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Sushinomichi Japanese Restaurant

27263 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Sushinomichi Japanese Restaurant has been inspected 8 times by Fraser Health Authority since June 21, 2023. The most recent inspection, on March 4, 2026, recorded 2 infractions.

3 of 8 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: 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 2 times across 2 separate inspections, most recently on March 4, 2026. 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 2 times across 2 separate inspections, most recently on February 27, 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 once on March 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on September 12, 2025. 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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken, deep fried tempura/vegetables and cut vegetables placed at ambient temperature. Operator indicated that the food was cooked for lunch rush, more than 2 hours at ambient temperature
      • Corrective Action(s): Potentially hazardous food such as cooked chicken, tempura and cut vegetables must not be placed at ambient temperature for more than 2 hours. Operator discarded the food
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Whisk and rice scoopers placed in ambient water temperature.
      • Corrective Action(s): All utensils must not be placed in ambient temperature as there is potential for growth of pathogens. Place all utensils under ice water bath to ensure the temperature is kept at <4C. Operator removed the whisk and rice scooper to be washed and sanitized.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of debris/grease behind the deep fryer and stove area
      • 2. Build up of mold inside the ice machine
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: today
      • Violation Score: 9
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitize at the front of house. Sanitizer must always be available at all times for cleaning the front of house, this is separate from the sanitizer bucket available at the back of house.
      • Corrective Action(s): Operator made a new solution for the front of house. Label the sanitizer solution properly.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both sinks in the sushi prep area are filled with equipment/utensils. Sinks are adequately supplied with hot/cold water, soap and paper towel.
      • Corrective Action(s): A dedicated hand washing sink must be available to employees at all times in this area. No washing/storing of equipment in the sinks. Operator removed equipment and dedicated 1 sink for handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease build up observed in the following areas:
      • 1. Beneath prep coolers and stand up coolers.
      • 2. Behind the dishwashing area and prep sink
      • 3. Mold seen in the ice machine.
      • Corrective Action(s): Clean and sanitize the following areas
      • Date to be corrected by: today.
      • Violation Score: 3
  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): Ice machine has visible mold growth where ice is being made. Operator stoped the use of the ice machine, dumped all ice out and clean and sanitized the mold with bleach sanitizer.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease in the following areas:
      • 1. Grease build up on the floor and wall behind the deep fryer and stove
      • 2. inbetween the stove units and deep fryer
      • 3. the sealant of all prep coolers in the facility
      • Corrective Action(s): Clean and sanitize the following above areas.
      • Date to be corrected by: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand up fridge located at the front of house not maintaining temperature of less than 4C (probe theromometer reads minimum temperature 7.9C).
      • Corrective Action(s): Do not cold hold any potentially hazardous food in this cooler (whole vegetables okay). Repair the unit to ensure a temperature of less than 4C is maintained.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fresh salmon is portioned and frozen for 3 days at -18C.
      • Operator said this is the only type of fish received fresh, others are all frozen.
      • Corrective Action(s): For parasite destruction, fresh fish must be frozen at -20C for a minimum of 7 days or -35C for 15hrs OR
      • Frozen at -35C until solid and then stored at -20C.
      • Move fresh and frozen salmon to freezers and keep frozen for the above times.
      • Ensure this is written down in your food safety plan.
      • Date to be completed by: Immediately.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Handle for upright freezer has tape that is peeling and in poor repair for cleaning.
      • Corrective Action(s): Ensure all surfaces are cleanable and in good repair.
      • Date to be completed by: 1 month.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine has calcified build up inside and above where ice is made and dispensed. Potential mold build up, some discolouration noted.
      • Corrective Action(s): Remove ice.
      • Scrub and clean all areas, focus on sanitizing (e.g. with bleach solution) where ice comes out and touches any surfaces and the small water reservoir.
      • Date to be completed by: Today.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

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