Skip to content
Loading map…

Alberni Sushi

4505 Victoria Quay, 6, Port Alberni, BC, V9Y 6G2 · Food Premises

Official record from Island Health →

Inspection summary

Alberni Sushi has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 2, 2026. The most recent inspection, on June 5, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on June 2, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 2, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 2, 2026. For example: Critical Other (Specify)

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The sushi line cooler registered an ambient temperature of 8.7C (furthest left side). This is in the danger zone of 4-60C - creating optimal growth condition for pathogens. Other parts of the line cooler were 3.8C.
      • The items (three plates of raw fish) in the affected section of the cooler were relocated to a functional cooler. Have the cooler repaired back to a condition where it can uniformly registered at or below 4C.
    • Critical Other (Specify)
      • Sushi rice registered a pH at 4.5 - which is above the required 4.2. This is not acidic enough to inhibit the growth of pathogens (i.e., bacillus cereus).
      • Operator added more rice vinegar but it was still 4.5. * Closely monitor and adjust the recipe as needed. Acquire different pH strips for more precision.
    • Poor Hygiene and Activities of Food Handlers
      • Staff washed their hands in the 2-compartment sink instead of the hand washing station. This is a repeat infraction.
      • Staff re-washed their hands in the hand washing station. Ensure to utilize the respective sinks for their intended purposes. Comments Routine inspection conducted. Action items: - Store staff-designated foods separate from the facility clearly labelled. - Ensure to keep clean/air-dried equipment separate from the equipment in-use (i.e., the water pitcher). Comments: - Overall sanitation and organization of the facility is satisfactory. - Hand washing station is equipped with hot/cold running water, liquid soap, and paper towels. - 2-compartment sink equipped with 2 sink plugs and hot/cold running water. - Ice machine maintained in sanitary condition. - Surface sanitizer registered 100ppm chlorine residuals at front-end and back-end. Test strips are available and before their expiration date: 2027. - High temperature dishwasher registered at 76.4°C after final rinse. Max-reading thermometer is available to validate daily. - Ventilation hood maintained in sanitary condition. - Back-end cooler registered 2.3°C. - 3x chest freezers in dry storage room: -31°C average. - pH test strips were available for the sushi rice. - Miso soup hot holding registered 72.4°C. - Rice hot holding registered 70°C. - Staff onsite with valid FOODSAFE certification. Expiration date: August 2030. - Temperature logs are available and maintained regularly. * However, records from today were not logged immediately. - Raw fish is acquired from sources that subject the product to parasite time/temperature controls (i.e., 20°C for 7 days). - Water pitcher that the tempura whisk is stored in is replaced every 2 hours. - Permit to operate posted in a visible location.

Nearby inspected facilities

Own this business? Add a badge to your website