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Sushi Rice

107 - 45800 Promontory Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Rice has been inspected 3 times by Fraser Health Authority since December 20, 2025. The most recent inspection, on September 8, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions.

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 once on December 20, 2025. 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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following perishable foods at room temperature between 16-19c
      • -a container of imitation crab meat, a container of wasabi, a container of cut vegetables. Operator discarded the foods
      • Corrective Action(s): Refrigerate all cold potentially hazardous foods. Discussed "time as public health" measure
      • -If the ingredients are needed and unable to store them in the refrigerator, set a timer 4 hours and use the ingredients as needed not under refrigeration, at 4 hours discard the foods and record
      • -Update the food safety plan accordingly
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of miso soup at 58c (internal temperature)
      • Corrective Action(s): Store all potentially hazardous foods at 60c or higher - miso soup heated to 74c
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a knife stored between the counter and the sandwich cooler
      • Corrective Action(s): Clean and sanitize the knife. Do not store clean or dirty utensils in a crevice that does not get cleaned and sanitized

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