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GON Sushi

23 - 5725 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

GON Sushi has been inspected 19 times by Fraser Health Authority since November 26, 2012. The most recent inspection, on February 17, 2026, recorded 1 infraction.

10 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on August 5, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 3 times across 3 separate inspections, most recently on February 17, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 4, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 5 times across 5 separate inspections, most recently on December 4, 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice scoop was stored in the ice machine with the ice. (CORRECTED AT THE TIME OF INSPECTION)
      • 2. Bags of frozen fish placed on the floor of walk in freezer.
      • Corrective Action(s): 1. Ensure ice scoop is stored on a clean surface or a clean container when not in use. Leaving it in the ice machine allows contamination as scoop sinks into the ice.
      • 2. Ensure food stored in freezer or on any shelving is not in direct contact with the floor. A durable tray can be used to hold the frozen product to allow for easier cleaning. Correction required today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust build up observed in walk in cooler, on storage containers, compresser fans and floors.
      • Corrective Action(s): Cleaning is required in areas where there is food build up and dust build up. Ensure to include hard to clean areas into cleaning schedule. Correction required in one week.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Personal items like bandaids, polysporin and medication stored in soup bowl cupboard. Ensure to keep these items away from food and food equipment storage areas.
      • Corrective Action(s): Ensure medication and other personal items are not stored in food storage and equipment areas.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of vegetables - bean sprouts, mushrooms, lettuce (cut) stored at room temperature at 23°C (ambient air temp), including the fry batter.
      • Corrective Action(s): All perishable hot foods must be stored at 4°C or below.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed containers of deep fried foods stored at 23°C.
      • Corrective Action(s): All perishable hot foods must be stored at 60°C or higher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed the following:
      • 1. Inside the walk-in coolers:
      • →raw meat stored on top of ready-to-eat foods (such as vegetables, pickled ginger)
      • →Foods stored on the floor
      • →Walk-in cooler fan with dust wher foods that are open are stored
      • →Shelves with dusts, caked on debris
      • →Cardboard boxes that can not be cleaned, washed, or sanitized.
      • 2. Dry food storage
      • →Utensils (scoops) handles were covered ith dried/caked dry ingredients.
      • Corrective Action(s): ---->>Organize coolers to esnure protection from contamination
      • ---->> Clean areas, utensils, and sanitize.
      • To be corrected within 1 week (August 12, 2025)
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The screen door at the back of the store was torn, allowing entry of pests with the back door wide open.
      • Corrective Action(s): Repair. Prevent entry of pests. To be corrected within 1 month (September 5, 2025)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed black caked-on debris throughout the kitchen, including food containers, equipment, dishwasher, handles of all equipment.
      • Corrective Action(s): Clean and sanitize. To be corrected within 1 week (August 12, 2025).
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning schedule show daily, weekly cleaning that is not observed to be done.
      • Corrective Action(s): Follow your cleaning schedule to maintain the food premise.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No prepared chlorine sanitizer observed in the back kitchen area.
      • Corrective Action(s): Prepare chlorine sanitizer to measure between 100-200ppm for the back kitchen to sanitize food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front sushi handwashing sink observed to be used for warewashing.
      • Corrective Action(s): Ensure all handwasing sinks are only being used for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vents observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize aformentioned area. Increase cleaning frequency to weekly. May warrant increease frequency depending open on operation. Corrected by: December 11, 2024
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amount of grease on the hood vent above deep fryers
      • Corrective Action(s): The hood vent must be cleaned more requently. Staff must clean in between professional cleaning to prevent grease build up and a potential fire risk
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff person onsite with a valid Foodsafe certficate
      • Corrective Action(s): Correction order issues, one person at all times must have a valid Foodsafe certificate. Have more staff members take Foodsafe
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a continer of raw chicken on a shelf above vegetables
      • Corrective Action(s): Ensure all raw meat is placed below ready to eat foods such as vegetables, sushi fish or other pre-cooked foods
      • -operator moved container of chicken at time of inspection
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  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: Ice machine has mildew growing inside
      • Corrective Action(s): Empty ice mahine, scrub with soap and water, sanitize with bleach at water or quats solution then allow to refill with ice
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 0ppm Cl
      • Corrective Action(s): 1)Have dishwasher serviced or repaired so it is properly sanitizing the dishes
      • 2) Hand wash dishes in the 2 compartment sink, wash with soap and water in the first sink, then rinse. Have a bleach and water solution in the second sink so soak the dishes in for 2 mins at 100ppm bleach
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locations:
      • -Under the dishwasher and prep table in front of the dishwasher as there is significant grease build up
      • -Wall, soap dispenser and paper towel dispenser at hand sink as there is floor splattered all over
      • Corrective Action(s):
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring under dishwasher and in front of walk in cooler and freezer must be replaced as it is peeling up making it hard to clean and a tripping hazard. This must be done by April 1/19
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: 1) Submit sanitation plan for new sushi rice sheeter
      • 2) Purchase chlorine test strips for checking the dishwasher concentration
      • Corrective Action(s): 1) Submit how often machine is cleaned and with what
      • 2) Write down daily dishwasher concentration
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Ensure all fridges and freezers have thermometers and temperatures are logged on a log sheet
      • Corrective Action(s):
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Large container of chicken sitting out at room temperature instead of in the fridge. Food was probed and found to be at 11C
      • 2) Large amout of raw chicken being processed, cut and portioned (3 bags and 2 buckets). However no staff was currently working on it, all staff were busy making orders.
      • Corrective Action(s): 1) Food discarded at time of inspection. Prep cooler still has not been purchased, correction order issued to install prep cooler by July 5/18
      • 2) Food should only be processed in small batches to ensure it doesn't stay in the danger zone (above 4C) for more than 2 hours
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required under counters to the left off the cookline, lots of grease and flour ect on the floor
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler still has not been installed in the kitchen
      • Corrective Action(s): Purchase and install prep cooler (one that opens on the top) so staff are not storing all of the food at room temperature by July 5/18
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff on site have Foodsafe
      • Corrective Action(s): Have a member of the kitchen staff at all times with Foodsafe by July 5/18. This is an ongoing issue and correction order has been issued
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of chicken out at room temperature
      • Corrective Action(s):
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large container of cooked chicken sitting at room temperature. This is an ongoing issue
      • Corrective Action(s): Ensure only small containers come out of the fridge and get used quickly. Also food should never be sitting out while staff are on break, or working on something else.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried prawns at the front counter at 25C, prawns discarded.
      • Corrective Action(s): If they are not going to be used right away they must be stored at 60C or above
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 0ppm Cl
      • Corrective Action(s): Adjust/repair dishwasher so it is at 50ppm Cl. Monitor with test strips to ensure that it is working properly, record the chlorine levels at least daily
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff are not washing their hands when they move between tasks or when returning from break. Staff are wearing gloves instead however they still must wash their hands and change their gloves when moving between tasks
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • -Under the hand washing sink, floor and wall under the shelves
      • -around the mop sink, floor and walls
      • -under the black shelves by the back door, lots of food debris
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher at 0ppm
      • Corrective Action(s): Staff must manually wash, rinse and sanitize dishes with bleach at 100ppm
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No one with Foodsafe on site
      • Corrective Action(s): One of the kitchen staff needs to take foodsafe, someone needs to have it when the owner is not in the restaurant by Sept 30. Provide a copy of foodsafe certificate to EHO
      • Violation Score: 1
  19. Routine Inspection

    0 infractions

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