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Sushi Boss

103 - 3033 Robson Dr, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Boss has been inspected 13 times by Fraser Health Authority since August 31, 2017. The most recent inspection, on February 12, 2026, found no infractions.

10 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 6 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 December 14, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 31, 2017. 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 December 14, 2022. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available at the time of the inspection. REPEAT VIOLATION. 200ppm chlorine was prepared in the 3 compartment sink at this time. Operator was advised to have all food prep surfaces sanitized using this solution at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution prepared (1/2 tsp of bleach per 1L of water) either in a labelled spray bottle or bucket to hold wiping cloths. All food prep surfaces MUST be sanitized using this solution before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Sanitizer solution must be available AT ALL TIMES during operation. As per progressive enforcement, failure to comply in future inspections WILL result in issuance of violation ticket(s).
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of the facility requires improvement.
      • Corrective Action(s): Ensure to have floors underneath and in between kitchen equipment cleaned on a more regular basis. Ensure to have cardboards removed from floors.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available for food prep surfaces. 200ppm chlorine solution was prepared by the operator at this time.
      • Corrective Action(s): Ensure to have 200ppm chlorine available for use at all times while in operation. All food prep surfaces must be sanitized using the solution prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Have the solution in a bucket to hold wiping cloths or a labelled spray bottle as discussed at this time.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): display cooler at approx 9C
      • Corrective Action(s): high hazardous food voluntarily disposed and all other items moved to a different cooler. display Cooler must be able to keep food at 4 C or colder.
      • Violation Score: 15

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