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Sushiwa

102 - 5625 Promontory Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Sushiwa has been inspected 21 times by Fraser Health Authority since January 2, 2013. The most recent inspection, on September 15, 2026, found no infractions.

11 of 21 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 6 times across 5 separate inspections, most recently on November 9, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 21, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 22, 2020. 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 2 times across 2 separate inspections, most recently on September 13, 2022. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 once on March 12, 2018. 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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The tempura station with a container and a batter measured at 25°C. No temperature control measure was found. Staff stated that the batter and the flour container sty at the station. Another staff stated that the batter goes back inside the cooler after each order. At the time of inspection without any orders, the batter was stored at room temperature.
      • Corrective Action(s): All perishable foods must be stored at 4°C or lower.
      • Update the food safety plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated that the food contact surfaces are cleaned with wet towel throughout the day. Sanitizer is not used on the food contact surfaces. One staff stated that the cutting boards are cleaned and sanitized at the end of the day.
      • Corrective Action(s): Clean and sanitize according to the approved sanitation plan using the appropriate sanitizer.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a frozen raw fish being thawed at room temperature on the counter. The staff stated the fish stays out for an hour and put back into the cooler because it is deeply frozen.
      • Corrective Action(s): Use paper thawing method.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cold potentially hazardous food stored above 4C - front stand-up fridge registering at 9C ambient air temperature and back prep cooler near dishwashing area above 4C, crab meat tested at 7C.
      • Corrective Action(s): Ensure that cold potentially hazardous foods are stored at 4C or below and cooler units are monitored to ensure temperature of 4C or below.
      • Correct by: Immediately.
      • Operator adjusted the temperature dials on front stand up fridge and back prep cooler units to lower temperature during inspection and now units registering below 4C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed one bleach surface sanitizer solution registering at 0ppm when tested.
      • Corrective Action(s): Ensure that surfaces are cleaned and sanitized properly and bleach solution is at a minium strength of 100ppm.
      • Corrected during inspection: Operator made new bleach surface sanitizer solution during inspection and solution now registering at >100ppm.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): ground beef in bucket stored at room temp
      • Corrective Action(s): ensure food is refrigerated if not intended for immediate use
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): hot water was turned off at hand wash stations & sink
      • Corrective Action(s): ensure facility has hot water at all times during operation
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): employees were unable to wash hands properly without hot water
      • Corrective Action(s): ensure hot water remains on any time facility if operating
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: decal on liquor & cannabis license
      • Corrective Action(s): ensure decal is on health permit & posted
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food storage containers have scoops stored directly in container; ice machine needs to be cleaned internally
      • Corrective Action(s): ensure scoops are stored in manner as to not expose food to contamination; ensure ice machine is cleaned & sanitized prior to using
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food (prawns) sitting out at room temperature
      • Corrective Action(s): Ensure all food that requires refrigeration is kept in the refrigerator
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Prawns defrosting in vegetable fridge on the top shelf
      • Corrective Action(s): Ensure raw foods are kept on the bottom and ready to eat items such as vegetables are above.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Failure to hold a valid permit while operating a food service establishment.
      • Corrective Action(s): Correction order issued
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1)Observed staff using thick gloves that are meant for washing dishes to mix food by hand
      • 2)Observed knives being stored between cupboard and prep cooler
      • Corrective Action(s): 1)Use disposable gloves are those gloves are meant for dishwashing and are hard to ensure they are fully cleaned and sanitized after each use. Using disposable gloves is easier as no cleaning and sanitizing is required. Use those thick gloves for dishwashing only
      • 2) explained that knives cannot be stored there as that isn't sanitary. Knives were washed and sanitized and stored elsewhere. Magnetic strip on wall can be used to store knives as it can be cleaned and sanitized regularly
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Both bar fridges at the front were above 4C. Smaller fridge at 12C internal temp of noodles and taller fridge at 11C internal temp of noodles. All potentially hazardous food has been discarded.
      • Corrective Action(s): Adjust or repair coolers so they are at 4C at all times
      • Maintain temperature logs daily to ensure coolers are operating correctly.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both bar fridges at the front were above 4C. The smaller fridge was at 12C internal temp, and taller fridge was at 11C internal temp
      • Corrective Action(s): Adjust or repair coolers so they are at 4C at all times
      • Maintain temperature logs daily to ensure coolers are operating correctly
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle for front sushi area has soap and bleach and therefore was at 0ppm bleach
      • Corrective Action(s): Ensure spray bottle only has bleach and water. Solution mixed by staff and at 100ppm
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Spray bottles at 0ppm Chlorine
      • 2) Dishwasher at 0ppm Chlorine
      • Corrective Action(s): 1) Ensure spray bottles at changed at least daily and that they are maintained at 100ppm Chlorine (test with strips)
      • 2) Dishwasher must be at 50ppm Chlorine at all times, test daily with test strips. Owner has test strips but must be checking and recording daily on log sheet. Repair dishwasher so it maintains 50ppm chlorine, in the meantime wash dishes by hand using two compartment sink. 1) wash with soap and water, 2) rinse 3) sanitize with 100ppm (use test strip) then air dry
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand sinks blocked by food or dishes
      • Corrective Action(s): Ensure all hand sink are empty of objects and fully equipped with soap and paper towels for hand washing
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required under and around equipment and hard to reach areas
      • -under cookline
      • -around the sushi bar
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher at 0ppm
      • Corrective Action(s): Manually wash dishes in two comparment sink with 100ppm Chlorine, use test strips which the owner has
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Cl
      • Corrective Action(s): Staff changed bucket and now it is at 50ppm. Check the dishwasher daily to ensure it is working properly
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bulk sugar bin has debris in it
      • 2) Breading from chicken sitting out at room temperature
      • Corrective Action(s): 1) Bulk sugar discarded, ensure that nothing falls in the bin to contaminate the sugar
      • 2) Staff knows it must be discarded after use, so ensure it get discarded each time
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Extensive cleaning required of the following areas:
      • 1) The floor and walls around the cookline
      • 2) the floor and walls under the prep coolers across from the cookline
      • 3) All doors and handles of coolers and freezers
      • 4) the perimeter of the kitchen where the wall meets the floor is very dirty
      • 5) rolling mop bucket has mould/mildew growing on it
      • 6) Entire floor of the dry storage area, rotting fruit mess under shelves
      • 7) Entire floor of the chemical storage room/freezer room
      • Corrective Action(s):
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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