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Saigon Bites

6285 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Saigon Bites has been inspected 10 times by Fraser Health Authority since November 17, 2022. The most recent inspection, on April 27, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 3 times across 3 separate inspections, most recently on November 27, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 27, 2025. 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 April 27, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 3, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 April 27, 2026. 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

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Sanitizer solution measured at 0 ppm chlorine residual. Operator stated they were out of bleach.
      • Corrective action: Staff brought the bleach and made 100 ppm bleach solution during inspection. Inadequate sanitizer concentration may not effectively eliminate or reduce pathogens to safe levels.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation: Handwashing sinks x 2 were blocked with dirty dishes at the time of inspection.
      • Corrective action: Operator removed all the dishes from handsinks. Do not store dirty dishes in handsinks. All handsinks must be available for employees at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Undercounter cabinet below hot water station had clutter in it and was disorganized.
      • Corrective action: Operator to organize the cabinet to facilitate proper cleaning and monitoring for any pest activity.
      • Date to be Corrected By: 2026/04/27
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No handsoap at front handwash station.
      • Corrective Action(s): Staff refilled soap. Ensure this handwash station is always full stocked
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many items stored in cups such as scissors, pens, etc. right beside the sandwich wrapping station. This station should be dedicated for food only and food grade utensils (because the scissors/pens/other items are not washed or sanitized).
      • Corrective Action(s): Remove items or put them further away from any food handling areas
      • Correct by: immediately
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee over due in amount of $150.00
      • Corrective Action(s): Pay permit fee immediately; You can reach the billing department at 604 918 6507
      • Correct by: immediately
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of frozen meat left to thaw out at room temperatutr sitting on the drawer by the instant pot
      • Corrective Action(s): Move meats to cooler. Do not leave meats out to thaw at room temperature: either thaw them under cold running water or thaw them inside your cooler
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap in the soap dispenser for hand washing sink
      • Corrective Action(s): Operator restocked soap at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Pink mildew observed inside icemachine
      • 2) Personal item (phone) observed ontop of the meat slicer
      • Corrective Action(s): 1) Discard Ice
      • 2) Do not place personal items on top of food contact surface
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pink mildew observed inside the ice machine.
      • Corrective Action(s): Clean and sanitize ice machine on a routine basis
      • 1. Turn off machine
      • 2. Discard all ice
      • 3. Clean inside with food grade sanitizer 100ppm chlorine (2/3 cap full of bleach per spray bottle)
      • 4. Air Dry
      • 5. Turn machine back on.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap at the front handwashing station.
      • Corrective Action(s): Refill the soap dispenser.
      • Violation Score: 5
  7. Follow-Up Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION: a large cardbox box with cellophane wrap (marked since last week's inspection) is being reused over and over for incoming bread
      • Corrective Action(s): Do not reuse single use containers -cannot be cleaned and washed adequately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): It is evident workers are not Manually Washing dishes properly:
      • When asked one worker indicates he is washing with soap, rinsing then air drying.
      • No bleach observed at the back kitchen, no bleach sanitizer compartment was setup at the time of the inspection
      • Corrective Action(s): You must be following the Manually Wash signs as posted at your 3-compartment sink (as per theenglish and vietnamese signs posted)
      • Step 1: Wash with detergent and warm water in the left compartment
      • Step 2: rinse with warm water in the middle compartment
      • Step 3: Sanitize with bleach in the right compartment immersed for at least 30 seconds, then air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A number of bottles of oil and vinegar stored under the 3-compartment sink
      • Corrective Action(s): Do not store foods under sinks -sink pipes have a tendency to leak non-potable water
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A block of frozen meat at room temperature defrosting -temperature at 5 deg C
      • Corrective Action(s): Do not defrost potentially hazardous foods at room temperature.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Worker personal medecines, effects (glasses, pens, tape, etc) mixed in with public foods/food preparation areas.
      • Noted: at the back kitchen, at the bar next to the POS station
      • Corrective Action(s): Centralize all personal effects/medicines to one area down and away from food preparation/storage areas
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Operator has no means to check hot holding temperatures of the meatballs
      • Corrective Action(s): Have an accurate thermometer to daily check hot held foods
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Reusable dishware for customers in use and no commercial washer available
      • Corrective Action(s): Remove all reusable dishware for customers
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Used disposable gloves observed hanging above the 3-compartment sink or on the bar counter
      • Corrective Action(s): Do not reuse disposable gloves. Once they are contaminated discard
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back kitchen is cluttered with many personal items on food preparation spaces.
      • Corrective Action(s): Clean and sanitize the back kitchen walls, floor
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: AGAIN observed reusable plateware/glasses/utensils for customers. You do not have a commercial washer to accomodate this additional cleaning.
      • Correction Order issued -final warning, next step is ticketing
      • Corrective Action(s): Remove ALL reusable plateware/glasses/utensils for customers
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The back kitchen including food preparation area, fridge, freezer is being used for personal use regarding food prepping for a "large party". Observed raw chicken, beef storage (only ready-to-eat meats for the restaurant)
      • Corrective Action(s): Remove ALL items not required for the food premise.
      • Violation Score: 5

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