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Nori Sushi

118 - 4061 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Nori Sushi has been inspected 15 times by Fraser Health Authority since November 26, 2018. The most recent inspection, on August 20, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 8 times across 6 separate inspections, most recently on August 20, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 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 once on July 23, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 23, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 April 28, 2023. 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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice scoops stored in a container of room temperature water.
      • Corrective Action(s): Wash rice scoops and container in dishwasher. Prepare ice bath for rice scoop storage. Refill ice as it melts and ensure rice scoops and container are washed in the dishwasher at least every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cleaning chemicals stored above and next to food items in the storage room.
      • Corrective Action(s): Reorganize storage room so cleaning chemicals are stored away from or below food items.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw crab stored on top most shelf above various types of ready to eat foods and vegetables in the two door stand-up cooler.
      • Corrective Action(s): Reorganize this cooler so raw craw and any other raw meats are stored on bottom most shelf to avoid potential contamination. Correct as soon as possible.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable food items (cooked meats, tempura, etc) were left at room temperature. Restaurant was not busy at the time of inspection.
      • Corrective Action(s): Store all perishable food items in the cooler <= 4°C. Take out just enough food to use within a 2 hour period. Leftover food at room temperature after the 2 hour period must be discarded.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaning agents (bleach, detergent, etc) were stored next to and above food products in the storage room.
      • Corrective Action(s): Reorganize the storage room so cleaning agents are stored on the bottom most shelf to avoid contaminating food products. Correct as soon as possible.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice scoops were stored in a container of room temperature water.
      • Corrective Action(s): Store rice scoops in ice water or dry to minimize bacterial growth. Replenish ice if it melts. Clean and sanitize the rice scoops and container at least every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Jugs of caramel was stored next to cleaning chemicals under the front hand washing station.
      • Corrective Action(s): Store jugs of caramel separate from cleaning chemicals to avoid contamination.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station next to deep fryer was note equipped with liquid soap
      • Corrective Action(s): Operator added liquid soap to dispenser. Ensure handwash stations are always equipped with liquid soap and paper towel.
      • Violation Score: 5
  8. Routine 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): No sanitizer measured for dish cloth wash bucket at time of inspection.
      • Corrective Action(s): Educated operator and sanitizer was added after.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food notices stored on the ground in baskets.
      • Corrective Action(s): Ensure that all food is stored at least 6" off the ground.
      • Violation Score: 3
  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: Sanitizer, Surface disinfectant not use
      • Corrective Action(s): Wiping cloths to be kept in disinfectant solution at 100 ppm Chlorine. Prepare solution and disinfect surfaces
      • Formula: 1 OZ bleach per gallon water.
      • Solution prepared
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher detergent concentrate container empty. Dishes be washed in dishwasher without detergent.
      • Corrective Action(s): Replenish dishwashing detergent and then wash all dishware in premise. Premise closed.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station obstructed and used for other purposes. Paper towel dispenser and soap dispenser to be install on wall to prevent contamination from surfaces and food preparation activity
      • Corrective Action(s): Hand washing sinks to be avaialble for use.
      • Install paper towel and liquid soap dispensers.
      • Hand washing available for hand washing, obstructions removed
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Partial curtain hung at kitchen entry heavily soiled. The curtain is touched, moved each time a person passes through. There is hand contact and with the soiled material
      • Corrective Action(s): Remove material or change. An impermeable material is required so it may be cleaned and disnfected throughout day.
      • Curtain replaced.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer not prepared at the time of inspection
      • Corrective Action(s): Chlorine disinfectant prepared at 100 ppm
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Designated hand washing sink obstructed, alternate sink available and in use.
      • Fabric cover placed at kitchen entrance door soiled
      • Corrective Action(s): Designated hand washing to be availble for use.
      • Wash Fabric routinely and ensure it is maintained
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer to be available for use. Sanitizer available at 100 ppm chlorine.
      • Corrective Action(s): Keep wiping cloths in sanitizer between use
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sinks not to be obstructed, liquid soap and paper towels not directly accessible.
      • Corrective Action(s): Paper towel and liquid soap to be at handwashing stations and sinks are not be obstructed.
      • Liquid soap and paper towel dispenser would be more accessible.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

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