Zubu Ramen Bar - Metrotown
4575 Central Blvd, Burnaby
Fraser Health
Inspection History
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
1
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ramen line: food inserts on ice, deep food containers placed on ice surface, food temp 9 C
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
2
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
3
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Roe dip stacked on top of food inserts in sushi prep cooler - temp 8 C Pre-portioned minced garlic stored at room temperature, temp 20 C
Critical · Temperature Control
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
1
Non-Critical
Conditional Pass
Result
Violations Found
Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen handsink (walk-in cooler) obstructed by delivered inventory. Front kitchen handsink (dishwasher) papertowel dispenser jammed, not dispensing paper.
Critical · Employee Hygiene
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Non-Critical · Sanitation
1
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Soy eggs in front of house hot holding temp 44 C
Critical · Temperature Control
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
1
Non-Critical
Conditional Pass
Result
Violations Found
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Back kitchen burners, 1 soup 52 C, burner turned off.
Critical · Temperature Control
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
2
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Critical · Temperature Control
Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowl warmer bath 55 C
Non-Critical · Food Handling
0
Critical
2
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
2
Non-Critical
Pass
Result
Violations Found
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
4
Critical
6
Non-Critical
Conditional Pass
Result
Violations Found
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Soup on stove temperature measured as 51 deg.C 2) Soy eggs hot holding measured 54 deg.C Corrective Actions: 1) Soup reheated to boiling and hot held at a higher temperature setting 2) Eggs discarded. Temperature at hot hold increased to 160F in order to reach water bath temperature of 60 deg.C Food must be hot held > 60 deg.C to prevent pathogen growth
Critical · Temperature Control
Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3) Ice machine in bar area is stained and requires cleaning 4) Soup pots left on floor in dishwashing area 5) Multiple observations of in use utensils left in stagnant water 6) Bags of potato starch stored next to janitor station with unused equipment, keys, cleaning chemicals, cardboard boxes Corrective Actions: 1) Deep clean premise, including areas behind or below equipment, along walls, in corners. 3) Empty Ice machine and clean thoroughly 4) Do not store equipment on floor 5) Store in use utensils in ice or outside water. 6) Store food seperately from chemicals, equipment and garbage. Food must be handled in a manner that prevents contamination Premises must be clean to ensure no contamination occurs, and to prevent harborage of pests
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
3
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): soy egg hot holding 45 C
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Premises not maintained as per approved plans [s. 6(1)(b)]
Non-Critical · Food Handling
1
Critical
4
Non-Critical
Conditional Pass
Result
Violations Found
Adequate handwashing stations not available for employees [s. 21(4)]
Critical · Employee Hygiene
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
5
Non-Critical
Pass
Result
Violations Found
Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
Non-Critical · Pest Control
1
Critical
5
Non-Critical
Conditional Pass
Result
Violations Found
Adequate handwashing stations not available for employees [s. 21(4)]
Critical · Employee Hygiene
Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
Non-Critical · Pest Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
1
Critical
1
Non-Critical
Conditional Pass
Result
Violations Found
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 boxes of frozen noodles stored at room temperature by front service ramen station.
Critical · Temperature Control
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
4
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced hardboiled egg stored on top of prep cooler food inserts, temp 9 C. Pork loin inserts on ice 9 - 11 C, removed from refrigeration for more than 2 hours. 6 boxes of of frozen noodles stored at cooking line on undercounter shelving.
Critical · Temperature Control
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
1
Non-Critical
Pass
Result
Violations Found
Premises not free of pests [s. 26(a)]
Non-Critical · Pest Control
1
Critical
4
Non-Critical
Conditional Pass
Result
Violations Found
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs and broth 40 C on work counter hot plate.
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
3
Non-Critical
Pass
Result
Violations Found
Food premises not maintained in a sanitary condition [s. 17(1)]
Non-Critical · Sanitation
2
Critical
5
Non-Critical
Conditional Pass
Result
Violations Found
Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Soup pots in kitchen, reheated from premade soup batches: pork soup 64 C, vegetable soup 58 C
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
1
Critical
1
Non-Critical
Conditional Pass
Result
Violations Found
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): kitchen open top cooler - food inserts double stacked, prawns 10 C
Critical · Temperature Control
Operator has not provided acceptable written sanitation procedures [s. 24]
Non-Critical · Pest Control
5
Critical
6
Non-Critical
Conditional Pass
Result
Violations Found
Food not cooled in an acceptable manner [s. 12(a)]
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
Food not cooled in an acceptable manner [s. 12(a)]
Critical · Temperature Control
Food not protected from contamination [s. 12(a)]
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed utensils such as stirer, rice scoops, and ladles stored in a container with dirty water.
Critical · Sanitation
Violation Tickets
No violation tickets on record.
Enforcement Actions
No enforcement actions on record.
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Data Source: Information is sourced from Fraser Health's public inspection database. View original record. Last updated: Aug 23, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
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