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Sushi Iwa

14959 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Iwa has been inspected 11 times by Fraser Health Authority since July 10, 2020. The most recent inspection, on October 1, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on November 18, 2024. For example: 304 - Premises not free of pests [s. 26(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 3 separate inspections, most recently on October 1, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 11, 2024. 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 once on June 26, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 18, 2024. 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

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in spray bottle concentration well over 200ppm.
      • Corrective Action(s): Ensure bleach santiizer solution is prepared to 100-200ppm. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored directly in dry products.
      • Corrective Action(s): Ensure all scoops and other dispensing utensils are stored outside of dry products. Store these scoops and dispensing utensils in a sanitary manner. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris accumulations observed around/underneath the deep frying area.
      • Corrective Action(s): Thoroughly clean around/underneath the deep fryer. Correct by July 3, 2025.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles with bleach sanitizer solution not labeled properly identifying contents.
      • Corrective Action(s): As discussed in your previous inspection, ensure all chemicals, cleaners, and similar agents are labeled properly. Correct immediately.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to preparation coolers liquid soap dispenser empty.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed on the lower shelf by the preparation coolers in the front area and around the hot water tank in the back area. No mice caught in glue traps setup throughout the premise.
      • Corrective Action(s): Throughly clean and sanitize the above noted areas. As discussed in previous inspection clean all food spills quickly, eliminate any pooling water, and seal any gaps/holes to the premise. Continue with the monitoring and take necessary corrective action.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease accumulations observed behind the flat grill.
      • - Mouse droppings observed on the lower shelf by the preparation coolers in the front area and around the hot water tank in the back area.
      • Corrective Action(s):
      • - Thoroughly clean behind and underneath the cooking line. Correct by November 25, 2024.
      • - Thoroughly clean and sanitize in/around the shelving unit next to the preparation cooler and around the hot water tank. Correct immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles with bleach sanitizer solution not labeled properly identifying contents.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are labeled properly.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of sliced yam and prawn tempura stored above insert line in the prep cooler. Temperatures measured approximately 11°C.
      • Corrective Action(s): Store under the insert line or in the bottom compartment of the prep cooler to maintain temperatures less than 4°C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Several knives were stored in the gap between two prep tables.
      • Corrective Action(s): Provide additional storage (ie. magnetic strip) for knives. Ensure equipment storage is easy to clean.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed under cooking line and on bar area shelves.
      • Corrective Action(s): Clean up all noted droppings. Sanitize affected areas. Ensure food debris and moisture is cleaned up regularly to avoid attracting pests. Seal up holes and gaps if observed.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawn and yam tempura stored at room temperature for less than 2 hours.
      • Corrective Action(s): Store these in cooler at <= 4°C.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in various areas including but not limited to:
      • - Behind cooking equipment
      • - Kitchen and bar shelving
      • - Area near back door
      • Corrective Action(s): Clean all droppings and sanitize affected surfaces with bleach sanitizer. Seal any gaps and holes to prevent rodent entry. Clean food debris and moisture regularly. Ensure all dirty equipment is cleaned and sanitized before leaving for the night. Sanitize food prep surfaces in the morning before starting food prep.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sushi machine is only being cleaned once daily. Clean and sanitize every 4 hours.
      • 2) Knife holder is very dirty. Clean and sanitize.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray sanitizer is only about 50 ppm chlorine. Change sanitizer spray more often. Test daily.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Old rodent droppingsnoted in several corners. Clean and sanitize all areas with rodent droppings so that you can see if any fresh droppings occur. Note that no contamination of food or dishes was noted.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach corners under equipment require more cleaning. Accumulations of grease and food debris noted.
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Knives stored between fridge and counter. This space can't be cleaned. Do not use for utensil storage.
      • 2) Knife storage rack is very dirty. Clean.
      • 3) Tepid cloudy water used to store utensils beside grill and rice cooker. Use ice water or store dry.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in some corners. Possibly old, hard to tell because of accumulated grease and food debris. Clean and monitor.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves used to store clean dishes are dirty. Clean.
      • Most hard-to-reach spaces under equipment are very dirty. Clean.
      • Corrective Action(s):
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Several disposable gloves found stored for re-use. Use disposable gloves only once.
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

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