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Wang Bi Sung

3021 Anson Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Wang Bi Sung has been inspected 6 times by Fraser Health Authority since December 19, 2023. The most recent inspection, on June 17, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on September 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 17, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 2, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of black bean noodle sauce stored at a hot-holding unit measured at 48C.
      • Corrective Action(s):
      • - Staff readjusted the hot-holding unit thermostat to a maximum setting and reheated the sauce to 74C using a stove during the inspection.
      • - Ensure hot potentially hazardous foods are stored at 60C or above at all times.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • 1. A gap observed underneath the door located by the cookline.
      • 2. A hole observed on the bottom of the door located by the cookline. The owner indicated that the hole was created to allow the air conditioner pipe to pass through.
      • Corrective Action(s):
      • 1. Install a door sweep.
      • 2. Ensure hole is properly sealed when the air conditioner is not in use.
      • ***Date to be corrected by: 2 weeks***
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temp of oyster on top insert >12 oC
      • Corrective Action(s): -Discard all temp abused foods at >4 oC for >2 hrs
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried onion soya sauce temp 53 oC- just put in hot holding unit
      • Corrective Action(s): - Reheat to 74 oC and transfer to pre heat -hot holding unit to keep at > 60 oC
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter wet
      • Corrective Action(s): Wash -rinse wiping rags after use and store in a sanitizer solution ( ie: bleach solution 100 ppm)
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High tem dishwasher temp registered at 67 oC ( twice)
      • Corrective Action(s): -Repair the dishwasher to have at least 71 oC at plate and 82 oC in manhole
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Foods are noted stored directly on floor in walk in cooler and kitchen
      • - Too many foods without lid in walk in cooler
      • - Raw meat stored on top of vegetable in walk in cooler
      • Corrective Action(s): - All foods to be stored on a shelving units
      • - Cover all foods
      • - Store all raw animal foods away from vegetable and cooked foods- recommended to store all raw animal products in on whole shelving unit in one side of the walk in cooler
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted some rodent dropping ,house flies and tons of fruit flies
      • Corrective Action(s): - Clean up and discuss with pest control - have an assessment done by pest control
      • - Service is Once a month - service might need to be increased again
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too many items, buckets, onion sags , baskets on the floor
      • Corrective Action(s): -All food items to be off of the floor at least 6 inches to aid for cleaning and pest control and avoid harboring areas for pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning and sanitation is noted in entire kitchen, all shelving, all sinks, behind under and beside all equipment - walk in cooler all shelving units, floor .......
      • Corrective Action(s): Deep clean the whole kitchen /storage room walk in cooler all equipment
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter- no sanitizer noted in kitchen
      • Corrective Action(s): -Surface sanitizer must be used and be ready to use in kitchen while food handling
      • -Sanitizer is made at time of visit
      • ** Warning - any repeated violation will result in next enforcement action by FHA
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Foods are not covered in walk in cooler- prep cooler and some dry goods noted without protection - open bags
      • - squid noted being defrosted under cold water without any protection
      • Corrective Action(s): - Cover all food containers in storage ( coolers, dry storage room) if container does not have a lid use plastic wrap -to protect the food from any contamination
      • -Defrost under cold water is proper but raw meat/seafoods to be in original packaging ( plastic package) so there is less chance of contamination
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in corner and some areas mostly floor - under sink dishwashing area
      • Corrective Action(s): Clean and monitor closely
      • -Continue with professional pest control service
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

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