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Sushi In Wellington

45949 Wellington Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi In Wellington has been inspected 3 times by Fraser Health Authority since November 26, 2025. The most recent inspection, on August 24, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on August 24, 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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on August 24, 2026. For example: 209 - Food not protected from contamination [s. 12(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.

3 inspections

  1. 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 hot kitchen observed to have food containers stored above other containers. Food temperatures were around 10C.
      • 2. Panko crumbs that was used with raw food in tempura batter stored under a prep table kept at room temperature.
      • Corrective Action(s): 1. Move food to the undercounter portion of the cooler. Do not stack food in prep cooler too high.
      • 2. Operator discarded the panko crumbs. Ensure panko crumbs are stored in the cooler at 4C or below or discard the panko crumbs after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw protein (meat/fish) stored above cooked food or produce. This was found at the front right undercounter cooler at the sushi station and the back cooler by the food storage entrance.
      • Corrective Action(s): Move raw protein to the lower shelf or on a separate shelf on a different side.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Oil is accumulating at the ventilation hood in the kitchen.
      • Corrective Action(s): Wipe oil that is accumulating to prevent drippage.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff washroom hand sink faucet is leaky.
      • Corrective Action(s): Please repair faucet to stop leaking. Correction date: 1 month
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 sushi rolls & bucket of mayonnaise stored at room temperature measured 20 - 21 C. Operator stated they have been out of the cooler for less than 1 hour. Prepared tempura stored at room temperature measured 19C. Operator staed they have been pulled out of the cooler less than 30 minutes ago for use.
      • Corrective Action(s): Operator transferred products to cooler during the inspection. Do not leave foods out at room temperature. Take out small amounts of mayonnaise for use as needed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink not provided with hot water at tap.
      • Corrective Action(s): Temporarily use public washroom and wash hands a second time after returning to kitchen, before returning to work. Operator contacted technician during inspection. This temporary measure must be followed until staff washroom hand sink is repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff washroom hand sink hot water tap is leaky and unable to provide hot water. Hot water available at all other taps.
      • Corrective Action(s): Repair hot water tap to stop leak and provide hot running water. Correct by: immediately
      • Violation Score: 3

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