Skip to content
Loading map…

Nao Sushi

7060 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Nao Sushi has been inspected 18 times by Fraser Health Authority since October 12, 2017. The most recent inspection, on August 28, 2026, found no infractions.

5 of 18 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 7 times across 7 separate inspections, most recently on March 27, 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 6 times across 5 separate inspections, most recently on August 29, 2025. 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 August 29, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 26, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 March 27, 2026. 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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings observed on floors underneath tempura flour batter shelf and on the floor by the dishwasher
      • Corrective Action(s): 1) remove droppings
      • 2) Contact pest control
      • 3) Sanitize affected areas
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small hole underneath the exterior door that could be allowing rodent entry
      • Corrective Action(s): Close the gap underneath the door
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar cooler was at 9 deg C as staff had just turned it on (it is turned off overnight).
      • Corrective Action(s): Do not store foods in this cooler until it has cooled down to 4 deg C
      • Correct by: immediately
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowl observed inside handwash station
      • Corrective Action(s): Do not keep any bowls/items inside the handwashing sinks (keep them free from obstructions at all times).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): raw meats stored above box of potatoes inside walk in cooler
      • Corrective Action(s): Move raw meats to lowest shelf and make sure it is never stored above any other food items
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling in kitchen area by dishwasher has black clumps of dust buildup that can fall into food below
      • Corrective Action(s): Remove all clumps of black dust
      • Correct by: today
      • Violation Score: 3
  4. Follow-Up 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): Foods in sushi display cooler at 9-10 deg C at opening. Staff indicated that cooler was just turned on.
      • Corrective Action(s): Move foods to cooler that is at 4 deg C or less, do not store any foods in the display cooler until it has reached 4 deg C or less
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi display cooler was at 9-10 deg C. Staff indicated it had just been turned on for opening shift.
      • Corrective Action(s): Do not store any foods in this display cooler until it has reached 4 deg C or lower. Cooler to be adjusted/repaired to consistently maintain 4 deg C or less
      • Correct by: Immediately
      • Violation Score: 9
  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 (CORRECTED DURING INSPECTION): Vegetables and fish observed to be stored directly into walk in cooler in Styrofoam boxes.
      • Corrective Action(s): Operator removed all Styrofoam boxes inside walk in cooler
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed near electrical outlet to the left of the fryer and above the grill
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas
      • Date To Be Corrected: Oct 2nd
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden bucket used to store rice in is observed to be degrading and starting to blacken
      • Corrective Action(s): Do not use equipemnt. Remove from premises.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiment cooler observed to be at 6.9C.
      • Corrective Action(s): Proportioned items (miso soup tofu and salad bowls) prepared within 1 h moved to a working cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoop observed to be in 19C warm water bath
      • 2) Knives kept in a container with dirty rag and plastic bag
      • 3) Walk in cooler fan guard observed to have dust build up
      • 4) Food kept on floor in walk in freezer
      • 5) Raw food kept ontop of ready to eat products.
      • Corrective Action(s): 1) Operator placed rice scoop in the dishwasher at the time of inspection. Ensure to keep rice scoop in ice water bath or dry conditions
      • 2) Operator placed all knives in the dishwasher at the time of inspection. Ensure to keep knives on a clean surface free of potential contamination.
      • 3) Ensure to clean and sanitize fan guards.
      • 4) Do not keep food on the floor
      • 5) Ensure to keep raw fish and eggs below ready to eat products such as salads to prevent potential cross contamination.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed under fryer and gas ranger
      • Corrective Action(s): Ensure to clean and sanitize above mentioned areas.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Condiment cooler measured to be at 6.9C with a probe thermometer.
      • Corrective Action(s): Repair/replace cooler so that it is able to produce 4C or lower at all times. Do not store any potentially hazardous food in this cooler until it has been repaired.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Multiple bottles of mayonnaise stored at room temperature.
      • - Chopped lettuce stored at room temperature.
      • - Sliced green onions stored at room temperature.
      • - Grated radish stored at room temperature.
      • Corrective Action(s): Store all cold potentially hazardous foods inside the cooler at < or = 4C. Once whole vegetables are chopped or sliced, then you must store them inside the cooler at < or = 4C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer at the sushi bar measured <10ppm chlorine bleach concentration.
      • Corrective Action(s): Staff prepared new sanitizer at 100ppm chlorine bleach concentration. Ensure to change out the sanitizer regularly.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the sushi cooler.
      • Corrective Action(s): Provide a working thermometer inside the sushi cooler.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker handwash with dirty disposable gloves and dipping them in the sanitizer solution.
      • Corrective Action(s): DO NOT handwash with disposable gloves -once they are dirty discard, handwash and place new disposable gloves on.
      • Do not dip hands in the sanitizer solution for the towels! Use the dispensed soap available.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Bulk food scoopers/bowls observed in containers -some were caked with food and/or buried in the food.
      • -Bug zapper pest device observed at dining area of the bar.
      • Corrective Action(s): -Dishwash the dirty scoopers/bowls
      • Bulk foods must have handles on the utensils (do not use bowls) either stored in the food handle up or ideally outside of container in a washable container.
      • -Remove the Bug zapper device. Do not place in food areas as the insect body parts may go anywhere. Use other pest control devices such as sticky traps instead
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution in front food prep area. Per staff, cutting boards and knives are sanitized at the end of the day in bleach solution.
      • Corrective Action(s): Staff prepared sanitizer solution for front food prep area. Measured at 200ppm chlorine. Ensure food contact surfaces (ex. cutting boards, knives) are cleaned and sanitized every 4 hours or sooner to minimize bacterial growth.
      • -Date to be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoop in back area found in water at room temperature. Rice debris noted on scooper and in water.
      • 2) Two unopened containers of mayonnaise found in staff washroom in back area. Per label, refrigeration is required after opening.
      • 3) A few containers of food stored in undercounter cooler in front area were uncovered.
      • Corrective Action(s): 1) Ensure that rice scoop is stored in ice water that is refreshed frequently to minimize bacteria growth.
      • 2) Move containers of food to food storage area. Do not store any food items in washrooms.
      • 3) Cover containers of food to protect from potential contamination.
      • -Date to be corrected by: immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty did not have valid FoodSafe Level 1 certification.
      • Corrective Action(s): Ensure that at least 1 staff on duty has a valid FoodSafe Level 1 certification in the operator's absence.
      • -Date to be corrected by: 1 month
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop in room temperature water.
      • Corrective Action(s): Ensure scoops are always stored in ice water. Ice water made at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in hard to reach areas, especially beneath, between and behind equipment.
      • Corrective Action(s): Clean areas noted.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring in kitchen is wearing. Shallow hole in floor near the back door.
      • Corrective Action(s): Repair flooring.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Container of raw chicken stored next to container of cooked custard and container with uni
      • Corrective Action(s): Store raw foods underneath and away from cooked and ready-to-eat foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up by cooking equipment underneath vent hood.
      • Corrective Action(s): Clean underneath, behind and between equipment frequently. Reminder that vent hood is due for professional servicing ASAP.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat stored directly beside ready to eat fish inside the walk in cooler.
      • Corrective Action(s): Move the raw meat to a designated space inside the walk in cooler away from ready to foods. Better separation of ready to eat foods and raw meats is required.
      • Correct by: Immediately.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw eggs stored in plastic bin at >25C on top of the prep undercounter cooler. Raw eggs stored at room temperature on flats on top of the prep table in the back. The operator stated that they had stored the eggs for less than 1 hour.
      • 2) Tempura prawns stored at ~25C in a plastic bin beside the fryer.
      • 3) Raw pork stored at room temperature on top of the prep table in the back.
      • Corrective Action(s): - Discard the raw eggs. This is unacceptable food storage practice. Store the raw pork inside the cooler at < 4C.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing soap inside the dispenser at the front handwashing station behind the sushi bar.
      • Corrective Action(s): Immediately fill the dispenser with soap.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ready to eat salad stored uncovered beside raw fish and clams inside the prep undercounter cooler.
      • 2) Sliced raw beef stored on the upper shelf inside the walk in cooler above ready to foods.
      • Corrective Action(s): 1) Cover all food items (esp ready to eat) with proper lids or plastic wraps.
      • 2) Store all raw meats on the lower shelves inside the walk in cooler.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Missing temperature logs. The operator was unable to provide any records.
      • Corrective Action(s): The operator is to begin daily temperature logs for ALL coolers, freezers, and hot holding units. Keep records for review by the health inspector.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Pooling of water on the floors of the back storage area/mop sink area.
      • 2) Build up grease, dirt, and food debris in the following areas:
      • - underneath and around the dishwasher
      • - underneath and around the grill/fryer
      • - in the back where empty cans and bottles are stored.
      • Corrective Action(s): 1) Remove the pooling of water. Keep floors as dry as possible.
      • 2) Clean the areas noted above. Store empty bottles and cans in bags or boxes that prevent the attraction of pests. These areas will be checked in the follow up inspection.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Missing working thermometer inside the sushi undercounter cooler adjacent to the sink.
      • Corrective Action(s): Immediately provide a working thermometer inside this undercounter cooler.
      • Correct by: Today.
      • Violation Score: 1
  17. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Mid kitchen microwave interior - heavily burned/splattered/warped
      • Corrective Action(s): Unable to properly clean and sanitize microwave interior. Required replacement of unit.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Large hole in smooth concrete flooring in front of back kitchen door.
      • 2. White sticky liquid seeping out of the floor in front of toilet in men's washroom. News paper pieces stuck to floor. Owner has indicated liquid is glue from flooring. Newspaper used to cover liquid and protect patron's shoes.
      • Corrective Action(s): Ensure all surfaces are installed correctly and maintained in good condition as per approved plans.
      • 1. Repair /fill hole in flooring to allow for smooth, durable, easy to clean surface.
      • 2. Flooring must be maintained in good condition and be leeching glue.
      • *** Owner is working to get contractor in to repair damaged floor. Flooring issues have existed for over a month.
      • Correction date: 2 weeks
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website