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Sango Japanese Restaurant

350 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Sango Japanese Restaurant has been inspected 11 times by Fraser Health Authority since December 2, 2024. The most recent inspection, on September 8, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 6 separate inspections, most recently on August 24, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on August 24, 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 once on March 2, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 19, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 11, 2026. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found large pot of Teriyaki sauce cooling on the floor by the back door, still over 60 C
      • Corrective Action(s): Must cool food items quickly using one of the following:
      • 1. transfer large amounts into smaller containers,
      • 2. place large pot into food preparation sink full of ice and water, stir frequently to cool sauce.
      • NOTE: do not place pots on the floor or by an open back door to cool.
      • CORRECT: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found wiping rags inside 0 ppm chlorine and soap mixture.
      • Corrective Action(s): Do not use soap with chlorine bleach in buckets used to store wiping rags.
      • CORRECT: today .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found raw pork loin stored above vegetables.
      • 2. Found boxes of food stored on the floor.
      • Corrective Action(s): 1. Ensure all raw meat is store below ready to eat foods (i.e. vegetables)
      • 2. Ensure all food products are stored 15 cm off of the floor.
      • CORRECT: today
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Found a hole between 2 metal grate covers in front of dishwasher.
      • Corrective Action(s): Ensure covers are firmly in place to prevent entrance of pests
      • CORRECT: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Found plastic wrap covering counters, walls, paper towel dispenser, and hand sink handles.
      • 2. Found cardboard lining shelves in cooler and inside containers for fresh vegetables.
      • 3. Found corrugated plastic panels lining walls around dishwasher and back door.
      • Corrective Action(s): 1. Plastic wrap does not replace proper washing and sanitizing of surfaces. Plastic wrap cannot be easily sanitized throughout the day and is only replace at end of night. Remove plastic wrap from all surfaces.
      • 2. Remove cardboard from lining shelves throughout the premises including inside plastic containers. Cardboard cannot be easily washed nor sanitized.
      • 3. Corrugated plastic cannot be easily washed not sanitized as food and insects can accumulate inside the corrugated portion. Remove from premises and replace with proper wall covering (i.e. Painted wall, stainless steel or FRP board).
      • CORRECT: 1 month
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard on shelves under blue crates with yams.
      • Corrective Action(s): Remove all cardboard from shelving units as it is not easily cleanable and can harbor pests such as cockroaches.
      • CORRECT: today
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found spring rolls and tofu sitting at room temperature. Spring rolls were 14.7 C, Tofu was 6.7 C
      • Corrective Action(s): Discard Spring rolls, and place Tofu into working cooler to reduce temperature to 4 C.
      • Must keep potentially hazardous foods below 4 C at all times.
      • If thawing, do so in the fridge to prevent temperatures rising too much and allowing bacterial growth.
      • CORRECT: today
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff handling cell phone with gloves, touched uniform then handled food
      • Corrective Action(s): Remind all staff of proper hand washing techniques. Gloves are to be removed after touching items that may contaminate hands (i.e cell phone, uniform.) Hands are to be washed with soap and warm water, dried with paper towel before putting on new gloves.
      • NOTE: if staff are worried about the deep fryer, purchase temperature resistant rubber gloves or use utensils.
      • CORRECT: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy food and grease build up noted under and behind shelving and equipment, especially around the cooking area, including on shelves under grill.
      • Corrective Action(s): A deep thorough cleaning is required through out the premises, especially under equipment along the cooking line.
      • Move shelving up so it is 6 in/15 cm off of the floor to assist with cleaning.
      • CORRECT: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found cardboard lining food storage containers, and shelves. Paper towel lining under the cooking area.
      • Corrective Action(s): Remove all cardboard and paper products from lining food containers, and shelves. These products do not wash easily, can harbor pests such as cockroaches, and can be a fire hazard.
      • CORRECT : today
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found food being store inside plastic containers, inside double stacked metal inserts, temperatures were 9C
      • Corrective Action(s): Place food directly into insert, if need to raise up, use ice in larger metal insert then place smaller insert with food inside so food is kept at 4 C or colder
      • CORRECT: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observerd staff drop stuff on the floor, pick the item up with gloved hands, placed it in the garbage then returned to rolling sushi, and other staff washed gloves after touching dirty dishes then went to prepare food.
      • Corrective Action(s): Remind all staff of proper glove use and when to wash hands. I.e after touching the floor, garbage, face, money, etc and before putting on new gloves. Do not wash hands with gloves on. If gloves get soiled change golves.
      • Sushi was discarded
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning in the cooking area has been, lots of grease build up still noted about 6" /15 under equipment to the back wall.
      • Corrective Action(s): A deep and thorough clean is required to remove all the built up grease under all equipment right to the back wall.
      • CORRECT: 2 weeks
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found cooked prawns marinating at room temperature,
      • 2. crab was 8C in a double insert higher then cooler,
      • 3. Food store in plastic containers inside top inserts were 8 C
      • Corrective Action(s): 1. Must marinate cooked prawns in a cooler to prevent bacterial growth.
      • 2. Must ensure food is kept below 4 C at all times
      • 3. store food inside metal containers either directly in the top portion of the cool or in a larger container with ice. Ice must be high enough to fully submerge food.
      • CORRECT: today
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found tempura sitting under heat lamp at 38 to 40 C for less then 1 hour
      • Corrective Action(s): 1. Use heat lamp only for storing when busy and food is moving quickly
      • 2. Between busy periods keep tempura in the cooler.
      • CORRECT: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen did not have liquid soap at time of inspection
      • Corrective Action(s): Ensure all hand wash stations have liquid soap, and paper towel at all times.
      • CORRECT: immediately
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large hole in the floor in the back room with the water tank that could allow the entrance of pests
      • Corrective Action(s): Properly secure the hole in the back area to prevent any pests from entering.
      • CORRECT 1 month
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy build up of grease noted under, between and around cooking area especially the deep friers
      • Corrective Action(s): A thorough and deep clean is required in the cooking area to remove all food and grease build up.
      • CORRECT: today
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found heavily soiled cardboard lining shelves in the cooking area.
      • Corrective Action(s): Remove all cardboard lining shelves to prevent fires, and to assist in cleaning.
      • CORRECT: today
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found potentially hazardous foods sitting at room temperature (prawns, spring rolls) by the deep fryer.
      • 2. Found potentially hazardous foods sitting at 8 C in the sushi prep area in plastic containers.
      • Corrective Action(s): 1. Store foods for the fryer in the prep cooler until it is being deep fried or store on ice for busy periods. Do not leave out at room temperature.
      • 2. Use small metal inserts in the sushi prep cooler to keep foods cold. Do not use plastic containers inside the inserts as the temperature is not conducted properly.
      • CORRECT: today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found spray bottle in the back to have 0 ppm chlorine
      • Corrective Action(s): Ensure spray bottles have 200 ppm chlorine. 1/2 tsp chlorine bleach to 1 litre water
      • CORRECT: today
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff noted to be reusing gloves.
      • Corrective Action(s): Remind staff the gloves are one time use. Discard when removed, wash hands before putting on a new pair.
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found a crate and box of produce sitting on the floor by the back door.
      • Corrective Action(s): Ensure all food is stored 6"/15 cm off of the floor.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, food and dust are building up on the ceiling, walls and under cooking equipment in the kitchen.
      • Corrective Action(s): A deep and thorough cleaning is required through out the premises, especially around the cooking area in the kitchen. Ensure to clean the ceiling, floors (all the way to the back wall), walls and shelving.
      • CORRECT: 1 Week
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw tofu in 2 containers observed stored at room temperature measured at 8-9'C. Staff placed both containers in the cooler during inspection.
      • Corrective Action(s): Do not store any potentially hazardous foods at room temperature. All cooked and raw potentially hazardous foods must be stored at or below 4'C at all times to prevent growth of bacteria and/or toxin production.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat and cooked prawn tempura observed stored at room temperature. Both items measured at internal temperature of 35'C. Staff stated that items were cooked 1 hour ago. Staff stated that items are intended for re-heating per order.
      • Corrective Action(s): DO NOT store any cooked food items at room temperature. All cooked food items must be stored in a hot-holding unit (at or above 60'C) or in the cooler (at or below 4'C) to be re-heated to 74'C per order. Hot foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (max = 6 hours). Any foods which are not cooled adequately, must be discarded.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • 1. Ice machine observed in unsanitary condition with pink/black mold/mildew-like film on the inside. Staff turned off the ice machine and discarded the ice during inspection.
      • 2. Rice scoops observed stored in a container of room temperature water. Staff replaced the rice scoops during inspection.
      • Corrective Action(s):
      • 1. Clean and sanitize the ice machine to remove mold/mildew-like film as per manufacturer instructions. Ensure to facilitate timely cleaning and sanitizing of the ice machine to prevent contamiantion of ice.
      • To be corrected by: Dec 3, 2024
      • 2. Do not store rice scoops in room temperature water. Store rice scoops in ice water bath and change rice scoops every 4 hours to prevent contamination of food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Box of produce observed stored directly on the floor in the back storage area next to the stand-up glass cooler.
      • Corrective Action(s): Do not store any boxes of food directly on the floor. All food must be stored at least 6 inches off the floor to prevent contamination of food, breeding of pests and to facilitate cleaning of the facility.
      • 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: In operator's absense, no staff on site has valid FOODSAFE Level 1 or equivalent training during inspection.
      • Corrective Action(s): In operator's absense, at least one staff member must have valid FOODSAFE Level 1 or equivalent training on site at all times. Have at least one staff member apply for FOODSAFE Level 1 training by the end of the day today. Submit proof of application to the health inspector for verification. Staff member must receive certificate within 1 month.
      • To be corrected by: immediately
      • Violation Score: 1

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