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Ato Sushi

103 - 5570 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Ato Sushi has been inspected 14 times by Fraser Health Authority since June 11, 2021. The most recent inspection, on October 16, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on July 9, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on June 23, 2025. For example: 209 - Food not protected from contamination [s. 12(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 July 9, 2024. For example: 210 - Food not thawed in an acceptable manner [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 September 5, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 6 times across 6 separate inspections, most recently on December 3, 2024. 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One kitchen employee was observed to be washing her hands with gloves on. This is a repeated violation.
      • Corrective Action(s): As previously discussed, ensure staff are properly trained on glove use. Gloves are single-use and must be changed as frequently as hands are to be washed (in between each task, any time the kitchen is re-entered, any time gloved hands are visibly soiled, any time the face or hair is touched, etc.). After removing and discarding gloves, hands must be properly washed with warm, soapy water, then dried with paper towel, then a new pair of gloves must be put on. Ensure to review this with all staff.
      • Staff propery changed gloves after reviewing at time of inspection.
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One kitchen employee was observed to be washing hands with gloves on.
      • Corrective Action(s): Train staff on proper handwashing procedures. Gloves are single-use and must be removed and discarded prior to hand washing. Gloves must be changed between each task and any time hands are to be washed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A container of cooked yam tempura and was placed directly under the paper towel dispenser at the sushi bar.
      • Corrective Action(s): Store food away from hand washing stations and not directly under paper towel dispensers, as water from hand washing could splash or drip onto food. Operator relocated the yam tempura at time of inspection.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles by the stove were missing.
      • Corrective Action(s): Replace tiles/seal the wall such that the surface is non-absorbent and can be easily cleaned and sanitized.
      • Correct by: 1 month.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation noted under/behind cooking equipment on the cook line and on ventilation canopy filters.
      • Corrective Action(s): Clean the areas noted above, and ensure deep cleaning is done at least once a week.
      • Correct by: 3 days
      • Violation Score: 3
  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): No food-contact surface sanitizer was readily available for use in the back kitchen at start of inspection.
      • Corrective Action(s): Ensure food-contact surface sanitizer is prepared at the start of each day and changed every 2 hours (or sooner if solution is visibly dirty). Staff prepared fresh bleach solution at 100 ppm at time of inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen imitation crab meat, scallops, and prawns were thawing out at room temperature (at the sushi bar and in the back kitchen).
      • Corrective Action(s): Items were still frozen and less than 4C. All items were returned to cooler or used at time of inspection.
      • Ensure thawing/defrosting of frozen food is only done in one of the following ways:
      • 1) In a refrigerator overnight
      • 2) Under cold, running water
      • 3) Microwaved, as part of the cooking process.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Hand sink at the sushi bar and in the back kitchen were missing paper towel dispensers (loose paper towel rolls were available).
      • Corrective Action(s): Install wall-mounted paper towel dispensers at your designated hand washing sinks.
      • Correct by: 1 week
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe certificate for kitchen staff had expired. No staff onsite at time of inspection had FoodSafe.
      • Corrective Action(s): There must be at least one person onsite at all times (i.e., per shift) with FoodSafe.
      • Have more kitchen staff register for and complete FoodSafe level 1 (or eqiuvalent).
      • Correct by: 1 month
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep-cleaning required behind/under/in-between equipment on cook line.
      • Corrective Action(s): Ensure to regularly pull out equipment such that deep-cleaning can be done. Deep-cleaning should be done at least once a week.
      • Correct by: 2 days
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in corner at cook line was not equipped with soap and paper towels.
      • Corrective Action(s): Staff provided the sink with liquid soap and paper towel at time of inspection. Ensure all designated hand washing sinks are properly equipped with liquid soap and paper towels in dispensers (preferably wall-mounted).
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some deep cleaning required under/behind large equipment (such as cooking equipment, refrigeration units, etc.). Grease/food debris build-up accummulation observed.
      • Corrective Action(s): Ensure large equipment is pulled out regularly (i.e., at least once a week) to allow for cleaning in all hard-to-reach areas.
      • Correct by: 1 week
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food-related equipment stored directly on the floor (stock pots).
      • Cutting boards stored on cardboard used as liners.
      • Corrective Action(s): Do not store food-related items directly on the floor or on dirty/unsanitized surfaces (such as cardboard).
      • Wash and sanitize all stock pots stored on the floor and cutting boards stored on cardboard prior to next use.
      • Correct by: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation noted on ventilation canopy and filters, and on floors under/around deep fryers.
      • Corrective Action(s): Ensure deep cleaning under cooking equipment and in all hard-to-reach areas is done at least once a week.
      • Ventilation canopy filters must be regularly cleaned by kitchen staff in between scheduled professional cleanings.
      • Correct by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Cardboard being used throughout facility to line shelves, floors, and to store food-related items.
      • 2) A garbage bag was used to store food/line a shelf in the freezer.
      • Corrective Action(s): 1) Do not use cardboard for storage of food-related items or as liners, as cardboard is absorbent and cannot be properly cleaned and sanitized and may potentially contaminate surfaces. All surfaces must be durable, smooth, non-absorbent, and easily cleanable/washable.
      • 2) Do not use garbage bags for food. Use only food-grade materials, such as food wrap, tin foil, or food-grade containers.
      • Correct by: Immediately.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease/food debris accumulation observed under/around cooking equipment, in hard-to-reach areas, and on walls/backsplashes in the back area.
      • Corrective Action(s): Clean and sanitize areas noted above. Ensure deep cleaning is done once a week at a minimum.
      • Correct by: 1 week
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean cutting boards were stored directly on the floor between the dishwasher and the 2-compartment sink.
      • Corrective Action(s): Discontinue this practice. The space in between the dishwasher and 2-compartment sink cannot be easily cleaned and sanitized. Also, all food and food-related equipment must be stored at least 6 inches off the ground (i.e., on shelving racks).
      • Re-wash and sanitize cutting boards in dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at the sushi bar.
      • Corrective Action(s): Operator prepared fresh bealch solution at time of inspection. 200 ppm detected.
      • Ensure to mix 1/2 tsp of bleach per litre of water for proper concentrations.
      • Ensure both, the sushi bar and the main kitchen area, are always equipped with ready-to-use bleach sanitizer solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink near the cook line was not supplied with paper towels within easy reach.
      • Corrective Action(s): Paper towel roll moved closer to hand washing sink at time of inspection. Ensure all deisgnated hand washing sinks are provided with paper towels directly at the hand washing sink. As noted on previous inspection report, install wall-mounted paper towel dispensers or shelving at each hand washing sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris accumulation/spatter noted on walls and floors around/under cooking equipment and around soy sauce buckets in the back.
      • Corrective Action(s): Deep cleaning and sanitizing required. Ensure deep cleaning in all areas is done at least once a week.
      • Correct by: March 23, 2022
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Many clean and empty food containers and buckets were being stored onsite.
      • Corrective Action(s): Plastic food containers are not meant to be re-used. Discard/remove from facility.
      • Correct by: March 23, 2022
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Kitchen and hallway were quite cluttered with equipment.
      • Corrective Action(s): Re-organize all storage areas and the hallway. Remove any unused/unecessary items from the facility.
      • Correct by: March 23, 2022
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All purpose cleaner used as a food contact surface sanitizer in front of house (dining tables).
      • **Corrected during inspection** Operator disposed of solution and mixed 200ppm bleach for front of house.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Kitchen staff observed to use hand sink as a prep sink during inspection.
      • a) dirty cambro filled with water, and
      • b) soaking noodles
      • **Corrected during inspection** Operator educated staff to not use handwash sinks as prep sink. Sink will be cleaned and sanitized and used as a dedicated hand washing sink.
      • 2. Handsink nearest cooking line not equipped with paper towel that is easily accessible. Paper towel returned to hand sink area.
      • **Corrected during inspection** Operator moved paper roll back next to hand sink. Will look into installing a towel dispenser on wall or under shelving.
      • Corrective Action(s):
      • Violation Score: 15
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Upright 1-door cooler and freezer relocated without floor plan approval.
      • Corrective Action(s): Revised floor plan will need to be submitted to inspector.
      • Correct by: June 18, 2021
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food observed to be stored next to or under hand washing sinks behind sushi prep stations.
      • **Corrected during inspection** Operator removed items from area. Will be educating staff to not store products in that area.
      • In case of insufficient prep space in sushi prep area, splash guards will need to be installed on hand sinks.
      • Corrective Action(s):
      • Violation Score: 3

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