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Woomi Sushi

28 - 800 McBride Blvd, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Woomi Sushi has been inspected 9 times by Fraser Health Authority since August 30, 2024. The most recent inspection, on July 2, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 4 times across 4 separate inspections, most recently on June 25, 2026. 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 2 times across 2 separate inspections, most recently on December 1, 2025. 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 once on September 4, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 August 30, 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 once on June 25, 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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cut vegetables like cucumber, carrots as well as the crab were stored on the counter after lunch rush.
      • Corrective Action(s): These items must be kept refrigerated.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Proper dishwashing procedures are not being followed.
      • Corrective Action(s): Write out mixing instructions for bleach/water for sanitizing dishes in the 3rd sink and post it at the sink. Solution must be 200ppm. Buy test strips to monitor. Provide sanitizer in labeled spray bottles at the FOH and BOH.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The soap being dispensed at the front hand sink is not clean.
      • Corrective Action(s): Wash and clean the soap dispenser and refill.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is extremely poor. Most surfaces are covered with foil that has an accumulation of grease and food build-up. There's food debris, grease around and under all equipment in the BOH. Baffles on the exhaust hood have grease build up. Saran wrap is used on the fryer to help contain oil spills!
      • Corrective Action(s): Thoroughly clean and sanitize all areas. Remove all saran wrap, foil, plastic wrap from surfaces. Do not use saran wrap to contain hot oil. Move all items and clean under and behind everything in the FOH and BOH.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noted a really large cutting board being used to cut seafood. The board doesn't fit inside any of the sink compartments for washing.
      • Corrective Action(s): Remove the board from the premises. Replace the large cutting boards with ones that can fit in the 3-compartment sink for washing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter sauce cooler temperature is 8.6 degC. The fridge is also wobbly.
      • Corrective Action(s): Get the cooler serviced/replaced. Adjust the legs on the fridge so that it stops wobbling. Cooler must be able to maintain a temperature of 4 degC or below.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prawn and vegetable tempura are cooked during the day and kept on the counter. They're reheated on order.
      • Corrective Action(s): This practice is unacceptable. You cannot store cooked tempura at room temperature for more than 2 hours. They can be cooled on the counter but then moved into the cooler within 2 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cabbage is stored in a cardboard box with newspapers. The newspapers seem like they've been chewed.
      • Corrective Action(s): You cannot store foods in open containers or cardboard boxes. Cabbage must be stored in a foodgrade bin with a lid.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature log was kept till Nov. 18th only.
      • Corrective Action(s): Cooler and hot holding temperatures must be recorded daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted on front shelves.
      • Corrective Action(s): Clean the shelves daily.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood requires cleaning. Baffles have a build up of grease. There's grease buildup around and under the stoves. The front microwave's dirty.
      • Corrective Action(s): Thoroughly clean and sanitize the kitchen and front of house. Get the hood serviced.
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old cutting board is being stored in the closet area.
      • Corrective Action(s): Remove all items not required for the business.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large volume of tempura noted at stored at room temperature. Operator claimed he was cooling it down before placing in the fridge. He would then reheat it at dinner time.
      • Corrective Action(s): Your cooler space is limited. Advance prep of large volumes of food is not ideal. Move tempura into the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the soup warmers had not been turned on but staff had miso soup in it. Temperature of the soup was 37 degC.
      • Corrective Action(s): Reheat the soup to at least 74 degC. Turn the warmer on and preheat prior to moving the soup into it. Staff should ensure both sides of the warmer have been turned on before storing soups inside.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording cooler/hot holding temperatures again.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted along shelves and behind chest freezer. This is recurring issue.
      • Corrective Action(s): Remove all items and clean thoroughly using bleach sanitizer. Keep products in containers with tight fitting lids if possible. Hire your own pest control company for monthly servicing. Email me the service report.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Meat was being thawed out at room temperature.
      • Corrective Action(s): Thaw foods inside the cooler or under running water.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature logs are not being maintained.
      • Corrective Action(s): Start recording your cooler and hot-holding temperatures again.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted along the counters in the FOH. Cucumber, cabbage, were stored on the shelves. A bag of tempura batter was stored directly on the floor in the closet area. Mall pest control comes in every few months.
      • Corrective Action(s): Clean all droppings using bleach solution. Store all foods inside bins with lids. Get pest control to service monthly. If mall can't provide that, then you need to hire your own pest control company.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The 3-compartment sink is not suitable for dishwashing as the compartments are too small. A laundry tub is being used as a prep sink.
      • Corrective Action(s): Replace the 3-compartment sink and prep sink as discussed. Get this done by Sept. 30, 2024.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There was no soap available by the hand sink in the back.
      • Corrective Action(s): Provide liquid soap at the hand sink as discussed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice scoop was stored in water at room temperature.
      • Corrective Action(s): Store scoops in ice water or a clean, empty container. Do not store them in stagnant, room temperature water.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A temperature log is not being maintained.
      • Corrective Action(s): Start recording all your cooler and hot holding temperatures daily.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice dropping noted behind the chest freezer and on some of the shelves in the front.
      • Corrective Action(s): Clean droppings using bleach and monitor for mice. Store foods in containers with lids.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in the back kitchen was at 8 degC.
      • Corrective Action(s): Coolers must be maintained at or below 4 degC at all times. Adjust the temperature of the unit and/or get it serviced as needed.
      • Violation Score: 3

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