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Japadog (Brentwood Mall)

F19 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Japadog (Brentwood Mall) has been inspected 19 times by Fraser Health Authority since July 22, 2021. The most recent inspection, on June 23, 2026, recorded 1 infraction.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 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 5 times across 5 separate inspections, most recently on May 2, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on July 20, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 November 22, 2024. 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 once on December 5, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 June 23, 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Raw beef burgers are being portioned onsite. Discontinue this practice since there is not enough food preparation space to safely portion burgers at this location. If the operator wishes to continue to serve burgers, they would need to already be portioned and an updated Food Safety Plan must be submitted to Fraser Health.
      • Corrective Action(s): Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Remove cardboard from underneath equipment.
      • Corrective Action(s): Today
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Surface sanitizer in spray bottles (x2) and a large dispensing container measured at 50 ppm chlorine.
      • 2. In-use utensils stored in lukewarm water.
      • Corrective Action(s):
      • 1. Staff mixed fresh chlorine solution and measured at 100 ppm chlorine.
      • - Do not premix chlorine solution days in advance as the disinfecting strength of the solution decreases and may no longer be effective against pathogens.
      • - Ensure fresh surface sanitizer solution is made daily at the start of the operation (1/3 capful of bleach per 1L of water).
      • - Use chlorine test strips to monitor the concentration of the sanitizer (100 ppm).
      • 2. Staff replaced the lukewarm water with ice water during the inspection.
      • - Ensure in-use utensils are washed and sanitized at least every 4 hours or more if needed and the following methods can be used to properly store in-use utensils:
      • a) in ice water
      • b) in boiling water
      • c) in clean, empty container.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings and pieces of insulation observed in the corner to the left of the grease trap.
      • Corrective Action(s): Clean all droppings, continue with a professional pest control company and ensure that all rodent entry points are sealed within one week. Send a copy of the last two pest control reports to Fraser Health by Monday, November 25th.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Remove cardboard from the floor in the back of the kitchen and under the cook line.
      • Corrective Action(s): Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Part of the faucet on the 3-compartment sink is broken and has a note on it that says "out of order"
      • Corrective Action(s): Repair within one week.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Small bowl observed to be used as a scoop.
      • It was buried under the flour in a container.
      • Corrective Action(s): Corrective action: Store the scoop outside the
      • dry ingredient container to prevent contamination
      • of food
      • Date To Be Corrected By : Today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Dead mouse remnants observed underneath the
      • 3-compartment sink beside the grease trap.
      • 2) Rodent droppings observed beside the grease trap
      • and in the dry storage room by the freezer.
      • Corrective Action(s): Corrective action : 1) Remove dead mouse remnant
      • 2) Remove the droppings by using the following steps:
      • - Pour bleach onto droppings ( 1 tsp bleach per 1 L water)
      • - Wipe the droppings using wet wipes
      • - Apply some concentration of bleach onto the
      • affected areas.
      • * continue to monitor for pest activity and
      • contact pest control company.
      • * send the previous pest control report to the
      • health inspector through email.
      • Date To Be Corrected By : 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes observed underneath the deepfryer by the
      • cookline.
      • Corrective Action(s): Corrective Action : Remove the cardboard boxes
      • from the floor. All surfaces must be non-absorbent
      • and smooth to facilitate cleaning procedures.
      • Date To Be Corrected By : Today
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One live mouse was observed in the sticky trap underneath the 3-compartment sink.
      • Corrective Action(s): Contract the services of a professional pest control company and provide the report within one week.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The door to the premises has a 1 foot gap between the door and the floor. This can allow pests to enter the facility.
      • Corrective Action(s): Install a new door that does not have a gap underneath it AND has a door sweep installed to prevent the entry of rodents. Follow up inspection in one week.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat violation: None of the three staff onsite had FoodSafe Level 1 training.
      • Corrective Action(s): Provide proof that at least one staff member per shift has enrolled in FoodSafe Level 1 within one week. The requirement is that minimum one person onsite has FoodSafe level 1 or an equivalent course at all time.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed underneath the hot dog burners, the grill and on the floor to remove grease buildup. One old hot dog was found on the floor as well. Also, do not store cardboard on the floor.
      • Corrective Action(s): 1 week.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff member had FoodSafe certificates available for review during the inspection. One staff member stated that they had taken FoodSafe, however, this could not be verified.
      • Corrective Action(s): In the future, ensure that at least one staff member has FoodSafe and that the certificate is kept on site during the inspection. Operator to email the FoodSafe certificate to the EHO, business card provided during inspection.
      • Violation Score: 1
  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): Staff observed to use same tongs to flip raw hamburger as ready to eat bun and fully cooked hamburger.
      • It was explained to all staff present that there should be designated tongs for the raw hamburger and for the fully cooked meat items. Staff suggested using the tongs for hot dogs.
      • .
      • Corrective Action(s): Ensure there are proper tongs for raw hamburgers.
      • Written food safety plans are to be submitted to FHA for approval of any new menu items.
      • Facility is extremely small and was only approved based on menu submitted at time of floorplan review. Formal review must occur to ensure food safety.
      • .
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken observed to be cooling inside fully enclosed tub inside under counter two door cooler unit. The tub of cooked food had been sealed with aluminum foil trapping all hot air and preventing adequate cooling from occurring. The staff had used the small two door undercounter insert cooler for cooling.
      • CORRECTED DURING INSPECTION - item was transferred to a shallow pan, aluminum foil was opened to allow for air to escape and item was added to two door stand up freezer in back area.
      • .
      • Corrective Action(s): Ensure proper cooling occurs. The two door undercounter cooler is NOT intended for cooling as it is not a large cooler. The result of cooling in this cooler had negatively impacted the operation of the cooler resulting in an increase in ambient air temperature to 9 degrees Celsius. DO NOT cool in this cooler.
      • EHO to review food safety plan.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispensing unit has been removed from wall.
      • .
      • Corrective Action(s): Re-install paper towel dispensing unit for this hand sink.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw hamburger storage in freezer unit is not acceptable.
      • Raw meat observed to be stored above ready to eat food items.
      • .
      • Corrective Action(s): Raw hamburger is to be stored below ready to eat food items.
      • Prior to new menu addition a designated storage space for the raw meat must be addressed as part of updated Food Safety plan.
      • .
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: New menu item has been added without FHA review. The facility is EXTREMELY limited for space. Any new additions must be approved by FHA.
      • .
      • Corrective Action(s): Submit food safety plan for new addition to menu to FHA for review. This must include mention of tong use as this was observed to be problematic during the inspection.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lack of sufficient storage space. The facility is continuing to store items on grease trap and on floor. This is unsanitary. Obtain additional racks for storage. This includes the storage room. No items are to be stored on floor. Purchase and install additional storage racks.
      • .
      • Corrective Action(s): No items are to be stored on grease trap or on floor. This is a repeat violation.
      • Obtain wall hooks for broom storage.
      • Facility requires improved organization.
      • .
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed on floor.
      • .
      • Corrective Action(s): Cardboard is not permitted as a material to absorb grease on floor. Remove immediately.
      • .
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FOODSAFE level one trained staff is manager. Manager away today.
      • Lack of adequately trained staff today.
      • .
      • Corrective Action(s): At least one person must be present with FOODSAFE level one training at all times.
      • .
      • Violation Score: 1
  12. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): EHO was in communal storage area inspecting another unit when the following items were observed to be stored outside of the cooler unit of the facility:
      • - Multiple boxes of hot dogs
      • - Two, one gallon jugs of milk
      • - One box of greens
      • - Multiple boxes of buns
      • - Multiple boxes of frozen French fries.
      • After completion of the inspection EHO approached Japadog Manager and inspected the storage area (approximately 30 minutes to 1 hour later). Temperatures of the items were as follows:
      • - Frozen items -2 degrees Celsius
      • - milk 16-18 degrees Celsius
      • - Greens 18-20 degrees Celsius
      • CORRECTED DURING INSPECTION - milk and greens discarded, frozen items placed into freezer units
      • .
      • Corrective Action(s): Ensure that staff are taught to respond to deliveries IMMEDIATELY. Items should not be left outside of cooler units for extended periods of time. Once deliveries occur the potentially hazardous food items MUST be placed into cooler/freezer units as soon as possible.
      • Discuss with staff.
      • .
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dogs stored in hot holding containers on grill not all at temperatures of 60 degrees Celsius. Some of the hot dogs in the containers that were stored closer to the top were at temperatures of 44 degrees Celsius while those stored in the bottom were at temperatures of greater than 60 degrees Celsius.
      • CORRECTED DURING INSPECTION- hot dogs recooked on grill prior to service.
      • .
      • Corrective Action(s): Ensure lids remain tight fitting to trap heat at top of container.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice cream lids not on ice cream
      • Rice paddle not submerged in ice bath but in standing water only
      • Raw chicken in storage cooler unit stored above ready to eat food items
      • .
      • Corrective Action(s): Ensure ice cream lids remain on ice cream as food is stored above and can fall into ice cream.
      • Rice paddle is to be stored in ice bath
      • Raw chicken is to be stored beneath ready to eat food items.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen hot dogs found thawing in cold water but entire package not fully submerged in the cold water. Container not large enough to enable package to be entirely submerged.
      • CORRECTED DURING INSPECTION - Sink was filled with cold water and hot dogs were placed into sink.
      • .
      • Corrective Action(s): Ensure frozen items are thawed in cooler unit or completely submerged in cold water that is changed out frequently.
      • .
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked gravy in hot holding insert internal temperatures found to be at 45 degrees Celsius. CORRECTED DURING INSPECTION - Items reheated on grill.
      • .
      • Corrective Action(s): Ensure all cooked toppings are properly reheated to 75 degrees Celsius prior to placing in preheated hot holding unit. Hot holding unit should be turned on at start of shift.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items hanging in back area.
      • Open Ice cream in tubs stored below other food items.
      • Pots and pans stored on grease trap.
      • .
      • Corrective Action(s): Designated area for personal items required. Coats should not be hanging in front of freezer unit. Back area too small to have no designated storage for staff personal items.
      • Cover all ice cream tubs.
      • Relocate pots and pans. Grease traps are dirty and should not be used as a storage surface. Remove cardboard from back area.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handle of hot holding unit has broken off.
      • .
      • Corrective Action(s): Replace handle so that staff can determine if the unit is on LOW or HIGH. This is important to the operation of our business and general food safety and handling
      • .
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large insert of cooked onions and small insert of cooked cabbage noted on stove / grill top at 30-40 C, burner under insert was off
      • Corrective Action(s): Ensure all hot food is maintained at or above 60 C. Keep hot food over hot grill or in hot hold unit and verify 60 C or higher is maintained.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Entrance hand sink is blocked with moveable plug-in cooler unit on the floor and large garbage bag in front of sink, fire extinguisher and emergency fire suppression system pull pin.
      • Corrective Action(s): Ensure all hand sinks and emergency / safety equipment and controls are free of obstructions to allow for easy access and use.
      • *Re-organize this space
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 ice cream scoopers used for 5 ice cream flavors noted in cloudy, dirty water. Water is changed after 3 uses of the scoopers according to Manager - no notable way to track this
      • Corrective Action(s): Ensure this water is changed regularly and the scoopers are cleaned and sanitized regularly to prevent introducing contaminated water to the ice cream flavors.
      • Correction date: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Soap pump propped against the wall besides entrance handsink, separate soap dispenser was suspended from the rack above with a twist tie.
      • 2. Staff personal items stored in plastic milk crates by the back standing freezer, some bags from hanging from hooks
      • 3. Card board box converted into cubby to hold packaged dry food items
      • 4. Plastic milk crate used to hold opened packages dry food
      • 5. Large zip lock bags used to hold corn starch and flour, one noted with single use disposable bowl used as a scooper.
      • Corrective Action(s): Ensure all materials in the premises are smooth, durable, easy to clean and non-absorbent. Also ensure all products and equipment are permanent and properly installed.
      • 1. Mount soap dispenser on the wall within arms reach of handsink
      • 2. Replace milk crates with permanent storage cubby large enough to hold all staff personal items
      • 3. Remove all cardboard materials after use and do not use it to store food items
      • 4. Replace milk crates with proper container and or shelf to hold food
      • 5. All open food packages and food stored in zip lock bags should be transferred and stored in pest proof sealed containers with lid with label.
      • Correction date: 2 weeks
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No labels on any spray bottles - Mr Clean solution, sanitize solution or hand sanitizer spray bottles
      • Corrective Action(s): Ensure all chemical bottles are properly labeled with its contents.
      • Correction date: 1 day
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Significant clutter and additional equipment taking up space in kitchen - moveable plug-in cooler, garbage bin, stack of tupperware bins for supplies
      • Corrective Action(s): Ensure this premises is maintained in an organized manner to prevent clutter and additional issued due to the small work space available. No additional storage available so staff have to make the best of a tight space.
      • *Re-organize kitchen and organize clutter
      • Correction date: 2 weeks
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

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