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Fantasy Sushi

205 - 15135 101st Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fantasy Sushi has been inspected 6 times by Fraser Health Authority since September 11, 2024. The most recent inspection, on July 2, 2026, recorded 1 infraction.

1 of 6 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 3, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on July 2, 2026. 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 November 27, 2025. For example: 203 - Food not cooled in an acceptable manner [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 November 27, 2025. 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 June 3, 2025. 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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Greater than 200 ppm chlorine sanitizer was measured in one of the two spray bottles as the test strips were bleaching out.
      • 2. Small bowls were observed stored on a table (across from the sushi bar) in the customer accessible area without being inverted and without an appropriate sneeze-guard barrier in place.
      • Corrective Action(s): 1. Operator setup 100 ppm chlorine sanitizer in the spray bottle (1/2 teaspoon unscented household bleach per L of water).
      • 2. Ensure bowls are stored in a manner to protect them from any potential contamination (e.g. potential coughing or sneezing by customers). Staff inverted the bowls during the inspection.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked tempura was observed to be stored at room temperature next to the deep fryer equipment, and it was being cooled at room temperature. Tempura measured at 19 degrees C internal temperature, and it was cooked two hours ago according to the Operator.
      • Corrective Action(s): Ensure food is cooled quickly from 60 to 20 degrees C or less internal temperature within 2 hours maximum, and then to 4 degrees C or less internal temperature within 4 hours maximum. Ensure food is not cooled or stored at room temperature. Recommended cooling methods include portioning out the food into shallow metal pans and transferring the food into the refrigeration unit, or using an ice water bath. Operator transferred the tempura into a container and placed it into the under-the-counter cooler during the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles contained no chlorine sanitizer (measured at 0 ppm chlorine).
      • Corrective Action(s): Monitor and maintain chlorine sanitizer at 100 ppm. Operator re-stocked both labelled sanitizer spray bottles with 100 ppm chlorine sanitizer. Chlorine test strips were available.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were observed in the back dry storage area.
      • Corrective Action(s): Operator removed the rodent droppings during the inspection. Mechanical traps and glue traps were observed to be setup; Operator informed he has been checking and re-servicing the pest control traps himself. Dry food was stored in the upright 2-door freezer (that was not in use for frozen food storage), and inside pest proof containers with tight fitting lids. Monitor for signs of pest activity, and continue with pest control measures. Seal any potential entry points. Regularly clean the food premises to maintain it in a clean condition.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Three extra cutting boards were observed stored on the floor below the handsink in the prep. area. These cutting boards appeared to have cuts on them, and were heavily stained.
      • Corrective Action(s): Operator voluntarily discarded the above-noted cutting boards. Operator had obtained a new cutting board, which was available on-site and observed to be in a clean condition.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in a spray bottle near the sushi bar. Chlorine sanitizer was not setup for use use in the kitchen area and front service area.
      • Corrective Action(s): 100 ppm chlorine sanitizer was available in a covered sanitizer pail near the sushi bar. Staff setup 100 ppm chlorine sanitizer in a labelled spray bottle for the front service area, and in a spray bottle for the kitchen. Ensure 100 ppm chlorine sanitizer is available in a labelled spray bottle or labelled sanitizer pail for the sushi bar, kitchen, and front service area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed around the hot water tank in the back area, and on the floor below the table storing the miso soup.
      • Corrective Action(s): The above-noted areas were cleaned to remove the rodent droppings. Monitor for signs of pest activity, and implement pest control measures: re-servicing traps, preventing any potential entry points, reducing any potential harbourage areas, regular cleaning, and keeping dry goods covered in pest proof food grade containers with tight fitting lids.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer pail registered at 50 ppm chlorine
      • Corrective Action(s): Operator created a new food contact surface sanitizer that registered 100 ppm chlorine
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of soiled cardboard as a liner in a few locations near the cookline. Cardboard is not an approved equipment that can be used as a liner. Soiled cardboard can potentially be a pest attractant.
      • Corrective Action(s): Staff removed and discarded all cardboard that was used as liners in the facility.
      • Violation Score: 3

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