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Sushi California

A - 501 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi California has been inspected 21 times by Fraser Health Authority since January 4, 2013. The most recent inspection, on September 1, 2026, recorded 2 infractions.

12 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 6 times across 6 separate inspections, most recently on November 3, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 5 times across 5 separate inspections, most recently on September 1, 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 3 times across 2 separate inspections, most recently on January 30, 2020. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 September 1, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 17, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

21 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The employee washroom had no hand soap in the dispenser, preventing hand washing from occurring.
      • Corrective Action(s): The operator purchased a new hand soap for the washroom. Ensure that all hand sinks are fully stocked with hot water, liquid soap, and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. The ice machine has mold accumulation inside the machine that can contaminate the ice.
      • 2. The whisk for the tempura batter was being stored in cloudy, room temperature water. The employee stated that the whisk is washed but not sanitized in the prep sink after every use. Storing the whisk in cloudy, room temperature can allow bacteria to grow on the whisk.
      • 3. Some scoops in the dry storage bins were being stored with the handles in the dry food product, or bowls were being stored in the food. The handles or touch points on the bowls can contaminate the dry food products.
      • Corrective Action(s): 1. Clean inside the ice machine to remove any mold accumulation. Date to be corrected by: Immediately
      • 2. The whisk was washed and sanitized in the dishwasher. The whisk container now has ice water. Ensure that any utenstil that handles food and is stored at room temperature is stored in ice water, and the ice is replaced when it melts.
      • 3. Remove the bowls and replace them with scoops that have handles. Ensure that the handles of the scoops are not stored in the food product. Date to be corrected by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and grease debris have accumulated thoroughout the premises in the following areas: under the reach-in coolers and freezers, under the grill line, under the coolers in the front sushi area, and on the bottom and sides of equipment. Water has also accumulated under the chest freezer next to the 2 compartment sink due to dishwashing. Food, grease, and water accumulation can attract and help pests to survive within the premises.
      • Corrective Action(s): Thoroughly clean throughout the premises to remove all debris. Date to be corrected by: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The chest freezer in the hallway to the kitchen has a broken seal that allows water to enter the inside freezer edge, causing mold to accumulate. The inside lid of the freezer also has multiple holes, making it difficult to clean.
      • Corrective Action(s): - Repair or replace the seal so no water can enter the freezer.
      • - Repair all the holes inside the freezer so it is smooth, durable, and easily cleanable. Date to be corrected by: 2 months
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: hand sinks had items in it
      • Corrective Action(s): ensure no items are stored or kept in hand sink. hand sinks are strictly meant for hand washing.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): pre cooked chicken kept at room temperature for more than 2 hours.
      • Corrective Action(s): place chicken in a cooler and use as needed.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry food stored in staff washroom
      • Corrective Action(s): remove food from staff washroom
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish roe kept on room temperature. Operator reports it has been out for longer then 2 hours and the fish roe measures 12.2C
      • Corrections: Cold potentially hazard food must be kept under 4C. Operator discarded all fish roe. Cold potentially hazardous food can be kept in warm temperature for less htan 2 h and must be used up in the next tow hours if left in room temperature.
      • Date to be corrected by:Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempera prawns kept in room temperature. Temperature measures 56C.
      • Corrections: Operator discarded the prawns. Hot potentially hazardous food must be kept above 60C.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No rag towels at the time of inspection to indicate that staff has been sanitizing surfaces.
      • Correction: Sanitize food contact surfaces as needed
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Utensils kept in dirty water bath.
      • Correction: Staff changed water bath for clean water. Water baths should be exchanged frequently to ensure no pathogen growth.
      • Date to be corrected by: Corrected during inspection
      • 2) Wet rice kept beside running dishwasher, fluid from dishwasher seen splashing into wet rice bucket.
      • Correction: Staff discarded rice. Potentially hazardous food should be protected from chemicals.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rotten avocado observed under sink beside washroom
      • Correction: Clean entire kitchen floor area. Sanitary conditions are required, to avoid attracting pests.
      • Date to be corrected: Immediately
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice ball maker missing lid to protect rice intake from contamination.
      • Correction: Fix equiptment
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers missing in both prep coolers, 4 chest freezers and one stand up cooler.
      • Correction: Add thermometers to all the mentioned cooling units.
      • Date to be corrected by: Immediately
      • Corrective Action(s):
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of potentially hazardous foods kept on ice in the back prep area, but the ice is only contacting the bottom of the inserts.
      • Corrective Action(s): Use ice water to ensure the whole insert is kept cold.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Equipment was stored in the basin of the hand washing station at the sushi prep area.
      • Corrective Action(s): Remove all noted equipment. Keep hand washing stations clear of obstructions at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of the chest freezer near ice machine is heavily damaged.
      • Corrective Action(s): Replace the lid.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): A pot of tonkotou sauce was being regeated inside the hot holding unit. the temperaure of tonkotou sauce is 24.9C at time of inspection. Operator said tonkotsu sauce was made 2.5 hours ago.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure the tonkotsu sauce is reheated to a temperature of 74C before placing tonkotou sauce in a hot holding unit
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Several spray bottles containing bleach solution were found to have a concentration of chlorine that is greater than 200ppm or less than 100ppm
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure the concentration of chlorine in the bleach solution is between 100-200ppm. Use chlorine test strips to verify the concentration of the bleach solution.
      • 2) Several wiping cloths are found lying on the counter at the sushi prep station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Store all wiping cloths, when not in use, in a container containing bleach solution.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Soap is not present at the handsink by the sushi prep station.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Ensure liquid soap is present at the handsink at the sushi prep station at the time of inspection.
      • 2) Bowls were placed inside the handsink at the sushi prep station at the time of inspection
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: Do not place any objects inside the handsink. This practice discourage frequent handwashing practices
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Several employees were observed washing their hands with gloves on
      • Date to be corrected by: Immediately
      • Corrective Action: Remove gloves prior to washing hands and changing gloves
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) A container of uncooked rice was found uncovered in the dry storage room. The container was cracked
      • Date to be corrected by: Today
      • Corrective Action: Transfer the uncooked rice to another food grade container that is free from cracks.
      • 2) A container containing butter was found to contain black specks. Operator did not know what these black specks were.
      • Date to be corrected by: Today
      • Corrective Action: Use a tight fitting lid to protect food from contamination. The container containing butter was voluntarily discarded
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Two plastic strainers were found to be chipped
      • Date to be corrected by: Corrected during inspection
      • Corrective Action: the plastic strainers were voluntarily discarded
      • 2) The door of the chest freezers located beside the hot water tank and the dry storage room is observed to have holes.
      • Date to be corrected by: April 22/2019
      • Corrective Action: Replace the doors of the chest freezers. Ensure the freezers are non porous, smooth, and easy to clean.
      • Corrective Action(s):
      • Violation Score:
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of filth in the interior of ice machine.
      • Corrective Action(s): Empty the ice machine, clean and sanitize.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Plastic doors for coolers where prepared fish products are stored have cracks, which may impede with maintaining temperatures below 4C.
      • Corrective Action(s): Replace these plastic doors.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small amounts of potentially hazardous foods were approximately 8C at the time of inspection. Staff stated that they had been put out on the counter half an hour ago and revealed ice packs beneath the plasticware.
      • Corrective Action(s): Use a mixture of ice water instead of ice packs to better keep the temperature at 4C or below. Staff switched out ice packs to ice water at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handsink by the sushi front line had equipment within the basin.
      • Corrective Action(s): Remove all equipment from the handsink as this is meant to be used a handsink only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Seaweed container placed close to the "handsink"
      • Corrective Action(s): Do not place food clsoe to the handsink as splashing may occur during handwashing and contaminate the food. Seaweed moved at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention (behind/between/beneath equipment). Spilled dry rice in the dry storage area.
      • Corrective Action(s): Clean and sanitize the kitchen area.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Tape used to repair equipment throughout the kitchen, including the lid of a chest freezer and within the ice machine.
      • 2) Knives stored between equipment.
      • Corrective Action(s):
      • 1) Remove all tape as this accumulates food debris and allows bacteria to grow. Use only materials that are smooth, clean and easily washable.
      • 2) Do not store knives between equipment as this is not easily cleanable. Purchase a magnetic strip and mount it to the wall.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Artificial crab meat being stored in large stainless steel insert at room temperature. Temperature of product was 14C. Staff were unsure how long product has been at this temperature.
      • Corrective Action(s): Product was discarded by staff at the time of the inspection. Potentially hazardous foods (cold items) must be kept at 4C or colder. During lunch rush only keep very small quantities in this manner that will be used up rapidly. Discard if any is remaining.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Staff reported sanitizer is only used with wiping rags at the end of the night.
      • -Numerous soiled wiping rags noted on sushi prep areas cutting boards and in back prep areas. Buckets of sanitizer (200ppm chlorine) present; however, no sanitizer detected on in use wiping rags.
      • Corrective Action(s): -Food contact surfaces (eg. cutting boards) must be cleaned and sanitized a minimum of every 4 hours.
      • -Store wiping cloths in sanitizer solution and not on food contact surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Large amount of dust accumulation noted on ceiling above grill/fryer area.
      • -Food splatter noted on walls under paper towel dispenser by kitchen handsink, behind prep table in kitchen, behind cooler at entrance to kitchen
      • -Build up noted on wall/floor junction behind equipment and under side of shelves in prep area
      • Corrective Action(s): -Have ceiling cleaned to remove dust accumulation
      • -Thoroughly clean walls to remove food splatter and floor/wall junction to remove build up. Walls must be maintained in a condition that is smooth, impervious and washable. Repair/re-paint any areas that are worn or have drywall exposed.
      • -Ensure sanitation procedures address frequency and detail of cleaning needed to ensure premises is maintained in a sanitary condition. Correction date: Nov. 1/17
      • Violation Score: 9
  21. Routine Inspection

    0 infractions

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