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Sushi Wara

100 - 6485 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Sushi Wara has been inspected 22 times by Fraser Health Authority since September 14, 2017. The most recent inspection, on June 30, 2026, found no infractions.

10 of 22 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 7 times across 7 separate inspections, most recently on January 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on January 16, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on June 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 30, 2024. 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 August 7, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

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.

22 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Single door cooler in main cooking area - air temperature at about 7C. This is likely due to hot cooked chicken cooling in this cooler.
      • Corrective Action(s): * Check cooler temperature again in 1 hour and move all high risk foods (meat, poultry, tofu, dairy, etc.) to another cooler if the temperature does not go down to 4C or colder.
      • * Cool hot food in small volumes (single layers of cooked chicken rather than stacked) before placing in cooler. Critical limits for hot food is to cool from 60C-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • * Pre-cool sushi display coolers in morning before storing food in them.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice paddle stored on top of rice cooker at room temperature. Staff stated it is only rinsed under the sink in between uses.
      • Corrective Action(s): Staff was instructed to put rice paddle in a container with cold water and change water every 30 minutes to keep it cold.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food strainer basket stored inside the handwashing sink for the sushi prep area.
      • Corrective Action(s): Operator moved the basket out of the sink. Ensure handsink is not used for food prep.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measure at >200ppm (bleaching out). Lemon-scented bleach used for surface sanitation.
      • Corrective Action(s): Operator re-made bleach solution at 100ppm. Use 1/2 tsp per L of water. Use regular bleach for sanitation in the premises.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of mouse droppings found on the floor in between wire shelving and standing glass door cooler in the food prep area.
      • Corrective Action(s): Clean up mouse droppings by soaking affected area in bleach then wipe up with paper towels. Call pest control services to investigate. Keep pest control records onsite. Date to be corrected by: Immediately.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the front sushi preparation area is obstructed - storing dishes and other utensils in the sink
      • Corrective Action(s): Ensure hand sinks are kept unobstructed/empty and properly equipped at all times
      • *Adequate handwashing is required to effectively eliminate and prevent the spread of harmful microorganism
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Plastic container and ceramic bowls are being used and stored inside various food bins (sauces, mayo, rice, flour, etc)
      • Corrective Action(s): Ensure all scoops are food grade and are stored is a separate container outside the bins to prevent contamination
      • Date To Be Corrected By; Immediately
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats stored above vegetables and other ready to eat food in stand-up cooler.
      • Corrective Action(s): Reorganize this cooler so raw meats are stored on the bottom most shelf to avoid potential contamination of the other foods.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Detergent line on the dishwasher is connected to chlorine sanitizer.
      • Corrective Action(s): Obtain detergent for the dishwasher and remove the chlorine sanitizer. Manually wash and rinse all equipment, utensils, and dishware before running them through the dishwasher. Correct as soon as possible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop improperly stored inside the rice cooker with the handle in contact with rice.
      • Corrective Action(s): Store the rice scoop outside in a clean container. If used, ensure it is cleaned and sanitized at least every 4 hours.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floors underneath deep fryers, hand washing station, and dry storage shelving.
      • Corrective Action(s): Clean up droppings and monitor for rodent activity. If droppings return, contact pest control services.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The ice machine had visible mold growth in the back.
      • Corrective Action(s): Empty the ice machine, clean the mold, sanitize the inside of the ice machime, then resume using the ice machine.
      • Correction Date: Immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There were mice droppings spotted by the stand up coolers in the back of the kitchen. The owner did confirm that there is presence of mice.
      • Corrective Action(s): Clean the mouse droppings then sanitize the area with 100-200 bleach solution. Make sure to frequently clean and sanitize until the pest problem is resolved.
      • Correction Date: Immediately.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Trays of cooked foods that had been cooled to ambient temperature were stored unrefrigerated, i.e., deep fried prawns, yams...etc.
      • Corrective Action(s): Store food in the fridge until they are ordered and ready to be deep fried again.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces not sanitized.
      • Corrective Action(s): All pots, pans, containers must be sanitized with a bleach solution after washing if they are not put through the dishwasher.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: At the time of inspection high temperature dishwasher final rinse temperature ranged from 62 to 65 degrees C. Minimum final rinse temperature of 71 degrees C at the plate surface not achieved.
      • Corrective Action(s): Operator instructed to setup 2 compartment sink to manually wash all dishes and utensils used for food preparation and premise is now restricted to take out only for dine in patrons. Correction ORDER issued.
      • .
      • Service the high temperature dishwasher and ensure it is capable of sanitizing dishes to at least 71 degrees C at the plate surface during the final rinse cycle.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Containers of cut tofu observed stored one on top of another.
      • - Scoops and other dispensing utensils observed stored directly in dry products.
      • - Uncovered food products observed stored in the lower section of the preparation cooler.
      • Corrective Action(s):
      • - Ensure all food products are covered to protect from contamination.
      • - Store all scoops and other dispensing utensils outside of dry products. Store all scoops and other dispensing utensils in a sanitary manner.
      • .
      • Correct immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection high temperature dishwasher final rinse temperature ranged from 62 to 65 degrees C. Minimum final rinse temperature of 71 degrees C at the plate surface not achieved.
      • Corrective Action(s): Operator instructed to setup 2 compartment sink to manually wash all dishes and utensils used for food preparation and premise is now restricted to take out only for dine in patrons. Correction ORDER issued.
      • .
      • Service the high temperature dishwasher and ensure it is capable of sanitizing dishes to at least 71 degrees C at the plate surface during the final rinse cycle.
      • Violation Score: 9
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in the back dry storage area, underneath the 2 compartment sink, and around the preparation cooler.
      • Corrective Action(s): Operator aware of issue and has increased pest control servicing to twice a month. Mechanical traps setup. A new more secure door sweep has been installed for back door.
      • .
      • Reminder to keep back door closed to prevent potential pest entry. Clean and sanitize with a bleach solution the above noted areas and all hard to reach areas. Followup inspection August 14, 2019.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed ont he side of the deep fryer. Food debris accumulations observed underneath and behind the fryer and cooking line.
      • Corrective Action(s):
      • - Thoroughly clean all aspects of the deep fryer.
      • - Thoroughly clean underneath and behind the cooking line.
      • Correct immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi display cooler one plastic door with handle cracked in the top left corner. Two plastic doors missing and replaced with saran wrap.
      • Corrective Action(s): Replace the damaged/missing plastic doors. Ensure all equipment is in good working order. Secure plastic doors will help to keep interior of sushi display cooler at or below 4 degrees C. Correct by August 21, 2019.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection 2 bags of frozen chicken being thawed in the kitchen designated hand sink.
      • Corrective Action(s): The designated hand wash sink is for handwashing purposes only. Do not thaw frozen food products, clean dishes, etc. in this sink. Future non compliance will result in the issuance of a violation ticket.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of frozen chicken thawing in the designated hand sink. Container with standing water with frozen salmon thawing on the floor in the kitchen.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed under cold running water or a cooler. Instructed staff to relocate bags of chicken to the lower section of the preparation cooler and to thaw the salmon under cold running water in the sink.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 expired on July 29, 2018.
      • Corrective Action(s): Operator must retake and pass FOODSAFE level 1 by March 12, 2019.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection operator not onsite and no staff on duty has FOODSAFE level 1 or equivalent.
      • Corrective Action(s): In operator's absence ensure at least one staff on duty has FOODSAFE level 1 or equivalent. Send sushi chef to take FOODSAFE level1 by March 12, 2019.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Detergent, bleach, liquid soap, and windex observed stored on top shelf of wired shelving unit above food products.
      • Corrective Action(s): Store all chemicals on the bottom shelf or in designated area away from food products. Correct immediately.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored in spacing between the preparation cooler with inserts and small domestic freezer used as a table.
      • Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Staff has washed, rinsed, then sanitized the knives in the high temperature dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Linen towel used to cover cut yam and squash for later use.
      • Corrective Action(s): Do not cover food products or line food product containers with cloth. Use disposable J-cloths or paper towels.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

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