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Matoi Sushi

490 - 3025 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Matoi Sushi has been inspected 21 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on August 19, 2026, found no infractions.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 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 6 times across 6 separate inspections, most recently on July 28, 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 4 times across 4 separate inspections, most recently on August 3, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 across 2 separate inspections, most recently on July 28, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on June 2, 2021. 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.

21 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):
      • 1. Food (bags of bean sprouts, soup, sauces) stored in a display sliding door cooler measured at 8C to 9C.
      • 2. Cut vegetables and bean sprouts in water observed stored on top of ice packs. The top layers of the food items measured at 10C.
      • Corrective Action(s):
      • 1&2. Staff transferred above-mentioned food items into a walk-in cooler measured at below 4C.
      • - Ensure the ice is filled to the same level as the food stored in containers to maintain all layers of food at 4C or below.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Handwashing station at the entrance of the sushi bar was missing a hand soap and single use paper towels.
      • Corrective Action(s):
      • - Staff placed a hand soap and single use paper towels at the hand sink during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Trays of raw shell eggs were stored on the top shelf in the walk-in cooler above ready-to-eat food items.
      • Corrective Action(s):
      • - Staff relocated the shell eggs to the bottom shelf to prevent cross-contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Rodent droppings observed at the facility.
      • Corrective Action(s):
      • - Follow recommendations made by a professional pest control company.
      • - Continue to monitor for pest activity.
      • - Do not leave any food out overnight and ensure the kitchen is cleaned on a regular basis.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • - A hole was observed in the wall behind the high temperature dishwasher.
      • Corrective Action(s):
      • - Seal the hole today to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Rodent droppings observed in the following areas:
      • >> next to the chest freezer in the room beside the dishwashing area.
      • >> underneath the dishwashing sinks.
      • >> underneath the stove on the far left.
      • >> on a shelf next to the ice machine covered with a curtain.
      • >> in the back corner underneath the counter top by the upright stainless steel freezer.
      • 2. Greenish-black and pink colored debris observed along the top of the ice panels inside the ice machine.
      • Corrective Action(s):
      • 1. Remove droppings and disinfect the affected areas with bleach today.
      • 2. Staff turned off the ice machine during the inspection.
      • - Discard the ice and deep clean the ice machine today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Display sliding door cooler in the kitchen measured at 9C.
      • Corrective Action(s):
      • - Repair/replace the cooler.
      • - Do not store any food items in the cooler until the unit achieves and maintains at 4C or below.
      • ***Date to be corrected by: 1 week***
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw fish, meat, chicken noted above sauces and vegetable in walk in cooler and upright cooler
      • -Some foods noted without cover in coolers
      • -Some buckets of foods stored directly on floor in walk in cooler
      • Corrective Action(s): - Store any raw animal products in lower shelf and away from ready to eat products or cooked foods
      • - Cover all food products in coolers
      • -Store all food products off of the floor 6 inches to avoid contamination and aid cleaning
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Noted some rodent dropping and cockroaches
      • Corrective Action(s): - Clean and continue with pest control service
      • - continue storing all food products and clean dishware in sealed bins
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature of cold potentially hazardous food inside walkin cooler were elevated (8-10*C). Food items include (but are not limited to) curry, raw meat, clams, pork intestines, etc.
      • Corrective Action(s): Discard all temperature abused (>4*C for over 2 hours) cold potentially hazardous food of animal origin (eg. meat, chicken, seafood, diary, etc.) and precooked food such as curry.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Significant mold and biolfilm build up inside ice machine. Direct contamination of ice.
      • 2) Cleaning rags observed on food prep counters when not in use. Significant food debris build up observed.
      • Corrective Action(s): 1) Discard all ice in machine. Deep clean the unit following a wash/rinse/sanitize/air dry step. Use chlorine @100 ppm to disinfect the unit.
      • 2) Ensure all cleaning rags are stored in a sanitizing solution (chlorine @100 ppm) when not in use. Replace the solution at most every 2 hours or as needed.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lack of adequate handwash station for food handlers.
      • 1) Handsink at sushi prep area was observed to be blocked with dishes
      • 2) Handsink at server bar (inside main kitchen) area cluttered with cups and dishes around it.
      • Corrective Action(s): Handwash stations must be available for handwashing ONLY. No dishwashing or food prep may occur.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meat observed stored above ready to eat products (eg. vegetables, sauces, etc.) inside walkin cooler and upright cooler.
      • 2) Prep sink used to wash/prep raw seafood (clams) followed by vegetables without adequate disinfection.
      • **Cross contamination of ready to eat food
      • Corrective Action(s): 1) Ensure all raw meat, chicken, and seafood are stored below ready to eat food such as fruits, vegetables, and sauces.
      • 2) Wash/rinse/sanitize (using chlorine @100ppm) the prep sink between prep of raw vs ready to eat products.
      • Violation Score: 15
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature log sheet posted on walkin cooler not maintained. No data was recorded.
      • Corrective Action(s): Ensure monitoring of temperatures (eg. coolers, hot holding, freezers, etc.) at minimum twice daily and recording.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Live cockroaches (x4) observed on multiple sticky pads: under dishwasher and below handwash sink in the kitchen area.
      • 2) Mouse droppings observed throughout the facility. Areas include: below cook line, under sushi prep area, under equipment, under counters, below dishwashing station, and under handwash sink.
      • Corrective Action(s): Contact pest control company and take all measures to eliminate/reduce cockroach and rodent population. Deep clean the entire premises and disinfect areas of pest activity make sure to use proper sanitizer and personal protective equipment for staff safety during cleaning.
      • Monitor for new activity.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build of food debris, grease, dust, mouse droppings, etc throughout the entire premises. Areas include (but are not limited to) inside walkin cooler, inside reaching cooler, inside undercounter cooler, below cook line, under dishwashing area, etc. These conditions further promote pest activities.
      • Corrective Action(s): Deep clean the entire premises.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Noted wooden pallet being used to cover floor in sushi prep area ( repeated violation)
      • -Noted cardboard boxes being used to line shelving and floor in area
      • Corrective Action(s): -Discard wooden pallet ( full of food debris feeding grounds for pests)
      • -No use of cardboard boxes anywhere in premises- discard them immediately ( cockroaches eggs can be brought in with them -specially any cardboard boxes containing imported products)
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walkin cooler unable to store cold potentially hazardous food <4*C.
      • 2) Water leakage observed from the 2 compartment sink area. The moisture build up promotes cockroach population growth.
      • Corrective Action(s): 1) Stop the use of the walkin cooler until the unit is repaired and able to store food <4*C. Store cold potentially hazardous food in undercounter coolers and reachin coolers in the mean time.
      • 2) Repair the dishwashing area and ensure adequate drainage of water.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Noted structure deficiency throughout the premises (eg. floor tiles, base boards,chest freezer, floor material at sushi prep area, etc.).
      • 2) Lack of adequate lighting in the kitchen, storage area, walkin cooler, etc.
      • **These conditions prevent proper cleaning and disinfection.
      • Corrective Action(s): Ensure all surfaces and equipment are in good working order as approved plans. Gradual renovation is required.
      • Violation Score: 5
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitizer concentrations and dishwasher temperature are not monitored.
      • Corrective Action(s): Ensure daily monitoring and recording of sanitizers (chlorine @100 ppm) and high temperature diswasher (min 71*C in final rinse cycle).
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods and food related items noted under hand washing sink.
      • Corrective Action(s): Remove any foods and food related from under sink- Only chemical and non food related items can be stored under sink
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease, water and dirt noted under deep fryer and cooking equipment.
      • Corrective Action(s): Deep clean
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dirty wiping cloths being rinsed with ONLY water and used for wiping counters!
      • Corrective Action(s): Wiping rags/cloths to be fully washed and store in a sanitizer bucket ( bleach solution 100 ppm) between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink was occupied with utensils
      • Corrective Action(s): -Hand washing sink must be accessible at all time with hot and cold running water, liquid soap and paper towel in dispenser ( wall mounted is recommended)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Noted Raw fish, shrimp and raw animal origin foods are stored above vegetable, cooked and ready to eat products in walk in cooler and sliding door cooler .
      • -Bucket of foods are stored directly on the floor in walk in cooler
      • -foods in soft packaging are not protected.
      • Corrective Action(s): -Store raw animal origin foods on lower shelf and away from cooked or ready to eat products
      • -Keep all food products off of the floor
      • -Protect all foods in soft packaging by storing them in sealed bins
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted in several areas, floors, shelving, on clean dishware ...
      • -Facility has cockroaches infestation, cockroaches (live) noted beside chest freezer in the back
      • Operator said facility has cockroaches issues for at least on year now and rodent.
      • Corrective Action(s): - Clean and sanitize all areas with dropping, put all clean dishware in dishwasher again and store them in clean bin with lid
      • -Increase pest control service to at least once per week - currently it is once per month
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility- under/behind all equipment, walls, floor , shelving units in walk in cooler, around the door for chest freezer, ....
      • Corrective Action(s): Deep clean the whole facility .
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation: A piece of cardboard was observed to be used as a utensil divider. Use a material with cleanable surface as a divider. Cardboards cannot be cleaned and may contaminate clean utensils.
      • Corrective Action: Remove the cardboard divider, and re-wash the utensils.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: Accumulation of rice observed in a corner by a back chest freezer.
      • Corrective Action: Clean the area as it can attract pests. Maintain the area free of food debris
      • Date to be corrected by: Today
      • Corrective Action(s):
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan cover and fan unit in the walk-in cooler is soiled with food residue/mould
      • Corrective Action(s): Thoroughly clean and sanitize the fan unit and cover.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mould growth observed inside ice machine.
      • Corrective Action(s): Empty the ice machine. Clean and sanitize the ice machine. Ensure ice machine is cleaned and sanitized regularly to avoid accumulation of mould. Date to be corrected by: Today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw fish was stored on upper shelves in the stand-up cooler above various ready to eat and cooked food items.
      • 2) In-use rice scoop was stored in a container of room temperature water.
      • Corrective Action(s): 1) Move the raw fish to the lowest shelf. Ensure all raw meats and fish are stored separately from ready to eat and cooked food or on lowest shelf to avoid potential contamination.
      • 2) Store in-use rice scoops in ice water. Ensure all in-use utensils are stored dry, in cold water (< or = 4C), or in hot water (> or 60C). Clean and sanitize all in-use utensils and their containers at least every 4 hours regardless of storage method.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shrimp was being thawed in room temperature water. The shrimp itself was less than 4C.
      • Corrective Action(s): Move the shrimp to a cooler at < or = 4C. Ensure thawing is done inside a working cooler or under cold running water.
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: No areas of cleaning were addressed since last inspection. This is not acceptable. The premises is not maintained in a sanitary condition.
      • Correction: Clean floors and shelving regularly. Scrub all corners, hard-to-reach areas under and behind equipment. Clean more regurlarly. All walls and surfaces are expected to be clean upon next inspection or a violation ticket may be issued.
      • Corrective Action(s):
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine showed mould growing inside. Ice scoop was sitting on a cloth. Mould can contaminate the ice, which is a food. The ice scoop can make the cloth moist and facilitate growth of pathogens.
      • Date to be corrected by: Immediately - May 31, 2018
      • Correction: Empty the ice machine and clean and sanitize the surfaces. Continue this practice at a frequency to maintain sanitary conditions (eg. 1X/week). Do not store the ice scoop on a cloth. Store the ice scoop in a seperate container that can be cleaned and sanitized.
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Various areas showed an accumulation of debris and /or grease an therefore were not maintained in sanitary condition. These areas can attract pests.
      • Areas included:
      • * Debris on the outside door of the walk-in cooler
      • * Debris/grease staining wall and rack holding pot lids next to entrance of sushi bar/kitchen
      • * Debris underneath stand up freezer to the right of microwave in kitchen; dirty on floor in corner of sushi bar - next to under counter freezer.
      • * Debris on underside of lid of small freezer in sushi bar.
      • * All coolers/freezers handles were sticky/ had debris
      • * Peeling tinfoil on shelves - debris stuck on
      • * The dishwashing area had debris stuck on to the wood frame.
      • Date to be corrected by: June 13, 2018
      • Correction: Clean these areas. If tinfoil is to be used, it must be changed frequently such that there is no stuck on debris/grease. The same applies to cardboard. Increase the frequency of cleaning to maintain sanitary conditions.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sprayer was in an unlabelled bottle. Unlabelled bottles may cause accidental contamination of food with chemicals that can make customers sick.
      • Date to be corrected by: Immediately-May 31, 2018
      • Correction: Store chemicals such as cleaners, sanitizer and detergents in clearly labelled containers.
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) There was a missing light cover overhead the dishwashing area. A lightbulb breakage could physically contaminate food and harm a customer.
      • Date to be corrected by: June 13, 2018
      • Correction: Install a light bulb cover.
      • 2) Walk in cooler door handle was duct taped. Duct tape is not considered a cleanable material.
      • Date to be corrected by: June 13, 2018
      • Correction: Remove the duct tape. If cooler door handle is broken, replace with new.
      • Corrective Action(s):
  21. Routine Inspection

    0 infractions

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