Sushiwa

4 - 32750 George Ferguson Way, Abbotsford · Restaurant

28 inspections

1. Follow-Up InspectionFeb 19, 2026

   0 infractions

2. Routine InspectionFeb 13, 2026

   1 infraction

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no chlorine sanitizer detected at the plate surface after the final rinse cycle.
     • Corrective Action(s): The operator replaced the empty bottle of sanitizer during the inspection. The low temperature dishwasher was re-tested during the inspection and 100 ppm chlorine was detected at the plate surface after the final rinse cycle. Ensure that the sanitizer concentration is tested and recorded daily. A concentration of 50-100 ppm chlorine is required at the plate surface after the final rinse cycle.
     • Violation Score: 5
3. Routine InspectionAug 28, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): In-use utensils at the grill and next to rice cooker were observed to be stored in room temperature water.
     • Corrective Action(s): Store all in-use utensils in ice water and replace once the ice has melted.
     • Violation Score: 3
4. Follow-Up InspectionMar 11, 2025

   0 infractions

5. Routine InspectionMar 4, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: This violation was observed from the last inspection and this inspection
     • - Rice bucket was observed has broken lid
     • - Flour buket has no lid
     • Corrective Action(s): Please purchase a lid for both bucket (date to be corrected by: March 10, 2025)
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: - decomissioned mop and buckets observed in the mop room
     • - mop bucket and mop sink observed has dust and grime build-up
     • - accumulation of dust and grease buildup around the front sushi making station
     • Corrective Action(s): - please remove all the decomissioned mop and buckets
     • - please clean the mop sink
     • - please deep clean the sushi making station (date to be corrected by: March 10, 2025)
     • Violation Score: 3
6. Routine InspectionDec 17, 2024

   0 infractions

7. Routine InspectionSep 26, 2023

   0 infractions

8. Routine InspectionMar 14, 2023

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Scoops left in bulk food product.
     • Corrective Action(s): Do not leave scoops in bulk food product.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - walk in cooler ambient air temperature at -10 degree C
     • - leak observed in the walk in cooler cooling system
     • - walk in cooler and walk in freezer lights missing cover
     • - kitchen area hand wash station tap handle is loose
     • Corrective Action(s): Ensure the walk in cooler cooling system leak is repaired and the walk in cooler maintains food temperature at or below -18 degree C
     • - Install the missing light covers on the walk in cooler and freezer lights.
     • - repair the kitchen area hand wash station tap handle
     • Violation Score: 3
9. Follow-Up InspectionApr 5, 2022

   0 infractions

10. Follow-Up InspectionMar 31, 2022

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher had a final rinse of 10 ppm chlorine on the dish surface
      • Corrective Action(s): DO NOT USE DISHWASHER until it has been repaired or replaced to ensure at least 50 ppm chlorine chemical residual is left on dish surface after the final rinse cycle.
      • Date To Be Corrected: Apr 7
      • Violation Score: 3
11. Routine InspectionMar 29, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher observed to have 10 ppm chlorine residual on dish surface.
      • Corrective Action(s): Operator instructed to use alternative method of manual dishware washing until equipment can be repaired or replaced.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station soap dispenser unable to dispense soap
      • Corrective Action(s): Ensure all hand washing stations are stocked with liquid hand soap
      • Date To Be Fixed: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw proteins (fish) observed to be stored above ready to eat products.
      • Corrective Action(s): Operator relocated raw protein product to the bottom shelf at the time of inspection. Ensure to keep all raw products below ready-to-eat products to prevent potential cross-contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed in the following areas:
      • - Under counters in sushi bar area
      • - Near the mop sink area
      • - Inside the walk in freezer
      • Corrective Action(s): Ensure to maintain premise in a clean and sanitary manner.
      • Date To Be Corrected: Mar 31
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Light bulb in the walk in freezer does not turn on
      • 2) Chemical dishwasher unable to produce 50 ppm chlorine at the time of inspection
      • Corrective Action(s): 1) Repair or replace light bulb to ensure adequate amount of light is provided inside the walk in freezer
      • 2) DO NOT USE DISHWASHER until it has been repaired or replaced to ensure at least 50 ppm chlorine chemical residual is left on dish surface after the final rinse cycle.
      • Date To Be Fixed: Mar 31st.
      • Violation Score: 9
12. Follow-Up InspectionJul 21, 2021

    0 infractions

13. Follow-Up InspectionJul 15, 2021

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation:
      • The following is still outstanding:
      • - The underside of chopping board at front and back prep cooler discoloured and stained with black residue
      • Corrective Action(s): Corrective actions:
      • Thoroughly clean and sanitize both sides of chopping board to prevent contamination. If unable to adequately clean and sanitize, choopping boards must be replaced.
      • DATE to be corrected by: July 15, 2021.
      • Violation Score: 3
14. Routine InspectionJul 13, 2021

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • 1) Tofu in walk-in cooler was uncovered
      • 2) Sliced cucumber and imitation crab meat uncovered in upright cooler in front service area
      • 3) Dumplings and scallops uncovered in upright freezer
      • 4) Rice scoop stored in stagnant warm water
      • Corrective Action(s): Corrective actions:
      • 3) Cover / seal all food items in coolers and freezers to protect from contamination
      • 4) Do not store rice scoop in warm water. Store scoop on ice and change out every 2 hours at a minimum, or wash after each use. Warm water can promote microbial growth and may cause foodborne illness
      • DATE to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation:
      • - Prep table cutting board observed to be stained with black residue
      • Corrective Action(s): Corrective action:
      • Wash and sanitize cutting board. If unable to adequately clean and sanitize, a replacement is required
      • DATE to be corrected: July 15, 2021
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • - Personal items (water bottle, mug) stored by front food prep area
      • - Purse stored next to food items in back area
      • Corrective Action(s): Corrective action:
      • Do not store personal items with business items, ensure these items have a designated area
      • Violation Score: 1
15. Follow-Up InspectionOct 2, 2019

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris still on food equipment in some areas and requires more deep and then frequent cleaning attention
      • Corrective Action(s): * Ensure all areas properly cleaned/maintained in sanitary condition
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Some shelving and work tables, etc., have started deteriorating and require upgrade to proper food contact surfaces
      • Corrective Action(s): * Ensure all deteriorated surfaces updated to proper working order
      • Violation Score: 9
16. Routine InspectionSep 27, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Personal stuff was being stored in food areas including eye glasses and drinks and other items; this is unsanitary practise
      • Corrective Action(s): * Remove all personal stuff and keep these items in designated staff area (eg. in back storage room area, etc)
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Grime/debris found on shelving through out kitchen and sushi bar and storage areas; all food areas to be cleaned and maintained properly at all times
      • Corrective Action(s): * Ensure ALL areas properly cleaned/maintained in sanitary condition; cleaning monitoring and maintenance to be done daily/weekly/monthly
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Hand sink faucet in kitchen was broken and water access at this sink was difficult as faucet hard to use; operator to repair immediately
      • Corrective Action(s): * Ensure hand sink faucet repaired immediately and in proper working order
      • Violation Score: 3
17. Follow-Up InspectionJun 6, 2019

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some cleaning to be done under cooler at front sushi bar (tall white cooler) as there is build up of grime/debris under neath
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition
      • Violation Score: 3
18. Follow-Up InspectionMay 30, 2019

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ginger container was being stored on the floor. This is not a sanitary storage practice.
      • Corrective Action(s): Operator to ensure all food is kept off the floor to prevent pest access to the food. Also, this could lead to cross contamination of food contact surfaces. To be corrected by 2019/06/05
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some build up noted throughout facility behind food equipment and around edges.
      • Corrective Action(s): Operator to maintain the facility in sanitary condition to prevent pest attraction.To be corrected by 2019/06/05
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chipped dishes were noted in counter and kitchen area. this is not suitable food contact surface.
      • Dishwasher did not reach residual chlorine concentration of 50 ppm on the place level for the initial cycle. This is repeated violation. The residual chlorine concentration in plate level was barely 50 ppm.
      • Corrective Action(s): Operator to replace chipped dishes to suitable dishes that can be washed and sanitized properly. Correct 2019/06/05
      • Operator to ensure the dishwasher is reaching required residual chlorine concentration of 50 ppm on plate level at all operational hours. Test strips should be used daily to check the residual chlorine concentration for the dishwasher. Correct 2019/06/05
19. Routine InspectionMay 24, 2019

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice in rice cooker at front kitchen are was probed at 45 C. rice was put into cooker 4 hours ago. The rice was discarded onsite.
      • Corrective Action(s): Ensure rice is hot held at temperature 60 C / 140 F or hotter to prevent bacterial growth. Operator to purchase a proper thermometer to keep track of rice temperature
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher sanitizer bucket was empty at the time of inspection. Operator stated sanitizer was not available to use for few days. Operator replaced the sanitizer bottle during the inspection. Residual chlorine concentration at plate level was at 50 ppm after replacing sanitizer bottle.
      • Corrective Action(s): Ensure residual chlorine concentration on plate level for the dishwasher is at least 50 ppm at all times. All dishware's were washed and sanitized after replacement of sanitizer bottle - corrected immediately
20. Follow-Up InspectionOct 2, 2018

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Note: Raw vegetables (eg romaine lettuce) must be washed before preparation to reduce risk of cross contamination.
      • Corrective Action(s):
21. Follow-Up InspectionSep 25, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of debris/grime still beside deep fryer and under dishwashing area along walls that must be cleaned and maintained on regular basis
      • Corrective Action(s): * Complete all cleaning and maintain all kitchen and storage areas in sanitary condition
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Cold-holding unit (tall cooler) at bar still at 12'C or higher and not maintaining proper cold-holding temperature of 4'C/40'F or colder
      • Corrective Action(s): * Repair tall cooler in bar area and maintain at 4'C/40'F or colder; do not store any perishable food in there until repaired
      • Violation Score: 3
22. Routine InspectionSep 18, 2018

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): * Crab meat and some other perishable foods were being stored above 4'C/40'F in upright cooler in sushi bar as cooler was not working properly; operator discarded these foods and needs to service cooler so that it maintains proper cold-holding temperature of 4'C/40'F or colder
      • Corrective Action(s): * Ensure all perishable foods kept at proper temperature in storage units (eg. 4'C/40'F or colder) to reduce risk of bacterial growth in food and conatmination
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Lots of build up of grime/debris on food equipment and counters/cupboards that requires immediate cleaning attention and more regular maintenance(some floor areas too have build up of grime/filth)
      • Corrective Action(s): * Ensure ALL food equipment, cupboards, counters, shelving properly cleaned and sanitized through out kitchen and storage areas and maintain in sanitary conditions(including floors too)
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Walk-in freezer unit had build up of ice around doorway access where seal may be broken-- operator to have it serviced so ice does not build up around doorway which can lead to conatmination of food stuff; also, upright tall cooler in front sushi bar was 12-14'C and must be maintained at 4'C/40'F or colder-- perishable foods were discarded-- operator to repair/fix cooler so that it works
      • Corrective Action(s): * Ensure all food equipment working properly and maintaining proper temperatures (eg. cooler at 4'C/40'F or colder); monitor daily and service these units regularly
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Caulk all sink areas where caulking deteriorated to allow proper cleaning/maintenance
      • Corrective Action(s): * Re-caulk all sink areas to allow proper sanitation and maintenance
23. Follow-Up InspectionMay 17, 2018

    0 infractions

24. Routine InspectionMay 15, 2018

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher final rinse was 10 ppm chlorine residual. After several cycles (and priming numerous times) chlorine residual was 50 ppm at plate surface. this is a reoccurring issue. Operator to ensure final rinse chlorine residual checked daily and at least 50 ppm prior to washing any dishes. Operator stated they will have their dishwasher maintenance to resolve the issue.
      • Corrective Action(s): Correct by May 22/18
25. Follow-Up InspectionMar 27, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found on some food equipment and under wheels of some equipment that requires additional cleaning/sanitizing attention to maintain sanitary condtions
      • Corrective Action(s): * Ensure all food equipment properly cleaned/sanitized regularly to maintain sanitary condition
      • Violation Score: 3
26. Routine InspectionMar 22, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found in front sushi bar areas (eg. counters, floors, shelves, etc). These areas require regular cleaning and maintenance. Also, some shelves in back kitchen require cleaning/maintenance too to maintain sanitary conditions
      • Corrective Action(s): * Ensure ALL food contact surfaces properly cleaned and sanitized regularly to maintain sanitary conditions. Also, all floors require regular cleaning to remove build up/grime and maintain sanitary conditions
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Single use containers were being reused for food storage, however these are not suitable for this purpose. Operator reminded to use proper food grade containers to store food stuff
      • Corrective Action(s): * Ensure food containers used are food grade and type that are suitable for reuse to store food
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): * Dishwasher final rinse was 10 ppm chlorine residual initially when checked. Operator changed chlorine sanitizer bottle and ran dishwasher again and after several cycles final rinse was 50 ppm chlorine residual.
      • Corrective Action(s): * Ensure final rinse cycle of dishwasher checked daily to ensure final rinse maintained at minimum 50 ppm for chlorine sanitizer rinse. Keep records of daily checks
      • Violation Score: 3
27. Follow-Up InspectionOct 20, 2017

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found under frying unit-- that requires more regular cleaning/maintenance
      • Corrective Action(s): * Ensure all areas of kitchen including under food equipment are properly cleaned and maintained on regular basis
      • Violation Score: 3
28. Routine InspectionOct 19, 2017

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): * Some rice found in warmer unit that was made night before and stored at room temperature over night. Operator thought this was acceptable practise even though food safety plans addressed this food for cooking, cooling, storage, etc. Operator told to discard this rice-- and they did
      • Corrective Action(s): * Ensure rice cooked and cooled and stored properly. Cook rice to minimum 74'C/165'F or hotter and keep in warmer unit at 60'C/140'F or hotter. Cool rice quickly (within a couple of hours) down to 4'C/40'F or colder and store in cooler at 4'C/40'F or colder. Discard sushi rice after 2 hours at room temperature as a general practise.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some food stuff in buckets was being stored on floors and not acceptable practise as food stuff can become contaminated
      • Corrective Action(s): * Ensure ALL food/food equipment stored OFF floors and on shelving. Ensure food equipment stored high enough off floors (eg. 12 inches) to allow proper cleaning/maintenance of floors
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Ice trays used for making ice not suitable for drink purposes as not commercial type. Operator told to remove ice trays and provide commercial ice machine if making ice for drinks
      • Corrective Action(s): * Provide proper ice machine for drinks (ie. commercial type) as this is more sanitary
      • Violation Score: 3