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Nikko Sushi (Langley)

D & E - 22372 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Nikko Sushi (Langley) has been inspected 17 times by Fraser Health Authority since July 9, 2018. The most recent inspection, on May 7, 2026, recorded 1 infraction.

4 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 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 4 times across 4 separate inspections, most recently on May 7, 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 3 separate inspections, most recently on June 18, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 separate inspections, most recently on January 8, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on January 8, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 11, 2019. For example: 208 - Foods obtained from unapproved sources [s. 11]

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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Whole vegetables (pumpkins) in a black basket were stored in rack (3rd shelf) with shoes stored on 2nd shelf on same rack.
      • 2) Package of sugar stored directly on floor
      • Corrective Action(s): 1) The vegetables basket noted above moved to higher shelf in dry storage area
      • 2) Sugar packaging moved to higher shelf in dry storage are
      • Ensure to store the foods in dry storage area 6" above the floors at all time to avoid potential contamination of food. Make sure to have separate storage or designated area for placing personal items (eg shoes)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door (bluish coloured) at the back area of premises near the washrooms have a gap underneath that can be potential entry point for pests (eg rodents).
      • Corrective Action(s): Make sure to seal the gap (using weather sleeves or as per your assessment to cover it) Date to be corrected by: May 27 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust canopy hood has accumulation of grease (over the cooking line). The service for canopy hood is due May 10 2026
      • Corrective Action(s): Ensure to maintain the exhaust canopy hood in sanitary condition at all times to avoid potential food contamination through grease dripping. Date to be corrected by: May 27 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould build up observed in ice machine.
      • Corrective Action(s): Empty the ice machine and clean up the mould. Correct as soon as possible.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing of dishes and utensils is not being perfomed due to dishwasher not working.
      • Corrective Action(s): Clean and sanitize the sink next to the dishwasher. Fill sink with 100-200 ppm bleach sanitizer. Submerge all dishes and utensils in the sanitizer for at least 30 seconds after being washed in the dishwasher. Air dry dishes and utensils before using.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff handling chemicals then food without changing gloves and proper hand washing.
      • Corrective Action(s): Gloves must be changed and hands must be washed in between doing incompatible activities. For example: handling chemicals and food, handling raw meats/fish and vegetables, etc.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer exceeded 200 ppm.
      • Corrective Action(s): Dilute bleach sanitizer to 100-200 ppm to avoid contaminating food contact surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is unable to reach a minimum of 71°C during the rinse cycle. Rinse cycle temperature ranged from 66-70°C.
      • Corrective Action(s): Service the dishwasher so it is reliably able to reach 71°C minimum during the rinse cycle.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kelp soaking in water at approximately 15°C.
      • Corrective Action(s): Move kelp water to cooler at <= 4°C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff rinsing sanitizer soaked towels with water before wiping down food contact surfaces.
      • Corrective Action(s): Do not rinse sanitizer off of the towels in order to sanitize food contact surfaces properly.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was not fully closed and screen door was not in use.
      • Corrective Action(s): Keep back door fully closed when not in use or use screen door to prevent potential pest entry.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers in several coolers are broken.
      • Corrective Action(s): Replace all broken thermometers with working ones. Correct as soon as possible.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): As per operator, dishwasher has not been reliably reaching 180°F but it continues to be used.
      • Corrective Action(s): After running all dishes, utensils, and equipment through the dishwasher, manually sanitize them by submerging in 100-200 ppm bleach solution in the nearby sink for at least 30 seconds. Allow dishes, utensils, and equipment to air dry before using.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is unable to reach sanitizing temperatures. Measured approximately 65°C at the plate level.
      • Corrective Action(s): Service the dishwasher so it is able to reach sanitizing temperatures - mimimum 71°C at the plate or 180°F at the gauge. Correct as soon as possible.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE Level 1 certificates for operator and some staff have expired since July 2023.
      • Corrective Action(s): Recertify in FOODSAFE Level 1 or equivalent. Correct by next routine inspection.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Upright fridge in kitchen: raw chicken is stored above ready to eat items such as cucumbers and noodles
      • 2. Prep cooler across from grill: majority of items are kept uncovered and not protected from contamination. Mixture of ready to eat and cooked (to be recooked) items.
      • 3. Dry storage: Laundry detergent and other items are stored above food items
      • Other dry storage areas: tempura batter, flour, sugar, salt and other items in bags are stored open, uncovered or in penetrable/non-pest proof containers
      • 4. Janitor/mop sink area: Vegetables (cabbage, avocados) stored with chemicals and cleaning agents
      • 5. Baskets of food prep items (ready to eat) are stored in hall area on counters accessible to customers
      • Corrective Action(s): 1. Store raw items below ready to eat items, ideally on the lowest shelves. (Immediately)
      • Organize coolers and freezers to prevent contamination. (1 week)
      • 2. Cover all items, especially ready to eat food items, and protect from contamination. (Immediately)
      • 3. and 4. Store all items in pest proof containers. (1 week)
      • Ensure there is a designated dry storage area. Store food away from chemicals. (Immediately)
      • 5. Do not store food items in areas accessible to customers and contamination. (Immediately)
      • Date to be completed by: Today.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grill vents have dripping grease and are in need of cleaning.
      • Main grill line underneath, under prep counters have food debris.
      • Corrective Action(s): Ensure grill vents and grill area are cleaned on regular basis.
      • Pull out counters and equipment and remove food debris, maintain clean on a regular basis.
      • Date to be completed by: 1 week.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food in upright Fridge/Freezer "B" measured around 13 degree C. Food in freezer measured at -2 degree C. Food was stocked less than 2 hours before the time of this inspection. Operated moved all food from the fridge to other coolers and no perishables stock in this unit.
      • Corrective Action(s): Repair or replace this cooling unit so that it keeps food at or below 4 degree C and frozed goods at or below -18 degree C. Do not stock food in the unit until is repaired or replaced and can keep food below required temperature.
      • Date to be corrected by: July 25,2023
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust and grease observed on flat grill's back splash and range hood vent. This surfaces are not properly cleaned/ sanitized and there is a risk of fire as well.
      • Corrective Action(s): Clean and maintain surfaces. Ensure hood vent is free of grease and dust build ups.
      • Date to be corrected by: July 25th, 2023
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left open near dry storage. This increses the chance of pest entring the premises. Also, it was noted that screen door was removed. Operator closed the back door. No obvious gap were observed between door and the door frame.
      • Corrective Action(s): Ensure the screen door is installed properly and is functional.
      • Date to be corrected by:Next routine inspection
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Holes on the wall and baseborads detached from the wall observed in the kitchen by mechanical dishwasher.
      • Corrective Action(s): Pach holes and repair the baseboard. Ensure cracks and joints are seal and cleanable.
      • Date to be corrected by: Next routine inspection.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tuna noticed sitting at room temperature.
      • Corrective Action(s): Ensure that cold potentially hazardous foods are stored in the cooler at or below 4C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and debris observed on walls, ceilings and beside coolers in the front area.
      • Corrective Action(s): Ensure that the whole kitchen is thoroughly cleaned.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape placed on the top of the stainless steel undercounter cooler.
      • Corrective Action(s): Ensure that duct tape is removed.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Caulking around sink area has a build up of debris.
      • Dry dish rack has a wooden lower shelf that is rough and not cleanble.
      • Corrective Action(s): Remove silicon and refinish the area around the sink so that it is cleanable.
      • Replace rack with a cleanble shelf.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats were found being stored on or over ready to eat foods such as shrimp and cooked chicken in fridges and freezers.
      • Ice machine has a build up of debris and mold.
      • Corrective Action(s): Ensure ready to eat foods are always stored above raw meats in all coolers. This was corrected at time of inspection.
      • Do not use ice machine until it has been thoroughly cleaned and sanitized. Recommend acquiring a professional to clean and maintain machine.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Raw meats are being stored above ready to eat foods such as imitation crab in coolers and freezers.
      • Corrective Action(s): Ensure that all raw meats are stored below ready to eat foods to prevent cross contamination.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Product fridge was at 10C
      • Corrective Action(s): Do not use fridge for storage of potentially hazardous foods until it can maintain them at 4C or colder - Corrected during inspection.
      • Violation Score: 5

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