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Sushi Ami

115 - 20151 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Ami has been inspected 14 times by Fraser Health Authority since May 6, 2019. The most recent inspection, on April 20, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 2 separate inspections, most recently on February 26, 2025. 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 3 times across 3 separate inspections, most recently on January 25, 2022. 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 2 times across 2 separate inspections, most recently on December 13, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 3, 2019. 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 2 times across 2 separate inspections, most recently on February 27, 2023. 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer spray bottle to measure between 100-200ppm prepared to sanitize food contact surfaces at the front of house.
      • Corrective Action(s): Prepare chlorine sanitize for the front of house area to measure between 100-200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed sushi handwashing sink to be obstructed with mulitple bowls.
      • Corrective Action(s): Ensure all handwashing sinks are unobstructed at all times to faciliate proper hand hygiene.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed expose wood shelving in the dry storage area used to house bags of rice/flour.
      • Corrective Action(s): Seal aformentioned item to ensure surface is of non-porous, non-toxic, and easily cleanable. Email picture to inspector once recitifed. Corrected by: March 6, 2025.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Several hand sinks were blocked with utensils or dishware.
      • Corrective Action(s): Ensure hand sinks are free and available for hand washing. Sinks were emptied of utensils and dishware during inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed one staff washing hands with disposable gloves on.
      • Corrective Action(s): Discard disposable gloves before hand washing. Put on new gloves afterwards.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mats for the shelving rack next to the dishwashing area are not maintained in a sanitary condition.
      • Corrective Action(s): Clean these mats. Replace ones that are too worn to be clean. Correct by: Mar 27, 2023
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden knife block in use and contains food debris stuck to it.
      • Corrective Action(s): Discontinue use of this knife block. Store knives on magnetic strip instead as knife blocks are difficult to clean. Correct by: Mar 27, 2023
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed wasabi cups stored underneath soap dispenser. Hand sink at the sushi counter - too close to prep tables. Do not store any utensils/dishes or wasabi containers etc. near the soap dispenser.
      • Corrective Action(s): Move wasabi containers and use the handsink located fathest away from prep table.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noticed raw egg cartons and beef stored above fruit and other ready-to-eat food items.
      • Corrective Action(s): Raw meats, eggs, poultry must be stored on the bottom shelf to prevent cross-contamination.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap in dispenser in handwashing sink at the back was not available. Informed the operator to maintain handwashing sink with liquid soap, paper towel and hot and cold running water at all times during the store operation.
      • Corrective Action(s): Operator refilled the dispenser with liquid soap at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Knife sharpener was stored underneath handwashing station.
      • 2. Box of radish was found to be stored ont he floor in dry storage area.
      • Corrective Action(s): 1. Do not store any foods/equipment used to prepare foods on the floor to protect them from contamination. Date to be corrected by: Immediately
      • 2. Store all foods at least 6" above the ground to protect them from contamination. Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dusty ceiling near kimchi cooler, grease accumulation under cooking equipment and on ventilation canopy.
      • Corrective Action(s): Clean and maintain this area as per sanitation plan. Ensure to do a deep clean of the facility on a weekly basis. Date to be corrected by: 2021/05/22
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer in the buckets were unlabelled.
      • Corrective Action(s): Ensure to label all chemical buckets and bottles. Date to be corrected by: Immediately
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Unused utensils/equipment were being stored on-site.
      • Corrective Action(s): Remove unused utensils/equipment from the facility. Date to be corrected by: Immediately
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Sanitizer solution in a few pails was too strong and bleached out the test strips.
      • - Raw shrimp stored above vegetables in one cooler, and raw chicken stored too close to ready-to-eat crab meat in another cooler.
      • Corrective Action(s): - Ensure to mix only 1 tsp of bleach per litre of water for proper concentrations.
      • - Ensure to store all raw fish and meats below and away from ready-to-eat items.
      • Correct by: Immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Top of dishwasher requires cleaning and sanitizing.
      • - Door seals of a few upright coolers and freezers require cleaning and sanitizing.
      • Corrective Action(s): Correct by: Today
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cleaning required inside coolers/freezers, and undercounter storage areas at sushi bar.
      • - Ventilation canopy filters require cleaning; significant amount of grease build-up noted.
      • Corrective Action(s): - Ensure insides of coolers/freezers/storage areas, as well as ventilation canopy filters are cleaned at least once a week.
      • Correct by: 1 week
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tofu for miso soup was left out at room temperature; measured at 12C.
      • Corrective Action(s): Returned to cooler at time of inspection. Do not store tofu out at room temperature, as it is a potentially hazardous food.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives were stored in the space between a prep table and prep cooler.
      • 2) No food-contact surface sanitizer was available at the sushi bar.
      • Corrective Action(s): 1) Store all knives in proper knife racks/knife holders. The space between tables/counters/equipment cannot be easiliy cleaned and sanitized and can contaminate the knives.
      • Knives were washed and sanitized at time of inspection.
      • 2) Ensure each food prep area is supplied with food-contact surface sanitzer during all hours of operation. Mix 1 oz of bleach with 1 gallon of water for proper concentrations, and change this solution every 4 hours at a minimum. Sanitizer solution was prepared for the sushi bar at time of inspection; 100 ppm chlorine (bleach) detected.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

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