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Vedder Sushi

8 - 7300 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Vedder Sushi has been inspected 18 times by Fraser Health Authority since October 3, 2012. The most recent inspection, on July 16, 2026, recorded 2 infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 6 times across 5 separate inspections, most recently on November 22, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 5 times across 5 separate inspections, most recently on July 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on July 16, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 January 2, 2020. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

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

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed high temperature dishwasher registering at 67.8C when tested.
      • Corrective Action(s): Ensure that high temperature dishwasher is capable of maintaining a temperature of 180F/82C to allow for proper sanitation.
      • Correct by: Immediately. Operator adjusted temperature on unit during inspection, unit now measuring at 71.3C at plate surface. Recommend regular temperature checks to ensure unit reaching proper temperature.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food not protected from contamination; 1. raw beef/scallops stored above produce in cooler, 2. Reusable cloth bags/newspaper used for produce/veggies storage to collect moisture on items like cut cabbage.
      • Corrective Action(s): 1. Ensure that raw meats are stored below produce and ready to eat food items
      • 2. Ensure that produce is stored using food grade material
      • Correct by: Immediately.
      • Corrected during inspection: operator relocated raw meat/seafood.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Violation still oustanding
      • Corrective Action(s): Correction Order Issued
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tempura batter in a bowl was stored at 22°C next to the deep fryer.
      • Corrective Action(s): Store at 4°C or lower.
      • Develope/update food safety plan.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed numerous food items, a stryofoam box of raw salmon, bags of rice, boxes of sauces stored directly on the floor.
      • Corrective Action(s): Store all foods at least 6 inches off the floor. Prevent from contamination. To be corrected within 1 week.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a bowl previous fromzen imitation crab meat, a strofoam box of previously frozen raw salmon on ice that was shipped last night being thawed at room temperature.
      • Corrective Action(s): Thaw perishable foods in:
      • -The cooler overnight at 4°C
      • -Under cold, running water, fully submerged, or
      • -In a microwave for immediate use.
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Submit the food safety plan reflecting the change to [email protected]
      • To be corrected by November 29, 2025
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Found a metal strainer that has been torn.
      • Corrective Action(s): Discard.
      • Cheack all metal utensils. Ensure the utensils do not pose physical hazards.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeated violation
      • Tuna was observed thawing at room temperature at the time of inspection
      • Corrective Action(s): Operator moved the tuba to the cooler
      • Please follow the following thawing practices:
      • - under cold running water with original package or,
      • - pull out the frozen food into the cooler to thaw slowly
      • - NEVER leave frozen food on the counter at room temperature (pathogens will grow if exposed to temperature abuse)
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking of containers still observed in the prep cooler insert level. Stacking without lids.
      • Corrective Action(s): Do not double stack containers at insert level, this prevents proper airflow. Do not stack containers without lids because the bottom of the container may contaminate the food below.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation still observed between and sides of grill/stove top/friers. Wall behind cookline and shelving underneath also grimy. Work table (legs of the table and bottom shelving) of the tempura station covered in flour.
      • Corrective Action(s): Please deep clean cookline area.
      • Do NOT let grease and grime accumulate in the kitchen. Accumulation can attract pests.
      • To be corrected by: Oct 10, 2023
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Fish thawing at room temperature. Measure 2C
      • 2. Already fried tempura stored at room temperature. Measure 25C.
      • Corrective Action(s): 1. Fish returned to cooler
      • 2. Fried tempura discarded.
      • DO NOT store food at room temperature. If stored at room temperature active time tracking must be in place. Food must be labelled when it was made or taken out of cooler. 2h max for room temperature storage and must be discarded after.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the beginning of the inspection the following observations were made:
      • - Both handwashing sinks were filled with dishware or cooking utensils
      • - No paper towel
      • Corrective Action(s): All handwashing station must be always equipped with hot and cold running water, liquid soap, paper towels and remain unobstructed. Do NOT store dirty dishware and cooking utensils in the handwashin sink basins.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish observed left out at room temperature. Operator said it is thawing. Surface temperature read 2C.
      • Corrective Action(s): DO NOT thaw at room temperature. Operator immediately returned fish to cooler.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed very greasy.
      • 2. Area between grill and stove very greasy and has food debris
      • 3. Area behind grill and stove observed to be very greasy
      • Corrective Action(s): Please deep clean kitchen. Operator stated professional vent hood cleaning coming at the end of this week. To be completed by: Oct 3, 2023
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): raw fish sitting on counter above sushi display covered in sran wrap 15*C; operator stated fish has not been out longer then 2hrs & intended for immediate use
      • Corrective Action(s): operator returned to cooler
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: no sanitizer available for food contact surfaces
      • Corrective Action(s): ensure sanitizer available for food contact surfaces; operator prepared 100ppm bleach sanitizer during inspection
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): all hand was stations contained utensils which prevented hand washing
      • Corrective Action(s): ensure hand wash stations are available for their intended use
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): hand wash stations not available for employees
      • Corrective Action(s): ensure hand wash stations are available
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry storage containers all contained scoops which were exposing food to contaminates
      • Corrective Action(s): ensure scoops are cleaned & sanitized as to not contaminate food
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: frozen fish observed to be thawing on ground in plastic wrap
      • Corrective Action(s): thaw under running cold water or in refrigerator
      • Violation Score: 5
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): frozen fish sitting at room temperature still frozen
      • Corrective Action(s): ensure properly thawed & frozen foods stored in freezer
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When wiping counters in repe area, bleach based sanitizer (100ppm - one cap bleach to one gallon water) must be used
      • Corrective Action(s): Use often during the day to sanitize food prep surfaces (cutting boards)
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Broken fridge
      • Corrective Action(s): Remove any unused items from restaurant
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris, build up on top of refridgerator in kitchen
      • Corrective Action(s): Wipe down thoroughly
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Fridge beside dishwasher at >4C at time of inspection. Please monitor.
      • 2. Prep cooler closest to dishwashing sinks >4C at time of inspection. Please monitor.
      • Corrective Action(s): Repair fridge and prep cooler if 4C or below is not maintained.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers found in fridge beside dishwasher and prep cooler closest to dishwashing sink.
      • Corrective Action(s): Provide accurate thermometers and ensure temperatures are checked and recorded daily.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen fish being thawed at room temperature.
      • Corrective Action(s): Please thaw foods either in cooler (4C) or under cold, running water.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted in kitchen area by the dishwasher.
      • Corrective Action(s): Provide traps (ie.sticky) to elminate fly problem.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Hood vents have grease build up.
      • 2. Floor and area behind cooking line has grease build up.
      • Corrective Action(s): Wash and sanitize areas mentioned.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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