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Sushi Guru

20838 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Guru has been inspected 11 times by Fraser Health Authority since August 24, 2022. The most recent inspection, on May 26, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on January 20, 2026. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on February 28, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 26, 2026. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 August 24, 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No hot water felt and measured via max/min thermometer. Hot water must be present at all times to ensure adequate cleaning and sanitation
      • Corrective Action(s): Hot water tanks dial as turned up to the maximum setting. Hot water was dispensed through the top during the inspection.
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken and raw shrimp observed being stored in containers above other food such as prepared take out boxes with salad inside them. Food was rearranged in cooler during inspection.
      • Corrective Action(s): Raw meat must always be stored below and/or separate from all other foods to prevent contamination.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: blackish/grey buildup observed inside ice machine.
      • Corrective Action(s): Ensure to clean and sanitize ice machine
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed under cutting boards and above 2 door cooler in the sushi bar area
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The following was improperly cooled in the upright sliding cooler:
      • 1) Deep fried imitation crab sticks probed at 10C. Staff stated product was made 2 days ago.
      • 2) Containers of shrimp tempura probed at 20C. Staff stated shrimp tempura began cooling 3 hours ago.
      • 3) Containers of deep fried chicken cutlets probed at 40-50C. Staff stated chicken began cooling 2 hours ago.
      • Staff discarded the above foods during the inspection.
      • Corrective Action(s): Food must be cooled from 60C to 20C or less within two hours, and then from 20C to 4C or less within 4 hours.
      • Methods to speed up cooling:
      • >Use shallow pans/containers
      • >Separating the food into smaller or thinner portions.
      • >Cover food loosely when cooling
      • >Use an ice bath
      • >Use containers that help with heat transfer (eg. Stainless steel, aluminum)
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura batter stored at room temperature. Staff stated batter was put out 30 minutes ago. Batter was moved into the cooler during inspection.
      • Corrective Action(s): Ensure batter is stored at 4C or colder when not in use. During operations, use smaller portions of batter and use within 2 hours OR store on ice to maintain 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available. Three wiping cloths observed stored on cutting board and counter. Operator prepared a bucket of bleach sanitizer solution (measured at 200ppm) and stored wiping cloths in solution.
      • Corrective Action(s): Sanitizer must be available at food prep stations - ensure sanitizer solution is prepared and test daily. Wiping cloths to be fully submerged in the sanitizer solution to prevent breeding grounds for pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Stainless steel bowl observed inside the basin of the left sushi bar handsink. Operator removed bowl during inspection.
      • 2) Soap missing from left sushi bar handsink. Operator located handsink during inspection.
      • Corrective Action(s): 1) Do not place anything in the handsink. The handsink must be unobstructed for staff to wash hands.
      • 2) All handsinks must be stocked with hot/cold running water, liquid soap, and paper towels for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Box of takeout containers stored on the floor beside the mop bucket in the storage room.
      • 2) Open bags of dry of rice, sugar, panko crumbs, seaweed observed in dry storage.
      • 3) Light cover missing above the dry storage shelf in the back of house.
      • 4) Raw meat stored above ready-to-eat foods. Operator moved meat to the bottom shelf during the inspection. Ensure raw foods are stored below ready to eats foods to prevent cross-contamination.
      • 5) Observed staff using prep sink as dishwashing sink. Discussed with operator about sink use – prep sink is to be used strictly for food only – dishwashing in the prep sink can contaminate foods.
      • Corrective Action(s): 1) Move box of takeout containers off the floor and away from the mop bucket.
      • Correct by: Today
      • 2) Transfer all opened bags of food in pest proof containers.
      • Correct by: March 2, 2024
      • 3) Install light cover.
      • Correct by: March 7, 2024
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) No probe thermometer available for verifying cooking and cooling temperatures.
      • 2) Temperature logs not maintained. Last temperature log was dated October/November 2023.
      • Corrective Action(s): 1) Obtain probe thermometer. Recommend using timer for tracking cooling times.
      • Correct by: February 29, 2024
      • 2) Begin documenting temperatures for cold holding, hot holding, and cooling. Templates for hot holding and cooling provided during inspection.
      • Correct by: Immediately
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, splatter, and dust observed in the following areas:
      • > Floors under and around dry storage shelves and food equipment.
      • > Behind and between food equipment and tables.
      • > Undercounter shelving in the corner by the rice cooker.
      • Corrective Action(s): Clean above mentioned areas.
      • Correct by March 7, 2024.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed being used to line shelves; Styrofoam used to line wall behind work table.
      • Corrective Action(s): Discard cardboard and styrofoam as these materials cannot be properly cleaned.
      • Correct by: Today
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No chlroine test strips on-site.
      • Corrective Action(s): Obtain chlorine test strips to verify sanitizer concentration.
      • Correct by: February 29, 2024
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): tempura batter stored at room temperature
      • Corrective Action(s): place the batter in a bowl of crushed ice to maintain a temperature of 4C or lower
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): wiping cloths stored at room temperature without a sanitizer
      • Corrective Action(s): store wiping cloths in a sanitizing solution (ex: 100 ppm bleach)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): server station hand sink does not have liquid soap or paper towels
      • Corrective Action(s): replace the supplies
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -employee washroom converted to a food storage room
      • -various foods (soya sauce, etc) and packaging stored in the washroom
      • Corrective Action(s): remove all foods and food packaging from the washroom
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: no temperature records
      • Corrective Action(s): maintain daily records of refrigeration temperatures
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: rear door sweeps are torn
      • Corrective Action(s): replace the door sweeps to stop the entrance of pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris accumulations under the cooking equipment and dishwasher
      • Corrective Action(s): complete cleaning to remove debris
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: dishwasher final rinse temperatures are not being monitored or recorded
      • Corrective Action(s): maintain daily records of the dishwasher final rinse temperature
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of food/grease debris underneath/in the corners of the dishwasher
      • 2.Build up of debris behind the chest freezer
      • Corrective Action(s): Clean the listed areas.
      • Date to be corrected by: Aug 25, 2022
      • Violation Score: 3

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