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Coldfish

180 - 7515 Market Crossing, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Coldfish has been inspected 3 times by Fraser Health Authority since November 14, 2025. The most recent inspection, on June 8, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on May 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 27, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The internal thermometer gauge on display unit was displaying 2.4 degC; the thermometer on the top shelf was at 3.2 degC. Unit was not in defrost mode. Temperature of poke bowls was 12 degC; salad rolls 8 degC; sushi rolls at 9 degC; cerviche at 8 degC; ahi tuna at 9 degC. Manager indicated that these were prepared and placed in the display cooler at 10am (over 4 hours ago).
      • Corrective Action(s): The 5 salad roll pks, 9 sushi pks, 5 ahi tuna pks, and 8 poke bowls were discarded during inspection. Prepared sauces and aioli were moved to the walk-in cooler since they were at 5-6 degC. Soups were at 5 degC. Do not store PHF's in the display cooler unless the cooler can maintain food temperatures at or below 4 degC.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cooked rice in cooker. The rice cooker was turned off. Rice temperature was 38 degC.
      • Corrective Action(s): Rice was discarded. Rice must be stored above 60 degC or below 4 degC. If you're making poke bowls, cook the rice, let it cool at room temperature for about an hour, and prepare poke bowls. The poke bowls and any leftover rice must be refrigerated immediately afterwards. The max. amount of time the rice should be out at room temperature is 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the washroom sink was empty. The dispenser at the hand sink by the poke station was empty as well.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot and cold running water, soap and paper towels at all times.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Temperature logs were being maintained except for yesterday and today.
      • 2) Business is preparing new menu items e.g. crab congee, aioli, sauces, sushi, salad rolls
      • 3) Shellfish tags are not being kept onsite.
      • Corrective Action(s): 1) Continue monitoring and recording temperatures daily.
      • 2) Develop a FSP for the new menu items.
      • 3) Ensure that all shellfish tags are saved and kept onsite for at least 90 days.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

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