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Hana Sushi (Chilliwack)

101 - 45300 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Hana Sushi (Chilliwack) has been inspected 14 times by Fraser Health Authority since August 4, 2017. The most recent inspection, on March 12, 2026, recorded 1 infraction.

4 of 14 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on March 12, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on July 22, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on January 9, 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher sanitizing cycle with less than 25 ppm Chlorine at the plate detected. Repair required.
      • Corrective Action(s): Ensure dishwasher final rinse cycle can sanitize at above 50 ppm Chlorine at the plate. Operator applied repair. 100 ppm Chlorine detected at the time of inspection. Ensure to test daily with up to date chemical test strips to have an accurate reading.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle at the back of the kitchen measured at >200ppm chlorine.
      • Corrective Action(s): Prepare chlorine sanitizer at the back of the kitchen to measure betyween 100-200ppm chlorine.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vents above deep fryer observed to have built-up grease. Staff informed they clean weekly.
      • Corrective Action(s): Increase cleaning frequency of exhaust hood vents above deep fryer to 2x/wk. Clean and sanitize aformentioend area. Email pictures to inspector once rectified. Corrected by: January 10, 2025.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. The ice machine observed to have some white accumulations inside the cover and some black debris beside the ice grill
      • 2. Pops were observed on the ground
      • Corrective Action(s): 1. Please clean the ice machine thoroughly to prevent any cross-contaminations (Date to be corrected by: today)
      • 2. Please elevate pops to at least 15cm/6inches off the ground, or place them in a tight seal container to prevent any contaminations (Date to be corrected by: today)
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bags of flour and rice on wire racks on the floor. Wire racks do not create enough lift. Bags still touching the floor.
      • 2. Raw meat observed stored above vegetables (CORRECTED DURING INSPECTION)
      • Corrective Action(s): 1. Please ensure food is stored higher (6inches) off the floor to ensure proper cleaning can be conducted and to prevent attraction of pests. To be corrected by: Aug 29, 2023
      • 2. Please ensure all raw meats are stored below vegetables/fruits and ready to eat foods.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood appears greasy and starting to drip with grease.
      • 2. Back of cook line observed to be greasy
      • 3. Shelf under cook line that is line with aluminum foil observed to be grimy
      • 4. Food debris observed behind containers of food.
      • Corrective Action(s): Please deep clean the kitchen. Please pull out the containers and move the equipment to ensure proper cleaning is conducted.
      • To be corrected by: Sept 1, 2023.
      • Violation Score: 9
  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): Cucumbers in the stand-up cooler were covered with newspaper.
      • Corrective Action(s): Do not use newspaper to cover foods as it can contaminate food.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were not labelled.
      • Corrective Action(s): Label all spray bottles.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Knives stored in the knife holder were dirty.
      • 2. In-use rice scoops were stored in a container of room temperature water.
      • Corrective Action(s): 1. Clean and sanitize all knives and knife holder. Ensure knives are clean before returning them to the knife holder.
      • 2. Clean and sanitize rice scoops and storage container. Ensure in-use rice scoops are stored in ice water and cleaned and sanitized at least every 4 hours.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the front and in the kitchen were obstructed by equipment and food containers.
      • Corrective Action(s): Remove all obstructions. Hand washing stations must be kept clear at all times to allow for proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls of shrimp skewers (in the process of cooling) and shredded potato were stored at the dishwashing area.
      • Corrective Action(s): Do not store food at the dishwashing area to avoid contamination from dirty dish water.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed rice scoops stored in warm stagnant water; all utensils in continuous must be cleaned and sanitized every 4 hours minimum.
      • Corrective Action(s): Required operator to clean and sanitize the scoops immediately; store scoops in ice water at all times; replenish ice as often as possible
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher tested at 0ppm Cl at time of inspection
      • Corrective Action(s): Observed last recorded test had been completed at the end of January. Test strips available
      • Unit was primed and then tested at 50ppm Cl.
      • Please ensure you are testing daily to ensure your dishwasher is in good working order.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot water at hand sink in kitchen had been turned off.
      • Corrective Action(s): Hot water must available at all taps when the kitchen is in operation. Hot water restored at time of inspection.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Observed wear and tear at walls in high traffic areas - at hand washing sink and in dish pit
      • 2. Observed duct tape in use at hand sink in kitchen and glass panel at sushi bar cooler
      • Corrective Action(s): 1. Repair walls as necessary - either sand and repaint, or install a harder material more resistant to wear and tear (i.e. stainless steel). To be completed by next routine.
      • 2. Duct tape is not an acceptable material for use in a kitchen. Remove duct tape and repair/replace equipmet.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed debris build-up on floors under equipment, at knife rack and hand holds of coolers
      • Corrective Action(s): Increase cleaning frequency to prevent build up.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed food items stored in front of the hand washing sink, underneath the soap dispenser and paper towel dispenser. This is a repeat violation that has been observed on the last few inspections
      • Corrective Action(s): Immediately remove food items from the vicinity of the handwashing sink and the dispensers. This poses a contamination risk to food items as well as a deterrent to staff to properly wash their hands at the appropriate frequencies.
      • Correction Order issued at time of inspection. If this violation is observed again, a violation ticket will be issued.
      • Possible solutions - relocate the area you store food items or relocate the hand washing sink - be sure to consult and obtain approval from the health officer prior to any construction/relocating.
      • Products moved at time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored in front of hand sink and the dispensers with may become contaminated during handwashing
      • Corrective Action(s): Remove food items from the vicinity of the handsink and the dispensers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed several items stored on the floor resulting in the floor not being properly maintained as food debris and grease are left around items on the floor.
      • Corrective Action(s): All items are to be elevated to 6" off the floor to allow for proper cleaning. Or come up with an alternative that allows for appropriate sanitation.
      • Violation Score: 3

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