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Osaka Sushi

4152 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Osaka Sushi has been inspected 19 times by Fraser Health Authority since August 25, 2017. The most recent inspection, on September 22, 2026, recorded 1 infraction.

8 of 19 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: 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 7 times across 7 separate inspections, most recently on September 22, 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 5 times across 5 separate inspections, most recently on August 9, 2023. 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 3 times across 3 separate inspections, most recently on June 10, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(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 4, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on June 10, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take-out soup bowls filled with cut tofu/green onions are being stacked on top of another without a protective barrier in between.
      • Corrective Action(s): Do not stack bowls/containers containing food on top of another without providing a protective barrier in between. For miso soup bowls: place them on a tray, cover them with a saran wrap, and place another tray on top, or place a cut-out parchment paper in between bowls.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff was cutting raw fish by the handwashing sink at the front sushi bar- blocking 1/2 of the sink. Moved to the back at this time.
      • Corrective Action(s): Ensure that this handwashing sink is kept free of obstruction at all times as discussed at this time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats were stored beside and above vegetables in the glass sliding door cooler. Staff had reorganized the cooler at this time.
      • Corrective Action(s): Ensure to have all raw meat stored below/away from vegetables and ready-to-eat foods at all times.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meat stored beside and above vegetables/ready-to-eat food in the glass sliding door cooler.
      • 2) Staff was putting ice in the rice scoop holder at the beginning of the inspection.
      • Corrective Action(s): Ensure to have all raw meat and seafood stored below and away from vegetables and ready-to-eat food at all times. Store rice scoops in ice water or a sanitized container and rotate at least every 2 hours.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Discussed with operator, cooked foods are typically kept in room temperature to cool down for 4 hours before moving into cooler. These foods were being stored on top of the dishwasher.
      • Corrective Action(s): This does not follow the proper cooling curve. Cooked foods have 2 hours to cool from 60C to 20C before moving into cooler, then 4 hours to cool from 20C to 4C.
      • DO NOT cool foods or store any food related items on top of the dishwasher. This is not a sanitary surface.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris and grime is required at the cook line, under the food prep table, under/behind the mop sink area, under/behind the sushi prep cooler, and the inside of the door for the ice machine.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Ensure all hard to reach areas are addressed during deep cleaning.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi prep cooler had air temperature of 4.9C. Probed items inside remained exactly at 4.0C.
      • Corrective Action(s): Operator is to have this cooler serviced ASAP. It must be capable of maintaining 4C or COLDER at all times, even during rush hours and prep time.
      • Date to corrected by: June 11, 2024.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloth which was present on food contact surface did not have any sanitizer residual detected on it. Bleach sanitizer solution was present; however, was not in use.
      • Corrective Action(s): - Cloth was put in bleach sanitizer solution at time of the inspection. To prevent transfer of contamination to food contact surfaces and to ensure food contact surfaces are maintained in sanitary condition, keep in use wiping cloths in sanitizer solution between uses.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: - Prep table cooler was added to premises within customer seating area without approval. Operator reported customers are not seating in this area and the cooler is only used for additional cold storage and not for food preparation purposes; however, a tray of fish was noted on the prep surface which had not yet been covered of put away. Location of prep cooler in customer seating area is not suitable as food must be protected from contamination and this area is not part of the designated food preparation area.
      • Corrective Action(s): - Remove prep cooler from customer seating area. Submit plan for review and approval by EHO of proposed new location for cooler within desginated food preparation area. To be corrected by: 23-Aug-2023
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted a large tub of frozen squid stored in the mop sink - discarded at time of inspection. Operator said staff were busy and using the mop sink to thaw the frozen squid
      • Corrective Action(s): Do not store food/food equipment in or around the mop sink. This is not a sanitary area. Repeated infractions of the same nature will result in progressive enforcement (ie. issuance of correction orders, issuance of violation tickets...etc).
      • Violation Score: 15
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted a package of frozen eel thawing on the counter.
      • Corrective Action(s): Ensure frozen potentially hazardous food is thawed at 4C or less under cold running or in the cooler unit. Do not thaw frozen potentially hazardous foods at room temperature.
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Premises was preparing food at time of inspection but no sanitizer was made up for the day
      • B) Ice machine had mildew build up and staining in it.
      • C) Did not detect any sanitizer in dishwasher at time of inspection. Operator changed sanitizer solution bottle for the dishwasher at time of inspection.
      • Corrective Action(s): A) Ensure sanitizer solution is made fresh at the start of each day and is readily available in each food preparation area before any food handling takes place.
      • B) Discard ice and clean/sanitize ice machine. Ensure ice machine is emptied and cleaned/sanitized minimum once a month
      • C) Ensure dishwasher is checked minimum twice a day to ensure it is operating/sanitizing properly.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted tray of shrimp between hand sink and mop sink at time of inspection.
      • B) Noted mildew build up and staining in ice machine.
      • Corrective Action(s): A) Immediately discard shrimp and do not story any foods in this area. This was noted on the previous inspection.
      • B) Discard ice and clean/sanitize ice machine.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Most foods appeared to be cooling appropriately at room temperature (ie. small amounts of tempura spread out over tray) before being stored in the cooler unit. However, one small container of beef used for teriyaki was noted to covered with saran wrap that had condensation forming on it.
      • Corrective Action(s): Reviewed proper cooling procedures for teriyaki at time of inspection. Do not cover hot/cooked beef when cooling at room temperature as it will hinder the cooling process. Ensure foods are cooled as quickly as possible at room temperature. Do not exceed 2 hours at room temperature.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted a strainer and bowl stored in the mop sink.
      • Corrective Action(s): Do not store any food equipment in the mop sink.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator was making sanitizer for the back food preparation during inspection. This issue was noted on the previous report.
      • Corrective Action(s): Ensure sanitizer is made fresh at the start of each day before any food preparation/handling takes place. Change sanitizer as needed to maintain minimum concentrations and ensure sanitizer is replaced immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted container of tempura stored on top of a bulk food container beside the hand sink. This is not a food storage/prep counter/area.
      • Corrective Action(s): Do not store uncovered foods beside hand sink. Keep all open/uncovered foods that are being used stored on the designated food preparation tables.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in back kitchen area. Reusable cloths noted on counters.
      • Corrective Action(s): Ensure sanitizer solution is readily available in all food preparation areas. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted containers double stacked in prep cooler inserts. Also noted two containers of washed spinach in warewashing sink on top of a stack of dishes. Discard any potentially contaminated spinach.
      • Corrective Action(s): Do not double stack food containers. Since premises was approved without a food preparation sink. Ensure warewashing sinks are completed washed and sanitized before doing any food preparation. Designate food preparation times so that it does not conflict with the times that the sinks will be utilized to collect dirty dishes for prerinsing/scraping.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted large bowl of tempura batter 15C in the kitchen, and containers of sliced avocado, cucumber and lettuce at the sushi bar 10C to 15C. No patrons noted in restaurant at time of inspection.
      • Corrective Action(s): Do not keep out perishable foods at room temperature. Ensure all cold potentially hazardous foods are stored at 4C when not in use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on counter in the back food preparation areas.
      • Corrective Action(s): Ensure all wiping cloths are stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noted extremely stained cutting board in the kitchen. This issue was noted on the previous inspection report.
      • Corrective Action(s): Resurface/replace cutting board.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noted extremely stained and worn out cutting board.
      • Corrective Action(s): Resurface/replace cutting board.
      • Violation Score: 3

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