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Sushimate

2 - 4046 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sushimate has been inspected 17 times by Fraser Health Authority since November 22, 2017. The most recent inspection, on July 13, 2026, found no infractions.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 7 separate inspections, most recently on October 29, 2025. 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 5 times across 4 separate inspections, most recently on June 25, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on June 25, 2026. For example: 209 - Food not protected from contamination [s. 12(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 4 times across 4 separate inspections, most recently on September 17, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 22, 2017. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

17 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various perishable food items kept at approximately 7.6°C in the stand-up cooler located at the sushi bar.
      • Corrective Action(s): Move all perishable food items to an alternate cooler capable of maintaining 4°C or less.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Container of kimchi and various sauces were stored next to a bin of raw chicken in one of the stand-up coolers.
      • Corrective Action(s): Store ready to eat foods on an upper shelf or away from raw chicken to avoid risk of contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand-up cooler located at the sushi bar is maintaining ambient temperatures of approximately 7.6°C.
      • Corrective Action(s): Service this cooler so it is able to maintain perishable food at 4°C or less. Do not use this cooler for storing perishable food until it is able to do so. Correct as soon as possible.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for the wiping cloths at the sushi prep station measured 0 ppm chlorine.
      • Corrective Action(s): Prepare new bleach sanitizer and ensure it is maintained 100-200 ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed open bags of dry food ingredients at dry storage area. No method of sealing bags.
      • Corrective Action(s): Ensure all dry food is protected from contamination, either by sealing or storage in pest proof containers. Correct as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris at dry storage area floor, shelves, and tops of food bins.
      • Corrective Action(s): Clean all noted areas and ensure this is done regularly. Correct as soon as possible.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two cutting boards at sushi prep station are very stained due to heavy use.
      • Corrective Action(s): Clean cutting boards and soak in bleach sanitizer. If stains cannot be removed, replace or resurface the cutting boards. Correct as soon as possible.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of bleach sanitizer was cloudy and measured 0 ppm chlorine.
      • Corrective Action(s): Prepare fresh bleach sanitizer. Ensure sanitizer is prepared fresh at least daily and whenever it appears cloudy.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on shelves and floors in dry storage room and inside the two-door freezer.
      • Corrective Action(s): Clean all noted areas as soon as possible.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution in the back area is measured at 0ppm chlorine residual
      • Corrective Action(s): Fresh solution is prepared and measured at 200ppm concentration
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs and meat stored next to vegetables in upright storage cooler
      • Corrective Action(s): Organize the cooler to store raw meats and raw eggs on the bottom shelf
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected for sanitizing food contact surfaces by sushi bar.
      • Corrective Action(s): Add bleach sanitizer to spray bottle or container to100 ppm and use solution to sanitize food contact surfaces often every 1-2 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of rice and flour stored in the back area unprotected and open with no cover.
      • Ceiling lights not covered in kitchen area in the back.
      • Corrective Action(s): Store above rice and flour in pest proof containers off the ground.
      • Install ceiling covers or replace glass bulbs with plastic covered lightbulbs.
      • Date to be corrected by: July 8, 2022
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door damaged which can allow pest entry.
      • Corrective Action(s): Repair or install new screen door to prevent pest entry.
      • Date to be corrected by: July 8, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up on walls and common touch surfaces such as handles.
      • Corrective Action(s): Clean, degrease, and sanitize affected areas mentioned above.
      • Date to be corrected by: July 8, 2022.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Both upright coolers at over 10C.
      • Corrective Action(s): Potentially hazardous foods (PHF) discarded. Ensure that the coolers are maintaining food at or below 4C. Do not use the coolers to store PHF at this time.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available for use.
      • Corrective Action(s): Ensure sanitizer solution at 100 ppm is available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling and fume hood have heavy accumulation of debris.
      • Corrective Action(s): Ensure that the whole kitchen including back storage areas are thoroughly cleaned.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer concentration at 0 ppm
      • Corrective Action(s): Sanitizer prepared, keep wiping cloths in sanitizer between use.
      • Keep Chlorine bleach concentrate in orignal container with label
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Premise lacks storage area, storage space required for operation needs
      • Corrective Action(s): Discussed storage space options with owners. Submit storage space addition proposals by email for discussion.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Imitation Crab at 14 Celsius.
      • Corrective Action(s): Perishables like crab meat must be kept at 4 Celsius and below. Product discarded.
      • Discussed the temporary use of ice baths in the past.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grease and debris accumulations observed on cooking equipment, under equipment and on exhaust canopy
      • Corrective Action(s): Clean equipment and have exhaust canopy serviced.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling requires cleaning.
      • Walls soiled.
      • Corrective Action(s): Manager has scheduled ceiling cleaning and canopy servicing.
      • Clean walls in kitchen, debris observed.
      • Discussed HVAC adjustments.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Imitation crab at elevated temperature observed thermal probe at 14.5 Celsius.
      • Corrective Action(s): Perishable foods must be maintained at 4 Celsius or below. Imitation crab left at room temperature discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sushi / Sashimi cooler soiled
      • Corrective Action(s): Clean and disinfect cooler
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw beef thawing at room temperature.
      • Corrective Action(s): Thaw raw proteins under cold water or under refrigeration.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Flies observed in premise
      • Corrective Action(s): Keep doors closed to prevent pest entry. To address high temperature in premise adjust temperature controls.
      • Elevated temperature may impact the performace of refrigeration equipment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vents in food cooking area heavily soil. Vent ducts have been obstructed.
      • Corrective Action(s): Clean vent areas and ceiling. Premise may require Hvac re-balancing to correct air flow issue, remove obstruction.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Ensure perishables maintained at 4 Celsius, check food product delivery temperature.
      • Process high hazardous foods Sashimi in timely manner to prevent temperature elevation.
      • Corrective Action(s): Ensure perishables maintained at 4 Celsius or below
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris accumulations under equipment
      • Corrective Action(s): Clean accumulations
      • Violation Score: 3
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