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Yen Sushi

41 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Yen Sushi has been inspected 13 times by Fraser Health Authority since July 23, 2018. The most recent inspection, on March 4, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 5 times across 5 separate inspections, most recently on October 1, 2024. 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 5 times across 4 separate inspections, most recently on September 16, 2021. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 1, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice stored in plastic bags and held at room temperature. Temnperature @ 20C
      • Corrective Action(s): Do not store potentially hazardous foods at temperatures above 4C and below 60C. Cooked rice discarded at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Miso paste and take out food containers stored in staff washroom in back room.
      • Corrective Action(s): Do not store food or food containers or food equipment in washroom.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have mildew growth.
      • 2. Bag of rice observed stored on a rack on ground.
      • Corrective Action(s): 1. Operator started cleaning once shown the issue.
      • Please discard all the ice, deep clean and sanitize the ice machine. Please email picture of completely empty and cleaned ice machine. To be completed April 8, 2024
      • 2. Please ensure all food related items are stored 6in or 15cm off the ground unless it is in pest proof containers. To be completed by: Today
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Certificate is expired.
      • Corrective Action(s): Please email FOODSAFE registration or new certificate to EHO.
      • To be completed by: May 4, 2024
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice was stored in rice cooker at 19C, machine had been turned off
      • Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are stored >60C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dish rack beside 2 compartment sink found to have wet dishware. Operator indicated that the dishes had been cleaned by hand earlier in the day without a sanitizing step
      • Corrective Action(s): All dishware must be washed, rinsed, and sanitized. Ensure that the mechanical dishwasher is turned on and used daily for facility dishware and utensils.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed operator handle raw beef directly with their hands, rinse their hands with water, and proceed to prepare other foods
      • Corrective Action(s): Discussed with operator that hands must be properly washed using liquid soap and warm water, then hands dried with paper towels.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator only sprays dishware with 100 ppm chlorine bleach solution for manual warewashing
      • Corrective Action(s): Discussed with the operator proper manual warewashing procedure. Provided operator with 2 compartment sink manual warewashing method diagram in Korean. Sink plugs on site.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): a triple riveted kitchen knife was found to have pink mildew growth between the blade and the handle
      • Corrective Action(s): Cleaned and put through the dishwasher. ensure that all equipment is maintained in a sanitary manner
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Samwoo IND CO ice shaving machine on site. operator uses it for shaved ice to serve cold soba and for summer time shaved ice menu. equipment is not NSF approved and could not be easily disassembled and cleaned.
      • Corrective Action(s): Directed the operator to obtain proper cleaning and sanitizing instructions for the machine and to be able to demonstrate it.
      • Violation Score: 3
  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): small under counter cooler unable to maintain contents <4C
      • -raw sliced beef measured 10C and raw chicken measured 9C
      • Corrective Action(s): moved both products to other working cooler units. ensure that all cold potentially hazardous foods are kept <4 degrees C at all times. Repair the cooler unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Observed staff handwash dishware without a sanitizing step. dishrack near handsink found to have cups and utensils recently washed without a sanitizing step
      • Corrective Action(s): ALL dishware and food contact surfaces must undergo a sanitizing step. all dishware must be sanitized in the high temperature dishwasher. Rewash all dishware
      • correction order issued for warewashing violation. similar future violations may result in issuing of violation tickets and/or closure orders.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Sanitizer solution measured 0 ppm chlorine at the time of inspection
      • Corrective Action(s): operator re-made the sanitizer solution (measured 100 ppm chlorine)
      • Ensure that sanitizer is made fresh every 2 days and used frequently to sanitize food contact surfaces in the kitchen
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: Bag of tempura flour found in open bags in the back dry storage area.
      • Corrective Action(s): move products into sealed plastic containers. do not leave open bags of food products in the dry storage as this can attract pests as well as allow for contamination of open product.
      • due: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: small undercounter cooler unable to maintain contents <4 degrees C (ambient temperature measured 11C)
      • Corrective Action(s): moved contents to working cooler units. Obtain a thermometer for this unit and repair the cooler.
      • Cooler unit must be able to maintain contents <4 degrees C at all times
      • This cooler unit is not to be used unitl it has been fully repaired.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: REPEAT OBSERVATION: Observed operator handwash dishware without a sanitizing step.
      • One dishrack of cups recently washed without a sanitizing step observed on the counter.
      • Corrective Action(s): all dishware and food contact surfaces must undergo a sanitizing step. all dishware must be sanitized in the high temperature dishwasher.
      • Rewash all dishware.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Sanitizer solution not available at the time of inspection.
      • Corrective Action(s): Operator re-made the sanitizer solution (measured 100 ppm chlorine)
      • Ensure that sanitizer is made fresh on a semi regular basis and used frequently to sanitize food contact surfaces in the kitchen
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT OBSERVATION: Bag of flour found in open bags in the back dry storage area
      • Corrective Action(s): Move products into sealed plastic containers. Do not leave open bags of food products in the dry storage as this can attract pests as well as allow for contamination of open product
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed operator handwash dishware without a sanitizing step
      • Two dishracks full of dishware on site at the time of inspection; high temperature dishwasher was not turned on at the time of inspection
      • Corrective Action(s): All dishware and food contact surfaces must undergo a sanitizing step. all dishware must be sanitized in the high temperature dishwasher.
      • Rewash all dishware
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm chlorine in spray bottle. Operator stated sanitizer was made 1 month prior.
      • Corrective Action(s): Remade sanitizer solution, measured 100 ppm chlorine.
      • Ensure that sanitizer solution is made fresh on a semi daily basis.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station missing liquid soap.
      • Corrective Action(s): Restocked liquid soap. ensure that handwash stations are always stocked with liquid soap, paper towels, and hot/cold running water
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of flour and rice found open in the back storage room
      • Corrective Action(s): Move products into sealed plastic containers. do not leave open bags of food products in the dry storage
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Electric fly swatter on site, not permitted for use in a food service establishment
      • Corrective Action(s): Remove electric fly swatter.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: sushi bar cooler measured 6 degrees C ambient temperature at the time of inspection. cooler is not being used for storage of potentially hazardous foods.
      • Corrective Action(s): ensure that the cooler is repaired. All cooler units must be able to maintain content <4 degrees C at all times.
      • Violation Score: 3

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