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Salmon Wave

2 - 4461 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Salmon Wave has been inspected 15 times by Fraser Health Authority since May 16, 2023. The most recent inspection, on June 15, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 8 times across 5 separate inspections, most recently on June 9, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on April 9, 2025. 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 once on May 9, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 May 9, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 23, 2025. 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.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION. Low temperature dishwasher did not achieve the minimum level of chlorine after final rinse, even after priming the tube.
      • Corrective Action(s): Only single-use/disposable plates/bowls and utensils will be used for dine-in customers. Manual warewashing is allowed for cooking tools only at this time. Dishwashing sink has been filled with 200ppm Quats at this time.
      • Discussed about replacing the dishwasher with the operator at this time.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher requires a repair. The machine has been serviced every 2-4 weeks since the last routine inspection. Emails/invoices were provided to the health inspector at this time.
      • Corrective Action(s): Contact the technician to have the machine repaired or REPLACED.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not achieving the minimum level of chlorine sanitizer after final rinse. The unit was primed 3 times, but still failed to dispense chlorine sanitizer during the sanitizing cycle.
      • Operator was advised to prepare 200ppm chlorine solution in a dishwashing sink at this time. All dishware/cooking tools must be washed through the dishwasher and sanitized by soaking in 200ppm chlorine solution for at least 30 sec and air dried.
      • Facility does mostly take-outs/deliveries. For dine-in customers, use single-use, disposable only for now.
      • Corrective Action(s): Repair the dishwasher and contact the health inspector for a follow-up inspection. Until then, the above method must be followed.
      • Any dishware/cooking tools washed today and yesterday must be soaked in the sanitizer for 30 seconds and air dried before use.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors underneath and in between kitchen equipment (front prep area) require better and more frequent cleaning.
      • Corrective Action(s): Ensure to have the above areas cleaned on a daily basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher requires a repair.
      • Corrective Action(s): Contact the technician and notify the health inspector once the dishwasher is repaired. Repeated violation. Correction Order issued at this time.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not achieving the minimum required concentration of chlorine sanitizer at the plate level after final rinse, even after 3-4 times priming. Majority of orders is delivery/take-out. Facility will be using single use, disposable containers for dine-in customers until approved otherwise by the health inspector. Dishwashing sink filled with 200ppm chlorine at this time. REPEAT VIOLATION.
      • Corrective Action(s): Contact the health inspector once the dishwasher is repaired. Until then, all cooking tools must be washed with soap and warm water (45'C) --> sanitized by soaking in 200ppm chlorine for at least 30 sec --> air-dried. This is a repeat violation. Operator must take the responsibility to monitor the dishwasher sanitizer concentration on a regular basis.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings were observed on floors of the back storage area, underneath storage shelves, and beside the ice machine. Food stored in pest proof containers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Ensure all droppings are removed and affected areas are sanitized on a daily basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on floor of the back storage room, under storage shelves by the walk-in cooler and beside the ice machine.
      • Corrective Action(s): Ensure all droppings are removed and affected areas sanitized on a daily basis. All food prep surfaces must be sanitized prior to initiating food prep in the morning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher requires a repair.
      • Corrective Action(s): Ensure to have the dishwasher repaired and contact the health inspector to notify.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher not achieving the minimum required concentration of 50ppm at the plate level after final rinse. Concentration of the chlorine sanitizer currently connected to the machine measured to be not strong enough. No extra bottle of sanitizer available on site. All washed dishware to be sanitized manually in the dishwashing sink. 200ppm chlorine was prepared in the sink at this time.
      • Corrective Action(s): Contact the health inspector once the dishwasher is able to achieve the minimum required concentration of 50ppm at the plate level after final rinse.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher not achieving the minimum level of sanitizer required.
      • Corrective Action(s): Technician to come in by this Friday. Contact the health inspector to notify once repaired.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Air fried tempura stored in covered container measured 25C. Staff informed they were cooked around 12pm or 1pm and normally held for only 2 hours. At the time of inspection, it had been past the 2 hour mark. No written time tracking was in place.
      • Corrective Action(s): Discard this batch of tempura. Begin time tracking by writing down the time that a batch was cooked. Any leftovers remaining after 2 hours have passed must be discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution for the front of the house was too strong, measured >200ppm chlorine.
      • Corrective Action(s): Dilute the solution to 100-200ppm chlorine. For 1L of water, it is 2mL of bleach. Adjust accordingly to the size of the spray bottle. Obtain chlorine test strips to verify the concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 headless whole salmon defrosting in the walk-in cooler were not covered.
      • Corrective Action(s): Cover all stored food to protect from contamination.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher is not properly draining the tank at the end of a cycle, causing leaks and spraying of water when in-cycle. Operator has already contacted EcoLab but have not heard back.
      • Corrective Action(s): Service the dishwasher ASAP, it is not in good working order.
      • Date to be corrected by: May 16, 2024
      • Follow-up inspection must take place. Until then, facility is mostly take-out and has minimal use for the dishwasher.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Per code 308, no chlorine sanitizer detected on dish after cycle in dishwasher therefore dishes and utensils were not being properly sanitized. Note: Premises uses take-out containers only for food service to customers
      • 2) Three of four spray bottles labelled as bleach sanitizer for use on food contact surfaces had no chlorine detected in solution. Note: Solution was also checked with quats test strips and there was no quats detected either
      • Corrective Action(s): 1) Per code 308, dishwasher requires repair or replacement. As an interim measure only, dishes are being washed in dishwasher and sanitized manually in 2 compartment sink. Quats sanitizer (200ppm) present from dispenser at sink and plugs/stoppers present to allow for sink compartment to be filled with sanitizer solution.
      • 2) Refill spray bottles with bleach solution at 100-200ppm chlorine. Ensure this is done as frequently as needed to ensure required concentration is maintained. Use chlorine test strips to verify.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 0ppm chlorine detected on dish after cycle in low temp sanitizing dishwasher. Multiple cycles were run and unit was primed; however, no chlorine sanitizer was detected on dish.
      • Corrective Action(s): Repair or replace dishwasher so that it is capable of sanitizing dishes. To be corrected by: 23-June-2023
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

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