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Makoto Japanese Restaurant

5213 Rumble St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Makoto Japanese Restaurant has been inspected 2 times by Fraser Health Authority since May 27, 2026. The most recent inspection, on June 24, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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)]

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.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A number of potentially hazardous foods improperly stored or at room temperature:
      • -the preparation cooler insert top level a number of foods stacked too high like the chicken cutlets and salads exceeding the fill-line temperatures ranging 8-9 deg C for top layer
      • -cut cucumbers, mayo sauces, avocado, crab meat at room temperature in front of sushi display
      • Corrective Action(s): Reduce the levels of the preparation cooler inserts to below the fill-line: Second indented line in the inserts
      • Discarded the cucumber, mayo, avocado and crab meat
      • Violation Score: 15

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