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Sushigio

1 - 20177 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sushigio has been inspected 20 times by Fraser Health Authority since September 28, 2017. The most recent inspection, on June 23, 2026, recorded 1 infraction.

6 of 20 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: Cleaning and sanitizing, Protecting food from contamination 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 6 times across 6 separate inspections, most recently on October 15, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(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 3 times across 3 separate inspections, most recently on August 24, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 23, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 October 25, 2018. 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 once on March 5, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open rear door is access point for pests.
      • Corrective Action(s): Install screen at rear door to prevent pest access. Note pests Not observed in premise.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under equipment have food debris and grease accumulations at cooking
      • Corrective Action(s): Clean areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler shelving has food residue on the underside.
      • Cooler door and gaskets soiled.
      • Corrective Action(s): Clean walk-in cooler and disinfect.
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Disinfectant to be in active use to disinfect food contact surfaces.
      • Corrective Action(s): . Disinfect food contact surfaces multple times throughout day.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under equipment and behind including floors and walls, matted soiling throughout food preparation areas.
      • Corrective Action(s): Clean areas using degreaser agents as per instructions. Do not mix chemicals.
      • Re-Inspection Oct 22, 2025
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Potentially contaminated cloth behind sushi preparation on wooden structure.
      • Corrective Action(s): Remove wooden structure and cloth material or propose alternative storage method for knives between use
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at excessive concentration.
      • Corrective Action(s): Discussed solution preparation, 1 tablespoon 6.5% Chlorine concentrate per gallon water to make sanitizer at 100 ppm
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food ingredient products stored in staff washroom
      • Corrective Action(s): Food product must not be stored in staff washromm
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cloth curtain used as privacy separation in for access to food preparation area.
      • Corrective Action(s): Material must be washable to prevent food handler hand contamination
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation under all counters, equipment and cooking line.
      • Shelving has food debris and stains
      • Corrective Action(s): Routinely Clean all areas under equipment and shelving. Food products to be stored 6 inches above floor to allow for easy access and cleaning.
      • Areas need to be maintained to allow pest control program to be effective.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Fabric curtain used to separate kitchen is heavily soiled. Staff touch soiled curtain to get access to kitchen. The soiled curtain is a source of hand contamination since the material needs to be touched each time and staff bus food out of kitchen
      • Corrective Action(s): Replace curtain material with a water proof material that can be effectively clean and disinfected daily or remove curtain material all together
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food products in un-opened containers stored in staff washroom
      • Corrective Action(s): Remove all products for washroom
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Ice machine, ice formation apparatus has stains.
      • 2. Kitchen pass through has soiled fabric
      • Corrective Action(s): 1. Clean and disinfect ice machine.
      • 2. Wash draped fabric, replace with impermeable material that is easily cleanable.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walls and equipment have grease residue.
      • Food wrap film cardboard box soiled
      • Corrective Action(s): Clean surfaces
      • Food wrap to be stored in a designated washable container made to store food wrap
      • Violation Score: 9
  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: Dishwasher not supplied or connected to dishwasher detergent. Detergent not in use to wash dishware.
      • Grease observed on dishware
      • Corrective Action(s): Ensure dishwasher fully functional and connected to a detergent supply and dishes are thoroughly washed.
      • Wash all dishware and cookware.
      • Premise may operate by using single use disposable containers only. Dishwasher to be fully functional in 48 Hours, Feb 4, 2022
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food is not protected from contamination, surfaces not disinfected.
      • Corrective Action(s): Surfaces are to be disinfected routinely throughout the day, especial sashimi preparation area.
      • Keep wiping cloths in a disinfectant between use. Change disinfectant every 2-4 hours or more frequently if required.
      • General sanitizer formula: 1 Oz (30 mls) chlorine bleach per gallon water or 4 litres
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fume hood canopy light bulbs not functioning
      • Corrective Action(s): Replace light bulbs for adequate lighting.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler below shelves quite dirty. Lots of food debris noted underneath.
      • Area around batter station observed dirty.
      • Water build up around dishwash station and sinks. Discussed with staff. Water leak problem previous night.
      • Corrective Action(s): Staff must make sure to move shelving units to clean floor underneath on a more regular basis.
      • Make sure staff do a better job cleaning around the batter station.
      • Make sure to remove excess water from this area to preserve the life of the grease trap lid.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Moderate amount of grease and a minor amount of food debris observed accumulating under and behind grill. Exhaust filters and general canopy pretty greasey. Exhaust system due for scheduled cleaning.
      • Corrective Action(s): Have servicing company come and clean exhaust canopy and surrounding area. Clean it on a more regualr interval. Review at next scheduled inspection.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler on cook line measured 8 to 9 C. Re-measured over period of 20 minutes. No change.
      • Corrective Action(s): Remove all potentially hazardous food from this unit. Monitor temperatures in unit. Must maintain 4 C at all times. Service unit as necessary. Only return food to this unit if it can maintain proper temperatures. This will be audited on re-inspection date noted on report.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of premises observed with too much accumulations of food debris. These include:
      • - under prep counter at deep fry station.
      • - below and beside prep cooler and other stations in the kitchen area.
      • **general hard to reach areas need more attention.
      • Corrective Action(s): Make sure to clean all identified areas and perform a general clean up more often.
      • **Focus on hard to reach areas.
      • **make sure to move containers and equipment to promote more complete cleaning.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employee washroom lacks a proper soap pump and paper towel dispenser or similar.
      • Corrective Action(s): make sure all handwash stations are stocked and sinks are free for handwashing (and proper drying).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several tupperware full of crab meat left on floor.
      • Corrective Action(s): Spend a little time re-organizing food distribution on shelves to ensure like foods are stored together (good for rotation practices), but that these food groupings keep all food off floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area below and behind the friers observed with excessive build-up of food, grease and debris.
      • Corrective Action(s): This area requires a significant clean-up. Most other areas ok.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly sticky tape used in kitchen and located above garbage at dishwash station and catching lots of flies. Outside door often open.
      • Corrective Action(s): A proper screen door will be required next summer season to exclude flying pests from entering premises if the door is to be left open.
      • Violation Score: 3
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