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Sushi Paradise

3B 210 Glendale Ave, St. Catharines ON L2T 2K5 · Restaurant

Official record from Niagara Region →

Inspection summary

Sushi Paradise has been inspected 12 times by Niagara Region Public Health since November 19, 2024. The most recent inspection, on August 26, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 10 times across 5 separate inspections, most recently on August 23, 2026. For example: Food is protected from potential contamination

  • 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 5 times across 4 separate inspections, most recently on August 21, 2025. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 3 times across 3 separate inspections, most recently on August 28, 2025. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • 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 August 23, 2026. For example: Mechanical dishwashing is properly constructed, designed and maintained.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on August 23, 2026. For example: An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.

About this data

These results come from Niagara Region Public Health, 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.

12 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Food is protected from potential contamination
    • An adequate number of handwashing stations are provided, conveniently accessible for food handlers, and used only for handwashing of employees.
    • Mechanical dishwashing is properly constructed, designed and maintained.
  3. Re-inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Food storage racks, shelves or pallets are readily cleanable.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
  5. Re-inspection

    0 infractions

  6. Routine Inspection

    9 infractions

    • Food premise is kept clean and maintained in a sanitary condition.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Utensils are maintained in a clean and sanitary condition.
    • Floors, walls and ceiling are well maintained and in good repair.
    • Food storage racks, shelves or pallets are readily cleanable.
    • Utensils are used whenever possible to avoid direct contact with food.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  7. Re-inspection

    1 infraction

    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  8. Routine Inspection

    5 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
  9. Re-inspection

    1 infraction

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  10. Routine Inspection

    4 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  11. Re-inspection

    1 infraction

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  12. Routine Inspection

    6 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Utensils are maintained in a clean and sanitary condition.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Hot holding is adequate and maintained at 60°C (140°F) or higher.

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