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Tomo Sushi

1 - 26391 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Tomo Sushi has been inspected 15 times by Fraser Health Authority since August 25, 2017. The most recent inspection, on February 23, 2026, recorded 1 infraction.

4 of 15 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: Cleaning and sanitizing and Protecting food from contamination.

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 4 separate inspections, most recently on August 20, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on July 25, 2023. For example: 209 - Food not protected from contamination [s. 12(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 8 times across 8 separate inspections, most recently on February 23, 2026. 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 9, 2023. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of mold/debris and grease in the following areas:
      • 1. Mold build up on the fan cover of the stand up cooler
      • 2. Mold build up on the fan cover of the walk in cooler
      • 3. Debris build inside the preparation cooler near the fans
      • 4. Debris build up on the door seals of the preparation coolers
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: today
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris in the following areas:
      • 1. On the handles, seals and doors of the stand up cooler/ freezer and preparation coolers
      • 2. Behind the 2 chest freezers and stand up freezer.
      • 3. Grease build up on the ventilation hoods.
      • 4. Beneath the grill top/ deep fryer and cooking range.
      • Corrective Action(s): Clean and sanitize the following areas. Increase the frequency and update the cleaning schedule for the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease/food debris build up in the following areas:
      • 1. On door seals of the stand up fridge and prep coolers
      • 2. Exterior of the 2 stand up coolers
      • 3. Behind the stand up coolers and freezers
      • Corrective Action(s): Clean and sanitize the following areas listed above, maintain a routine cleaning schedule for these following areas.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Door handle on the stand up cooler near the dishwasher is broken
      • Corrective Action(s): repair or replace the cooler handle
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer is >1000ppm and is only used for tables and not sushi prep counter or knives during the day.
      • Operator adjusted during the inspection and wiped down the prep tables.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Several handles for coolers have broken handles, chipped plastic and are not in good repair. Handles do not appear clean, greasy to touch.
      • 2. Some surfaces of tables have chipped surfaces and are not in good repair.
      • 3. Floors appear greasy, slippery.
      • 4. Ventilation fume hood has dripping grease, top and sides have oil splatter.
      • Corrective Action(s): 1. Replace or repair handles with cleanable materials. Wipe down regularily to keep clean.
      • 2. Resurface tables to maintain and keep clean surfaces.
      • 3. Ensure to use a strong and effective degreaser for floors. Clean daily, especially in hard to reach areas.
      • 4. Have the vent grills, sides and floor behind serviced within this month.
      • Date to be corrected by: 1 month.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Walk-in cooler floor and walls noted dirty. Many containers, including those which could be placed on food counters on the floor. This is both a barrier to good cleaning practices in the walk-in cooler and potential point of cross contamination.
      • B) Observed greasy cobweb and dust build up on ceiling tile, light fixtures and exhaust fan grates.
      • Corrective Action(s): Clean up the cooler as discussed. Get containers off the floor.
      • Discard old or unused containers/equipment as discussed.
      • Increase cleaning quality or frequency in kitchen area.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi prep station does not have bleach sanitizer.
      • Cutting boards are wiped down with sanitizer 1x per day.
      • Corrective Action(s): Operators wiped down cutting boards during the inspection, thank you.
      • Ensure cutting boards are cleaned and sanitized at least every 2-4hrs when in continuous use.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bag of tempura flour stored on floor.
      • 2. Seaweed for sushi stored on top of cardboard sitting on top of garbage can
      • Corrective Action(s): Operator moved tempura flour to be on a pallet, thank you.
      • Seaweed moved to be on top of shelf, thank you.
      • 2. Long term solution for storage and food protection is needed - e.g. install more shelving or store container in a protected location.
      • Date to be corrected by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Various surfaces are not of cleanable, durable material. Use of duck tape on handles, drawers and shelving.
      • Priority to line cooler handle for lid - daily use/frequent use.
      • 2. Facet for produce washing and dishwashing is broken off.
      • Water is continuously leaking.
      • 3. Light upstairs is broken. Install a cover.
      • Corrective Action(s): 1. Use durable material, not duck tape.
      • Fix handles and high touch surfaces.
      • 2. Repair or replace facet.
      • Ensure facet handle is a cleanable surface.
      • Date to be corrected by: 1 month
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Four cooks went back to work after taking break without washing hands.
      • All four cooks put on gloves without washing hands.
      • One of the four washed hands after handling phone and after being reminded.
      • Corrective Action(s): Wash hands after returning to work from breaks, washroom breaks, smoking, and as frequently as possible.
      • Wearing gloves is not a substitute for hand washing.
      • Wash hands before and after removing or putting on gloves.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Operator does not sanitize cutting boards during the day. Cutting boards used thoroughout the day for making sushi.
      • cloths are available for wiping down boards. Bleach sanitizer >100ppm is available in a bucket.
      • Cloths are dipped in bucket occasionally but not left in sanitizer. No set time for cleaning and sanitizing boards thorought the day.
      • Corrective Action(s): Leave cloths inside sanitizing solution for wiping down as needed or use a spray bottle and cloth to wipe down cutting boards at least 2-4 hrs (e.g. between lunch and supper rush).
      • Date to be completed by: Immediately.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator not using bleach sanitizer for cleaning food prep surfaces. Sanitizer not available at sushi prep counter for raw fish or in the kitchen for cooked items.
      • Corrective Action(s): Please ensure you have bleach sanitizier 100ppm at all times for food preparation surfaces.
      • Operator made during inspection under PHI instruction. Corrected.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and food debris build up behind counters, food prep tables and behind dishwashing area.
      • Corrective Action(s): Please ensure you pull out equipment and thoroughly clean behind them. Be sure to mop up any excess water at the end of the night to prevent pests.
      • Date to be corrected by: this week.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed staff belongings (cell phones, keys) in the food preparation area.
      • Corrective Action(s): Remove staff belongings immediately and keep them out of the food preparation area.
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has definitely improved, how additional cleaning required in the following areas
      • Corrective Action(s): - Underneath cook line to remove built up grease and food debris
      • - Extra equipment storage bins
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared in the kitchen - only vinegar and water in an unlabelled spray bottle
      • Corrective Action(s): Ensure you have sanitizer readily available at all times - (i.e. bleach at 100ppm = 1/2 tsp bleach / 1L water)
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not routinely washing their hands as needed, instead staff were relying on gloves.
      • Corrective Action(s): If you are using gloves in the kitchen, you must remove them and wash your hands routinely. Wearing gloves does not prevent the need for hand washing.
      • Gloves removed and hands washed at time of inspection
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed cooked chicken cooling in a cardboard box
      • 2. Observed raw meats stored next to and above ready to eat foods &, vegetables
      • Corrective Action(s): 1. Cardboard is NOT an acceptable food contact surface. All product discarded at time of inspection
      • 2. Reorganize your coolers to ensure raw meats are stored on the bottom shelves, and all vegetables/ready to eat foods are stored on top
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleanliness in kitchen is not acceptable. Most surfaces are covered in a greasy film. Cardboard and duct tape are used generously throughout the kitchen
      • Corrective Action(s): 1. Remove ALL cardboard used to line surfaces and re-used as storage - this is not an acceptable material in a kitchen
      • 2. Remove ALL duct tape - this is not an acceptable material in the kitchen
      • 3. Thoroughly clean ALL surfaces with soap and water, then sanitize with bleach water. This includes, but is not limited to:
      • - Inside and outside of all coolers, and outside of chest freezers
      • - Dishpit area - sinks, under sinks, inside & outside of dishwasher
      • - All shelves, counter tops, cupboards
      • - All cubbys/storage bins
      • - Walls, floors, underneath and behind all equipment
      • - Exterior of cook line equipment
      • - Sushi bar
      • - Ceiling to remove built up dust
      • - Declutter shelves - if any equipment is not necessary, remove from premises.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cart for sushi rice at sushi bar is in disrepair and is ductaped together
      • Corrective Action(s): This card is in need of replacement. Obtain a new card/stand for sushi rice that is made of a smooth, easily cleanable and impermeable material (i.e. metal or plastic)
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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