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AtsutaTeriyaki Sushi

FC1 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

AtsutaTeriyaki Sushi has been inspected 7 times by Fraser Health Authority since August 31, 2023. The most recent inspection, on August 5, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 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 August 5, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 15, 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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 January 24, 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front undercook top refrigerated unit not functioning. Kitchen middle prep cooler not functioning. No perishable food storage noted.
      • Corrective Action(s): Service/repair refrigerated units. Maintain at or below 4 C, prior to the storage of any perishable food items.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front (under grill) not functioning. No perishable food storage noted
      • Corrective Action(s): Service/adjust and maintain at or below 4 C, prior to storage of any perishable food items.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths not properly stored.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoops stored inside of ice. Dispensing scoops stored inside of food items.
      • Corrective Action(s): Ensure all dispensing utensils are not being stored inside of the food items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind front equipment/under shelves, storage rooms, etc.
      • Corrective Action(s): Clean and organize all work/storage areas. Store all items off of floors - clean and organize. Remove all unused items.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep coolers not functioning: Front under cook line not working. Front display 7.6 C. Rear prep not functioning.
      • Corrective Action(s): Repair/adjust asap. Maintain at or below 4 C.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FoodSafe trained staff noted on site.
      • Corrective Action(s):
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi rice is cooked, vinegar added, and then stored at room temperature. Sushi rice made again as needed. Chicken is cooked, stored at below 140F, and then reheated to order.
      • Corrective Action(s): For higher risk foods that are not kept hot above 140F and for sushi rice where the pH is not tested, time tracking as per your food safety plan, is required. Cook these foods frequently and monitor time. Re-submit food safety plan to Fraser Health.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a black substance behind the main hand washing sink. Some other areas require more frequent cleaning.
      • Corrective Action(s): Clean around hand sink. Clean floor and hard to reach areas.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi is prepared and then stored in display cooler at 23.5C/75F which is not cold. Sushi is prepared every hour or less as per operator but this is not time tracked. Small volume of prawns in small prep cooler above 4C.
      • Corrective Action(s): Make sushi "to order" or if made frequently and not stored cold, track time so that no sushi is stored more than 1 hour in the temperature danger zone. Update your food safety plan to show this corrective action (ie discard after 1 hour). Time track cooked chicken and beef as well unless stored above 60C. Store prawns at 4C or colder or store small volumes on ice and use within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are stored in detergent and chlorine bleach. Chlorine measured at 50ppm.
      • Corrective Action(s): For cleaning and sanitizing utensils, food contact surfaces, and wiping cloths:
      • 1. Wash with warm water and dish soap; 2. Rinse with water; 3. Sanitize with 100-200ppm chlorine sanitizer; 4. Air dry utensils.
      • Use 5mL chlorine bleach in 1 liter of water to make sanitizing solution. Do not mix with detergent.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flour and dry food in open bags.
      • Corrective Action(s): Store all food in pest proof bins.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Some food is not stored at the required hot or cold temperatures.
      • Corrective Action(s): Review and update your food safety plans to show time tracking of food.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some accumulation of food and dirt noted.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Clean up food spills daily, including in hard to reach areas. Deep clean kitchen routinely.
      • Violation Score: 3

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