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Lucky Sushi Co

203 1184 Denman St, Vancouver BC V6G 2M9 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday5–10:30 PM
  • Monday5–10 PM
  • Saturday12–10:30 PM
  • Sunday12–10 PM
  • Thursday5–10 PM
  • Tuesday5–10 PM
  • Wednesday5–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Lucky Sushi Co has been inspected 8 times by Vancouver Coastal Health since May 10, 2024. The most recent inspection, on May 14, 2025, recorded 8 infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 11 times across 6 separate inspections, most recently on May 14, 2025. For example: The premises is free of pests.

  • 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 7 times across 6 separate inspections, most recently on May 14, 2025. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • 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 5 times across 5 separate inspections, most recently on May 14, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 3 separate inspections, most recently on May 14, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 September 19, 2024. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

About this data

These results come from Vancouver Coastal Health, 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. Routine Follow-up

    8 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Food safety plan is not developed.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. Routine Follow-up

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine

    7 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Construction or alteration have occurred without approval.
      • Premises is not separate from incompatible areas.
      • Premises is not in adequate repair or in sanitary condition.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  4. Routine Follow-up

    0 infractions

  5. Routine

    7 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not maintained to reflect the current menu.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  6. Routine Follow-up

    4 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  7. Routine

    10 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • Procedures in the food safety plan are not being followed.
      • An accurate thermometer is not provided for temperature monitoring.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Procedures in the sanitation plan are not being followed.
      • Test strips are not available to monitor sanitizer level.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
      • Premises has signs of insect activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  8. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Marco Serpa

    Went there with my wife and was pleasantly surprised by how cool the aesthetic of the place is. It feels like they've recreated the vibe of Japan in the 80s and 90s, with a retro, old-school Japanese atmosphere that makes the experience feel really unique. Such a cool spot to grab a couple of beers and enjoy some Japanese food. In my case, I went for the tonkatsu set with rice, salad, and miso soup. The sushi was a little on the pricey side for me, so I decided to go with the tonkatsu instead and I wasn't disappointed! Definitely worth checking out for the atmosphere alone. A great spot for a casual date night or a couple of drinks with some good food.

  • bbt JC

    Excellent service, large seating area, on the second floor with window seating that overlooks English Bay where you can enjoy the sunset. 🌅 We ordered: Assorted tempura - batter is thicker than we are used to and it is quite oily so feels very heavy. Like that there is fish, shrimp, and veggies in the assortment. Spicy cream udon - not that spicy so even if you’re not a fan of spice it may still be ok. Noodles are nice chewy texture, not too soft, not too hard. Sauce is rich and creamy. Tuna taco (2pc) - delicious. Favourite item of all the dishes we ordered. Lucky sushi plate (12pc) - some of the items in the assortment was good. The others not so much. The squid was mushy and did not taste fresh. Some of the cuts of fish were also too fatty and soft. A bit pricey for $42 considering the quality and amount of pieces. The bill comes with fortune cookies. 🥠 The atmosphere, service and nori tuna taco along with the view is what makes this place worth checking out.

  • Nikole U

    Good food, good view! The restaurant is super cute and vibey! Nice interiors. The salmon avocado & chopped scallop rolls were delicious! Service was fast & servers were friendly. I look forward to my next visit! The sunset view was stunning!!

  • Sharon Hsu

    so funky inside!! perfect post beach day meal. the menu is pretty standard, i’d recommend their platters/plates for the variety! oshis were my favorite and the rice is really good. We came on a friday evening so it was quite busy, servers are very nice

  • Hyva Saraie

    3.5/5 if you're here for aesthetic pictures and good vibes, this is your place. however, the food itself isn't the best and the service is just average. we spent over an hour here with only two rolls and two beers, and we had to ask for our beers because it had been a while. we also had to flag service down because we weren't being checked up on. the food is alright, with the ebi oshi with plum sauce being the standout (definitely order, this alone is enough to make me come back). we also got the funghi, which had to be made with regular seaweed instead of rice paper so we understand it's not how it usually is, but it was super sweet and not our favourite. overall, this place is just a good location and trendy, pretty expensive too.

  • Marco Serpa

    Went there with my wife and was pleasantly surprised by how cool the aesthetic of the place is. It feels like they've recreated the vibe of Japan in the 80s and 90s, with a retro, old-school Japanese atmosphere that makes the experience …

  • bbt JC

    Excellent service, large seating area, on the second floor with window seating that overlooks English Bay where you can enjoy the sunset. 🌅 …

  • Nikole U

    Good food, good view! The restaurant is super cute and vibey! Nice interiors. The salmon avocado & chopped scallop rolls were delicious! Service was fast & servers were friendly. I look forward to my next visit! The sunset view was stunning!!

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