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Nami Japanese Restaurant

15169 Roper Ave, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Nami Japanese Restaurant has been inspected 11 times by Fraser Health Authority since June 30, 2021. The most recent inspection, on May 20, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 5 times across 3 separate inspections, most recently on May 20, 2026. 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 5 times across 5 separate inspections, most recently on May 20, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 19, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 4, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

11 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in spray bottles well over 200ppm in concentration.
      • Corrective Action(s): Reminder, general sanitizer solution formula is 1 oz of regular unscented bleach to 1 galln of water. Staff remade sanitizer solution to 100ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products and in a sanitary manner at all times. Correct immediately.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. Chlorine does not appear to be drawn up through the sanitizer line.
      • Corrective Action(s): In the interim, 2 compartment sink setup for manual warewashing. All dishes and utensils are to be washed, rinsed, then sanitized in 100ppm for 2 minutes then air dryed.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. Chlorine does not appear to be drawn up through the sanitizer line.
      • Corrective Action(s): Service immediately the low temperature dishwasher and ensure 50ppm chlorine at the plate level during tha final rinse cycle.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products and in a sanitary manner at all times. Correct immediately.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink by the sushi bar and main cooking line obstructed from use with bowl of soaking vermicelli. Staff washroom hand sink not provided with single use paper towels.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times. Install a holder for the paper towels at the staff washroom.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Ensure all scoops and other dispensing utensils are stored outside of dry products and in a sanitary manner at all times. Correct immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle used at the sushi bar not labeled. Chemicals observed stored above food products at the back area hallway storage area.
      • Corrective Action(s): Ensure all chemicals, cleaners and similar agents are labeled properly. Store all chemicals away from food products. Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several perishable food items (imitation crab and cooked chicken) were stored above the insert level in both prep coolers.
      • Corrective Action(s): Store all perishable food items within inserts or in the bottom compartment of the prep cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station by the sushi prep line was used to store dirty equipment. Hand washing station in the staff washroom was not equipped with liquid soap and paper towels.
      • Corrective Action(s): Do not leave any dirty equipment in hand washing stations. Supply the hand washing station in the staff washroom with liquid soap and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Scoops for the dry food bins were stored with handles buried in the food.
      • 2. Container of cooked eggs and produce were stored next to raw prawns in the walk-in cooler.
      • Corrective Action(s): 1. Store scoops with handles pointing upright or in a clean container outside of the food bin. Ensure scoops are cleaned regularly to prevent accumulation of food debris.
      • 2 Store produce and ready to eat or cooked foods away from raw proteins (meats, fish, seafood). If sharing the same shelf, store raw proteins on the bottom most level.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Single-use disposable take out containers were used as scoops for the dry food bin.
      • Corrective Action(s): Obtain durable purpose-built scoops with handles for the dry food bins.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked salmon found in the back of the restaurant cooling on table top at 22 degrees C for 3 hours.
      • Corrective Action(s): This is a perishable food and should be cooled from 60 degrees C to 20 degrees C in 2 hours, then cooled from 20 degrees to 4 degrees in 4 hours. This salmon was subject to time-temperature abuse, causing possibe pathogen growth, making it unsafe for consumption. Discard the salmon and refer to your Food Safety Plan for proper cooling procedures. Also, when cooked food is being cooled at room temperaute, there should be alarms set for when the 2 hours will expire, or written on a sticky and posted by the food that is cooling.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of inspection for sanitizing food contact surfaces.
      • Corrective Action(s): Sanitizer is needed to properly santize food contact surfaces and avoid cross contamination. Prepare a sanitizer bucket by filling it half way and adding 10ml of bleach to yield 100-200 ppm bleach (chlorine) sanitizer. Prepare a new one every 4 hours or as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The tempura sauce was stored on the floor without a lid.
      • Corrective Action(s): All food items must be stored at least 6 inches from the ground and have a proper fitting lid to avoid contamination. Put the tempura sauce on a shelf or prep. table and put on a proper fitting lid.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The entire perimeter of the restaurant has food debris and dirt build up; the back storage area along the walls, underneath all the equipment, especially the deep frier and cooking area, the handles of the walk in cooler, and the fume hood.
      • Corrective Action(s): Clean the mentioned areas and stick to a proper cleaning schedule to avoid build up. Refer to your sanitation plan.
      • Correction Date: 1 week.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temp dishwasher had 0 ppm chlorine in final rinse. Sani bottle changed.
      • Corrective Action(s): Check dishwasher sanitizer strength at least once per day. Keep records.
      • Violation Score:
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: String used to hold paper towel.
      • Corrective Action(s): Use washable holder.
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Replace missing/broken floor tiles.
      • 2. Tighten faucet at sushi bar.
      • Corrective Action(s):

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