Skip to content
Loading map…

AK Sushi

2 43 Main St E, Grimsby ON L3M 1M7 · Restaurant

Official record from Niagara Region →

Inspection summary

AK Sushi has been inspected 13 times by Niagara Region Public Health since April 28, 2025. The most recent inspection, on September 24, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 34 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 6 times across 3 separate inspections, most recently on August 19, 2026. For example: Food is protected from potential contamination

  • 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 3 times across 3 separate inspections, most recently on August 19, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

  • 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 August 10, 2026. For example: Premise is protected against the entry of pests.

  • 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 10, 2025. For example: Mechanical dishwashing is properly constructed, designed and maintained.

About this data

These results come from Niagara Region Public Health, 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.

13 inspections

  1. Re-inspection

    0 infractions

  2. Re-inspection

    3 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • Food contact equipment, utensils and service articles are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
  3. Re-inspection

    2 infractions

    • Floors, walls and ceilings are kept clean and are in good repair.
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
  4. Re-inspection

    6 infractions

    • Food is protected from potential contamination
    • Food contact equipment, utensils and service articles are maintained in a clean and sanitary condition.
    • Floors, walls and ceilings are kept clean and are in good repair.
    • Handwashing stations are maintained and kept adequately supplied.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  5. Routine Inspection

    9 infractions

    • Food contact equipment, utensils and service articles are maintained in good repair and are of sound and tight construction.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Handwashing stations are maintained and kept adequately supplied.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Floors, walls and ceilings are kept clean and are in good repair.
    • Premise is protected against the entry of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination
  6. Re-inspection

    1 infraction

    • Floors, walls and ceiling are well maintained and in good repair.
  7. Re-inspection

    4 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  8. Routine Inspection

    4 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
  9. Re-inspection

    1 infraction

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  10. Routine Inspection

    4 infractions

    • Mechanical dishwashing is properly constructed, designed and maintained.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Certified food handler is onsite.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  11. Re-inspection

    2 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
  12. Routine Inspection

    5 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Records are retained on premise.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  13. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website