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Sushi California (Langley)

101 - 20121 Willowbrook Dr, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi California (Langley) has been inspected 14 times by Fraser Health Authority since January 9, 2019. The most recent inspection, on October 6, 2026, recorded 2 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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 5 times across 5 separate inspections, most recently on October 6, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on October 6, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 separate inspections, most recently on March 19, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 November 26, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 10, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

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

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsinks observed to be blocked with equipment. This is a repeat violation.
      • Corrective Action(s): Ensure equipment is not left in the hand sinks, sinks are for hand washing only
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed food to thawing at room temperature
      • Corrective Action(s): Ensure food is always thawed in the cooler, under constant cold running water or in the microwave.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in several spots in the dry storage areas.
      • Corrective Action(s): -Ensure rodent droppings are cleaned up and areas are sanitized.
      • -Food needs to be stored up off the floor at least 6" and in pest proof containers. Especially food stored in boxes and bags.
      • -Put all food and take out containers in pest proof containers such as plastic bins with tight fighting lids.
      • All of the above needs to be done by Oct 8/26
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the dry storage areas.
      • Corrective Action(s): Ensure the grease under the shelves by the rice storage is cleaned up.
      • Ensure the spilled flour and other food debris is cleaned up under the rolling storage bins.
      • Ensure the area where rodent droppings have been found in the dry storage area by the pop, are cleaned up and the area is sanitized.
      • All of the above areas by Oct 8/26
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew build up inside
      • Corrective Action(s): 1) empty all the ice from the machine
      • 2) Scrub the inside of the ice machine with soap and water
      • 3) spray with bleach to disinfect
      • 4) All ice machine to refill overnight
      • by March 20/26
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All hand sinks were blocked with equipment, food preparation or food
      • Corrective Action(s): Hand sinks (those around the perimeter of the kitchen) are for hand washing only. Do not have food defrosting in the sinks, no not wash dishes in the sink or do any other food preparation.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several food items observed to be defrosting at room temperature including some partially hidden under counters
      • Corrective Action(s): Ensure all food is defrosted under constant cold running water in the food preparation sinks, in the cooler or in the microwave
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, spilled food and grime built up in several places throughout the kitchen
      • Corrective Action(s): Clean and sanitize the follow areas:
      • -floor and wall under shelves where the rolling bins are stored in the corner
      • -on the outside of the food preparation sinks along the cookline
      • -ceiling and ceiling tiles lots of dust accummulation
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Most hand sinks had strainers and other equipment in them.
      • Corrective Action(s): Ensure handsinks are always kept clear and nothing blocking staff from washing their hands
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 3 hand sinks being used to defrost food, or clean equipment
      • Corrective Action(s): Ensure hand sinks are only used for hand washing. There are 2 food prep sinks that can be used for defrosting food and a dishwashing sink for cleaning equipment. Do not block hand sinks.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Prep cooler in front, middle at 9.9C ambient air temp. Found that containers were blocking the fan. Once they were moved the fridge returned to below 4C
      • 2) Prep cooler back, right at 9.8C ambient air temp. Found that containers were blocking the fan, once removed the temp returned to 4C
      • Corrective Action(s): Adjust cooler temperature to ensure it maintains 4C for all coolers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease, grime in the kitchen and rodent droppings under the dry storage shelves.
      • Corrective Action(s): Clean and sanitize the following areas:
      • -Under the dry storage shelves (green ones)
      • -Around and behind the rice storage area
      • -Under the cookline (lots of grease) and the wall behind the cookline
      • All by Friday June 7/24
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lots of food out at room temperature (sauces, deep fried foods such as prawns, kimchi etc)
      • Corrective Action(s): Ensure all foods are kept in the fridge below 4C or brought out for a short amount of time.
      • Do not make deep fried items such as prawns ahead of time allow them to sit out. Make them to order or place them in fridge.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand sinks blocked by equipment
      • Corrective Action(s): Ensure hand sinks are only used for hand washing. Use prep sinks or ware washing sinks for dishes and food prep.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish being thawed at room temperature.
      • Corrective Action(s): Thawing must be done in the fridge, under cold running water or in the microwave. Never thaw at room temperature. Product placed in fridge
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Lots of fruit flies thought the restaurant. They're particularly bad around the dirty dishes and in the back prep area. There are several sticky traps on the wall
      • Corrective Action(s): Have pest control come in and recommend a solution for the fruit flies. Also a through cleaning throughout the kitchen will also help such as under all counters, all shelves and walls. In the 2 areas in the kitchen where they're particularly bad
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thoroughly clean the dirty dishes area, dishwashing area and the back prep area to help prevent fruit fly breeding. by June 13/22
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site with a valid Foodsafe certificate
      • Corrective Action(s): Ensure one person at all times has a valid Foodsafe certificate by June 21/22
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher final rinse is not reaching 71 degrees C at the plate surface.
      • Corrective Action(s): Dishwasher was run numerous times and temperature at plate surface ranged between 60-68 degrees C at the plate surface. A thermolabel was also used and never reached 71 degrees C. Operator called repairman and is expected shortly. Oerator was provided with manual dishwashing instructions in order to clean and sanitize dishes until then.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing sink not available in kitchen for handwashing at time of inspection.
      • Corrective Action(s): Designate one of the sinks for handwashing and do not use it for food prep or food equipment.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw shell eggs stored directly next to vegetables and above sashimi-grade salmon.
      • Corrective Action(s): Store raw eggs below ready-to-eat items.
      • Correct by: Immediately
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken and meat stored directly next to or above vegetables in walk-in cooler.
      • Corrective Action(s): Re-organize walk-in cooler. All raw meat/eggs must be stored BELOW and away from ready-to-eat foods such as vegetables or cooked items.
      • Correct by: Immediately
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was too strong and bleached out the test strip.
      • Corrective Action(s): Ensure to mix only 1 tsp bleach with 1 litre of water for proper concentrations. Corrected at time of inspection.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe certification has expired.
      • Corrective Action(s): Operator to update certification by next month.
      • Violation Score: 1
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