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Meadow Sushi

12141 Harris Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Meadow Sushi has been inspected 14 times by Fraser Health Authority since July 11, 2022. The most recent inspection, on June 2, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 4 times across 3 separate inspections, most recently on May 26, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 10, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 5 times across 5 separate inspections, most recently on June 2, 2026. 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.

14 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been complete, but still found food and grease build up in behind cooking line and under upright cooler, handles of coolers also have a build up on them.
      • Corrective Action(s): Continue to work on cleaning to remove food and grease build ups.
      • CORRECT: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found spring rolls and tempera sitting out at room temperature, internal temperature was 23 C
      • Corrective Action(s): All food must be kept hot or cold, ensure to place spring rolls and tempa in the cooler if not being served right awy.
      • CORRECT: today
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): watched staff walk into the back to touch spring rolls to check their temperature with their hand with out washing their hands
      • Corrective Action(s): 1. Must wash hands before handling any food
      • 2. Must use a thermometer to check temperatures not touch.
      • CORRECT: today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found freezers to have heavy build of ice which is coating some of the food.
      • Corrective Action(s): Ensure all of the freezers are defrosted to remove all ice.
      • CORRECT: today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease and food addumulation is noted under, behind and bettwen cooking equipment eg. fryers, grill etc.
      • Corrective Action(s): n and A deep and thorough cleaning is required in all hard to areas, especially in and around cooking equipment..
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found plastic wrap and tin foil lining surfaces such as trolleys and handles.
      • 2. Found cardboard being used in the coolers and freezers and on shelves.
      • 3. Also found rice bags being used to line shelves
      • Corrective Action(s): 1. Remove all plastic wrap, tin foil and carboard from surfaces, including pipes, trolleys, freezers, coolers, and shelves
      • 2. Ensure single use rice bags are discard after each use and not reused for lining shelves
      • CORRECT: 1 week
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers/freezers do not have the thermometers inside the units.
      • Corrective Action(s): Ensure all coolers and freezers have working thermometers so staff can easily read and record temperatures.
      • Correct: 1 week
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease and food build up still noted under, behind and between equipment, exhaust filters are covered in grease.
      • Corrective Action(s): A deep and thorough cleaning is required through out the premises of all floors under, behind and between equipment. Remove filters in exhaust hood, wash in dishwasher or 2 compartment sink to remove grease build up at least once per week.
      • CORRECT: 1 week.
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found large accumulations of grease, food and debris under, behind, between all equipment such as cooking equipment, coolers/freezers and shelving.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises including but not limited to under and around coolers and freezers, and cooking equipment. Pull out all equipment that are on wheels to ensure all grease and food debris are removed
      • CORRECT: 1 Week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard being used to line shelves, and to line cooler/freezer shelves.
      • Corrective Action(s): Remove all cardboard from facility (including shelving and inside cooler units.
      • CORRECT: 1 week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Found large container of cooked chicken pilled 3 high sitting for at least an hour before being placed into other containers for the cooler.
      • Corrective Action(s): Need to ensure chicken is cooled in thin layers to allow heat to escape the bottom. Cool from 60 to 20 in 2 hours then place in the cooler to cooler to 4 C in under 4 hours. Once chicken is properly cooled then can stack in containers in the cooler.
      • CORRECT: immediately
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Found numerous (approx. 30 pieces) prawn and vegetable tempura sitting out at room temperature for at least an hour temperatures were 19- 23C
      • Corrective Action(s): Ensure Tempera is cooked and hot held, cooked and served, or cooked, cooled and stored in cooler. Place all tempera in the cooler, reheat per order.
      • If want to keep out of cooler use hot holding equipment to keep tempura above 60 C until served.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher had a final rinse of 0 ppm chlorine, last time chlorine was check was 2 to 3 weeks prior.
      • 2. Test strips onsite expired 2 years prior
      • 3. Sanitizer was not being used in the kitchen, only in the front area.
      • 4. Not able to manually wash and sanitize as missing plug for sinks, and no drying racks
      • Corrective Action(s): 1. Have dishwasher repaired so there is 50 ppm chlorine at all times.
      • 2. Rewash and sanitize all dishes and equipment to ensure they are properly sanitized
      • 3. Purchase new test strips, record concentration daily and keep onsite for review.
      • 4. Ensure sanitizer is being used on the food preparation surfaces in the kitchen.
      • 5. Purchase new plugs for sinks
      • 6. Need to install racks for drying equipment, advise where the drying racks will go.
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found garbage can being used to hold bowl with rice, while portioning out rice.
      • 2. Found heavy accumulate of ice and frost around foods in the upright freezers.
      • Corrective Action(s): Garbage cans are filthy and cannot be used for food preparation surfaces. Use designated counters and food prep surfaces for portioning out of food.
      • 2. Defrost freezers to remove all of the ice build up inside to prevent the contamination of the food.
      • CORRECT: immediately
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Found a container of chicken thawing on the counter at room temperature
      • Corrective Action(s): Must cool foods in the cooler, under cold running water, or cook from frozen.
      • CORRECT: today
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found large accumulations of grease, food and debris under, behind, between all equipment such as cooking equipment, coolers/freezers and shelving.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises including but not limited to under and around coolers and freezers, and cooking equipment. Pull out all equipment that are on wheels to ensure all grease and food debris are removed
      • CORRECT: 1 Week
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard being used to line shelves, and to line cooler/freezer shelves.
      • Corrective Action(s): All cardboard needs to be removed from shelves and cooler as it is not a durable, washable material.
      • CORRECT: 1 week
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris still noted behind cooking equipment and under shelves in kitchen and back storage areas.
      • Corrective Action(s): A deep cleaning of the floor is require through out the entire premises especially in the kitchen and back storage area.
      • CORRECT: 1 week.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Dishwasher had 0 ppm chlorine at time of inspection, sanitizer container was empty.
      • 2. No sanitizer concentration records are being maintained
      • 3. After new chlorine sanitizer container added, still unable to detect chlorine in final rinse.
      • Corrective Action(s): 1. Ensure to replace chlorine sanitizer as soon as it runs out.
      • 2. Must check and record concentrations of dishwasher sanitizer every day.
      • 3. Have dishwasher repaired so at least 50 ppm chlorine can be detected in the final rinse. Manually sanitize dishes, utensils, and equipment in 2 compartment sink by soaking in 200 ppm chlorine for 30 sec.
      • Do not use until unit properly working.
      • Correct: today
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food build up noted in hard to reach areas in the kitchen (i.e. under and behind shelving, dishwasher, cooking equipment, etc)
      • Corrective Action(s): A deep and thorough cleaning is required through out premises to ensure all food and grease build up is removed.
      • CORRECT: 1 week
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had 0 ppm chlorine at time of inspection
      • 2. Spray bottle had > 200 ppm quats
      • Corrective Action(s): 1. Change old sanitizer bottle for dishwasher often to ensure 50 ppm chlorine at the plate. Rewash all dishes, and utensils to ensure they are properly sanitized
      • 2. Dilute quats in spray bottle so it is 200 ppm.
      • CORRECT: today
      • Violation Score: 25
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle with alcohol sanitizer was being diluted down from 90% by half (to approx 45%). Alcohol sanitizer needs to be 70-90% to be effective.
      • Corrective Action(s): Make sure an approved sanitizer is available at all times during operation.
      • Sanitizer options: 2mL bleach in 1L water or 200ppm quats sanitizer
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Main hand washing station in back kitchen had chicken thawing in a bowl in the sink. Sink was cleared out during inspection.
      • Corrective Action(s): Keep this sink clear and available for hand washing at all times.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Partially cooked shrimp and vegetable tempura as well as sliced avocado was observed being stored out at room temperature in the main sushi bar area. No active orders were being prepared and all staff were having lunch.
      • Corrective Action(s): All foods that need refrigeration must be put away when they are no longer in use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle had no detectable level of sanitizer in it. Reviewed with staff how they are to make it and provided a sign with how to make it in the future.
      • Corrective Action(s): Make sure that the sanitizer is changed every few days if it is not completely used up. Reminder: cutting boards must be cleaned and sanitized every four hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen area was blocked with wilted spinach in a draining basket.
      • Corrective Action(s): Keep this sink clear at all times to allow for hand washing.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in sushi display cooler was broken (gaps in red alcohol inside thermometer) and no longer accurate.
      • Corrective Action(s): Replace thermometer so the temperature can be accurately monitored. Due: Friday Feb 23, 2024
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection there were no staff on site that had a FoodSafe certification (or equivalent). The owner (who has a valid FoodSafe certificate) came at the end of the inspection.
      • Corrective Action(s): At least one person with a valid FoodSafe certification must be present at all times during operational hours. Rearrange schedule or have more staff trained to ensure this requirement is met.
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chemical dishwasher not dispensing chlorine for sanitation. Cglorine tested at 0ppm. Chlorine sanitizer must reach 100ppm for proper sanitation. Equip/utensils not properly sanitized will not kill bacteria
      • Corrective Action(s): Operator to use the 2 compartment sink for sanitizing and dishwasher for rinse and wash only. Fix chemical dishwasher to ensure it dispenses proper sanitizing concentration.
      • date to be correct by: July 12th, 2022
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in the prep area blocked by pan and garbage bin, no soap available. Handwash stations must be available for proper hand washing. Operator removed the bin and resupplied soap.
      • Corrective Action(s):
      • Violation Score: 5

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