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Sushiway

1150 - 1502 Broadway St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Sushiway has been inspected 8 times by Fraser Health Authority since March 31, 2023. The most recent inspection, on February 10, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on February 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 25, 2024. 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 once on February 20, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on March 31, 2023. For example: 304 - Premises not free of pests [s. 26(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 once on July 25, 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

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Knives used in the sushi bar are being held in containers of water on the countertops when not in use. Bacteria/germs can grow in the water and transfer contamination to the food items when the knives are used.
      • Corrective Action(s): *Begin using ice water instead of room temperature water to store clean knives. The ice will reduce the water temperature and prevent germs/bacteria from growing. When the ice melts, replace the solution with fresh ice water.
      • *Ensure to clean the knives of food residue before placing into the containers with ice water. This will further assist with preventing contamination when the knives are used.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Minor accumulation of food residue/spills noted on floors in the main kitchen (in corners and underneath metal grates used for storing cookware)
      • 2) Algae/residue buildup observed inside the ice maker at the front server's station
      • Corrective Action(s): *Clean and sanitize affected areas within the next 3 days.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following food items were observed stored at room temperature and not in use:
      • - Tofu in water
      • - Cooked meat (X3) containers
      • - Fried tempura sweet potato
      • Items were measured at internal temperature of 9-15'C. Staff stated the items were out for the last hour. All items were placed into the coolers at or below 4'C during inspection.
      • Corrective Action(s): Do not store any potentially hazardous foods at room temperature. All potentially hazardous foods must be stored in the cooler (at or below 4'C) or cooked foods in hot-holding units (at or above 60'C) until an order is placed, unless time-tracking is in place. If you would like to store potentially hazardous foods at room temperature, submit an updated food safety plan for review and approval.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • 1. Ice machine observed with mold-like film on the inside. Operator turned off the ice machine during inspection.
      • 2. Rice scoops observed stored in a bucket of room temperature water. Staff replaced rice scoops during inspection.
      • Corrective Action(s):
      • 1. Melt all the ice which is currently in the ice machine. Clean and sanitize the ice machine as per approved sanitation plan to remove any mildew/mold.
      • To be corrected by: Nov 26, 2024
      • 2. Do not store rice scoops in room-temperature water as this can lead to bacterial growth and/or toxin production in the water which can contaminate the rice scoop. All in-use utensils must be stored in ice water and replaced with clean utensils every 4 hours to prevent contamination of food.
      • To be corrected by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Basin at hand washing station in kitchen observed obstructed with a container of food. Staff moved the containter out of the hand washing station during inspection.
      • Corrective Action(s): Do not store anything in the basins of any designated hand washing stations to ensure staff are able to wash their hands properly and at adequate frequency to remove contamination and handle food in a safe manner.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Reviewed cleaning and sanitizing procedures of long white cutting boards and they are being cleaned and sanitized at the end of the day.
      • 2) Also tested one sanitizer bottle at the sushi bar area which had no detectable level of sanitizer.
      • Corrective Action(s): 1) These need to be wiped down and sanitized every four hours (typically this would be at the end of the lunch rush and again after the dinner rush). Review this with staff and ensure that the cutting boards are also sanitized after lunch.
      • 2) The bleach inside the bottle breaks down over time. Sanitizer in side the spray bottles needs to be changed every few days if it is not used often. Sanitizer bottle refreshed during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Single use water bottle observed being stored in with the ice that is used for customers drinks.
      • Corrective Action(s): Do not store anything in with the ice because the bottle could be dirty on the bottom and the ice is put into customers drinks.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed raw meat being stored above boxes of whole avocados. Raw meats must be stored separate/below all other foods to prevent meat from contaminating any other foods. Avocados are not typically washed before they are used and if meat drips onto them then the food handler could contaminate the flesh inside when preparing them.
      • Corrective Action(s): Move meat to the bottom of the cooler and avocados above. Due: today
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some build-up of food, debris and dried up spills on floor observed in kitchen. Some mouse activity in premise still noted by pest control company, to help reduce the amount of food that is available to them mice a deep clean of premise is required.
      • Corrective Action(s): A deep clean is required, be sure to include the following areas as well:
      • - Under grills (on top of table they are resting on)
      • - Behind all fridge/freezers
      • - Under all dry storage and dishwasher
      • - Behind grill area
      • Due: 1 week
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff were unsure if anyone of them had a valid FoodSafe certificate. The two people on the certificates on site were not working during inspection
      • Corrective Action(s): At least one person with the FoodSafe certification (or equivalent) must be on site during operational hours at all times.
      • Recommend having copies of all staff FoodSafe certificates on site to demonstrate compliance. Due: 1 week
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant number of mouse droppings found behind the coolers and freezers along the back wall in the kitchen. Pest control company currently in twice per month. No reports from pest company available on site during inspection.
      • Corrective Action(s): 1) Clean up mouse droppings in kitchen area and sanitize area.
      • 2) Email two most recent pest control reports to inspector.
      • Due: Monday April 3, 2023
      • Violation Score: 9

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