Skip to content
Loading map…

Togo Sushi

223 - 800 Carnarvon St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Togo Sushi has been inspected 18 times by Fraser Health Authority since November 27, 2012. The most recent inspection, on June 24, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 5 times across 5 separate inspections, most recently on October 23, 2024. 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 August 17, 2022. 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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 29, 2021. 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 2 times across 2 separate inspections, most recently on December 1, 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up noted in the following areas:
      • -walls around the bulk white rice
      • -around the safe (under the rice cooker)
      • -around and under the sushi vinegar station
      • -around the grease trap
      • Corrective Action(s): Ensure that the areas are cleaned on a more frequent basis. Recommend monthly
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents measured 9-10C internal temperature at the time of inspection. Cooler unit was not capable of holding contents <4C
      • Corrective Action(s): Moved all items to working cooler unit (upright cooler measuring 4C)
      • Ensure that all cooler units are capable of holding contents <4C
      • Staff must check cooler unit temperature twice daily.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sushi cutting boards only sanitized at the beginning and end of day with surface sanitizer according to staff
      • Corrective Action(s): Ensure that all food contact surfaces are cleaned and sanitized throughout the day, minimum once per 4 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler unable to keep contents <4C. Items in the cooler measured 9-10C internal and ambient temperature measured 10C
      • Corrective Action(s): Do not use cooler units if they are unable to maintain contents <4C, staff must check cooler unit temperature twice daily.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi bar undercounter cooler (middle) measured to have an ambient temperature of 9C. Products inside measured 8C, recently restocked.
      • Corrective Action(s): moved products to working cooler.
      • Do not use this cooler until it is able to maintain contents <4C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 issues:
      • -sushi bar cooler found to have broken sliding doors repaired with duct tape
      • -sushi bar undercounter cooler (middle) unable to maintain contents <4C
      • Corrective Action(s): Operator has ordered new doors for the sushi bar cooler. Discussed that using tape for repairs is not permitted as it is not easy to clean.
      • Repair the cooler unit. Do not use the cooler unit until it is capable of holding contents <4C
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation : Large box of raw chicken sitting on
      • floor in kitchen area while staff portioned into
      • smaller bags
      • Corrective Action(s): Corrective Action : Moved box onto countertop to
      • finish processing. Do not store food directly on the floor
      • Food should be elevated >15cm off the floor at all times
      • to prevent contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation : Build up of food debris and grease along
      • cook line, next to grease trap, and under- dish pit.
      • Residue buildup on wall need to cooler and on some
      • equipment such as the tower fan or paper dispenser
      • Corrective Action(s): Corrective Action : Deep clean the. noted areas
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Hot hold rice directly in the warmer. Do not store inside plastic containers + then inside the warmer.
      • - When freezing fish for parasites, time/date stamp fish before storing inside the freezer. Fish must be stored < 20C for at least 7 days prior to use.
      • Corrective Action(s):
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: - Revise FSP as discussed. Include info on freezing, fish, for parasites + sushi rice.
      • - Start recording cooler/hotholding temperatures.
      • Corrective Action(s):
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): sushi bar handsink missing liquid soap, staff wash hands at the back of house 2 compartment sink.
      • Corrective Action(s): have liquid soap available at the sushi bar handsink for staff use.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chef's knife handle broken and repaired with duct tape. This is not an easily cleanable surface
      • Corrective Action(s): Remove the duct tape. If the knife is unable to be used in the current condition, replace it.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tuna was stored directly in the chest freezers without any packaging.
      • Corrective Action(s): Store all food items in a sealed package and in a manner where it cannot contact any surfaces in the freezer to prevent cross contamination.
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup on the ventilation hood.
      • Corrective Action(s): Ensure that this is cleaned within one week.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop was stored in stagnant water.
      • Corrective Action(s): Refilled with ice during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sushi prep area hand sink had two containers stored inside of it during the inspection.
      • Corrective Action(s): Removed during inspection. The sink should be used for hand washing only.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat violation: none of the staff onsite had a FoodSafe Level certificate.
      • Corrective Action(s): At least one staff member must keep their FoodSafe level 1 certificate on site at all times.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Vegetable refrigerator that also has bean sprouts in it had an ambient temperature of approximately 10 C.
      • Corrective Action(s): Fix by Friday so that it maintains an ambient temperature of < 4 C.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Glass door refrigerator in the kitchen did not have a working thermometer inside.
      • Corrective Action(s): Install a working thermometer in this refrigerator.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff members on site did not have proof of FoodSafe Level 1 certification.
      • Corrective Action(s): Ensure that staff have FoodSafe Level 1 and that they keep the certificate on site.
      • Violation Score: 1
  18. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website