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Club Salmon

4394 Imperial St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Club Salmon has been inspected 12 times by Fraser Health Authority since November 10, 2022. The most recent inspection, on August 31, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 31, 2026. For example: 304 - Premises not free of pests [s. 26(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 3 times across 3 separate inspections, most recently on August 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 February 18, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 August 21, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on January 8, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

12 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed flying insects in back - place control
      • measures for these pests such as sticky tape
      • or UV light traps (sticky only)
      • Date to be corrected by: 2 days
      • Corrective Action(s):
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer sprayers are not working.
      • Corrective Action(s): Switch to your sanitizer buckets with rinsed towels contained -maintain sanitizer >100ppm bleach residual
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings observed in the back and lower shelf kitchen areas
      • Corrective Action(s): Clean and sanitize -maintain pest control services
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: STILL seeing mouse droppings in some areas -along the back storage lower shelves as well as the main kitchen bottom shelves.
      • May be older droppings as operator indicates the back shelving areas only cleaned weekly
      • Did not observe foods contaminated or torn bags
      • Corrective Action(s): Clean and sanitize ALL areas where droppings are.
      • You MUST be checking EVERY MORNING for rodent activity and cleaning and sanitizing those areas. If droppings are appearing every day then you have an active infestation
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No light in the Walkin Cooler again -rechargeable lights out
      • Corrective Action(s): Lights are required for all fridges
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Multiple soft packaged foods contaminated gnawed in holes observed in various spice powder bags
      • Operator is using small bags of food to attract rodents
      • Corrective Action(s): Discard all foods contaminated by rodents
      • Do not self-bait for rodents -leave to your professional pest control. You must be informing your pest control when rodent activity is detected
      • Operator to go through ALL foods in dry storage areas for contamination particularly soft-packaged foods (ie. soft plastic, paper, nylon packaging) that rodents can penetrate and discard
      • Hard packaged foods such as cans, glass, hard plastic must have their exteriors cleaned and sanitized with your bleach sanitizer as rodents urinate wherever they roam.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No detected chlorine residual at dishwasher
      • Corrective Action(s): Minimum concentration is >50ppm chlorine residual
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See Code 306 for further instruction
      • Corrective Action(s):
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: See Code 306 for further details
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in most of the kitchen: back shelves, main kitchen lower/upper shelves amongst dry foods/plateware, on floors under shelves behind cooking line, near the washer. Unknown if these are old or fresh droppings
      • Last months pest control report indicates rodent activity
      • Corrective Action(s): Operator to close the restaurant immediately to address the following:
      • Operator to go through ALL dry stored foods for any rodent penetration/contamination discarding any foods with it.
      • All soft packaged foods must be placed in rodent proof containers with lids secured
      • Hard packaged foods must be cleaned and sanitized with your bleach sanitizer
      • Pest control has not been in since last month -call your pest control to come in once you have completed all the cleaning and sanitizing for an assessment.
      • If you are still detecting rodent droppings tomorrow then you have an active infestation
      • Call for re-inspection for review after pest control has come in.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher sanitizer rinse reading ~0ppm as per test strips
      • Corrective Action(s): Repair washer -minimum concentration is >50pppm chlorine residual
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of avocado slices double stacked on preparation cooler inserts -internal temperature at 5.9 deg C and been there about an hour as per operator
      • Corrective Action(s): Do not double stack inserts at preparation cooler keep below the fill-lines
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light in Walk-in cooler burnt/dead
      • Corrective Action(s): Replace/recharge the unit to better illuminate the foods
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Outstanding Health Permit fees -FHA letter provided
      • Corrective Action(s): Pay your annual permit fees within 10 days or escalation of enforcement will occur
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated handsink next to washer has no paper towels
      • Corrective Action(s): Ensure all handsinks are adequately stocked -paper towels dispensed, pumped soap, hot/cold water, clear for use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): ladel was floating in the sushi vinegar
      • shell raw eggs stored above ready-to-eat foods (milks) in Walk-in cooler
      • Corrective Action(s): Keep the ladel hooked on the lip of the container so workers are not fishing through the food with their hands
      • Store raw eggs (like raw meats/fish) below ready-to-eat foods in case of leaks
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler across from stove reading air temperatures 10-11 deg C
      • Internal temperature of sauce at 12.8 deg C
      • Operator knew there is a problem with the unit and has been moving foods in the morning (approx. 1 hour ago) to the unit from the Walk-in cooler (??)
      • Corrective Action(s): Remove ALL potentially hazardous foods into one of your other fridges
      • If a fridge cannot maintain foods at or below 4 deg C you must have the unit serviced and keep the unit empty until it is repaired
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing washer tested at 0ppm residual after multiple cycles
      • NOTE: no Daily Log Checks have been maintained for the past few months
      • Corrective Action(s): Operator primed the sanitizer and apparently there were air bubbles present
      • Retested at >50ppm chlorine residual
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler not maintaining foods at or below 4 deg C
      • Corrective Action(s): Repair unit.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily temperature logs for fridges and concentration logs for Dishwasher sanitizer not being maintained
      • Corrective Action(s): Maintain daily checks to better prevent malfunctioning critical equipent
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed the Rosae sauce in Hot Held warmer at 21 deg C -operator indicates it was moved from the fridge to the warmer directly about an hour ago -this was cited in the last routine inspection back in June 2023 -->Correction Order issued
      • Operator is not following the Food Safety Plan
      • Recook the rosae sauce and keep it hot held.
      • Corrective Action(s): Recook the rosae sauce to >74 deg C THEN you may hot hold any leftovers >60 deg C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Water pooling in the back storage area next to Walk-in cooler -operator indicates it is from a bucket that spilled
      • Corrective Action(s): Clean and disinfect -there should be no pooling water in the premise
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rosae sauce in Hot Held warmer at 21 deg C -operator indicates it was moved from the fridge to the warmer directly an hour ago.
      • Operator is not following the Food Safety Plan
      • Corrective Action(s): Recook the rosae sauce and keep it hot held.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation Cooler inserts are being double stacked -some tops of foods ranging between 6-9 deg C
      • Corrective Action(s): Do not double stack inserts -keep foods below the 2nd indented line for the inserts single stacked
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salmon steaks in hot holder at 49 deg C placed there an hour ago
      • Corrective Action(s): Recook the salmon steaks >71 deg C then place in Hot Holder maintained >60 deg C
      • Ensure the hot holder is pre-heated to >60 deg C and have a thermometer at food level
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer availble for kitchen.
      • "Fantastik" spray used for dining area -bleach/QUAT residual detected
      • Corrective Action(s): You must have your approved sanitizers ready BEFORE opening
      • 1/2 teaspoon bleach + 1 liter water for >100ppm residual
      • Do not change sanitizer use without Health Approval
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: One handsink next to stove -the hot water faucet does not turn on (threading worn down)
      • Corrective Action(s): Repair handsink -warm water is needed to better remove any oils/greases on hands
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No Daily Log sheets maintained for dishwasher
      • Lighting insufficient in Walk-in cooler
      • Corrective Action(s): Maintain daily checks for the washer >50ppm chlorine residual
      • Place additional lights at the far end of the walk-in cooler
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

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