Skip to content
Loading map…

Taka's Sushi

15208 Pacific Ave, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Taka's Sushi has been inspected 16 times by Fraser Health Authority since March 22, 2018. The most recent inspection, on August 20, 2026, recorded 2 infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on August 20, 2026. 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 August 20, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 23, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 18, 2025. 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 January 3, 2020. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi display cooler measure 6.8C ambient temperature at the lowest.
      • Corrective Action(s): All food moved to another working cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lowest ambient temperature measured in the sushi display cooler measure 6.8C.
      • Corrective Action(s): Please continue to monitor cooler. Please have an accurate thermometer placed inside.
      • Please have a technician come in to service cooler so it can maintain 4C and below.
      • To be corrected by: Aug 27, 2026.
      • Do not use this cooler for overnight storage until it can maintain 4C or below. Only use during lunch and dinner service.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat observation.
      • Hot holding miso soup measure 52C when probed for internal temperature.
      • Corrective Action(s): Please ensure hot holding measure 60C and above at all times.
      • One reheat is allowed. Staff reheated miso soup to 74C before placing it back into the hot holding unit.
      • Please ensure hot holding unit can maintain 60C above at all times.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding miso soup measure 57C.
      • Corrective Action(s): Miso soup will be discarded at 3pm once lunch is over (inspection conducted at 2:15pm).
      • Please ensure hot holding miso soup is maintained at 60C and above.
      • Please temperature check hot holding unit to ensure that it is working properly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust/debris observed in the back storage room around the floor/wall joints.
      • 2. Debris and grime observed by the back and sides of the prep cooler along the sushi bar.
      • Corrective Action(s): 1. Please sweep and declutter back storage room. Please seal and ensure there is no gaps or cracks in the wall.
      • 2. Please pull out prep cooler and clean the area.
      • Please ensure there is no food debris and grime accumulation in premise to prevent attraction of pests.
      • To be completed by: Sept 22, 2025
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Owner have FOODSAFE level 1, however none of the staff on-site at time of inspection have valid FOODSAFE level 1 or equvalient.
      • Corrective Action(s): There must be one staff on-site when food is being handle/prepared that has valid FOODSAFE level 1 or equvalient
      • To be completed by: 1month.
      • Please email FOODSAFE level 1 certificates of staff to EHO.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust observed on the floors inside the back food prep area under sinks, dishwasher, and prep tables.
      • Corrective Action(s): Remove dust in the affected areas to prevent food contamination. Increase cleaning frequency and focus on hard to reach areas. Date to be corrected by: 1 week.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered a maximum temperature of 65 C on plate surface during final rinse. A temperature of 71 C is needed to achieve sanitization
      • Corrective Action(s): Until dishwasher is repaired, manually sanitize dishes in one of the sink compartments (use 1 tsp of bleach for every litre of water). Use test strips to verify solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel not stored close to the designated hand sink (2 compartment sink near the walkway).
      • No hand sink in the back for staff.
      • Corrective Action(s): Ensure hand sink is always stocked with hot and cold running water, liquid soap and single-use towels.
      • This is the designated hand sink - please ensure it is used.
      • Staff must wash their hands again after using the washroom hand sink.
      • Please look into adding another hand sink in the back. Current set-up is inadequate.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and walls in back of house not kept in a clean condition, especially the area around the 3 compartment sink and stove.
      • Corrective Action(s): Increase frequency of cleaning to ensure premises stays in a clean condition. Focus on hard to reach areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. All 3 sinks in sushi prep area out of order / water not draining properly.
      • 2. High temperature dishwasher unable to reach 71 C on plate surface during final rinse.
      • Corrective Action(s): 1. Repair plumbing so sinks drain properly.
      • 2. Repair dishwasher. Obtain waterrproof maximum registering thermometer or temperature test strips to verify temperature in the dishwasher.
      • Correct immediately.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink in the kitchen area being used for food prep making it difficult to wash hands.
      • Corrective Action(s): Utilize the two compartment sink near the opening/walkway as the designated hand sink for both front and back staff. Ensure sink is equipped with hot/cold running water, liquid soap and single-use towels at all times.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Showcase cooler stocked before it was able to reach a temperature of 4 C or below.
      • Corrective Action(s): If cooler is turned off every night, ensure it is 4 C or below before stocking it every day.
      • This cooler was stocked approx 30 minutes ago so staff re-located the food back to the under counter cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer registered at 1000 ppm for chlorine.
      • Corrective Action(s): Use a solution of 100-200 ppm chlorine. Only use 1/2 tsp of unscented household bleach per litre of water.
      • Operator made a new solution for front and back at the time of inspection.
      • *Do not store solution in the designated hand washing compartment.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to reach areas under and behind equipment require more attention.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: wood surface magnetic knife holder has black mildew stains. Replace.
      • Corrective Action(s):
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s): Check to make sure that Operator's Food Safe Level 1 certificate is valid (less than 5 years old). Re-certify if certificate has expired or take refresher course before it expires (by April 1, 2020). See www.foodsafe.ca.
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was run several times. Although the gauge read 192F (89C), the water temperature inside the machine was 69C during most of the runs. Thermolabel did not change colour, which indicates the water temperature did not reach 71C at the plate level..
      • Corrective Action(s): Clean out the dishwasher or have it serviced to ensure that the water temperature inside the machine reaches 71C (160F). In the meantime, if this temperature is not reached, then sanitize the dishes manually after they are washed by fully submerging the dishes in a 100-200ppm chlorine solution (1 tsp bleach per 1 L of water).
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front line cooler (west side) is keeping food at about 10 C. Most food in this cooler was prepared today.
      • Corrective Action(s): Potentially hazardous food that was stored in this cooler (above 4 C) for more than 2 hours was discarded during inspection. Other food moved to an alternate cooler. Do not use this cooler to store potentially hazardous food unless it can keep food at 4 C / 40 F or colder.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are being sanitized using 100ppm chlorine bleach - good.
      • Corrective Action(s): Sanitize wiping cloths and food contact surfaces every 4 hours.
      • Violation Score: 5

Nearby inspected facilities

Own this business? Add a badge to your website