Ladner Sushi

5034 48th Ave, Delta · Restaurant

22 inspections

Follow-Up InspectionMar 19, 2026
0 infractions
Routine InspectionMar 5, 2026
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted. Entryways noted.
  - Corrective Action(s): Seal off all rodent entryways into this facility. Clean and organize entire facility. Hire a professional pest control company to provide on site services.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted ontop/behind/under equipment, along walls, etc.
  - Corrective Action(s): Clean/degrease entire facility. Pull all items away from walls - clean and organize. Remove all unused/unwanted items.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Older facility - deteriorating conditions noted. (ie: walls, shelves, etc.)
  - Corrective Action(s): Prior to next inspection, an effort is to be made to upgrade surfaces. (as discussed)
  - Violation Score: 1
Routine InspectionSep 4, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiing cloth storage: Sanitizer solution is ok. Too many cloths noted throughout prep areas.
  - Corrective Action(s): Limit the amount of wiping cloths being used on site,
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent/rodent droppings noted.
  - Corrective Action(s): Increase sanitation. Seal all entry points. Ensure an active pest control program is being maintained within this facility.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Sanitation: Cleaning of "hard to reach area" (behind/under equipment) is required.
  - Corrective Action(s): Ensure all areas are being cleaned on a regular basis. (ie: spillage, etc)
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Deteriorating surfaces noted. (ie: damaged walls/flooring, etc)
  - Corrective Action(s): Continue efforts to keep surfaces in good repair.
  - Violation Score: 1
Routine InspectionFeb 28, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted along walls, below/under equipment, refrigeration door tracks, etc.
  - Corrective Action(s): Ensure all hard to reach areas are cleaned on a regular basis.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Structurally: Deteriorating surfaces noted. (ie: walls/flooring, etc)
  - Corrective Action(s): Continue efforts to upgrade surfaces.
  - Violation Score: 1
Routine InspectionAug 27, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Previously discussed. Too many wiping cloths being noted throughout work/prep areas. Sanitizer buckets too strong.
  - Corrective Action(s): Limit the amount of cloths being used on site. Store all clothes in a sanitizer at all times. Reduce sanitizer concentration - too strong.
  - Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Structurally: Older facility - deteriorating surfaces noted.
  - Corrective Action(s): Continue efforts to keep all surfaces in good repair.
  - Violation Score: 3
Follow-Up InspectionMar 21, 2024
0 infractions
Routine InspectionMar 14, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Wiping cloths not properly being stored. (ie: kitchen/prep) Too many cloths noted. Cloth towels noted.
  - Corrective Action(s): Wiping cloths must be stored in a sanitizer, completely submerged, at all times. Limit the number of cloths being used. Remove cloth towels.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Prep handsink: No hot water tap.
  - Corrective Action(s): Repair and/or replace sink asap.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted along storage shelves, kitchen/prep areas.
  - Corrective Action(s): Routine cleaning of all storage/work areas is to be conducted.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Deteriorating surfaces/equipment noted.
  - Corrective Action(s): Continue ongoing efforts to keep all equipment/surfaces in good repair.
  - Violation Score: 3
Routine InspectionOct 11, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored in a sanitizer.
  - Corrective Action(s):
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted throughout. (ie: front freezers, dry storage room, etc)
  - Corrective Action(s): Pest Control services is currently being utilized. Clean contaminated areas - monitor activity.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Structurally: Deteriorating surfaces noted.
  - Corrective Action(s): Ongoing.
  - Violation Score: 3
Routine InspectionMar 1, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Sanitation: Food/debris noted throughout facility. (ie: shelving - next to deep fryers, top of equipment, plate storage, upright cooler door tracks, etc. Unused/unwanted/damaged items noted.
  - Corrective Action(s): Clean and organize facility. Store all items in designated areas - remove ALL unused/unwanted/broken equipment to free up space.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Deteriorating surfaces noted. (ie: flooring, walls, shelves, etc)
  - Corrective Action(s): Continue efforts to replace/repair damaged surfaces. Upgrades are required to be made.
  - Violation Score: 3
Follow-Up InspectionOct 12, 2022
0 infractions
Routine InspectionSep 27, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Food debris noted on knives stored in between equipment. Wiping cloth storage requires updating.
  - Corrective Action(s): Ensure all food contact surfaces are being washed and disinfected after use - or on a timely manner. (ie: 3-4 hours) Wiping cloths are required to be stored in a sanitizer at all times. Limit the amount of cloths being used.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Kitchen handsink - hot water turned off. Possible drip?
  - Corrective Action(s): Hot and cold running water is required to be available at all times. Repair tap drip if present.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Freezer burnt food items noted.
  - Corrective Action(s): Ensure all food items are being stored in covered food grade containers. Stock rotation is required.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted throughout kitchen and storage areas.
  - Corrective Action(s): Refer to Sanitation Notes. Pest control services are to be contacted to provide assistance. Copies of their report is to be made available during reinspection. Ensure all opened ingredients are being stored in covered, food grade containers.
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: Sanitation: Food/debris noted throughout kitchen/prep areas. (ie: Behind/under equipment, along kitchen shelves, on cooler doors, etc.) Canopy is require to be serviced.
  - Corrective Action(s): Pull all items away from walls/storage areas - clean and organize entire facility. Remove all unwanted items. Store all items in designated areas.
  - Violation Score: 3
Follow-Up InspectionMar 16, 2022
0 infractions
Routine InspectionMar 9, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Upright two door cooler too warm. (7.6 C)
  - Corrective Action(s): Service/adjust - maintain at or below 4 C.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Too many wiping cloths are noted being used on site. Limit the number of wiping cloths being used. Bleach sanitizer concentration in wiping cloth solution appears to be ok.
  - Corrective Action(s): Cloths removed.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food/debris noted below/under equipment, shelves, behind refrigeration units, under dishwashing sink, etc.
  - Corrective Action(s): Pull all items away from the wall. Clean and organize entire facility - store all items in designated areas. Remove all unused/unwanted items!
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Kitchen prep cooler not functioning properly. No items are being stored in this cooler.
  - Corrective Action(s): Service/repair - maintain at or below 4 C, prior to any perishable food storage.
  - Violation Score: 3
Routine InspectionJan 9, 2020
1 infraction
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Gyoza and cooked beef were measured at 24C and had a tight fitting lid on the container.
  - Corrective Action(s): Please ensure foods are cooled properly - cool on a shallow tray first and then you can put into containers with tight fitting lids after food is cooled fully to 4C (obtaining a probe thermometer would be helpful to know when food is cooled)
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Quats sanitizer is only being used on counters / surfaces at end of day.
  - Corrective Action(s): Please use some sanitizer throughout the day - cloths should be stored in wiping solution when not in use. Use 1 teaspoon of bleach per 1-2 litres of water and store cloths in this sanitizer solution. You can use cloths to wipe counters and knives throughout the day (once surface is dry, bleach will have evaporated and will not leave a chemical residue on these items)
  - Violation Score: 5
Follow-Up InspectionJul 5, 2019
0 infractions
Routine InspectionJul 3, 2019
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Prep cooler food temperature measured 8C
  - Corrective Action(s): Foods must be kept at 4C or colder. Please adjust or repair cooler as necessary, to maintain air and food temperature at 4C or lower. Perishable foods have been removed to another cooler; do not store perishable foods in the prep cooler until it can maintain 4C.
  - Violation Score: 15
Routine InspectionJan 3, 2019
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation: a small amount of chicken for chicken teriyaki was being cooled in a deep container
  - Corrective Action(s): Please use a shallow pan to cool chicken for teriyaki - arrange chicken in a single layer on tray until it has been cooled to 4C in the cooler then you can stack it in a deeper container.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: seal on glass door cooler is not in good repair
  - Corrective Action(s): Please replace seal on glass door cooler in kitchen
  - Violation Score: 3
Routine InspectionJul 17, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1) Small prep fridge beside grill is 7 Celsius. Turned down during inspection. Always maintain fridges below 4 Celsius.
  - 2) Tempura batter left out beside grill at room temperature. Batter must be kept cold. Use ice or keep in fridge.
  - Corrective Action(s):
  - Violation Score: 5
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Spring rolls and some tempura yams left out at room temperature. Keep all cooked foods in the fridge, or in a hot-holding unit above 60 Celsius. Spring rolls and tempura discarded.
  - Corrective Action(s):
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Cleaning cloths left out on counters, no sanitizer(bleach water) made up at time of inspection. Keep cleaning cloths in bleach water all the time. Bleach water made up and cloths placed in solution.
  - Corrective Action(s):
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Many surfaces require a thorough cleaning. Also do not use newspaper or cardboard to line shelves.
  - Corrective Action(s):
  - Violation Score: 3
Routine InspectionFeb 2, 2018
0 infractions
Follow-Up InspectionNov 15, 2017
0 infractions
Follow-Up InspectionAug 18, 2017
0 infractions
Routine InspectionAug 17, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Food temperature of tuna, salmon, avocado, cucumber in sushi bar cooler too warm at 9 - 16C
  - Corrective Action(s): All potentially hazardous foods above 4C for greater than two hours to be discarded.
  - If foods need to be kept out during peak periods they must be kept in ice wells and the food level must not exceed the level of ice in the ice well.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Dish racks are too full when going through the dishwasher with dishware being stacked on top of each other.
  - Dishware has not been rinsed of all visible food debris/waste before being placed in racks.
  - Corrective Action(s): Dish racks must not be over filled, all items in the rack must be free of all visible dirt and must not touch each other so that there is the free flow of water and sanitizer to all surfaces.
  - Clean dishes must not be stacked for use until they have completely air dried.
  - NOTE: Dish washer must wash his hands thoroughly before emptying racks or storing dishware.
  - Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: .
  - - Foods stacked on top of each other without proper lids in place to prevent grease, dirt and food waste on the bottom of containers from coming into contact with the food the container below.
  - - shredded daiken (white turnip) being soaked in bowl in dishwashing sink.
  - Corrective Action(s): .
  - - All contaminated food to be discarded and proper lids used to protect food from contamination
  - - Prep sink needs to be installed to accommodate both the thawing and the preparation of foods. Prep sink must be large enough to accommodate the largest pot/bowl/strainer that food is prepared in and drain boards for the preparation and draining of foods.
  - NOTE: Make sure plans are approved before comencing any construction
  - Until such time as this prep sink is installed thaw foods in a bowl/pot of standing water that is changed every thirty minutes (use a timer to ensure water is changed frequently) and the food is placed in the refrigerator immediately upon thawing or fully cooked.
  - If foods must be prepared using the dishwashing sinks the operator must ensure that there is no dirty dishware in the sink/s or where they can drip on the food, no dishwashing, rinsing, sorting or racking must occur at this time and the dishwashing sinks must be thoroughly cleaned and sanitized before any food preparation occurs.
  - Violation Score: 9
  - 210 - Food not thawed in an acceptable manner [s. 14(2)]
  - Observation: Frozen prawns being thawed in hand sink.
  - Corrective Action(s): See previous comments about the need for a prep sink, sizing, and ancillary requirements.
  - Violation Score: 5
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Numerous flies throughout the premises.
  - Corrective Action(s): Integrated pest management plan to be implemented in consultation with a licensed pest control contractor. Back door screen to be repaired.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mould in caulking around hand sink and dishwashing area,
  - food waste, debris, splatters by free standing table used for prep, shelving, walls etc
  - Corrective Action(s): Premises needs a thorough general cleaning including all surfaces and equipment.
  - Violation Score: 9