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Sushi House

19178 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi House has been inspected 11 times by Fraser Health Authority since February 23, 2022. The most recent inspection, on August 6, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on August 6, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 11, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on January 22, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 4, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 24, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shrimp tempura was observed stored on the counter at ambient temperature measured at 25C. Operator stated the tempura was made hour an hour ago.
      • Corrective Action(s): Operator moved the tempura inside the cooler during inspection. Do not store tempura at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at front measured at 0ppm chlorine during inspection.
      • Corrective Action(s): Operator refilled the sanitizer spray bottle with quat solution measured at 200 ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Exhaust vent on fryer had dust buildup on it.
      • - Pooling of oil observed under the fryer.
      • - Cardboard soaked in oil was observed under the fryer.
      • Corrective Action(s): Operator to remove the cardboard and clean under the fryer + the exhaust hood vent and ensure it is maintained in sanitary condition.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shrimp tempura observed to placed in room temperature at 20C.
      • Corrective Action(s): Operator reports they were made within an hour. Do not place tempura in room temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Do not reuse single use gloves.
      • 2) Rice scoop observed to be stored in 16C water bath
      • Corrective Action(s): 1) Do not reuse single use gloves. Discard after use every time
      • 2) Operator relocated rice scoop to dishwasher at the time of inspection.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher has still not been repaired as required by the correction order issued at the last inspection. Owner has made attempts to have a repair person come on site (both manufacturer of dishwasher and local repair companies) but neither have resulted in a technician being booked to come in. Note: dishwasher unit is owned outright and is no longer on warranty.
      • Dishwasher repair company called during inspection and appointment bookd for Tuesday Jan 16, 2024
      • Corrective Action(s): Switch to single use disposable plates, cups, chopsticks, etc for dine in customers while the dishwasher is waiting for repair.
      • Violation Score: 15
  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher final rinse only reached 65C after being run several times and over an hour to warm up.
      • Corrective Action(s): Have dishwasher adjusted/repaired by a technician so that it can consistently reach 71C at the final rinse. Repair due by tomorrow.
      • While you are waiting for the repair, wash the dishes in the dishwasher then manually sanitize the dishes in a bleach sanitizer in the sink net to the dishwasher.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Water coming out of hot water tap at hand washing station felt cold to the touch. High temperature dishwasher final rinse only reached 59C instead of 71C required at the dish level.
      • Corrective Action(s): Have hot water tank assessed and repaired or replaced so that a continuous and sufficient supply of hot water is available for hand washing and dish washing.
      • Violation Score: 25
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle labelled as a sanitizer had no detectable level of sanitizer in it. Sanitizer solution in spray bottle replaced during inspection with 100ppm bleach.
      • Corrective Action(s): Ensure a sanitizer is available at all times and is in an accurately labelled container for quick and accurate identification at all times.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach bottle observed stored on top of bag of rice in the back storage area. No evidence that bottle had leaked onto rice.
      • Corrective Action(s): Chemicals must be stored separate from all food to prevent possible cross contamination. Bleach and bag of rice moved during inspection.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand wash station did not have any paper towel at the station (it was found on the other side of the kitchen).
      • Corrective Action(s): Keep paper towel at the hand wash station so that it is easy to access when the hand washing station is used.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at 10C in the black fridge. All cut begetables must be stored <4C. Operator moved the vegetables to working frige as it was prepared less than 2 hours ago.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard is being used to soak up oil. Cardboard is not a suitable material for use in a food premises. Operator discarded the cardboard
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Black frdige reaching a min temperature of 10.7C. Ensure all cold holding units reach <4C
      • Corrective Action(s): Fix the unit or do not use the unit for cold holding purposes.
      • Date to be corrected by Sep 21, 2022
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Application package emailed to address requested. Submit draft food safety plan and sanitation plan to EHO noted below by Monday
      • Date to be corrected by: Feb 28 2022
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler still requires repair, no potentially hazardous foods stored in cooler and at time of inspection
      • Date to be corrected by: Feb 24 2022
      • Corrective Action(s):
      • Violation Score:
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Application package emailed to address requested. Submit draft food safety plan and sanitation plan to EHO noted below by Monday
      • Date to be corrected by: Feb 28 2022
      • Corrective Action(s):

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