any drying happening when the ambient temperature of 4C or below cannot be maintained. Item discarded.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Soya chicken inside the hot cabinet probed at 36.3C.
      • Corrective Action(s):
      • - These items were reheated at the time of inspection. They were stored on top of a metal insert at the base of the hot cabinet. Ensure to not double stack the pans/inserts to allow better temperature circulation.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - There were wiping rags inside the handsink. The area in front of the handsink was used to store takeout boxes, making it difficult to reach the sink.
      • Corrective Action(s):
      • - Do not store anything inside the handsink and ensure the sink is easily accessible at all times. Area was cleared at the time of inspection.
      • Violation Score: 5

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