Yale Sushi

38 - 45905 Yale Rd, Chilliwack · Restaurant

25 inspections

1. Routine InspectionJan 20, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): A batch of sushi rice stored at room temperature measured above 4.2 pH using test strip. Staff stated sushi rice was prepared less than 1 hour ago. No sushi rice monitoring procedures in place.
     • Corrective Action(s): The batch of sushi rice was further acidified with vinegar and measured below 4.2 pH using test strip during inspection for room temperature storage. To continue storing sushi rice in room temperature, please obtain a digital pH meter to monitor and log the pH for each batch or implement procedures for using time as a control measure.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottles at improper concentrations.
     • Corrective Action(s): Staff remixed all chlorine sanitizers to measure 100-200ppm during inspection. Please continue using the test strips to verify concentration.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station by hot cookline being used for rinsing dishware. Liquid soap running low.
     • Corrective Action(s): Staff removed the dishware and refilled the soap dispenser during inspection. Please do not use the hand sink for any other purposes.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Back storage area of kitchen is cluttered and disorganized.
     • Corrective Action(s): Please declutter and reorganize storage space to allow proper cleaning and sanitizing. Correciton date: 2 weeks
     • Violation Score: 3
2. Follow-Up InspectionJun 19, 2025

   0 infractions

3. Routine InspectionJun 4, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Cold potentially hazardous food stored in the bottom shelf of the upright glass door cooler near the cookline had internal temperatures >4 deg C (ranging from 8-12 deg C)
     • - Smoked salmon
     • - Raw prawns
     • - Sushi rolls
     • - Raw chicken
     • 2) Imitation crab was observed stored in ambient room temperature near the sushi prep area. Internal temperature registered at 10.5 deg C. Staff were unable to determine how long the imitation crab was at room temperature.
     • Corrective Action(s): 1) Staff discarded and adulterated the cold potentially hazardous food items that had internal temperatures registering > 4 deg C
     • 2) Staff VOLUNTARILY discarded the imitation crab that had an internal temperature > 4 deg C.
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Observed a sticky fly trap in the back prep area right above the prep table where a staff member was processing meat. The sticky fly trap had 10+ flies on it.
     • 2) Observed raw salmon stored directly above raw onions in the walk-in cooler unit.
     • Corrective Action(s): 1) Staff discarded the fly trap and placed a new fly trap away from the prep table.
     • 2) Staff reorganized the walk-in cooler such that all raw food product is stored on the bottom shelves of the walk-in cooler and ready to eat food product is stored above.
     • Violation Score: 9
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): Observed the use of newspaper and cardboard as floor and shelf liners. Cardboard and newspaper are not approved material that can be used as a liner material in a food premises.
     • Corrective Action(s): Staff discarded all newspaper and cardboard identified during the inspection. Ensure that liner material is durable, easy to clean and nonabsorbent
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Ambient temperature of the glass door cooler near the cookline registered at or below 4 deg C at the top shelf, but the ambient temperature at the bottom shelf registered at or above 4 deg C. Recorded ambient temperature at the bottom shelf registered between 9-11 deg C.
     • Corrective Action(s): Service, repair, or adjust the cooler unit such that it can maintain 4 deg C temperature throughout the unit. Do not store any cold potentially hazardous foods in the cooler unit until it can maintain 4 deg C or lower. Recommendation: Organize the cooler unit to increase air flow through the unit to help maintain temperatures at or below 4 deg C.
     • Correction date: 2 weeks
     • Violation Score: 3
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: Operator's FOODSAFE Level 1 or equivalent certification had expired. No other staff on duty held a valid FOODSAFE Level 1 or equivalent requirement.
     • Corrective Action(s): Operator must ensure that they hold a valid FOODSAFE Level 1 or equivalent certification. Ensure that at least one staff member when the operator is not available has valid FOODSAFE Level 1 or equivalent certification.
     • Operator has 2 weeks to provide evidence to the health inspector that they have enrolled in a FOODSAFE Level 1 or equivalent course. Provide enrolment confirmation and successful completion of a FOODSAFE Level 1 or equivalent course.
     • Correction date: 2 weeks
     • Violation Score: 1
4. Follow-Up InspectionMar 18, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): This is a REPEAT violation.
     • Inspection conducted at 2:50pm, restaurant is closed between 2:30-3:00pm.
     • 1. Containers of shredded and chopped vegetables stored at room temperature
     • 2. Bean sprouts kept at room temperature
     • 3. Containers of imitation crab kept out at room temperature.
     • Corrective Action(s): Operator stated that some containers are prepared at 2pm and some from the morning.
     • All containers from the morning discarded.
     • Other containers probed at 7-8C, returned to cooler.
     • Do not store food out at room temperature without time tracking!
     • 4hours -> discard
     • All food should be cleaned up and put away when facility is closed.
     • Violation Score: 25
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Soap not available at the front handwashing station.
     • Soap dispenser was not dispensing at the beginning of the inspection for the front sushi bar.
     • Corrective Action(s): Soap dispenser must be within reach of the handwashing sink.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cookline and ventilation hood observed with excessive grease and grime accumulation.
     • Corrective Action(s): Deep clean cookline and ventilation hood.
     • To be completed by: Mar 25, 2025
     • Violation Score: 9
5. Routine InspectionMar 17, 2025

   1 infraction

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Cold perishable foods in the
     • 1. Stand-up cooler in the kitchen was measured at or above 7°C (cut veg, raw meat)
     • 2. Undercounter cooler was measured at or above 8°C
     • 3. The sauce/waitress cooler was measured at 9°C or above (prawns, tofu).
     • 4. Cut vegetables such as salad mix, avacod, cucumbers, were observed to be stored without any temperature control measured at room temperature.
     • Corrective Action(s): Do not store cold, perishable foods in the danger zone between 5 - 59°C.
     • Violation Score: 25
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked yam, shrimp (deep-fried) were found next to the deep fryer and were measured at 40°C.
     • Corrective Action(s): Do not store hot potentially hazardous foods at room temperature.
     • Violation Score: 15
6. Follow-Up InspectionOct 6, 2023

   0 infractions

7. Routine InspectionJul 25, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: dish washer not reaching 71*C at plate level
     • Corrective Action(s): ensure 2 compartment sink is utilized along with dishwasher for the final sanitizing step
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: ice machine has visible build up; scoop are stored directly in contact with food
     • Corrective Action(s): ensure ice machine is cleaned & sanitized prior to use, ensure scoops are not in direct contact with food when stored
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: dishwasher not reaching 71*C at plate level
     • Corrective Action(s): ensure dishwasher able to reach 71*C at plate level
     • Violation Score: 9
8. Follow-Up InspectionAug 28, 2020

   0 infractions

9. Routine InspectionAug 17, 2020

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Cooler at the front prep area underneath the microwave is found to be at 8°C. Storage of food above 4°C for longer that 4 hours allows for growth and survival of harmful micro-organisms, that are unsafe for consumption.
     • Corrective Action(s): Operator is instructed to movel all food items within, to a cooler that is 4°C or below. Stop cooler use immediately. Operator instructed to lower the temperature to 4°C or below before resuming the used of cooler. To be corrected by 28-Aug-2020.
     • Violation Score:
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): -Food stored in walk-in cooler and freezers are found on the floor. The front cooler under the microwave, walk-in cooler and walk-in freezer have raw food stored above cooked and ready-to-eat foods.
     • -Food at the front cooler under the microwave and in the walk-in cooler are left uncovered.
     • -Flour and rice scoops are left in the container without the handle facing upwards after use
     • -Storage of food on the floor can attract pests which can chew through bags to contaminate the contents
     • -Storage of raw foods above cooked foods can cause contamination of cooked foods underneath, if fluids from the raw food drip down
     • Storage of flour and rice handles within the container, not facing upwards, can contaminate the food from the scoop handle
     • Corrective Action(s): -Operator is instructed to elevate all food items from the floor by at least 6 inches
     • -Operator is instructed to move all raw food items into the bottom shelf, while cooked food are stored above
     • -Operator instructed to cover all food items
     • -Operator instructed to keep flour and rice scoops outside of the container when not in use.
10. Follow-Up InspectionFeb 10, 2020

    0 infractions

11. Routine InspectionJan 22, 2020

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (cheese, chopped vegetables, etc.) stored in single-door undercounter cooler at 8°C.
      • Corrective Action(s): Move these foods to a working cooler capable of maintaining 4°C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Single-door undercounter cooler in the front is maintaining temperatures of approximately 8°C.
      • Corrective Action(s): Repair/adjust cooler so it is able to maintain 4°C. Do not store any potentially hazardous foods in this cooler until it is able to maintain 4°C.
      • Violation Score: 3
12. Follow-Up InspectionAug 19, 2019

    0 infractions

13. Follow-Up InspectionAug 16, 2019

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach at 0ppm in bucket for soaking cloths.
      • Corrective Action(s): Made new solution at 200ppm with operator. All wiping cloths on counters to be soaked in bleach when they are no being used. Demonstrated for operator. Operator to change solution every 2 hrs or sooner if visibly dirty. Test strips have been ordered.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minimal cleaning occurred. There is visible dirt/grime build-up on floors, especially underneath pallets & shelves. Items must be stored at least 6 inches off the ground for adequate cleaning to occur.
      • Corrective Action(s): Raise items > 6 inches off the ground. Clean ALL areas of flooring thoroughly. To be corrected by 23-Aug-2019.
14. Routine InspectionAug 12, 2019

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has a small amount of brown/pink mould near the ice-making components. Mould will contaminate the ice.
      • Corrective Action(s): Turn off the ice machine and discard all ice. Clean machin thoroughly with warm, soapy water. Rinse. Sanitize with 100ppm bleach (recipe written next page). To be corrected immediately.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bleach in spray bottles and containers for wiping cloth at 200ppm + (too strong) = contaminate food contact surfaces if no rinse step.
      • Corrective Action(s): Mix bleach sanitizer to 100ppm = 1/2 teaspoon of 5.25% bleach per Litre of water. Change solution at least every w hours or sooner if visibly dirty. Soak wiping cloths in bleach solution when they are not being used for best practice. To be corrected immediately.
      • Violation Score:
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in a prominent location for public viewing.
      • Corrective Action(s): Post permit in a public, easy-to-view location.
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of recycling in the back is preventing all areas of flooring from getting swept and mopped. Hard-to-reach areas (e.g. corners + floor/wall interfaces) showing build-up of dirt. Grease build-up underneath grills. Dirt/debris will attract pests.
      • Corrective Action(s): Clean up all excess recycling. All items must be raised to at least 6 inches off the ground for adequate cleaning. Clean all hard-to-reach areas of floors. Clean underneath and behind the grills. If newspaper is to be used, it must be changed daily. To be corrected by 14-Aug-2019.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present held a valid FOODSAFE Level 1 or equivalent certificate. Certificates with no expiry date have offically expired. Certificates expire every 5 years.
      • Corrective Action(s): At least one staff per shift must have FOODSAFE Level 1. To be corrected by 12-Sep-2019.
      • Violation Score:
15. Follow-Up InspectionMar 12, 2019

    0 infractions

16. Routine InspectionFeb 28, 2019

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Fly traps stationed directly above food prep area in the back
      • 2. Lights above food prep area are not properly protected with covers
      • 3. Scoops for dry good stored in bulk bins with food.
      • 4. Several items in the walk-in cooler/freezer stored on the floor
      • Corrective Action(s): Required operator to follow corrective actions
      • 1. Re-station fly traps so that they are not directly above food prep area
      • 2. Install a proper light bulb coverage in case they shatter and contaminate the food
      • 3. Scoops are to be stored outside of the bin. Remove all scoops, clean then sanitize all scoops prior to re-use
      • 4. Re-organize the cooler so that all items are off the ground
      • Date to be corrected by: Mar 7th 2019
      • Violation Score: 9
17. Follow-Up InspectionJul 20, 2018

    0 infractions

18. Routine InspectionJul 10, 2018

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle at the front area was measured to be 10 ppm.
      • Corrective Action(s): Ensure bleach sanitizer is prepared by mixing 1/2 teaspoon bleach with 1L water to reach 100 ppm. Date to be completed by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dry bulk food scoops were stored inside the bulk food bins. The handles were in direct contact with the bulk food.
      • Corrective Action(s): Store these scoops outside of the bulk food bins to avoid contamination from the handles to the food. Date to be completed by: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap observed between the double doors at the back of the kitchen.
      • Corrective Action(s): Seal this gap to prevent potential entry of pests such as rodents and insects. Date to be completed by: July 17, 2018
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wire shelving unit used to store clean dishware had a mild accumulation of dust and food debris.
      • Corrective Action(s): Clean the wire shelving regularly to prevent accumulation of dust and food debris and avoid contamination of clean dishware. Date to be completed by: Immediately
      • Violation Score: 3
19. Follow-Up InspectionMar 23, 2018

    0 infractions

20. Routine InspectionMar 9, 2018

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The shelves near the stove where plates are stored are not smooth nor easily cleanable.
      • Corrective Action(s): Ensure that the shelves are smooth, non-absorbent and easy to clean. DATE TO BE CORRECTED: March 23, 2018
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The bottom of the wall near the dishwasher shows signs of damage and deterioriation.
      • Corrective Action(s): Ensure that the walls are repaired to prevent accumulation of filth/mould. DATE TO BE CORRECTED BY: March 23, 2018
      • Violation Score: 1
21. Follow-Up InspectionOct 3, 2017

    0 infractions

22. Follow-Up InspectionSep 21, 2017

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dish washer takes 6 to 7 cycles before reaching the minimum temperature for sanitizing dishes.
      • Corrective Action(s): Service dish washer to ensure that dish washer is operating according to manufacturer standards. Ensure dish washer is run for at least 6 cycles and temperature is varified with thermolabels provided.
      • Date to be corrected by: Sep 29, 2017
      • Violation Score: 3
23. Routine InspectionSep 19, 2017

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning cloth solution measured 0ppm bleach at the time of inspection.
      • Corrective Action(s): Fresh bleach solution was diluted to 200ppm. Ensure bleach solutions are changed regularly enough to maintain the minimum 100ppm concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Fly paper suspended above food prep table in kitchen
      • 2. Garbage can stored up against wall-mounted knife storage.
      • Corrective Action(s): 1. Fly paper was taken down at the time of inspection. Do not store fly paper over food preparation or storage areas.
      • 2. Do not store garbage can up against knife rack.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some walls, particularly around sinks and knife storage rack in need of cleaning.
      • Corrective Action(s): Clean walls regularly and if they show signs of food debris accumulation.
      • Date to be corrected by: Sep 22, 2017
      • Violation Score: 3
24. Routine InspectionDec 5, 2012

    0 infractions

25. Follow-Up InspectionOct 18, 2012

    0 infractions