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Deer Lake Market

5962 Sperling Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Deer Lake Market has been inspected 8 times by Fraser Health Authority since August 22, 2023. The most recent inspection, on October 2, 2026, found no infractions.

3 of 8 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: Food temperature control, 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.

  • 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 26, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on January 20, 2026. 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 July 31, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 4, 2024. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some milk still observed in walk in cooler even though it is still at 8 deg C
      • Corrective Action(s): Milk discarded. Do not keep any potentially hazardous foods in here until cooler is fixed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler to be repaired today.
      • Corrective Action(s): Once cooler is repaired, contact EHO immediately: 604-918-7523
      • 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): Eggs and milk in walk in cooler at 9 deg C
      • Corrective Action(s): Discarded food items. Cooler is to be repaired/operating at 4 deg C or less before you can store any potentially hazardous foods inside.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler at 9 deg C
      • Corrective Action(s): Repair walk in cooler to maintain 4 deg C or less. No potentially hazardous foods to be stored inside this walk in cooler (no eggs, milk, etc). You must also check the temperature daily to ensure it is at 4 deg C or less.
      • Correct by: immediately
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent poison observed in back storage room
      • Corrective Action(s): Remove poison-- do not store any rodent poison inside the facility
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach water surface sanitizer at time of inspection
      • Corrective Action(s): Make new surface sanitizer solution: 1/2 tsp bleach per 1 liter of water to achieve 100 ppm chlorine residual. Staff remade solution
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the dry storage closet
      • Corrective Action(s): 1) remove droppings , clean and sanitize area
      • 2) Get pest control
      • 3) send copy of pest control report to EHO
      • Correct by: Today and ongoing
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding foods meansured to be at 43C
      • Corrective Action(s): Operator discarded food at the time of inspection. Ensure hot holding unit is able to produce temperature of 60C or more at all times.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has foodsafe level 1 certification
      • Corrective Action(s): Ensure there is at least one staff on duty with Foodsafe level 1 or equivalent certificate.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

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