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Maru Sushi

1 - 45540 Market Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Maru Sushi has been inspected 5 times by Fraser Health Authority since July 29, 2025. The most recent inspection, on May 6, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 May 1, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times on July 29, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on May 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

5 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): The hand washing station next to the dish pit and deep fryer is broken at the time of inspection. The hot water handle is missing and there was no soap. All hand washing stations must have hot and cold running water with liquid soap and paper towels.
      • Corrective Action(s): Ensure all hand washing stations are in working order to prevent cross contamination between touching dirty dishes then ready to eat foods or clean dishes. Staff must wash their hands after they become contaminated. Staff will use secondary hand washing station in the interim during repair. Correction required by next Tuesday.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pot was stored on top of garbage can. Garbage cans and garbage bags are contaminated.
      • Corrective Action(s): Ensure all food equipment and utensils are free of contamination. Do not use garbage cans on food contact surfaces. Correction required today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse requires two warm up runs to reach 71C and above. Dishes observed to still have soap residue after washing during unsuccesful sanitizing runs. Run #1 at 65C, Run #2 at 68C, Run #3,4 were above 71C at the plate.
      • Corrective Action(s): Ensure the dishwasher can reach at least 71C and above at the plate consistently. Ensure unit is in good working order by having it service. Correction required in 4 days.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar station hand washing station soap was placed under counter and inaccesible. Ensure all hand washing stations have paper towels, liquid soap and running hot and cold water to ensure staff wash their hands.
      • Corrective Action(s): Ensure all hand washing stations have paper towels, liquid soap and running hot and cold water to ensure staff wash their hands. Chef moved hand soap from cabinet to sink location.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inspection conducted at 2:45pm. Containers of food observed stored at room temperature. Cooked meats, precooked tempura, chopped veggetables. Boxes of new shippment of food left out at room temperature.
      • Corrective Action(s): Do not leave food at room temperature. Inspection was not conducted during lunch rush, once food is made for new orders, food needs to be returned to coolers.
      • When new shipment of food arrives, put it the walk in cooler if busy.
      • All potentially hazardous foods returned to cooler.
      • If potentially hazardous foods are observed left at room temperature without active time tracking during furture inspections, further enfrocement action may be applied (discarding the food).
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at for the back kitchen and the spray bottle for the front bleaches out the test strip. Staff appear unaware on proper mixng procedures.
      • Corrective Action(s): Please ensure staff properly mixing sanitizer at the start of the day.
      • Half teaspoon of bleach to one liter of water. Please acquire chlorine test strips.
      • Instructed staff to dilute the sanitizer. Once diluted, 200ppm chlorine acheived.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three bags of frozen meat observed defrosting at room temperature.
      • Corrective Action(s): Do NOT defrost at room temperature. Always defrost in cooler or under cold running water.
      • Frozen meat returned to cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime observed throughout the back kitchen, notably:
      • - Ventilation hood and guards
      • - Entire kitchen floor is slippery with oil/grease
      • - Back shelving where the rice is stored, lots of dust/debris
      • - Debris where the back door is
      • - Stains of sticky grime along the floor outlining shelving/equipment (have to be scraped off)
      • - Black splash of the cookline
      • - Behind/beneath the cookline
      • - External surfaces of the cooking equipment (friers/stove)
      • - Surfaces of coolers/freezers are sticky. Not just the handles, the entire door/sides.
      • - Floor of walk in cooler observed debris and grime
      • Corrective Action(s): The entire kitchen needs to be deep cleaned. Equipment needs to be pulled out so the floor can be scrubbed.
      • The back kitchen is extremely greasy. Degrease before sanitizing.
      • To be completed by: Aug 5, 2025
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler across from the cookline observed with ambient temperature of 5-6C.
      • Corrective Action(s): Please service cooler so it can maintain 4C and below.
      • No overnight storage in this cooler until it can maintain 4C and below.
      • To be corrected by: Aug 5, 2025
      • Violation Score: 15

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