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Fishermans Chinese Fusion

2 - 1625 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fishermans Chinese Fusion has been inspected 12 times by Fraser Health Authority since March 24, 2023. The most recent inspection, on September 1, 2026, recorded 2 infractions.

5 of 12 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: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 6 times across 5 separate inspections, most recently on September 1, 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 3 times across 3 separate inspections, most recently on October 28, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 2 times across 2 separate inspections, most recently on September 1, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

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. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 2 dented cans by the seams noted on the dry storage shelf. This can lead to contamination of food
      • Corrective Action(s): Cans removed from kitchen use. Date to correct: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff observed to place white strainer basket on the clean shelf after washing and rinsing in the 3 compartment sink.
      • 2) Black buildup inside the ice machine
      • This can lead to contamination of food
      • Corrective Action(s): 1) Staff placed white strainer basket in the dirty compartment of the dishwashing table
      • 2) Discard ice, clean and sanitize ice machine, and purchase bagged ice until ice machine is clean and sanitary. Date to correct: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Oil and moisture behind cook line
      • 2) Debris build up in crevices and wall joints in the kitchen by the walk in cooler and grease trap lid
      • 3) Back door propped open by wooden block
      • This can lead to proliferation of pests
      • Corrective Action(s): 1) Schedule deep cleaning to remove stagnant oil, moisture, and debris
      • 2) Keep back door closed or alter the door structure to prevent entry of pests
      • Date to correct: today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in cold water
      • 2) Cut and minced vegetables and cooked noodles were stored on table infront of kitchen cookline
      • Operator stated there was a large rush in the morning, but at the time of inspection, there were less than 10 orders
      • Corrective Action(s): 1) Review storage of in use utensils with staff. They must be stored in ice water and cleaned and sanitized every 4 hours.
      • 2) Move foods that can grow germs and/or their toxins into a working refrigerator. Ensure an amount of these foods that are stored at temperatures, at which germs can multiply, can be used up within 2 hours before refilling into a clean and sanitary container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitation in hard to reach areas need improvement. These areas include the shelf holding stacks of plates, floor drains, butcher knife slots, refrigeration equipment handles, container lids, and wet plates not properly air dried. These are conditions that lead to proliferation of pests and are to be avoided to maintain a sanitary food premises.
      • Corrective Action(s): Operator stated kitchen is cleaned every night and there is someone that comes in when the restaurant closes to do a thorough clean.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) One insert of cooked chicken measured at 31C in the prep cooler upper compartment that operator claimed to be cooked at 12:00pm
      • 2) Bowl of springrolls measured at 26C that operator claimed to be cooked 30 minutes ago prior to inspection start time
      • Corrective Action(s): Do not store hot potentially hazardous foods between 60C and 4C. Spring rolls were moved to a walk in cooler and the cooked chicken were discarded
      • Violation Score: 5
  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): Vegetable prep line filled with ice, but a majority have melted. Cut vegetables and cold potentially hazardous foods need to be maintained at 4C or less. Fresh ice will need to be replenished.
      • Corrective Action(s): Foods moved into walk in cooler
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff observed to be texting and making phone calls in the kitchen and did not proceed to wash hands properly after.
      • Corrective Action(s): Review handwashing policies and cross contamination with staff. Personal phones are dirty and would lead to contamination of food and food contact surfaces without proper handwashing and glove disposal.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings and small flies noted in the kitchen
      • Corrective Action(s): Review corrective actions with pest control provider
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door propped open during inspection
      • Corrective Action(s): Staff closed upon request, but rodents have already entered the food premises. Keep back door closed and install a pest proof window to address staff concerns. Do not create situations that would worsen the condition of the food premises.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food in cardboard boxes were stored on the floor during a shipment
      • Corrective Action(s): Store food off the floor to prevent the food from being contaminated
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Chopped fresh garlic in oil stored on the counter at ambient temperature approximately 20C since 12:00pm.
      • Corrective Action(s): Discard the mushrooms. Keep food covered in prep coolers to protect them from contamination. Rectify the dripping issue in the prep cooler.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped fresh garlic in oil stored on the counter at ambient temperature approximately 20C since 12:00pm.
      • Corrective Action(s): Discard the fresh garlic in oil and do not store this out between 4 and 60C. Temperature issues discussed with operator.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed to have some minor black mold buildup on the side and top of the freezing tray.
      • Corrective Action(s): Discard the fresh garlic in oil and do not store this out between 4 and 60C. Temperature issues discussed with operator.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open cans of food stored in the sliding door prep coolers
      • Corrective Action(s): Transfer these foods into food grade containers to prevent the cans from leaching into the food
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Eight ducks was drying under ambient room temperature in the kitchen. Manager stated the ducks were hang up 1.5 hours ago and before were thawing under cold running water. Internal temperature probed at 22C.
      • 2. Bean sprouts, cut onions, green pepper, green onions were stored under ambient room temperature in the kitchen. Internal temperature measured at 14C.
      • Corrective Action(s): 1. Eight ducks were transferred to the walk-in cooler. This part of the food process was not in the submitted food safety plan. Do not dry any ducks under ambient room temperature.
      • 2. Bean sprouts were discarded and other aforementioned foods were transferred to the walk-in cooler. Bean sprouts and cut vegetables must be kept at 4C or less.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup in the hot holding cooker near the reception area measured with internal temperature of 49C.
      • Corrective Action(s): Discard the aforementioned soups. Hot food must be hot held above 60C or above.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Extensive grease and meat debris noted on the blade of deli slicer.
      • 2. Dough mixer was covered with dried dough.
      • 3. Two chopping knives were stored in the gap between cutting block and dry wall. Knives must be stored in clean food grade containers.
      • Corrective Action(s): Clean and sanitize aforementioned food equipment and utensils.. Ensure food equipment is cleaned and sanitized immediately after use. Correct by: immediately.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surfaces sanitizer not readily available for use at the time of inspection.
      • Corrective Action(s): Manager mixed 200 ppm bleach sanitizer in an insert when instructed. Bleach sanitizer must be available in the kitchen and front reception area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were stored on top of vegetables in the walk-in cooler.
      • Corrective Action(s): Move the raw meats to the lowest shelf and away from vegetables and ready to eat foods. Correct by: immediately.
      • Violation Score: 3

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