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Sushi Simagoya

103 - 1102 Ewen Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Simagoya has been inspected 10 times by Fraser Health Authority since October 29, 2019. The most recent inspection, on April 15, 2026, recorded 2 infractions.

2 of 10 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: Cleaning and sanitizing, 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.

  • 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 7 times across 6 separate inspections, most recently on April 15, 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 September 11, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 29, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 April 15, 2026. 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.

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knife stored in sanitizer solution in the back of house
      • Corrective Action(s): Ensure that only wiping cloths are stored in the sanitizer solution
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member wash gloves with water after they became soiled, then handle food with them
      • Corrective Action(s): Reviewed proper glove use with staff and operator. Ensure that hands are washed with liquid soap, warm water, and paper towels.
      • Gloves must be changed between tasks or after they become dirty.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling in back of house (BOH) found to have grease build up on ceiling piping. Grease build up also observed on the exhaust vent for the mobile vent hood.
      • Corrective Action(s): Clean the above noted items on a more frequent basis.
      • Operator may be required to install a drop ceiling if back of house cannot be maintained in a sanitary manner.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Contents of sushi bar cooler measured 11C to 12C internal. Products were prepared 6 hours prior
      • Corrective Action(s): Discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member portion raw chicken and continue to clean down station with a wiping cloth without changing gloves or washing hands.
      • Corrective Action(s): Directed staff to change gloves and wash hands. Ensure that hands are thoroughly washed after handling raw meats
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi bar countertop cooler unable to maintain contents <4C. Products in the cooler unit measured 11C to 12C
      • Corrective Action(s): Do not use this cooler unit to store cold potentially hazardous foods. Repair the unit and have a thermometer in the unit at all times to monitor the ambient temperature
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Dishwasher was not turned on at the time of inspection. Observed dishware that had been washed recently. Operator did not sanitize dishware.
      • Operator states that the machine sometimes does not drain water properly.
      • Corrective Action(s): Ensure that all dishware and food contact surfaces are sanitized after use. Dishes were put through the dishwasher again.
      • Correction order issued to repair the dishwasher and to ensure that dishwasher is used to clean the dishware after every use.
      • Operator MUST ensure that the dishwasher reaches a sanitizing rinse temperature of 82C on the gauge
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Frozen gyozas are stored directly in cardboard containers. This is not a cleanable nor food-grade surface.
      • Corrective Action(s): Ensure that all foods are stored in smooth, non-absorbent, easy to clean containers
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Dishwasher was not turned on at the time of inspection. Observed dishware that had been washed recently. Operator did not sanitize dishware
      • Corrective Action(s): Ensure that all dishware and food contact surfaces are sanitized. Dishes were put through the dishwasher again.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not turned on at the time of inspection. Operator indicated that dishes were washed "home style" without a sanitizing step.
      • Corrective Action(s): Ensure that all dishware and food contact surfaces are sanitized. Dishes were put through the dishwasher again.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator left out 1 bowl of hot rice at room temperature as back up for the hot held rice
      • Corrective Action(s): Discarded. ensure that all hot foods are kept >60C at all times.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Do not store rice scoopers/ utensils in stagnant water.
      • Corrective Action(s): Corrected during the inspection. Utensils can be stored in ice water.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings noted on the bottom shelf in the kitchen across from the dishwasher.
      • Corrective Action(s): Clean the droppings with a bleach solution and hire a professional pest control company. Send the report to Fraser Health within one week. A hole nearby had been sealed with steel wool.
      • Violation Score: 9

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