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Sushi K Kamizato

2105 - 2850 Shaughnessy St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi K Kamizato has been inspected 7 times by Fraser Health Authority since November 27, 2012. The most recent inspection, on May 20, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 once on January 31, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on October 14, 2022. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 September 20, 2017. 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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door stainless steel undercounter refrigerator is operating at temperatures above 4 Celsius (~7 degrees C)
      • Corrective Action(s): Thermostat is set at the lowest possible level (0.0 Celsius).
      • *Contact a service technician to inspect and service the unit.
      • *Notify your inspector upon completion of repairs
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer in white cooler does not have the temperature range for use in coolers.
      • Corrective Action(s): Replace thermometer with one that can measure refrigeration temperature (0C to 4C / 32F to 40F)
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Hard to reach areas and detailed cleaning of the premises is needed on a more frequent basis as accumulation of food debris was found on the following areas:
      • - Outer surfaces of equipment, shelves & cupboards; legs of sinks, tables, equipment & shelving units; undersides of sinks and tables; outer surface of food containers/buckets; floor under equipment, shelves, & sinks; the floor along the base of equipment and walls; and walls behind and beneath equipment and shelving units.
      • Corrective Action(s):
      • Increase the frequency at which these areas are cleaned, and ensure hot water and soap (and degreaser) are use to remove food & grease. When cleaning, increase the light level so you and the staff are able to see the dirty surfaces and areas. Remove all items off the floor under equipment, sinks and inside cupboards so the the floor and shelves can be properly scrubbed clean.
      • **Correction date: Sept. 30/17**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Shelves, equipment surfaces, and cupboards are covered with cardboard, saran wrap or newspaper. These items are not food grade nor cleanable and will attract pests as food debris absorbs into these materials.
      • Corrective Action(s):
      • Cardboard, newspaper and saran wrap covering surfaces shall be discarded at the end of each day and new materials installed if you want to continue using these materials for this purpose. If you will NOT be replacing the materials daily, then immediately STOP covering surfaces with these materials.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The chest freezer's inner lid is cracked and the door seals are broken. Pieces of plastic lid can fall into food and contaminate it, and broken door seals all cold air to escape causing the Hydro bill to be higher as the compressor is constantly working.
      • Corrective Action(s):
      • Purchase a new freezer and place a thermometer inside to ensure the temperature remains below -18C at all times.
      • **Correction date: Jan.1/18**
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

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