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SushiBucks

560 - 20395 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

SushiBucks has been inspected 10 times by Fraser Health Authority since December 8, 2023. The most recent inspection, on July 13, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on April 27, 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 4 times across 4 separate inspections, most recently on April 1, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 April 16, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 8, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer line in dishwasher was not primed at start of inspection and the detergent line was not connected to detergent bottle. Staff stated that the detergent was foaming excessively so they switched to washing manually.
      • Corrective Action(s): Keep detergent line connected and if there are any issues with the detergent, contact the supplier to figure out an alternative solution. The dishwasher is required to be fully operational due to the restaurant size (>10 seats).
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tray of thawed sushi fish (wrapped in paper towel) stored inside of a black garbage bag in walk in cooler. Garbage bags are not made of plastic that is safe for food, only garbage. Only use food grade materials for food storage.
      • Corrective Action(s): Bag removed and discarded during inspection. Only use food grade materials for food storage.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Used single use gloves observed stored on the main food preparation areas at one of the line coolers.
      • Corrective Action(s): Gloves are intended for single use then must be discarded in the garbage when they are taken off. Used gloves discarded during inspection.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooked beef in hot holding unit at 15C while hot water bath and cooked chicken >60C in hot holding unit.
      • Corrective Action(s): Hot holding units are meant to keep already hot foods hot, NOT to reheat foods. All cooked foods must be reheated quickly (such as on the grill or microwave) to >71C first then transferred to the preheated hot holding unit.
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Green beans and carrots stored ontop of inserts again
      • Corrective Action(s): DO NOT PLACE INSERTS ONTOP OF INSERTS.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had a final rinse of 20 ppm chlorine on dish surface
      • Corrective Action(s): Perform alternative dishwashing as discussed.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher had a final rinse of 20 ppm chlorine on dish surface
      • Corrective Action(s): Repair/replace machine so that low temperature dishwasher is able to provide at least 50 ppm chlorine during final rinse.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Inserts within inserts. Green beans and carrots measured to be at 9C.
      • Corrective Action(s): Operator states they were placed in the prep cooler 30 min prior to inspection. Food items relocated to working cooler space.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken kept in an insert within insert at the hot holding unit measuring to be at 43C.
      • Corrective Action(s): Operator reports cooked chicken was placed in hot holding unit 30 min ago. Operator reheated food item at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION. Low temperature dishwasher had a final rinse of 10 ppm chlorine on dish surface.
      • Corrective Action(s): TAKE OUT CONTAINERS ONLY. Do not use re-usable utensils. Ensure to practice alternative dishware washing as discussed until follow inspection has been done by EHO.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) THIS IS A REPEAT VIOLATION. Low temperature dishwasher had a final rinse of 10 ppm chlorine at the time of inspection.
      • 2) Shatter proof shields missing for kitchen lights
      • Corrective Action(s): 1) Repair/replace dishwasher so that it is able to produce at least 50 ppm chlorine on dish surface during final rinse.
      • - START A LOG. Use test strips to test the dishwasher everyday and record results
      • 2) Replace shatter proof shields for all lights
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit with sauce bottles, chicken and beef measured at 50C
      • Corrective Action(s): Turn up hot holding unit and ensure the temperature of the food is measured at 60C. Operator mentioned food was cooked and placed in hot holding unit. Food is to be discarded in 1.5hrs to prevent pathogen growth
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not have adequate sanitizer.10ppm bleach solution was measured at plate level.
      • Corrective Action(s): Ensure dishwasher is primed and measure the sanitizer concentration with test strips at plate level. Operator switched to a new bottle of sanitizer and had the dishwasher primed at the time of inspection. Final rinse obtained >50ppm bleach
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Flour bin and rice bin has plastic containers used as scoops and is placed directly in the bin
      • Corrective Action(s): Remove containers from the bins immediately. Use scoops with handles for rice and flour
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Perimeters and under equipment have build up
      • Date to be corrected by: 1 month
      • Corrective Action(s): Scrub and clean perimeters and under equipment to maintain sanitary conditions.
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not sanitizing, chlorine not detected in the final rinse
      • Corrective Action(s):
      • Violation Score:
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Quat test strips expired 2010
      • Chlorine test strips expired 2020
      • No dishwasher records
      • Date to be corrected by: Dec 15 2023
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen is filthy, spilled rotting foods etc behind freezers and under the sink
      • Cleaning underway during inspection
      • Date to be corrected by: Dec 15 2023
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine pump line is cracked, solution leaking on to the top of the dishwasher
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine solution is stale, appears to be completely clear
      • Operator repaired the pump line, replaced the chlorine solution, 100 ppm detected in the final rinse
      • Corrective Action(s):

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