Skip to content
Loading map…

Hakome Sushi Restaurant

13 - 1161 The High St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Hakome Sushi Restaurant has been inspected 12 times by Fraser Health Authority since December 12, 2019. The most recent inspection, on September 18, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions 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 2 times across 2 separate inspections, most recently on September 14, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 2 times across 2 separate inspections, most recently on September 14, 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 January 12, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 January 12, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 8, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pot of miso soup was measured at 25 degree Celsius on the stove. The operator stated that the miso soup was made at 11 AM. Potentially hazardous foods stored at room temperature for 4 hours or more can allow pathogens to survive within the foods.
      • Corrective Action(s): - The operator voluntary discarded the miso soup during the inspection.
      • - Any potentially hazardous foods (example, miso soup) stored at room temperature for 2 hours can be reheated. After the 2 hours, if the food is at room temperature for more than 4 hours, the food has to either be consumed immediately or discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer solution was cloudy, and had utensils in the container, indicating that the sanitizer has not been changed. Sanitizer solution needs to be clear to allow the sanitizer to effectively destory pathogens on food contact surfaces.
      • Corrective Action(s): The operator made a new bleach sanitizer solution at 200 ppm. Ensure that the sanitizer solution is changed every 4 hours, and the solution does not become cloudy.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. The scoops for the cooked rice was being stored in room temperature water, which can allow pathogens to survive and contaminate the rice.
      • 2. The food in containers were being stored less than 6 inches above the floor, which can allow contamination to occur.
      • Corrective Action(s): 1. The operator made ice water for the scoop container. Ensure that the scoops are stored in ice, or washed and sanitized every 2 hours.
      • 2. Lift the containers off the floor, so they are at least 6 inches above the floor. Date to be corrected by: September 18, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease debris has accumulated along the floor, walls, ceiling above the fryer, as well as under and behind equipment. This debris can attract and help pests to survive within the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises, including the areas listed above, to remove all food and grease debris. Date to be corrected by: September 18, 2026
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: There is duct tape on the chest freezer handle, and in Cooler 1. The duct on the chest freezer handle is also fraying. There was also cardboard on the floor in front of the prep line and on the lower shelving. Duct tape and cardboard are not smooth, durable, non-porous, nor easily cleanable.
      • Corrective Action(s): - Remove the duct tape and, if anything is broken, repair the pieces.
      • - Replace the cardboard everyday.
      • - Ensure that all surfaces are smooth, durable, and easily cleanable. Date to be corrected by: Septemeber 18, 2026
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The operator's FOODSAFE level 1 has expired.
      • Corrective Action(s): Obtain a valid FOODSAFE level 1 training certificate. Date to be corrected by: 3 months
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No sanitizer for wiping rags noted
      • Corrective Action(s): - Sanitizer solution must be available in kitchen at all time
      • -Wiping rags must be in a sanitizer solution at all time
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much stuff in kitchen stored on floor, shelving too close to floor, too crowded
      • Corrective Action(s): -Organize , discard items that are not used , store all on shelving with clearance of at least 6" off of floor to avoid harboring for pests- aid cleaning and monitoring for pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for floor, walls, counters , shelving, table, under/behind sinks ...
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Poor cleaning noted for under/behind/beside equipment and corners
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers are missing in coolers
      • Corrective Action(s): Provide accurate thermometers for coolers and have accurate thermometers for hot holding units
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temp of cold foods in cooler are elevated - internal temp of foods were 8 to 14 oC , thermometer inside is 10 oC
      • Corrective Action(s): Discard all potentially hazardous foods that were stored in this cooler
      • - Whole veg ( ie: carrots , cucumbers...) are ok.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty wiping rags are stored on counters
      • Corrective Action(s): Wiping rags to be washed ,rinsed and store in sanitizer bucket once not in use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel available at hand washing sink
      • Corrective Action(s): Hand washing sink to be stocked with paper towel and liquid soap at all time.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed staff reaching into garbage and sliced cucumber without hand washing .
      • Corrective Action(s): Staff to wash hands after any possible contamination (ie; garbage...)
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Noted a number of cooking equipment without proper ventilation.
      • Corrective Action(s): -Remove cooking equipment or provide commercial ventilation to remove steam, grease laden products.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed lettuce being washed in one sink a dirty dishware being rinsed in the other sink , dirty water being splashed onto lettuce
      • Corrective Action(s): Do not wash vegetable or any foods when dirty dishware are being washed.
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Frozen foods was -9 oC
      • Corrective Action(s): Transfer all frozen foods to working freezer.
      • Proof is required for Frozen fish re: sushi safe ( parasite destruction or if it is all farmed salmon) and exempted fish from parasite destruction.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No temp log sheet on site.
      • Corrective Action(s): Temp of all coolers to be monitored at least 2 per day and recorded in log sheet .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire kitchen .
      • Corrective Action(s): Deep clean the whole facility.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard, foils, newspaper are being used to line shelving units.
      • Corrective Action(s): Remove all.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Upright freezer and cooler are not providing acceptable temp. Freezer temp <=-18 , cooler temp <=4 Co
      • -Freezer is leaking-
      • Corrective Action(s): Fix them so cooler temp is <=4 oC and Freezer is <=-18 oC
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle has no label.
      • Corrective Action(s): Label it.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff with Food Safe training at time of visit.
      • Corrective Action(s): There must be enough staff with FoodSafe training available at all time,
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Raw fish being stored above vegetable in upright glass door cooler
      • - Open package of dry goods noted in kitchen
      • Corrective Action(s): - Keep Raw fish and any raw animal origin foods in lower shelf and away from any vegetable or ready to eat products to reduce risk of contamination
      • -After opening any bags of dry goods transfer them in a sealed bin
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back area too cluttered- not able to check
      • Corrective Action(s): Organize and store stuff off of floor to aid monitoring for pest activity
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire kitchen including behind/under all equipment, shelving units , under sinks ...
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website