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Woomai Sushi Japanese Restaurant

45725 Hocking Ave, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Woomai Sushi Japanese Restaurant has been inspected 18 times by Fraser Health Authority since July 4, 2017. The most recent inspection, on February 10, 2026, recorded 1 infraction.

6 of 18 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 4 times across 4 separate inspections, most recently on February 10, 2025. 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 3 times across 3 separate inspections, most recently on June 16, 2025. 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 2 times across 2 separate inspections, most recently on February 24, 2023. 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 September 28, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 6 times across 6 separate inspections, most recently on February 10, 2026. 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

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood and cookline has built-up grease. Food debris and grime build up noted behind cookline and on equipment. Operator stated the contracted maintenance company conducts a full clean on a routine basis and are scheduled to come in within 2 weeks.
      • 2. Stand up freezer has frost build up inside. Cooler units noted with sticky residue.
      • 3. Front area (beside sushi prep area) and back kitchen requires decluttering and reorganizing.
      • Corrective Action(s): 1. Clean ventilation hoods and entire cookline area to remove all built-up grease and food debris. Increase cleaning frequency as needed to maintain sanitary condition. Correction date: 2 weeks
      • 2. Transfer all food products in stand up freezer to defrost, clean and sanitize. Transfer food products from all stand up cooler to conduct a full clean and sanitize inside and out. Correction date: 2 weeks
      • 3. Remove any unneccessary equipment to declutter all areas and reorganize storage to allow proper sanitary conditions. Correction date: 1 month
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken and imitation crab were obsereved stored in the front prep cooler unit and sushi cooler unit with internal temperatures at or above 4 deg C. Operator stated that he stored them in the coolers <2 hours ago. Operator stated that he turns off the front coolers at night and transfers all cold potentially hazardous foods into the walk-in cooler. Operator stated that he turns on the cooler units in the morning.
      • Corrective Action(s): Operator transferred the cold potentially hazardous foods to the working walk-in cooler.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ventilation hood grates observed with large amounts of grease build up.
      • Corrective Action(s): During the inspection, the operator removed the ventilation hood grates and thoroughly cleaned and sanitized them.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of cardboard as a liner throughout the facility.
      • Corrective Action(s): Cardboard was discarded by operator during the inspection. Cardboard is not an approved material for use as a liner. Ensure that liner material is easily cleanable, durable, and does not absorb moisture.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Sushi display cooler unit, front prep cooler unit, and undercounter cooler unit were not able to maintain 4 deg C during the inspection. No food items stored in the cooler units. Operator stated that he turns off cooler units at night and transfers all cold potentially hazardous foods into the working walk-in cooler unit at night. The operator stated that he turns on the cooler units on in the morning.
      • Corrective Action(s): During the inspection, the cooler units were able to maintain temperatures at or below 4 deg C.
      • Operator must ensure that all coolers units can maintain 4 deg C or lower temperatures. Cooler units must be turned on before any cold potentially hazardous food is stored in the cooler units.
      • Do not store any cold potentially hazardous foods in the cooler unit until it can achieve 4 deg C or lower temperatures.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler measure 11C.
      • Corrective Action(s): Operator state that they mostly use it during lunch/dinner rushes (12-1pm/6-7pm) as he knows it is warm.
      • Inspection conducted at 3pm.
      • Bean sprouts, meat, vegetable tempura, was still stored in this cooler when he said that he moves it back to the walk in coolers.
      • All potentially hazardous foods moved back to walk in cooler.
      • Bean sprouts must be stored in ice water bath in this prep cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher not properly sanitizing at the beginning of the inspection.
      • Operator was aware and was trying to prime the sanitizer lines. When line were being primed, chlorine was detected by the test strip. When instructed to leave the machine alone, no chlorine was detected for rinse cycle. Operator stated it is probably old sanitizer.
      • 2. Chlorine at the third compartment sink tested at less than 50ppm and at the bucket where the wiping clothes are.
      • Chlorine needs to 100-200ppm for third compartment and buckets.
      • Corrective Action(s): 1. Once new sanitizer container was in use, dishwasher final rinse chlorine detected at 50ppm.
      • Dishwasher sanitizer must be checked daily. Operator has strips.
      • DO NOT KEEP OLD DISHWASHER SANITIZER where the dishwasher chemicals are kept. - it can be used by diluting for general cleaning/sanitizing but not to be reused for the dishwasher.
      • 2. More chlorine added, 100ppm reached.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have stains and mildew growth.
      • 2. Rice scoop observed stored in room temperature water.
      • Corrective Action(s): 1. Please clean and sanitize ice machine.
      • To be completed by: Feb 14, 2025
      • 2. Rice scoop must be stored in ICE WATER or DRY.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood observed to have excessive grease build up.
      • Cookline observed to have lots of excessive grease and grime build up. Especially behind and beneath friers/stove/grill.
      • Grease and grime also build up between the two friers.
      • One frier observed to have black build up along the insides walls.
      • Underneath the dishpit area, debris also observed.
      • Surfaces of shelving, sides of equipment/tables/walls, sticky with grime and dried blacksplash.
      • Corrective Action(s): Please have professional cleaning done for the ventilation hoods. Please pull the equipment out and apart for deep cleaning.
      • Please declutter and deep clean the kitchen.
      • To be corrected by: Feb 21, 2025
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler measure 11C ambient temperature.
      • Corrective Action(s): Prep cooler MUST be able to maintain 4C and below at all times.
      • Only use cooler to hold non-potentially hazardous foods or during the lunch/dinner rushes.
      • To be corrected by: Feb 14, 2025
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Lots of clutter observed in the kitchen. Paint and some construction material. Empty boxes, containers, cardboard.
      • Clutter significant enough to hinder access a freezer and hard to get to the back exit.
      • Corrective Action(s): Kitchen needs to be thoroughly decluttered.
      • Only keep items that is buisness related on premise.
      • To be completed by: Feb 14, 2025
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): front prep cooler at elevated temperature of 7-8*C, front sushi display cooler at 7-8*C
      • Corrective Action(s): discard all food potentially which has been in cooler longer then 2 hrs; relocate all potentially hazardous food under 2 hrs to cooler which is able to maintain below 4 *C consistently
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): no hot water was observed at hand wash stations
      • Corrective Action(s): ensure hot water is available for hand washing at the hand wash stations
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): improper hand washing as hot water was not adequately able to heat up in time until hot water tank temperature adjusted by operator
      • Corrective Action(s): ensure hot water is available for the purpose of hand washing at all times
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: empty card board boxes & drink containers stored in food prep & kitchen work space
      • Corrective Action(s): remove all cardboard & empties daily to not hinder work space or allow possible pest infestation
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: front prep cooler, sushi display cooler not operating at required temperature of 4*C or lower
      • Corrective Action(s): ensure equipment is functioning as intended to ensure food safety
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: poor overall sanitation of kitchen; fume hood professional cleaning over due
      • Corrective Action(s): please ensure sanitation plan is followed; future violations may result in violation ticketing
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: cardboard boxes, empty oil containers, beverage empties all stored in food prep & kitchen work space
      • Corrective Action(s): ensure all recycling is removed daily
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: fume hood remains to be professionally cleaned
      • Corrective Action(s): ensure fume hood is serviced as per approved plans
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): dishwashing machine not working
      • Corrective Action(s): ensure 3 compartment ware washing method is used while waiting for repairs
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry food flour containers have scoops stored directly in containers; lids are covered in food debris and grime
      • Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination; ensure lids are regularly washed
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hoods not professionally maintained; food debris & grime build up on all counters, walls and where floors meet wall
      • Corrective Action(s): ensure fume hood is maintained; ensure facility is maintained as per plans; ensure daily cleaning is done so build up does not accumulate
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dish washer not working
      • Corrective Action(s): ensure dish washer is serviced
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: excessive recycling & oil containers stored on premise
      • Corrective Action(s): ensure recycling is removed daily; remove all non food related items in kitchen
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice scoop was stored in a dish of room temperature water.
      • Corrective Action(s): Clean and sanitize the rice scoop and dish. Store in-use rice scoops in ice water or in cooler at <= 4°C. Clean and sanitize the rice scoop and dish at least every 4 hours.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed at the following areas:
      • - Floors along the perimeter of the premises
      • - Walk-in cooler floor
      • - Surfaces of deep fryer and grill
      • - Storage areas in the back are disorganized
      • - High contact surfaces (handles, knobs, etc.)
      • Corrective Action(s): Clean all noted areas. Ensure storage areas are organized better. Remove items not required for the business off the premises to reduce clutter. Keep items off the floor to allow for cleaning to be done properly.
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen is cluttered and requires improvement to organizing. Suggest altering shelving situation. Must ensure that ALL items are kept at least 6" off the floor and all areas of the floor can be cleaned (swept and mopped) at LEAST weekly (including underneath all cooking equippment and coolers/freezers). Shelving units require a good clean.
      • Corrective Action(s): Remove unnecessary items that are no longer used in restaurant operation. Undertake organization and a deep clean of the facility.
      • **Correct by: ONE WEEK = July 5, 2019**
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food and grease accumulation noted throughout the facility; especially under cooking equipment and cooler.
      • 2. Cooler and freezers required cleaning
      • 3. Re-organization of the back storage area required; very crowded and disordered
      • 4. Walk-in cooler needs organization; most items are covered from protection.
      • Corrective Action(s): Required operator to perform thorough cleaning throughout the facility; re-organization of noted areas required to facility easier and better cleaning.
      • Date to be corrected by: Feb 26 2019
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher residual chlorine concentration measured at 0 ppm.
      • Corrective Action(s): Arrange for repair services to fix the dishwasher. Temporary manual sanitizing is permitted.
      • 1. Wash and rinse equipment/dishes/utensils with dishwasher
      • 2. Clean and sanitize one compartment of two compartment sink
      • 3. Fill up this compartment with 100 ppm bleach solution (1/2 teaspoon per 1L water)
      • 4. Submerge equipment/dishes/utensils completely in the bleach solution for 2 minutes
      • 5. Air dry
      • *Operator had contacted repair services during inspection
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed old food spills and accumulation of filth on shevles and under large equipment/countertop.
      • Corrective Action(s): De-clutter food prepartion area by removing items unrelated to food operation and that are old and dirty.Keep shelves clean and free of food debris. Deep cleaning is required under sinks and throuhout the perimeter of the facility. DATE TO BE CORRECTED BY: December 12th 2017
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temp. dishwasher did not produce chlorine sanitizer at the time of inspection. The owner called techincian immediately.
      • Corrective Action(s): Manual dishwashing shall be implemented until the dishwasher is repaired to achieve 50ppm at plate's surface. The owner has chlorine test strip to test and confirm. DATE TO BE CORRECTED: IMMEDIATELY
      • Violation Score: 9
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sack of sugar and sack of flour stored on shelf with cleaning chemicals in dish pit area.
      • Corrective Action(s): Ensure food is stored away from any chemicals to prevent possible contamination. Re-locate sacks of food.
      • Violation Score: 3

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