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Sushi Bar Shyun

102 - 1250 Dominion Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Bar Shyun has been inspected 10 times by Fraser Health Authority since August 11, 2017. The most recent inspection, on March 27, 2024, found no infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 3 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 2 times across 2 separate inspections, most recently on August 10, 2018. 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 October 14, 2022. 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 once on August 10, 2018. 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 March 18, 2020. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): A few rodent droppings observed on floor in the back part of the kitchen near the upright freezer
      • Corrective Action(s): Droppings removed and area sanitized
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease behind deep fryer. Possible leak from unit/
      • Corrective Action(s): Clean under deep fryer and repair if needed to prevent grease buildup. Due: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fluorescent lights above dishwashing area are not working and current light fixture is quite dim.
      • Corrective Action(s): Repair/replace lighting. Due: 1 week
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine 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): The top showcase cooler measured 15C and some potentially hazardous foods (fish, sprouts) were stored. The restaurant opened 10 minutes ago; the operator was asked to move foods into the bottom showcase cooler which was at adequate temperataure.
      • Corrective Action(s): Do not store potentially hazardous foods in the top showcase cooler until temperature is at or below 4C. Both showcase coolers must be equipped with a thermometer.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Carboard boxes are used to line the shelves next to the deep fryer. This is a repeat violation.
      • Corrective Action(s): Cardboard boxes and newspaper are not allowed in the kitchen. Remove cardboard boxes immediately.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Table to the left of the deep fryer is lined with cardboard that is worn and soaked with oil.
      • Corrective Action(s): Remove cardboard.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Caulking around the two compartment sink closest to the entrance is deteriorating again.
      • Corrective Action(s): Repair the caulking around the two compartment sink. Date to be corrected by: 25 Aug 2017
      • Violation Score: 3

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