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Hiraku Sushi Japanese Restaurant

101 - 3380 David Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Hiraku Sushi Japanese Restaurant has been inspected 17 times by Fraser Health Authority since September 18, 2018. The most recent inspection, on June 9, 2026, recorded 1 infraction.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 4 times across 4 separate inspections, most recently on March 17, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 March 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 3 times across 3 separate inspections, most recently on June 9, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 6, 2026. 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 4 times across 4 separate inspections, most recently on August 25, 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.

17 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One bleach container and spray bottle measured at 50ppm.
      • Corrective Action(s): Staff remade bleach solution - measured at 100-200ppm. **Mix 5ml bleach to 1L water. Use test strips on-site to verify**
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar sanitizer bottle filled with rubbing alcohol.
      • Corrective Action(s): Staff discarded solution. Made new bleach solution, measured at 200ppm.
      • Food grade sanitizer must be available in food prep areas during operations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar handsink blocked with two wet stones.
      • Corrective Action(s): Staff removed wet stones. Do not store any items in the handsinks - sink is for handwashing only.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing hands in 2 compartment dishwashing sink with gloves on.
      • Corrective Action(s): Instructed staff to discard gloves and wash hands with hand soap and paper towel at handsink. DO NOT wash hands at dishwashing sink.
      • **Gloves are one time use only. Hands must be washed before and after glove use and when changing tasks**
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted:
      • > Behind cooking area
      • > On bottom shelf of storage table
      • Corrective Action(s): - Remove droppings. Clean and sanitize area with a strong bleach solution.
      • - Forward inspector most recent pest control. Contracted for biweekly visits.
      • Correct by: As soon as possible
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease observed underneath cooking equipment.
      • Corrective Action(s): Clean and sanitize area.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi bar countertop cooler sliding door broken.
      • Corrective Action(s): Repair/replace door.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: REPEAT VIOLATION. No staff on duty have FOODSAFE.
      • Corrective Action(s): Enroll staff in FOODSAFE level 1 or equivalent.
      • Continued non-compliance may result in enforcement action (eg. order, ticket).
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken and miso soup left to cool at room temperature with lid on. Measured at 50C and 70C. Made 30 minutes before inspection.
      • Corrective Action(s): Discussed cooling with staff. Hot foods must be cooled to 20C within 2 hours before placing into the cooler.
      • - Do not cover with lid when hot as it will trap the heat and not allow for proper cooling.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared in kitchen at the start of inspection. Sanitizer that was prepared during inspection meaured >200ppm.
      • Corrective Action(s): Sanitizer MUST be available at the start of operations.
      • **Mix 5ml bleach to 1L water. Use the chlorine test strips to verify**
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large open bag of tempura batter stored in dry storage.
      • Corrective Action(s): Transfer tempura batter into a pest proof container with a tight fitting lid.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • - Shelves and floor of back corner dry storage room
      • - Floors behind cooking equipment.
      • - Undercounter shelf (corner)
      • Corrective Action(s): Remove rodent droppings. Clean and sanitize with a strong bleach solution. Contact pest control company to assess premises. Provide new pest control report to inspector.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and/or grease accumulation noted underneath and behind cooking equipment.
      • Corrective Action(s): Pull out equipment and thoroughly clean and sanitize the areas to prevent pest attraction.
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two compartment sink faucet leaking water.
      • Corrective Action(s): Tighten/repair faucet.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty is FOODSAFE level 1 or equivalent certified.
      • Corrective Action(s): Enroll additional staff in course. At least 1 staff on duty must be FOODSAFE level 1 or equivalent certified.
      • Correct by: 2 weeks - March 31, 2026
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler ambient temperature at 10C. Foods probed at 10C-12C.
      • Corrective Action(s): Staff discarded all potentially hazardous foods (raw meats, cooked meats, cooked rice, sliced vegetables, etc.) during the inspection.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front of house sanitizer spray bottle measured at 0ppm.
      • Corrective Action(s): Staff prepared new solution. Measured at 200ppm.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing hands with gloves on.
      • Corrective Action(s): Do not wash hands with gloves on. Gloves must be removed and discarded prior to handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Mould observed on inside of ice machine.
      • 2) Food debris and residue observed on floors of walk in cooler.
      • Corrective Action(s): Throughly clean and sanitize above noted areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Walk in cooler ambient temperature measured at 10C.
      • (2) Leak noted at 2 compartment dishwashing sink faucet..
      • Corrective Action(s): (1) Repair walk in cooler to operate at 4C or colder.
      • (2) Tighten/repair faucet.
      • Date to be corrected by: As soon as possible
      • Violation Score: 15
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of bleach sanitizing solution measured too strong and bleached out the test strip
      • Corrective Action(s): Fill the sanitizing bucket with 1/2 tsp bleach with 1 liter of water to achieve adequate concentration (100 ppm)
      • Rationale: Excess concentrations of bleach may leave a residue on food contact surfaces and contaminate foods.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Small container of cooked tempura left in walk in cooler uncovered
      • Corrective Action(s): Place a lid and cover the container of tempura
      • Rationale: Cooked foods that are left uncovered may be contaminated with germs or foreign substances and may cause illness when consumed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling tiles and light covers above the food preparation area have accumulated dust and debris
      • Corrective Action(s): Wipe down/remove the accumulated dust debris
      • Rationale: Accumulated dust and debris may fall and contaminate foods prepared below
      • Correct by: today
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area requires some cleaning. shelves and floor have food debris/dirt
      • Corrective Action(s): Ensure to clean dry storage area and underneath any shelves that have debris/food on them
      • Correct by: Today
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris (black rice/seeds) observed on floor of dry storage area
      • Corrective Action(s): Ensure to clean all hard to reach areas thoroughly
      • Correct by: today
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing tiles, cracks on tiles observed on the kitchen floor. Operator put mats over the floor to cover.
      • Corrective actions: 1. Repair/replace the tiles. 2. Ensure to clean the mat and the floor everyday so no food debris is stored under mat.
      • Date To Be Corrected By: June 27, 2022
      • Corrective Action(s):
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperas stored at room temperature at sushi bar. Staff indicated it was made this morning. (over 4 hrs). Asked staff to discard the temperas.
      • Corrective actions: Only prepare tempera amounts that can be used within 2 hrs at room temperature. Anything left over after 2 hrs need to be discarded.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in the back kitchen area at time of inspection. Wiping cloths stored on food prep counters.
      • Staff prepared bleach sanitizer solution of 100ppm in bucket, wiping cloths stored in bucket.
      • Corrective acionts: Ensure sanitizer is always available in kitchen and at correct concentration. Wiping cloths need to be stored inside solution at all times. Change solution every 2-4 hrs or as needed throughout the day.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of foods found uncovered inside walkin freezer and in the cooler under sushi bar.
      • Corrective actions: Ensure foods are always covered to protect from cross contamination.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cardboards being used on shelves in the kitchen. They were stained with oil and food debris.
      • 2. Cardboard used inside sushi cooler.
      • 3. Shelving surfaces in kitchen were soiled with food debris, oil build ups. The bak wall of the sushi bar was not in sanitary condition. Food debris found trapped inside floor tiles
      • Corrective actions:
      • 1. Remove all the cardboards and thoroughly clean and sanitize all the surfaces under. If use cardboards, they need to be changed at the end of each day, ensure the surfaces covered by cardboards are also cleaned and sanitized before putting on new cardboards.
      • 2. Remove cardboards inside sushi cooler.
      • 3. Thoroughly clean and sanitize the surfaces in the kitchen, including all shelvings, equipment and floors: and the sushi bar wall.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The surfaces of the 2 red cutting boards were no longer smooth, small crack observed.
      • Corrective actions: Resurface the cutting boards so they are smooth again to aid cleaning. Or replace.
      • Date To Be Corrected By: May 24, 2022
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several missing tiles, many cracks on tiles observed on the kitchen floor. Floor is no longer smooth, and easy to clean, food debris found trapped inside cracks.
      • Corrective acions: Repair and replace the tiles inside the kitchen, to ensure that the floor is smooth and easy to clean.
      • Date To Be Corrected By: June 19, 2022
      • Corrective Action(s):
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked salmon and cut carrots were stored ontop on inserts in the prep cooler and measured at 18C. Operator reports they were prepared 4 hours ago. Operator voluntarily discarded cooked salmon and cut carrots at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was measured to have 0 ppm chlorine. Operator resupplied sanitizer spray bottle with 100 ppm chlorine at the time of inspection
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw proteins stored above ready to eat salads in the walk in cooler
      • 2) Food stored on floor
      • Corrective Action(s): 1) Ensure all raw proteins (fish, beef, pork, and seafood) are kept below ready to eat products such as salads
      • 2) Ensure food is kept at least 6 inches above floor
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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