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Pokerrito (Dawson St)

4152 Dawson St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pokerrito (Dawson St) has been inspected 12 times by Fraser Health Authority since August 10, 2022. The most recent inspection, on April 21, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 18, 2024. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on June 29, 2023. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on January 17, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 10, 2022. 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed in washroom (on floor next to sink on both sides) and on floor next to 1-door stand up cooler (by wall). It is indicated pest control company visits regularly.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in some areas in facility - under handsink cabinet at front; under sink and corner in washroom; on floor next to dishwasher; and behind beverage cooler. Operator indicated pest control company is called when needed.
      • Corrective Action(s): 1. Remove droppings and sanitize areas.
      • 2. Contact pest control company for a visit.
      • 3. Have pest control check facility and seal all entry points potentially identified.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Two small bags of meat in hot holding unit appear to be frozen. The standard practice is to reheat in microwave from cooler then place in hot holding unit. It is indicated these two bags are taken out from freezer.
      • Corrective Action(s): Reheat foods properly before placing foods in hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm is noted in sanitizer bucket. Sink and surface sanitizer is used.
      • Corrective Action(s): Call for technician to check set up. In the meantime, bleach sanitizer is availabe and one bucket is made at time of visit. At least 100ppm chlorine is detected.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): It is observed dressings/sauces are left out at room temperature until bottles are empty. These include sauces such as mayo, wasabi mayo, and umami (soy, egg yolk, lemon, sugar, vinegar). Staff indicated no lab testing has been done to show these perishable sauces can be left out at room temperature for an extended period of time.
      • Corrective Action(s): Discard the three mentioned sauces, keep sauces refrigerated, and get lab tested.
      • Contact head office for more information on the sauces, as these are not mentioned in the food safety plan.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: An unopened bucket of ginger is observed storing on ground.
      • Corrective Action(s): All products (food or non-food) must be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer for sanitizing food contact surfaces not available.
      • Corrective Action(s): - Provide sanitizer. Wiping cloths must be stored in sanitizing solution between uses.
      • [Correction Date: Immediately]
      • - Operator made 200 ppm chlorine bleach sanitizing solution at time of inspection.
      • Violation Score: 15
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths for sushi prep table had 0ppm chlorine residual and were not submerged in sanitizer solution at time of inspection.
      • Corrective Action(s): Discussed with staff on site, wiping cloths must be submerged in sanitizer solution and ready to use at all times. At time of inspection, sanitizer bucket was stored in the back of the house next to dishwashing area. Suggested to staff to move this bucket to the front of the house, or prepare another smaller bucket for the food prep area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink was not supplied with liquid soap or readily available paper towels.
      • Corrective Action(s): This is the only handsink in this facility - it must be readily available for handwashing at all times which includes running hot+cold water, liquid soap and paper towels.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Improper glove usage observed. A pair of gloves were left on the counter at start of inspection in a way that indicated they were taken off to be used again.
      • > This is a repeat violation from the first routine inspection.
      • > Continued violations may result in further progressive enforcement such as ticketing.
      • Corrective Action(s): Discussed with staff - gloves are SINGLE USE only. Do not reuse gloves after taking them off.
      • > Handwashing must take place before putting gloves on AND after removing them.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops were stored in a container of room temperature water.
      • Corrective Action(s): Discussed with staff - rice scoop must be stored in ice or dry (no water at all). This is to prevent the growth of Bacillus cereus spores that can be found in rice.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 2 chewed holes in the ceiling panel directly above the washroom door inside the washroom.
      • Corrective Action(s): Seal the holes or replace ceiling panel to remove potential entry points for pests.
      • Date to be corrected by: November 4, 2022.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to the following areas:
      • > Under the freezer: food debris.
      • > Washroom: mouse droppings along the edges of the floor, nearby the mop sink and around the washroom sink.
      • > Cooler #3: mouse droppings in the corner behind the cooler and behind items leaned up against the wall next to the cooler.
      • Corrective Action(s): Remove droppings, clean and sanitize the premises as per your sanitation plan.
      • > Monitor for rodent activity.
      • > A professional pest control company contract must be in place should there be apparent signs of rodent activity moving forward.
      • Date to be corrected by: November 4, 2022.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted improper glove usage by food handlers when preparing ready to eat food. Handwashing did not take place before putting on gloves.
      • Corrective Action(s): Discussed proper glove usage with operator.
      • > Glove usage does not replace handwashing. Hands must be cleaned and sanitized before donning gloves as well as after removing them.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted under the 2 compartment sink and prep cooler #4.
      • Corrective Action(s): Remove food debris from above mentioned areas, then sanitize as per your sanitation plan.
      • > Maintaining a sanitary food prep environment will help to prevent the presense of pests such as rodents or flies.
      • Date to be corrected by: immediately.
      • Violation Score: 3

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