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Sushi On

201 - 2020 Oxford Connector, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi On has been inspected 7 times by Fraser Health Authority since July 4, 2023. The most recent inspection, on March 5, 2026, recorded 2 infractions.

3 of 7 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on March 5, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 10, 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 January 11, 2024. 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 once on July 4, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand-washing station near the tempura prep area was obstructed (metal bowl left in basin) at time of inspection.
      • Corrective Action(s): Employee removed the obstruction after being prompted by inspector.
      • *Ensure designated hand-washing stations are kept clear of obstructions and accessible for hand-washing at all times.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Black plastic bins of flour-like substance are being stored on the floor near the rear entrance to the kitchen. Flour spillage/residue observed on floor surfaces around the storage area.
      • Corrective Action(s): *Food spillage should be immediately cleaned up to remove food attractants for pests.
      • *Elevate the storage bins onto one of the shelves to discourage pests and allow easy cleaning of floor underneath.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spills observed on shelves and floor surfaces in the dry storage/pantry space
      • Corrective Action(s): *Thoroughly clean affected areas to remove attractants for pests.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at the hand-washing station near the dishwashing machine was empty at onset of inspection.
      • Corrective Action(s): Operator placed a roll of paper towels near the hand-sink during inspection.
      • *Ensure to keep all hand-washing stations stocked with soap and paper towels at all times
      • *Employees should check all hand-washing supplies daily to ensure hand-washing stations are ready-to-use
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Domestic grade undercounter refrigerator near the dishwasher is not maintaining adequate temperatures for storing potentially-hazardous foods. Temperatures measured inside the unit ranged from 3-11 degrees Celsius.
      • Corrective Action(s): Temperature control knob was adjusted at time of inspection.
      • *Monitor temperature inside the unit to ensure that it re-stablilizes to a temperature of 4 degrees Celsius (or lower)
      • *If temperature remains elevated, transfer potentially-hazardous foods to other refrigerators and discontinue use until it can be checked by a repair technician.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw meat stored in plastic container stored along side and above whole raw produce. All raw meats must be stored below or completely seperate from all other foods to minimize the possibility of cross contamination.
      • Corrective Action(s): Raw meats rearranged during inspection to a dedicated spot below all other foods.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in front of house used to store pre-prepared sunomono (low pH) and non-potenitally hazardous sauces and garnishes was found to be at 14.5C.
      • Corrective Action(s): Adjust/repair cooler so that it can maintain 4C or less at all times. Due: tomorrow
      • Recommend defrosting as well.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura preparation cooler was at 15C, records show this cooler has been below 4C in the morning but around 10C or higher in the afternoon.
      • Corrective Action(s): All food moved to an alternate cooler during inspection. Have cooler serviced to ensure it can maintain 4C or less at all times.
      • Technician arrived during inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mold and mildew growth around water circulation tray.
      • Corrective Action(s): Clean and sanitize ice machine today and clean this on a regular basis to prevent growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two of four hand wash stations did not have soap.
      • Corrective Action(s): Keep all hand wash stations stocked at all times to encourage all staff to wash hands when needed.
      • Violation Score: 5

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