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Awesome Sushi

4150 - 2180 Kelly Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Awesome Sushi has been inspected 9 times by Fraser Health Authority since November 17, 2022. The most recent inspection, on October 5, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 October 28, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 on November 17, 2022. 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 August 14, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine residual inside the low-temp diswasher is too low (~10ppm). Sanitizer supply appears to have lost potency.
      • Corrective Action(s): Operator replaced sanitizer supply with a new container at time of inspection. Dishwasher is now providing 50+ppm chlorine residual during the rinse cycle.
      • *Ensure to monitor sanitizer level in the dishwasher using the chlorine test strips on a daily basis. Test paper should read 50ppm or higher for effective sanitization of dishware.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured at 0ppm bleach at plate level after final rinse cycle. Maintaining an adequate level of sanitizer for dishwashing ensures harmful pathogens are destroyed.
      • Corrective Action(s): Replace bleach sanitizer bucket with a new one. Use test strips to test the concentration of sanitizer before using the dishwasher.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be hand washing with single use gloves. Proper hand washing with single use gloves. Proper hand washing helps to decrease the risk of food contamination.
      • Corrective Action: Remove gloves before hand washing. Gloves should be changed frequently/between tasks.
      • Corrective Action(s):
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand wash station used for thawing soba noodles during inspection. Hand washing stations must *only* be used for this purpose to encourage staff to wash hands whenever needed.
      • Corrective Action(s): Keep hand washing station clear at all times. Recommend thawing noodles in cooler over night or in a hot water bath on stove if needed quickly.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food stored on top of line cooler inserts. Line cooler is only able to keep foods cold that are stored directly inside the unit, that includes the inserts that are accesible from the top of the unit.
      • Corrective Action(s): Rearrange food so that food that is stored on top of the unit is stored directly inside the inserts without the use of additional containers.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Plastic gloves that were previously used still being kept on sushi prep area for future use. After gloves are used, food residue stays on the gloves and over time bad bacteria can grow and then contaminate food when the gloves are used again.
      • Corrective Action(s): Gloves are only to be used once then once they are removed they must be discarded. Alternatively clean bare hands may be used as well.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of frozen food found thawing at room temperature next to deep fryer. Thawing at room temperature is not safe as bad bacteria can grow on the outer/warmer parts of the cold food while the center of the food remains frozen solid.
      • Corrective Action(s): To thaw food faster and safer, place the frozen food with the container it was frozen in into a bowl/sink of cold water. Alternatively frozen items can be placed in the fridge overnight to thaw. Items moved to a cold water bath during inspection.
      • Violation Score: 3

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