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Sapporo Kitchen

5011 48th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Sapporo Kitchen has been inspected 10 times by Fraser Health Authority since September 25, 2023. The most recent inspection, on September 22, 2026, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on September 22, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 February 17, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times on January 29, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on September 22, 2026. For example: 209 - Food not protected from contamination [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 May 27, 2024. 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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being stored in a sanitizer. Too many cloths noted.
      • Corrective Action(s): Reduce the number of cloths being used on site. Cloths are to be kept stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage containers, covered with saran wrap, are being stacked ontop of each other. Food items are not being stored under refrigerated conditions, as per manufacturers storage requirements.
      • Corrective Action(s): Ensure all food items are stored in covered, food grade containers. Follow manufacturers storage requirements once food items are opened.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility. Rear garbage storage bags being stored on ground - bins full.
      • Corrective Action(s): Continue efforts to clean and organize facility, including "hard to reach" areas - below/under equipment, shelving, etc. Clean rear garbage bags - items are to be stored in covered, rodent proof containers.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles not properly labelled.
      • Corrective Action(s): Label all spray bottles.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large accumulation of rodent droppings noted - behind freezers/under shelving in staff storage area, kitchen prep and storage areas, etc.
      • Corrective Action(s): Refer to violation notes on Sanitation. Pest control service reports reviewed this date.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls, behind and under equipment, etc. Storage areas not organized. Too many wiping cloths noted in prep area.
      • Corrective Action(s): Pull items/equipment (freezers, coolers, etc) away from walls - clean and organize facility. Implement rodent control measures prior to returning items to their original positions. An effort is required to ensure all items are being storted off of floors. Remove all wiping cloths - only allow one or two cloths to be stored in a sanitizer at all times.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloth storage: Front sushi prep - cloths not properly stored. Kitchen area - too many cloths note ontop of prep lines, not being properly stored.
      • Corrective Action(s): Ensure ALL wiping cloths,used on food contact surfaces, are being stored in a sanitizer at all; times. Limit the number of cloths being used onsite.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front sushi prep handsink - containers are being stored inside of sink.
      • Corrective Action(s): Front handsink must be kept accessible. Do not store any items inside of sink.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodents/rodent droppings noted throughout facility.
      • Corrective Action(s): On site pest control services are being conducted on site. Ensure service providers recommendations are being followed As discussed, Increased sanitation is part of an effective rodent control program. Ensure all entry points are being sealed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of food/debris/oil noted below/under equipment, storage shelves, coolers, etc.
      • Corrective Action(s): Pull all items away from walls - clean and organize entire facility. Store all items off of floors.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked food items being stored at room temperature - rear storage shelves.
      • Corrective Action(s): Cooked food items must be kept at or above 60 C or at or below 4 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Too many wiping cloths noted throughout facility - not properly stored.
      • Corrective Action(s): Wiping cloths, used on food contact surfaces, must be stored in a sanitizer at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen food items being thawed on the floor in rear storage areas.
      • Corrective Action(s): Thaw frozen food items in a refrigerated unit.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout facility.
      • Corrective Action(s): Thorough cleaning required to ensure an effective rodent control initiative.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thorough cleaning required! (ie: rear storage/prep areas - behind freezers, along walls, behind ice maker, under shelves, etc.
      • Corrective Action(s): Pull all items away from walls - clean and organize!
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink near the back of the Kitchen is obstructed - storing dishes, utensils and other equipment in the sink.
      • Corrective Action(s): Ensure hand skinks are kept unobstructed and empty and equipped with hot and cold running water, single use paper towels and liquid soap at all times
      • *Adequate hand washing is required to effectively eliminate and prevent the spread of harmful microorganisms
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and grease build up on the sides of the stove unit, on the ventilation hood and behind equipment by the cook line
      • Corrective Action(s): Deep clean and remove the food debris and grease build up in the above mentioned areas. Ensure all these area's and other hard to reach areas are routinely cleaned as per sanitation plan.
      • *Accumulation of food debris and grease may contaminate food and food contact surfaces and also attracts pests by providing them with a food source.
      • Date to be Corrected by: 1 month
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher - no sanitizer detected. Wiping cloths not being properly stored. Sanitizer spray bottles not labelled. Too many wiping cloths noted on site.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations blocked. Single use towels being stored on prep lines.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted along hard to reach areas.
      • Corrective Action(s): Facility is to be kept clean and organized.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (flooring, walls - walk in cooler, etc.)
      • Corrective Action(s): An effort is to be made to keep all surfaces in good repair.
      • Violation Score: 1

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