Maguro Sushi

5241 Ladner Trunk Rd, Delta · Restaurant

24 inspections

1. Routine InspectionFeb 19, 2026

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food Storage: Dispensing utensils are being stored inside of food items. Items being stored uncovered. Paper towels are being used to cover food items. Broken damaged food contact storage containers noted.
     • Corrective Action(s): Ensure food/opened food ingredients are being stored in covered, food grade containers. Implements are not permitted to be stored inside of food items. Paper towel is not permitted to cover food items. Damaged containers removed.
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Older facility - deteriorating surfaces noted.
     • Corrective Action(s): Continue efforts to keep all surfaces in good repair. Ongoing.
     • Violation Score: 1
2. Follow-Up InspectionSep 24, 2025

   0 infractions

3. Routine InspectionSep 17, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food storage: Food items not properly covered. Containers being stored ontop of each other. Items are being stored in opened, original metal containers. Utensils are being stored inside of food items.
     • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Do not store food items in opened metal containers. Utensils are not permitted to be stored inside of food items.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Large accumulation of food/debris noted throughout facility. Storage containers are soiled, as well.
     • Corrective Action(s): Clean and organize entire facility - including sushi prep areas. Pull all items off of shelves/away from walls - clean! Store all items in designated areas. Limit the use of lining surfaces with soiled cloths.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Sushi prep line cooler ~11 C.
     • Adjusted - monitor. Must be maintained at or below 4C. Temperature gauge provided.
     • Corrective Action(s):
     • Violation Score: 3
4. Routine InspectionMar 6, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Wiping cloths: Too many cloths noted. Cloths not properly stored.
     • Corrective Action(s): Wiping cloths used on food contact surfaces must be kept in a sanitizer at all times. (ie: Bleach - 1/2 tsp per litre of water) Limit the number of cloths being used on site - cloths are to be kept submerged.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Sanitation: Food/debris noted along walls, behind/under equipment, etc. Cardboard lining surfaces. Unorganized work surfaces.
     • Corrective Action(s): Clean and organize facility - eliminate the use of lining surfaces with cardboard. Clean and organize facility - shelving, etc.
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Structurally: Older/deteriorating surfaces noted.
     • Corrective Action(s): Continue efforts to upgrade deteriorating surfaces.
     • Violation Score: 1
5. Follow-Up InspectionDec 5, 2024

   0 infractions

6. Follow-Up InspectionDec 3, 2024

   0 infractions

7. Routine InspectionNov 26, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Food contact surfaces noted soiled during storage. Wiping cloths not properly stored
     • Corrective Action(s): Ensure all food contact surfaces are being cleaned/disinfected after use - storing all items in clean designated areas. Clean and disinfect all surfaces. Wiping cloths are to be store in a sanitizer at all times. Limit the number of wiping cloths/towels being used on site.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Scoops stored inside of ingredients/food items, storage containers soiled with food debris, food items being stored ontop of prep inserts.
     • Corrective Action(s): Ensure all opened food items are being stored in covered, food grade containers. Dispensing implements are not permitted to be stored inside of storage containers. Items are not permitted to be store ontop of prep inserts - store below in refrigeration unit.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food/debris noted throughout kitchen prep area. Shelving unorganized and soiled.
     • Corrective Action(s): Thorough cleaning/organization of kitchen/prep area is required. Pull all items away from walls - clean/degrease facility.
     • Violation Score: 3
8. Routine InspectionMar 12, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored n a sanitizer. Too Many cloths noted in sushi area.
     • Corrective Action(s): Ensure wiping cloths, used on food prep surfaces, are being stored in a sanitizer at all times. Limit the number of cloths being used on site.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Double stacking of food containers not permitted without the use of proper fitting lids. Utensils are not permitted to be stored inside of food storage containers.
     • Corrective Action(s):
     • Violation Score: 3
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Structurally: Deteriorating surfaces noted. (ie: shelving/flooring, etc)
     • Corrective Action(s): Continue efforts to keep all surfaces in good repair.
     • Violation Score: 1
9. Follow-Up InspectionOct 24, 2023

   0 infractions

10. Routine InspectionOct 12, 2023

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Too many wiping cloths. Cloths lining food contact surfaces.
      • Corrective Action(s): Limit the use of wiping cloths. Cloths, used on food contact surfaces must be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Utensils are being stored in food containers.
      • Corrective Action(s): Ensure all food/ingredients are stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris/grease noted throughout facility.
      • Corrective Action(s): Pull all items away from walls - clean and organize entire facility. Remove all unused/broken/damaged equipment. Store ALL items in designated areas. Reorganize facility. Use of cardboard/duck tape not permitted to line shelves/work surfaces.
      • Violation Score: 3
11. Routine InspectionMar 7, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): There were sliced up pieces of tuna fish left on the counter at 14 degrees C.
      • Corrective Action(s): The operator voluntarily discarded the fish when asked how long it had been sitting out.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) The entire perimeter of the premises has food debris, filth and/or dirt and dust. 2) Saran wrap used to cover handles of coolers/freezers. 3) The wall is covered with a material that is not durable.
      • Corrective Action(s): 1) Clean the entire perimeter of the premises and stick to a proper cleaning schedule that includes cleaning hard to reach spots. 2) Saran wrap should not be used to cover handles, instead, employees should wash their hands after handling food so that these handles do not get dirty. 3) All food grade materials should be flat, durable, and easy to clean. This material has cracks and crevices that may be hard to clean as it is not durable. Change it when you see it is worn out.
      • Violation Score: 3
12. Follow-Up InspectionSep 1, 2022

    0 infractions

13. Routine InspectionAug 25, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of fish inside the sushi display unit was 8-10C (45-50F).
      • Corrective Action(s): Seafood items are highly perishable. Move items to another fridge and only keep an amount that can be used in 1 hr in this fridge until the temperature is brought down to 4C or below.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sushi display unit is too warm at 8-10C. A prep fridge in the kitchen is being kept empty as it is not working. A technician has been contacted.
      • Corrective Action(s): Service the unit and repair the units.
      • Violation Score: 3
14. Follow-Up InspectionMar 9, 2022

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Backsplash above the 2 cmpt sinks is in poor condition.
      • Corrective Action(s): Replace with a surface that is smooth, impervious to moisture and easily cleanable.
      • Violation Score: 3
15. Routine InspectionMar 2, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Reach in undercounter fridge in the sushi making area was too warm (16C inside). 2) A large container of imitation crab meat was stored at room temperature.
      • Corrective Action(s): 2) Temperature of the fridge was turned down during the inspection. Move imitation crab meat, fish product and any cooked vegetable to another fridge. Repair to unit if temperature does not come down. Check temperature daily to ensure that all fridges are working (4C/40F or less).
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Visible mold inside the food contact surfaces of the ice maker.
      • Corrective Action(s): Machine was unplugged for cleaning. Discard ice.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink was not available as it was being used for thawing shrimps/prawns.
      • Corrective Action(s): Keep the basin empty so that it is accessible for handwashing at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cutting raw chicken in close proximaty to cooked salad vegetables and serving dishes.
      • Corrective Action(s): Handle raw meat on another surface to prevent cross contamination (e.g., on top of chest freezer).
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spills and food debris on the floor in hard to reach areas.
      • Corrective Action(s): Clean under equipment. Move pails and stored product from the floor and clean around. Remove any grime on the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Surface of the back splash behind the dishwashing sinks is worn and damaged.
      • Corrective Action(s): Replace the back splash.
      • Violation Score: 3
16. Follow-Up InspectionMar 25, 2020

    0 infractions

17. Routine InspectionOct 23, 2019

    0 infractions

18. Routine InspectionJun 21, 2019

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: All of the staff's Foodsafe certificates are expired.
      • Corrective Action(s): Please have several of the the staff update Food Safe training. there must be at least one person on site with up to date Food Safe training at all times.
19. Follow-Up InspectionNov 5, 2018

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked and shredded salmon for sushi rolls was left out on countertop. No refridgeration. Salmon must be cooled quickly and kept cold before use. Discarded approximately 2 lb of prepared salmon.
      • Corrective Action(s):
      • Violation Score: 5
20. Routine InspectionOct 17, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of tempura behind sushi bar are left at room temperature; Internal temperatures are as follows; smoked salmon 25.9 Celsius, deep fried salmon is 21 Celsius, tempura prawns are 21 Celsius, tempura yams are 23.1 Celsius. All discarded. Do not keep tempura at room temperature. Keep hot or cold or cook to order.
      • Corrective Action(s):
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Some containers of water used for storing utensils are warm (approx. 20 Celsius.) If using water for storing utensils use ice water.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several packages of prawns left on counter to thaw. Moved to cold water.
      • Thaw in fridge or in cold water.
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen and sushi bar require a thorough cleaning. Food debris noted on shelves, walls and floors in numerous areas.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Duct tape around squeeze bottle at sushi bar. This is not cleanable. Do not use duct tape on any food containers.
      • 2) Dry cloths are used throughout kitchen for absorbing grease. They line shelves, work tables and other surfaces. Do not use cloth, cardboard, or any other absorbent materials on shelves or work tables or any other surface.
      • Corrective Action(s):
      • Violation Score: 3
21. Routine InspectionAug 13, 2018

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several pounds of chicken breast were cooked "this morning" 4-5 hours before inspection. Half of the chicken breasts were left cooling in a covered pot on a low shelf beside the grill. These measured 35.3 Celsius internally. Half had been moved to a hot-holding unit for reheating; these measured 40.7 Celsius internally. This is very dangerous. Perishable foods must be cooled and reheated rapidly; The cooling process must cool from 60 Celsius to 20 Celsius in maximum 2 hours; then from 20 Celsius to 4 Celsius in a maximum of 4 hours. Re-heating must not be done in hot-holding units as they are not designed to re-heat quickly. All chicken breasts were discarded;approximately 20 pounds.
      • Corrective Action(s):
      • Violation Score: 15
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): See also #203. Chicken breasts were being re-heated in hot-holding unit. Hot holding units are not designed for rapid reheating.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 tubs of crab meat is stored at room temperature; internal temperature measured at 19.4 Celsius, 16.5 Celsius, and 12.1 Celsius. No time tracking. Approximately 8 pounds of crab meat discarded.
      • Do not keep any perishable foods like crab meat at room temperature.
      • Corrective Action(s):
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives at sushi bar stored in tepid water. Moved to ice water.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Used cleaning cloths throughout the kitchen and sushi bar were found on food prep surfaces with no trace of sanitizer. Keep used cleaning cloths in sanitizer between every use.
      • 2) Sake jugs are not being washed properly after every use. Some have small amounts of sake still in them; A few have visible mold growth in them. Clean thoroughly after Every use.
      • 3) Bowls used for tempura were stacked, dirty, for re-use beside fryer. Bowls used for food storage must be cleaned after every use.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Personal beverages are stored on sushi bar and throughout kitchen at work stations. These must be stored separately from food prep areas.
      • Corrective Action(s):
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No food safety plan for cooling and reheating chicken breasts. Submit food safety plan for this process in one week.
      • Corrective Action(s):
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Hundreds of fruit flies noted on walls above sushi bar. See #305 and #308.
      • Ongoing cleaning and refinishing is required to remove infestation.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Floor and corners behind sushi area have large accumulations of food debris. See also #308. Floors require re-tiling and cupboards require re-finishing. All of these areas require a thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Numerous areas of kitchen and sushi bar require more cleaning. Floors, walls, and under and behind equipment.
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Several bamboo bowls used for storing tempura are badly broken.
      • 2) Equipment such as rice cookers repaired with duct tape. Duct tape can't be cleaned; repair or discard broken equipment.
      • 3) Cardboard boxes covered in duct tape so that they can be re-used and used for bulk sauces and vinegars. These are not washable. Remove.
      • 4) Lower shelf of kitchen table is very rusty. Repair/refinish or replace.
      • 5) Several sections of floor are missing tiles; floor is difficult to keep clean. Replace missing tiles.
      • 6) Cupboards/walls floors around sushi bar are poorly finished/damaged. Difficult to clean and food debris has accumulated. Repair/refinish.
      • Corrective Action(s):
      • Violation Score: 9
22. Routine InspectionDec 6, 2017

    0 infractions

23. Follow-Up InspectionJan 11, 2013

    0 infractions

24. Routine InspectionJan 7, 2013

    0 infractions