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Kojan Restaurant

103 - 33640 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Kojan Restaurant has been inspected 8 times by Fraser Health Authority since July 18, 2022. The most recent inspection, on August 24, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 2 separate inspections, most recently on August 15, 2023. 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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 10, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on August 15, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on April 3, 2023. 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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink by the dishwashing area was obstructed by garbage bin. No soap available.
      • Corrective Action(s): Make sure all handwashing stations are supplied with hot/cold running water, paper towel and liquid soap. Stock soap and move garbage bin to make handwashing sink accessible to wash hands regularly. This helps in control the spread of pathogens that can cause potential foodborne illness.
      • To be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front left prep cooler door is not closing securely. Slightly opens up when shut. Food items probed measure at or below 4C.
      • Corrective Action(s): Repair or adjust the cooler door to ensure it closes securely. To prevent the loss of cold air, which can increase the temperature of cooler.
      • To be corrected by: August 24, 2026
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar cooler containing potentially hazardous foods was over 4C during inspection. Operator moved potentially hazardous food to under-counter cooler during
      • Corrective Action(s): Adjust or repair sushi bar cooler to ensure that it can maintain a temperature of 4C or lower.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat products in containers were stored above fruits and vegetables.
      • Corrective Action(s): Ensure to store raw meat below fruits and vegetables to prevent accidental dripping.
      • To be corrected by: August 16, 2023
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Walk in cooler had a build up of dirt, mould and dust near the fans.
      • 2) General dirt and debris build up throughout the facility
      • Corrective Action(s): 1) Clean the inside of the cooler to remove dirt, mould and dust in the walk in cooler.
      • 2) Clean the facility to remove the build up of dirt and debris
      • To be corrected by: 1 month
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There is a slow stream of running water from the hand wash station by the dishwasher station. Staff said this hand wash station has not been in use for a few years
      • Corrective Action(s): Ensure there is hot and cold running water available at all hand wash stations. Hand washing is important for removing grease, debris, and bacteria prior to food handling. Staff need to wash hands with warm running water and liquid soap when moving between work stations. Hand washing is critical when staff are moving from dishwashing station to prep or cook stations.
      • Operator said he will call in a plumber to repair the hand wash station.
      • **DATE to be corrected by: Immediately!!
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand wash station beside the dishwasher station has a slow stream of running water. Paper towels and soap were present. Operator said this has not been in use over the past few years.
      • Corrective Action(s): Repair the hand wash station immediately. Please ensure that there is hot and cold running water available. The two compartment sink next to the hand wash station is for washing dishes only.
      • Operator said he will call in a plumber to repair the hand wash station.
      • DATE to be corrected by: IMMEDIATELY
      • **Date to be corrected by: Immediately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): An opened tin can of mango pulp was found inside the walk-in cooler. Operator unable to recall how long the opened can of mango pulp was inside the cooler
      • Corrective Action(s): Ensure all opened canned products are transferred to a food grade container. Opened tin containers may chemically contaminate the food. The operator discarded the mango pulp.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. A large bag of bean sprouts and bag of miso were found next to the grill. Staff said bean sprouts and miso were at room temperature for one hour
      • Corrective Action(s): Potentially hazardous foods can only be kept at room temperature for 2 hours. Only small amounts of potentially hazardous foods may be permitted at room temperature for the lunch and dinner rush. Ensure all food items are time stamped once removed from the cooler. Operator relocated the miso and bean sprouts to the walk-in cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found at the sushi station and inside the main kitchen. Bacteria can multiply rapidly on these wiping cloths, which can be transferred onto food contact surfaces
      • Corrective Action(s): Ensure all wiping cloths are placed inside 100-200 ppm bleach solution (1 tsp bleach and 1 L water). Replace wiping cloths when soiled. Change the bleach solution at least every 2 hours. Operator prepared 200 ppm bleach solution to fully submerge the wiping cloths.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in the kitchen and by sushi bar was obstructed with sieve
      • Corrective Action(s): Ensure there are no objects placed inside the hand sinks to facilitate frequent handwashing practices. Staff removed the sieves from the hand sinks
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee was observed washing hands with gloves on
      • Corrective Action(s): Glove use is not a substitute for proper handwashing. Staff need to REMOVE and DISCARD gloves prior to washing hands with soap and water. Employee removed gloves and washed hands with soap and water at the time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Garbage bags were used to cover containers containing fish inside the walk-in cooler. Garbage bags are not food grade and may chemically contaminate the food
      • 2. Raw meat was stored above vegetables inside the walk-in cooler. Raw meat juices may fall onto the vegetables.
      • 3. Metal bowls without handle was used to dispense dry ingredients
      • 4. Cans of pop and bags of dry ingredients were stored on the floor
      • Corrective Action(s): 1. Remove garbage bags covering food products immediately!! Use food grade tight fitting lids or plastic wrap to cover the food.
      • 2. Ensure all raw meat and seafood are stored below ready to eat food (e.g. sauces, vegetables) at all times
      • 3. Use scoops with handles to dispense dry ingredients to avoid indirect hand contamination with the food
      • 4. Ensure all food products are stored at least 6 inches off the floor to avoid the likelihood of contamination by pests
      • **Date to be corrected by: TODAY
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food buildup is observed on shelves and floors inside walk-in cooler. Attention to cleaning is required for the floors by the grill station. Handles of coolers observed to have food debris.
      • 2. Newspaper and cardboard was observed on the ground and as a lining for a prep table
      • Corrective Action(s): 1. Ensure to clean and sanitize all floors and shelves througout the day to ensure the facility is maintained in a sanitary condition. Remove debris and sanitize cooler handles.
      • 2. Do not use newspaper and cardboard as a lining for the floor and prep tables. Discard all newspaper and cardboard in the kitchen. Newspaper and cardboard absorb oil and cannot be easily cleaned. In addition, using newspaper near a deep fryer can be a fire hazard.
      • Use floor mats that can be easily cleaned instead. Prep table is smooth and non-porous and must be cleaned and sanitized after use
      • **Date to be corrected by: July 20, 2022
      • Violation Score: 3

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