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Sasha Sushi

108 - 2070 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Sasha Sushi has been inspected 15 times by Fraser Health Authority since November 7, 2018. The most recent inspection, on August 5, 2026, found no infractions.

8 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 4 times across 4 separate inspections, most recently on January 13, 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 2 times across 2 separate inspections, most recently on July 22, 2021. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 October 29, 2024. 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 October 29, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 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

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat, salmon, and eggs stored on the upper shelf.
      • Corrective Action(s): Raw meat, salmon, and eggs are potentially hazardous foods and must be stored below any ready to eat foods or produce.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed in cookline on the wall and the floor under the equipment.
      • Corrective Action(s): Pull out equipment and conduct deep cleaning. Ensure deep cleaning is conducted as needed.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  3. Follow-Up 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): Observed cut vegetables, prepared sushi rolls and cooked tempura prawns stored at room temperature
      • Corrective Action(s): Ensure all potentially hazardous foods stored in the cooler at or below 4 degree C
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Staff washroom converted to food storage area.
      • Corrective Action(s): Remove the toilet and ensure the toilet drain is adequately decommissioned. 1 week.
      • Violation Score: 5
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe Level 1 certificate expired in 2023.
      • Corrective Action(s): Register and renew Foodsafe Level 1 certificate or complete an equivalent course. 1 month.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination;
      • 1. Food stored in back prep cooler with covers/lids,
      • 2. Raw meat and eggs stored above produce/ready to eat food,
      • 3. Food product stored in back washroom/storage area.
      • Corrective Action(s): Ensure that food is protected from contamination;
      • 1. Ensure food in coolers are stored with lids/covers to protect from contamination,
      • 2. Ensure raw meat and eggs are stored below produce and ready to eat food,
      • 3. Ensure back storage area is organized in a manner that protects food in storage from contamination.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed cardboard used to line shelves for pots/pans storage in back kitchen.
      • Corrective Action(s): Ensure that surfaces are of suitable design/material to allow for proper cleaning. Cardboard is not easily cleanable and can absorb substances.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed knives/utensils stored in between oven equipment in back kitchen and utensils at front service area stored directly on counter/sink area.
      • Corrective Action(s): Ensure utensils are stored in a sanitary manner to prevent contamination.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Raw marinated beef in one of the container on the top of the prep line cooler with cooked meat and sliced veggies.
      • Corrective Action(s):
      • Keep raw meat in closed container on the bottom of the prep line cooler to prevent cross-contamination,
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises was clean and organized. However, some debris/grime build up underneath the shelves in the back and along the base board in the sushi bar as well as the sides of the floor to the washrooms.
      • Corrective Action(s):
      • Ensure to do more cleaning in these areas to avoid grime/filth build up.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Paper menu used to soak oil from fried veggie tempura and prawn.
      • Open bag of rice was left unopened in the storage area.
      • Corrective Action(s): Do not use paper menu as the ink may transfer to the food. Use paper towels or other food grade materials to soak oil from fried foods. Store rice in a pest proof and food grade containers.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelf underneath the sushi display cooler worn out to the bare pressed wood.
      • Corrective Action(s): Replace shelf as it is worn out and difficult to clean and maintain in sanitary condition.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found on top of prep table.
      • Corrective Action(s): Keep all wiping cloths in sanitizing solution when not in use. Ensure there is sanitizer solution ready for use at the start of the operation.
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

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