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Deer Lake Wonton Restaurant

5107 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Deer Lake Wonton Restaurant has been inspected 5 times by Fraser Health Authority since April 30, 2024. The most recent inspection, on July 17, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on July 17, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 17, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 once on January 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 4, 2025. 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on counter
      • Corrective Action(s): Wiping cloths must be stored in bleach sanitizer
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands
      • Corrective Action(s): Do not wash gloves, these are single use items. Recommend using tongs or chopsticks to frequently turn the cooling noodles rather than using your hands
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Pork thawed in stagnant water.
      • Corrective Action(s): Ice has already melted. Pork taken out of water, placed in clean bin to put in cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in hard to reach areas
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard covering many surfaces
      • Corrective Action(s): Do not use cardboard as this is not easily cleanable
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetables (carrots, green onions, cabbage) left at room temperature
      • Corrective Action(s): Cut vegetables must be kept in cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on counter
      • Corrective Action(s): Wiping cloths must be kept in sanitizer when not in use
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Dirty cardboard zap strapped to counter
      • 2) Raw foods kept above cooked foods in walk-in cooler
      • 3) Crumbs all over bottom shelf in two door freezer
      • Corrective Action(s):
      • 1) Remove cardboard. Surfaces must be clean and easily washable
      • 2) Raw foods must be stored under cooked foods
      • 3) Clean freezer
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) Build up of grease between cookline equipment
      • 2) Mould build up on sliding glass cooler door
      • Corrective Action(s):
      • 1+2) Clean and sanitize areas noted
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths stored on table
      • 2) No chlorine sanitizer detected in sanibucket
      • 3) Rice scoop stored in warm water (~45C)
      • Corrective Action(s):
      • 1) Wiping cloths must be stored in sanitizer
      • 2) Use a 100ppm chlorine solution (1tbsp bleach in 4L of water)
      • 3) Rice scoop must be stored in ice water (4C and below) OR hot water (60C and above).
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape used to repair mixing bowl.
      • Corrective Action(s): Tape is not suitable material as it is not easy to clean nor washable.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

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