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Bow & Stern Brentwood

2626 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Bow & Stern Brentwood has been inspected 7 times by Fraser Health Authority since August 30, 2024. The most recent inspection, on September 2, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 August 25, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on August 25, 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 February 19, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 once on February 19, 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine had visible mildew buildup.
      • Corrective Action(s): Cleaned during the inspection. Implement a routine cleaning schedule for the ice machine.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sink next to the glass washer was blocked by a garbage bin. The soap dispenser also cannot be used when the garbage bin is located there.
      • Corrective Action(s): Corrected during the inspection. Do not store anything in front of this sink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in the office, on the first shelf of the chemical storage area near the dish pit and on the floor next to the oyster preparation area.
      • Corrective Action(s): 1) Clean all droppings with a 100 ppm bleach solution.
      • 2) Continue following the recommendations of a professional pest control company.
      • 3) Implement deep cleaning on a regular basis.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Bar hand sink next to the oyster preparation area does not have a soap dispenser.
      • 2) Back kitchen hand sink is loose.
      • Corrective Action(s): 1) Re-install within one week.
      • 2) Repair within one week.
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - The internal temperature of the foods (e.g. sliced tomatoes, onions, cream sauce, pickles) stored on the right side of the middle 2-door prep cooler measured at 8C-10C. It is observed to be due to the heat lamp installed on the counter close to the prep cooler. The prep cooler did not have any lids at the time of inspection.
      • Corrective Action(s):
      • - The mentioned foods were moved into the prep cooler underneath (measured at 4C) during the inspection.
      • - The onsite manager indicated they will start using stainless steel lids to cover the inserts at the prep cooler to maintain foods at 4C or below at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Food debris and a wiping rag observed in a container that stored clean knives.
      • 2. Small amount of dried rodent droppings observed underneath the shelving unit, behind the flour bin with casters. Observed to be old.
      • 3. Wiping rags observed hung on a wall rack.
      • Corrective Action(s):
      • 1. Clean/sanitize the container and the knives now. Remove the wiping rag.
      • - Ensure cleaned knives are stored in a sanitary condition at all times.
      • 2. Remove the droppings and disinfect the area with bleach today.
      • 3. Wiping rags were transferred into a sanitizer bucket filled with QUATS sanitizing solution.
      • - Ensure wiping rags are always stored in a sanitizing solution when not in use.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. A plastic reusable container was used as a scoop for predust cracker crumbs. Half of the container observed buried underneath the crumbs.
      • 2. Rice paddle spoon stored in luke water (measured at 20C).
      • Corrective Action(s):
      • 1. The container was removed from the predust cracker crumbs by the sous chef.
      • - Ensure to use a scoop with a handle and store them in a separate container or with a handle placed away from the food.
      • 2. The sous chef moved the rice paddle spoon into the dishwasher.
      • - Educated the chef on correct way of storing in-use utensils:
      • a) store at 60C or above.
      • b) store in ice measuring at 4C or below.
      • c) store in a clean empty container.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - A low temperature glasswasher dispensed 0 ppm iodine during final rinse cycle at glass level. The iodine container was empty at the time of inspection.
      • Corrective Action(s):
      • - The staff replenished the glasswasher with a new iodine container. The glasswasher dispensed 12.5 ppm iodine during final rinse cycle at glass level.
      • - Ensure to have an iodine test kit in place.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1. Rodent droppings observed in the following areas:
      • - on floors inside the mop room
      • - in between the oven and the 2-compartment sink counter in the back of the kitchen
      • - floors underneath the storing units in the pass through area.
      • 2. Fruit flies observed inside the mop room
      • Corrective Action(s):
      • 1. Remove the droppings and sanitize the affected areas.
      • 2. Have fruit fly prevention controls in place to prevent fruit flies from entering food preparation areas and potentially contaminating foods.
      • ***Date to be corrected by: IMMEDIATELY
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop in the bar was stored with the handle touching the ice.
      • Corrective Action(s): Corrected during the inspection. Ensure that there is always a holder for ice scoops so that they are not stored directly in the ice.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted underneath the front door. Rodents can easily enter the restaurant if this gap is not sealed.
      • Corrective Action(s): Install a door sweep on this door as soon as possible.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

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