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Pokerrito (Station Square)

6059 Silver Dr, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pokerrito (Station Square) has been inspected 11 times by Fraser Health Authority since May 16, 2023. The most recent inspection, on July 7, 2026, found no infractions.

7 of 11 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 June 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 12, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 23, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 2, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • - Hot water not readily accessible at the kitchen handsink due to broken knob.
      • Corrective Action(s):
      • - Repair the knob and ensure there is hot water supply at all times.
      • Date to be corrected by: Jun 30, 2026
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Hot water knob is taken off from the handsink inside the kitchen. This has been mentioned in the previous inspection.
      • Corrective Action(s):
      • - Manager stated that they are looking for the parts to repair/replace it. Ensure all knobs are operational.
      • Date to be corrected by: Jun 30, 2026
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • - Left / top compartment of the prep cooler where sashimi are stored probed at 8-9C.
      • Corrective Action(s):
      • - It was observed that the general temperature from the undercounter fan is is higher from the left side than the right side of the cooler. Double check if the fans are working fine from the left side of this undercounter unit. Ensure all sashimi items from this side are used up within 2 hours after replenishing.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Vacuum packed / cooked salmon and chicken stored in hot holding unit measured 44-50C. The insert was stacked on another insert that could have led to cooler hot holding tempeature.
      • Corrective Action(s):
      • - Ensure hot held food items are stored at 60C or above. Do not stack metal inserts on top of each other.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) 3 sanitizer bottles noted on the premises and measured 50ppm - 100ppm QUATS.
      • (2) Not-in-use cloth not in sanitizer solution.
      • Corrective Action(s): (1) Refill the sanitizer bottles from the sanitizer dispenser and frequently check with test strips.
      • (2) Make sure cloth is soaked in the sanitizer solution when not in use to prevent from bacterial growth.
      • DATE TO BE CORRECTED BY: Immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - staff washed gloved hands and gloves were not changed
      • Corrective Action(s): - Gloves must be taken off and hands must be properly washed before and after wearing gloves.
      • - Gloves must be changed frequently
      • DATE TO BE CORRECTED BY: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - In use utensils were placed in a container with warm water. Staff informed that in-use utensils were washed 2 times during the day. Water noted dirty.
      • Corrective Action(s): - in use utensils must be placed in
      • (1) ice water OR
      • (2) Hot water AND
      • Water has to be changed every 30 minutes.
      • DATE TO BE CORRECTED BY: Immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - 2 staff members were working at the time of inspection and either of them held FoodSafe Level 1 or equivalent.
      • Corrective Action(s): - At least one person on duty must hold FoodSafe Level 1 or equivalent
      • - Train more staff with FoodSafe Level 1 or schedule shift accordingly.
      • DATE TO BE CORRECTED BY: Immediately
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

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