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Benkey Sushi

27520 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Benkey Sushi has been inspected 10 times by Fraser Health Authority since November 16, 2022. The most recent inspection, on July 22, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on July 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 18, 2025. 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 July 18, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 22, 2026. For example: 304 - Premises not free of pests [s. 26(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 September 11, 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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation:
      • Cooked chicken and fried shrimp tempura are being placed at ambient temperatures measured at 27.2C and 24.5C respectively.
      • Corrective Action(s): All potentially hazardous food such as cooked chicken and fried tempura must be placed inside a cooler <4C when not in use during busy service times. Operator indicates that they are cooked less than 2 hours ago. Operator placed items in working cooler.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed to be behind the stand up cooler and freezer at the back kitchen.
      • Corrective Action(s): Clean and sanitize the area. Operator has placed traps underneath hard to reach areas and new holes are being filled in. Routinely check hard to reach places such as behind cooler units and preparation tables to sweep away droppings and filling in new holes.
      • Date to be corrected by: today
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 inserts with cooked meat (chicken and beef) stored at ambient temperature near the grill. Temperatures measured around 23C to 30C. Operator indicated that meats were cooked in the morning and placed at room temperature for more than 4 hours.
      • 2. Miso soup in a large pot in the standing cooler measured at 23.7C. Miso soup cooked in the morning and placed at room temperature for more than 4 hours
      • Corrective Action(s): 1. Discard all cooked meat in the 3 inserts as they have been temperature abused for more than 4 hours. Operator discarded the meat into the garbage
      • 2. Discard the pot of miso soup. Operator discarded the miso soup into the drain.
      • All cooked food such as meat and soup should always be stored in a cooler at <4C. Proper cooling curve for meat is to cool from 60C-20C within 2 hours and from 20C-4C within 4 hours. Meat must not be stored outside of the temperatures for longer as higher potential for pathogenic bacteria growth can occur.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle at the front of house used for sanitizing tables tested to be 0ppm. The spray bottle is also unlabelled.
      • Corrective Action(s): Sanitizer spray bottle must always be at 100ppm of chlorine and labelled. Operator remade a solution of sanitizer tested at >100ppm and labelled the bottle as "sanitizer"
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket tested to be too low <100ppm (50ppm).
      • Corrective Action(s): Increase the concentration of bleach in the solution to ensure a concentration of >100ppm is achieved. Operator added more bleach solution. Sanitizer solution tested to be >100ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 cardboard boxes containing whole avocado placed on the floor underneath the preparation table.
      • Corrective Action(s): All food items are to be placed above ground on the preparation table or on shelving units. Operator moved boxes of avocado from storage on the ground.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Miso soup that is recently cooked left at room temperature in the kitchen area. Temperature measured at 56C.
      • Corrective Action(s): Keep all hot held potentially hazardous food at >60C. Move the miso soup back to the stove unit and turn the temperature up to maintain a temperature of >60C. For long term resolution, obtain a heating unit similar to the one in the front of house to hot hold miso soup and maintain a temperature >60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand wash station has fish being defrosted in the sink
      • Corrective Action(s): Do not perform food preparation in the dedicated hand washing sink. Handwash sinks are to wash hands only. Move the fish into the preparation sink. Operator moved the fish into the preparation sink.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris behind and inbetween stand up freezers and coolers. Grease build up inbetween and behind stove units.
      • Corrective Action(s): Deep clean and sanitize the areas listed above. Ensure to keep a scheduled cleaning plan and maintain the schedule on a regualr basis.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Fresh salmon is being processed and frozen for 3 days at -20C and then used for raw fish service in the form of sushi.
      • Corrective Action(s): All fresh received, non-previously frozen fish is required to be frozen for a minimum of 7 days at -20C to allow for destruction of parasites before it can be served raw.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer at sushi prep station is 1000ppm or higher (straight bleach).
      • 2. Sushi press machine has some black grime or food residue on sides and on tray where sushi rice/seaweed comes out.
      • Corrective Action(s): 1. Dilute bleach to ensure it is 100ppm. Bottle used requires only 1/8 to 1/4 bleach and rest can be filled with water.
      • 2. Clean machine immediately and ensure this is cleaned and sanitized on a regular basis, e.g. when bar is sanitized, 2x per day.
      • Include this in your cleaning plan.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Various surfaces, floors, walls, ceilings are covered in plastic wrap, peeling or chipped or covered in duct tape and not made of cleanable surfaces.
      • Corrective Action(s): Repair or replace all surfacing to ensure all food contact surfaces are easily cleanable and in good repair.
      • Date to be completed by: 6 months.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Planko flakes in open container for tempura are stored on a low shelf next to open garbage can.
      • 2. Open box of cabbages stored on floor next to back door, next to bag of recycling cans and scattered, powder ant poison.
      • Corrective Action(s): 1. Refresh/discard planko chips.
      • Store in secure and protected area, covered and protected from contamination.
      • No food items can be stored open next to open garbage.
      • This was removed during the inspection, thank you.
      • 2. Keep boxes of food off the floor on crates.
      • Store recycling and garbage away from all food.
      • Operator moved recycling and moved cabbage onto a crate during the inspection.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Under cooler in the hall: there is an abundance of crumbs and food debris.
      • 2. Under this same cooler, there is 1 sticky trap with half a body of a dead mouse. Body appears dried out.
      • 3. Back door kept open during the inspection. Ants known to enter from here.
      • Corrective Action(s): Keep back door closed, sealed to prevent pest entry.
      • Clean all surfaces, underneath all equipment.
      • Do not keep items on the floor.
      • Remove food debris from above mentioned locations.
      • Scrub walls to remove sauces.
      • Date to be completed by: Today.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Near back entrance, behind cooler across from dishwashing area: walls are coated in sauce.
      • 2. Ventilation fume hood (scheduled cleaning in October 2023) has dripping grease.
      • 3. Powder (ant poison, store bought) spread in hallways and at corners of back entrance.
      • Corrective Action(s): 1. Scrub walls.
      • Remove all food debris underneath all counters. See below for more action items.
      • 2. Clean fume hood surfaces in between contractor scheduled cleanings or schedule more often cleanings.
      • 3. No powdered poisons.
      • Clean and remove all traces of powder. Wear personal protective equipment such as mask and gloves. Be sure to follow directions on the bottle and wash hands afterwards.
      • Date to be completed by: Today.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Inside wood cabinets: Chemicals, oil sprays, paint and insectide sprays stored above vegetables and other food items.
      • Corrective Action(s): Operator removed chemicals to the mop closet.
      • Please ensure this shelf is cleaned and sanitized thoroughly before putting any food items.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Artificial crab and mayo mixture stored in container at room temperature, 10C surface temperature. Stored at room temperature while cook is taking lunch break.
      • Cook put back into sushi cooler, which is at 2C ambient temperature, thank you.
      • Corrective Action(s): Store all items in coolers. Maximum time above 4C is 2hrs and then product would need to be discarded.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 bags >3lbs each of chicken and beef are thawing on a tray at the bottom of a trolley near the dishwasher.
      • Between 2C-4.7C surface temperature.
      • Operator agreed to move to cooler for thawing. Thank you.
      • Corrective Action(s): Please ensure all thawing is done in the coolers or under cold running water.
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed underneath sushi prep counter, near bucket of standing water for cooler outlet.
      • Droppings behind line up of coolers leading into the back dishwashing area.
      • Droppings behind dishwasher and underneath 2-comp sink.
      • Operator said droppings could be old, unsure if new.
      • No traps inside or near back door outside.
      • Small amount of light showing underneath back door.
      • Corrective Action(s): Follow Fraser Health Info page on droppings clean up.
      • Ensure you wear mask, goggles, gloves and other protective equipment during clean up with bleach and water.
      • Remove all standing water overnight.
      • Clean and sanitize all surfaces including behind counters and equipment.
      • Seal all cracks and back door.
      • Follow up with pest control for traps and other prevention on both outside back door and inside the kitchen.
      • Date to be completed by: 1 week.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Under sushi prep counter, there is black grime and debris.
      • Under and behind coolers and behind dishwasher there is a build up of food debris and black grime.
      • 2 comp sink is leaking from pipe, small bucket is capturing the water.
      • Corrective Action(s): Pull out all equipment and ensure there is thorough cleaning behind all equipment.
      • Remove all standing water to prevent pests and mold.
      • Date to be completed by: this week.
      • Violation Score: 9

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