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Ocean Sushi

105 - 196 Esplanade Ave, Harrison Hot Springs · Restaurant

Official record from Fraser Health →

Inspection summary

Ocean Sushi has been inspected 4 times by Fraser Health Authority since September 25, 2024. The most recent inspection, on September 2, 2026, found no infractions.

2 of 4 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: 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.

  • 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 August 26, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 26, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 25, 2024. For example: 310 - Single use containers & utensils are used more than once [s. 20]

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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation
      • 1. cut veggetables, shrimp tempura observed stored at room temperature
      • 2. Domestic cooler measured at 13C
      • Corrective Action(s): - staff stated foods were just cooked within 2 hours, please ensure all foods are kept in the coolers within 2 hours, please follow proper cooling procedures (60-20C within 2 hours, 20-4C within the next 4 hours)
      • - cut vegetables must be stored in the cooler or kept on ice
      • - no much stuff was stored inside of the cooler, mostly whole produces, operator moved the rest of the protentially hazardous foods to the other cooler
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Braised beef in hot holding unit observed below 60 (measured at 55C)
      • Corrective Action(s): Operator stated the beef was cooked within 2 hours, operator turned up the hot holding unit
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen observed to have accumulation of flour batter and food derbis, Correction Order Issued
      • Corrective Action(s): Please deep clean the facility, remove all clutters (date to be corrected by: 1 weeks)
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic cooler measured at 13C
      • Corrective Action(s): Please repair, Correction Order Issued (date to be corrected by: 1 week)
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple containers of potentially hazardous foods left out for extended periods of time.
      • Inspection conducted around 2:30pm.
      • Staff stated that they prepared and took food items out at 10:30am.
      • Probed internal temp of raw shrimp at 22C, cooked chicken at 23C, goyza at 1C (surface temperature at 15C).
      • Corrective Action(s): All potentially hazardous foods (raw shrimp, cooked shrimp tempura, chopped vegetables, bean sprouts, cooked chicken) discarded.
      • Do not store food items at room temperature for extended periods of time.
      • Please set up another hotel pan of ice water and have 6 inserts in the ice water. Max hold time for that method is 4hours. Food held using this method must be discarded after. Not to be returned to the cooler.
      • Bean sprouts can be held in ice water bath.
      • Please ensure what is held outside cooler is in small amounts and just enough for the lunch/dinner rushes.
      • Violation Score: 25
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use take out containers observed used to hold food and reused by staff.
      • Corrective Action(s): Single use containers are SINGLE USE. DO NOT REUSE. Single use containers cannot be properly cleaned and sanitized.
      • All single use containers that have been used are discarded.
      • Violation Score: 9
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