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Hataru Sushi Japanese Cuisine

1B - 11968 207th St, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Hataru Sushi Japanese Cuisine has been inspected 3 times by Fraser Health Authority since October 11, 2024. The most recent inspection, on September 1, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 1, 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 September 1, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) The front sushi cooler measured at 5C operator had removed one of the sliding doors. Operator stated the cooler freeezes otherwise.
      • Corrective Action(s): 1) Repeat Violation: Operator put the door back and cooler measured at 4C during inspection. Operator to not remove the door and just adjust the temperature of cooler whenever needed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): - Front undercounter cooler measured at 9C ambient air temperature.
      • Corrective Action(s): - Operator adjusted the cooler temperature during inspeciton and it measured at 3C.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi display cooler had two of four glass doors removed and food was 6C-9C. Staff stated that this cooler gets too cold and food freezes.
      • Corrective Action(s): *Adjust cooler temperature rather than removing the doors of the cooler to ensure the temperature stays consistently at 4C
      • Doors were put back in place during inspection.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing station did not have liquid soap or paper towel accessible at start of inspection.
      • Corrective Action(s): Ensure liquid soap and paper towel are available at all times to encourage good hand hygiene.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: All of the shelves in the back area were made of raw wood. This is not easy to clean and maintain.
      • Corrective Action(s): Make the wood easy to clean (example: paint with at least two coats or put a plastic covering over that is durable). Due: 1 week.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

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