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KO's Sushi Japanese Restaurant

103 - 22071 48th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

KO's Sushi Japanese Restaurant has been inspected 18 times by Fraser Health Authority since September 8, 2017. The most recent inspection, on June 10, 2026, found no infractions.

10 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on May 27, 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 October 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 26, 2022. 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 once on May 2, 2018. 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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation; The cold potentially hazardous foods (chopped onions, carrots and other veggies, sauces, lettuc, tofu) were held at 9C-11C in the upright cooler. The food is held within 4 hours
      • Corrective Action(s): corrective action:
      • - make sure to maintain cold potentially hazardous foods at 4C or colder to prevent growth and survival of disease causing microorganisms.
      • - the potentially hazardous foods were all moved to walk in cooler by the operator.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: The raw salmon was being thawed on cardboard box (one piece only) in the walk in cooler.
      • (ii) Observation: the ice-scoop was placed directly on freezer shelf without any container or holder to be used for scooping out ice
      • Corrective Action(s): Corrective action: make sure thawing of raw meats, fish or seafood is done using clean and sanitized utensils to prevent any potential food contamination. (specifically if its is ready to eat product)
      • The thawing food product (raw salmon) was assessed by the operator and moved to clean, washed and sanitized container.
      • Corrective action: make sure the scoops used for ice or other ready to eat foods are stored in washed and sanitized container to prevent any potential contamination of food.
      • -scoop was place at dishwashing station to be washed & sanitized and then used by placing in container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: (i) The fans in walk-in cooler have accumulation of diet and debris
      • (ii) The ceilings and exhaust hood duct over the cooking line has buildup of grease, ois and condensation.
      • This can potentially cause food contamination over foods being stored or cooked underneath.
      • Corrective Action(s): Corrective action: Clean and sanitize the above noted areas to maintain premises in sanitary condition and to prevent food contamination. Date to be corrected in 2 weeks June 10, 2026)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation; The upright cooler, adjacent to walk-in cooler measured ambient temperature of 9-11C
      • Corrective Action(s): Corrective action: service or repair the upright cooler to maintain the ambient temperature 4C or colder. Date to be corrected by 2 weeks (June 10, 2026).
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed raw meats stored close to or above ready to eat food, vegetables, and bottled/canned beverages in the walk-in cooler.
      • Corrective Action(s): Reorganize walk-in cooler so raw meats are stored on bottom most shelf or on separate storage unit from ready to eat food, vegetables, and bottled/canned beverages. Correct as soon as possible.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls used as scoops in flour and sugar bins.
      • Corrective Action(s): Obtain scoops with handles to avoid contaminating the food in the bins. If scoops are stored inside the bins, ensure the handle is pointing upwards. Otherwise store the scoops outside in a clean container. Ensure scoops are cleaned and sanitized regularly. Correct as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed at the following locations:
      • - Floor at the corner of the sushi prep area
      • - Inside mini cooler at sushi prep area
      • Corrective Action(s): Clean noted locations. Ensure cleaning is done regularly to avoid accumulation of food debris and attracting pests. Correct as soon as possible.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, No sanitizer is available in any form to sanitize food contact surfaces such as cutting boards, sushi prep boards, knives etc.Operator made adequate sanitizer to sanitize all food contact surfaces during operating hours. Bleach water solution 100-200 ppm provided in spray bottles. 1 table spoon unscented household bleach in 4 liters of water.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1- In sushi prep area at front, the hand washing station close to kitchen lacks hot water. This is a reapeated violation from previous health inspection.
      • 2- Second hand washing station blocked by a freezer, lacks liquid soap and paper towels.
      • Corrective Action(s): 1- Repair the hand washing station so that hot/cold running water is available to properly hand wash. adequate hand washing station must be provided. Failure to do so may warrant further enforcement actions.
      • Date to be corrected by: immediately
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One employee observed to carry out different tasks without properly wash hands between tasks. Employee observed to handle ready to eat food in sushi tray without washig hand right after handling cooking pots on the range oven. Proper hand washing was discussed.
      • All food handlers must wash hands properly and frequantly between tasks ensure to minimize contamination of ready to eat food.
      • Practice proper hand washing.
      • Ensure to educate staff about hand washing.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potatos, onions and other dry food observed stored on the floor.
      • Corrective Action(s): All food must be stored at least 6inch above the floor and protected from contamination.
      • Date to be corrected by: Immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: chest freezer accumulated extensive amont of ice. Fish stored in this unit without wrap/cover and not protected.
      • Corrective Action(s): Remove the food from the freezer unit and clean and sanitize inside the unit. Ensure that the unit reaches -18C before storing any food in the unit.
      • Date to be corrected by: One week
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap is not working for handwash sink located to the right of sushi making station. Hand wash sink on the left side of sushi station is working but it is blocked by the freezer.
      • Corrective Action(s): Ensure that the tap is fixed.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Burnt out light bulbs in kitchen causing it to be too dark.
      • Sushi rice table top is not smooth and cleanable.
      • Corrective Action(s): Replace burnt out light bulbs to provide adequate lighting for kitchen.
      • Refinish or replace rice table with a c leanable table.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's foodsafe level 1 has expired.
      • Corrective Action(s): Please renew. Operator registered for refresher course during inspection.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris found behind freezer in sushi area.
      • Corrective Action(s): Thoroughly clean and maintain this area.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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