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Sushi 9

260 - 32500 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi 9 has been inspected 9 times by Fraser Health Authority since June 14, 2024. The most recent inspection, on June 17, 2026, found no infractions.

5 of 9 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, Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 January 29, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on August 28, 2025. 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 February 25, 2025. 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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation: In-use utensils were observed to be stored in room temperature water.
      • Corrective Action(s): Ensure that in-use utensils are stored in one of the following manners:
      • a. In ice water that is replaced once the ice has melted
      • b. In hot water >60C
      • c. In a clean, dry container that is washed and sanitized every 2-4 hours
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen shrimp was observed to be thawing at room temperature.
      • Corrective Action(s): Do not thaw foods at room temperature. Ensure that frozen items are thawed in one of the following manners:
      • 1. Under refrigeration at 4C or less
      • 2. Under cold running water or fully submerged under cold water that is changed every 30 minutes
      • 3. During the cooking process
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris was observed in hard to reach areas (behind chest freezers, behind cookline, etc.).
      • 2. Grease accumulation was observed on ventilation hood and on sides of deep frying equipment.
      • Corrective Action(s): Ensure that hard to reach areas are cleaned on a regular schedule.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were observed to be stored on the counter in kitchen area.
      • Corrective Action(s): Ensure that wiping cloths are kept in a labelled sanitizer bucket with 100 ppm chlorine solution when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils were observed to be stored in room temperature water.
      • Corrective Action(s): Ensure that in-use utensils are stored in one of the following manners:
      • 1. In ice water that is replaced once the ice has melted
      • 2. In hot water >60C
      • 3. In a clean, dry container that is washed and sanitized every 2-4 hours.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink beside the dishwasher was obstructed by dirty dishes, and no hand soap available
      • Corrective Action(s): Please akways keep hand sinks free of clutter and easy to get to, and ensure hand sink supplied with hand soap, and paper towels (Date to be corrected by: today)
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Few packs of frozen shrimps were osberved defrosted in room temperature
      • Corrective Action(s): Operator move the shrimps into the cooler, please thaw food in a safe way:
      • - move frozen food into he refrigerator to thaw slowly
      • - place frozen food in it's original packahe under cold running water
      • - NEVER leave frozen food on the counter at room temperature
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris observed underneath the cooking area
      • Corrective Action(s): please deep clean the facility (Date to be corrected by: March 4, 2025)
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Sashimi cooler has no thermometer installed
      • Corrective Action(s): please ensure all coolers equipped with thermometers
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried tempura left at room temperature. Tempura was made within 2 hours before the inspection.
      • Corrective Action(s): Staff moved tempura into cooler. Do not leave fried tempura at room temperature. Store in cooler when not in use or take out a smaller portion and use up within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle measured at 0ppm.
      • Corrective Action(s): Operator made a new bleach solution during the inspection. Measured at 200ppm. Ensure a new solution is prepared daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket stored in the bar handsink.
      • Corrective Action(s): Staff moved sanitizer bucket during the inspection. Do not store any items inside or block the handsinks. All handsinks must remain unobstructed for staff handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Single use food containers (spring mix salad boxes) used for food storage.
      • (2) Sauces and ready to eat items stored below trays of raw eggs in the stand up cooler.
      • (3) Condiment/food container shelf installed below mounted paper towel.
      • (4) Plastic spoon observed submerged in sugar container.
      • (5) Foods stored on the floor in the dry storage room.
      • (6) Opened bags of dry foods observed in storage/kitchen.
      • Corrective Action(s): (1) Do not reuse single use containers. Transfer foods into a reusable food grade container.
      • (2) Store eggs on the bottom shelf to prevent cross contamination.
      • (3) Re-locate mounted paper towel roll.
      • (4) Spoon was removed during inspection. Obtain a proper scoop with handle to prevent contamintion of food.
      • (5) Store foods of the floor.
      • (6) Transfer opened bags of dry foods (eg. tempura flour) into pest proof food grade containers.
      • Correct by: Today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bundles of cooked yakisoba observing thawing at room temperature.
      • Corrective Action(s): Yakisoba noodles were moved to the cooler during the inspection. Do not thaw foods at room temperature to prevent bacteria growth. Thaw all foods in the cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation observed underneath and in between equipment.
      • Corrective Action(s): Thoroughly clean areas to prevent pest attraction.
      • Correct by: September 19, 2024
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood observed on condiment and microwave shelf.
      • Corrective Action(s): Seal/paint raw wood.
      • Correct by: September 19, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) One sink plug missing at the dishwashing sinks.
      • (2) Rust observed on lid of chest freezer beside prep cooler.
      • Corrective Action(s): (1) Obtain sink plug.
      • (2) Remove rust and repair lid. Ensure surface is smooth, non-aborbent, and easily cleanable.
      • Correct by: September 19, 2024
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

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