Arigato Sushi

70-1395 Hillside Dr Kamloops BC V2E 2R7 · Restaurant - Food Service

16 inspections

1. MonitoringJul 8, 2026

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Tin foil to be removed from surfaces/shelving - please remove all tinfoil and ensure surfaces are smooth, easy to clean, water resistant and light coloured. • Shelf where microwave is located is rough/bubbling surface ands requires refinishing to provide smooth surface as noted above. • 1x cutting board in the back fish preparation area (for the raw fish/skin side down), should be replaced. • Some minor cleaning required inside/outside of coolers/freezers where food debris has built up.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Repair under the back preparation sink where chemicals have spilled/destroyed the surface.
2. MonitoringSep 12, 2025

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • 2x thermometers required for stand up fridges. Corrected during inspection.
3. MonitoringOct 7, 2024

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Please ensure freezer and surfaces that have a bit of food debris are cleaned - remove carboard as it cannot be cleaned and sanitized - plastic hard non porous surfaces are acceptable for use. • Back door area where recycling is located needs a bit of cleaning and disinfecting. • Items stored in back sushi preparation are to be stored at least 6 inches off the floor to facilitate easy cleaning. • Wasabi tubes not to be rinsed or filled @ hand sink - resolved at the time of inspection.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • 1x fridge - (no PHFs inside) at sushi bar not maintaining 4C or less. Staff are aware and have ordered a new fridge. Staff are aware not to use until a new fridge is in place that maintains items 4C or less.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • dispenser or paper towel roll holder required for hand wash paper towel at sushi preparation area (currently the dispenser is broken, however, paper towel is supplied).
4. MonitoringJan 10, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Some coolers were utilizing only the outside thermometers for checking temperatures. When checked against the Health Officer's thermometer, they were different/out >1C. Please ensure fridges that do not have their own thermometers inside as discussed have thermometers inside the units.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Renovations ongoing, to be resolved once facility renovations are completed. • Discussed food safety during renovations for back and front preparation area - ahead of removing wall to complete renovations, discuss procedures for food safety with Health Officer.
5. MonitoringAug 18, 2023

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • 1x fridge >4C. Please monitor and move items if needed as discussed.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • As per above, renovations ongoing, to be resolved once facility renovations are completed.
6. MonitoringAug 17, 2023

   7 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): • Staff observed preparing salmon and other fish in non food preparation area (back storage area). Discontinued at time of inspection.
     • F1.6C Food must be processed in a manner that makes it safe to eat.
   • F1.7 Are foods protected from contamination?
     • Observation(s): • Gyoza/dumplings observed to be cooling/stored in the dish pit at the time of inspection. Discontinued at the time of inspection. • Bowl of chicken found stored on the floor, moved at the time of inspection.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Staff observed preparing food in food storage area with no sanitizer present for sanitizing the cutting boards. Preparation discontinued at the time of inspection.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): • Food items observed thawing at room temperature on the deep freezers in the storage area - discontinued at the time of inspection.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Back storage area and areas of restaurant require deep cleaning/sanitizing and removal of items not needed for operations. See Health Officer email and list for specifics.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Facility is currently undergoing renovations. As discussed during inspection - back food storage area/renovation area is not suitable for food preparation and this practice must discontinue immediately. Discontinued at the time of inspection. • Note: construction to commence once final permits in place - back renovation area to be constructed to the specs and design as per approved plans. All surfaces to be smooth, easy to clean, impervious to moisture and food safe grade. Ongoing until construction completed. As per above, storage only in back storage area.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Food was being prepared in a storage area with no handwash sink. Discontinued at the time of inspection. Food to be prepared at a location that is designated for food preparation and has access to hand wash sink in convenient location.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
7. MonitoringFeb 15, 2023

   4 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Please ensure deep cleaning of hard to reach areas is undertaken after busy service time (walls and shelves where food debris has accumulated, under equipment, shelving between deep fry area, sushi rice cart and inside and outside of fridges) • Food storage area in expansion zone (where deep freezers and take out/cardboard boxes are stored) will be required to be finished as per plan approval letter that will be supplied.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • New or refinished cutting boards required for the sushi bar - provide these for reopening after renovations.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Updated temperature logs to be kept (out of date logs are posted) - all coolers, freezers, hot holding and batch cooling where applicable.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Ensure staff are writing down the final rinse temperature on the dishwasher gauge at least 1x daily - similar to temperature logs. Health Officer to email logs. Final rinse gauge must show 180F or 82C.
8. MonitoringApr 13, 2022

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed a bowl lined with newspaper pages, this is not acceptable as this could cause possible cross contamination risk of harmful biological and chemical hazards. Please use a food grade liner instead when handling/storing/preparing food products/items. Corrected During Inspection: Removal of news paper and switch with food grade liner instead.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1 set of light fixtures in kitchen needs cover or protective sleeve/tube. (Please refer to email for more detail and examples). Corrective Action: • Please ensure that all lighting is either shatterproof bulbs or has shatterproof covers/tubes/sleeves.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
9. MonitoringSep 21, 2021

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 10 cooler units were checked-1 two-door unit was malfunctioning ( air temp at 50°F/10°C, CDI- tofu, cooked rice were discarded because storage holding time in the unit exceeded the two hour critical limit for ambient storage)
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): One of the sushi bar employees picked up cucumber from the floor ( while peeling cucumber) and proceeded to handling ready-to-eat food ( cucumber) without hand washing in between to break the transmission cycle - EHO had to intervene and instructed him to wash hands ( so he washed his hands but while wearing gloves on the left hand, so EHO told him again to wash hands w/o gloves)
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
     • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Prepped foods stored in the coolers are not labelled with Best Before of Use by dates ( to ensure food is free from spoilage microbe contamination); see comments under F1.5 above
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Some coolers and freezers ( 3) were found not having thermometers
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Two door freezer ( unit in front of M3 Turbo Air freezer) was not keeping foods frozen at 0°F ( observed temp was 10°F)
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5J 1 set of light fixtures in kitchen needs cover, F2.5B Backsplash for hand wash station in the kitchen needs repair ( wall behind sink is no longer smooth and cleanable); Raw wood storage shelving under the Showcase sushi coolers must be sealed to make the surfaces smooth and cleanable
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): see comment under F1.2
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
10. MonitoringOct 30, 2019

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Have staff move the vegetables in the preparation cooler below the sushi station so that they are not below the raw fish. Both items were packaged, however, in the event of a leak in packaging, fish could contaminate the vegetables which could be a concern if there are allergies or cross contamination issues. Discussed/Resolved at the time of inspection. 2) Remove the cardboard from cooler/freezer shelving - it cannot be cleaned and sanitized, so if you wish to use items as shelving protectors, please make sure that they can be cleaned and sanitized.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
11. MonitoringOct 18, 2018

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Repair the duct-tape by the sushi handwash sink, please try to find a different surface that is smooth easy to clean and impervious to moisture. 2) Ensure that the grease is cleaned from the shelving between the fryer/grill, under the cardboard. Cardboard should not be used to replace cleaning surface/ideal surface would be stainless steel or easy to clean, water resistant surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Please keep logs 1x daily showing that the final rinse of the dishwasher 180-185 deg C. I will email the logs and please scan and email me showing that the logs are being kept.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
12. MonitoringDec 13, 2017

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Staff not to store the cooling rice under the dishwasher line to cool - discussed and resolved at the time of inspection. Food items stored covered, labelled/dated FIFO. Chemicals stored separate from food items. Chemicals stored in labelled containers to identify the contents.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please ensure that the kitchen undergoes a thorough cleaning - shelves and hard to reach areas.
13. MonitoringMay 9, 2017

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Please provide thermometers for the freezers. All coolers < 4 deg C. Freezer at ok temperatures.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Ensure that chlorine bleach sanitizer is used for sanitizing. Non chlorine "bleach" was being used at the time of inspection and no sanitizer residual was detected. Staff corrected at the time of inspection, however, I will check to ensure continued compliance next week. 2) Dishwasher (heat sanitizer) was not reaching 82 deg C at the gauge or 71 deg C at dish surface. Internal thermometer was reading less than 71 deg C and the temp rite strip (thermal test strip) was not reaching 71 deg C at dish surface (did not change orange from the blue). call for maintenance today and I will follow up in one week to ensure that the dishwasher is working. In the interim, please use the 3 compartment sink method - wash in warm soapy water, rinse with warm water and then sanitize for 2 minutes in bleach/water solution (warm water with 200ppm bleach solution), make up as per the sign in the kitchen, and use the test strips provided. Note: do not mix bleach and deterent/soap. The bleach should be used in warm water only, with no added cleaners, soaps or detergents. No need to use ice.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Do not store raw meat beside uncovered produce. Produce/vegetables and non-raw meat items should be stored on the top shelf and raw meats/seafood on the lower shelves. Move today and I will follow up next week.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Please keep temperature logs (write down the temperature) of the freezers when you purchase the thermometers. Same food safety plan as prior.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
14. MonitoringSep 29, 2016

    5 infractions

    • Are proper hot holding procedures followed?
      • Observation(s): 1) Ensure that logs are kept for the hot holding of the rice and the soups. Hot holding units must be maintained > 60 deg C. Hot holding items: rice and soup found to be greater than 60 deg C
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Ensure that raw vegetables are not stored below raw food items. Corrected during inspection. 2) Do not store frozen fish in garbage bags as this could potentially contaminate the food items. 3) Ensure containers and bottles with sanitizer are labelled as sanitizer.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Ensure a thorough cleaning of the coolers/freezers/shelving and hard to reach areas in the kitchen. Remove food debris that has built up and de-clutter the coolers to allow air circulation and easier access to cleaning. 2) Remove cardboard from shelving and floors - cardboard cannot be cleaned and sanitized. Cardboard was removed from sushi bar area. 3) Walls where food debris has built up require cleaning.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator to bring or complete new food safety plan.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan to be completed or brought onsite as above.
15. MonitoringApr 8, 2015

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Label the bleach/sanitizer spray bottle and the bleach/sanitizer buckets to prevent any chance of possible cross contamination of food items. Correct today, and EHO will verify at next site visit.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Repair missing light cover for fluorescent light bulb (does not have shatter shield) 2) Remove cardboard from shelving in coolers.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan must be completed for the restaurant. EHO will email template. Please complete and keep onsite for staff to review (ie: Keep in a binder/booklet or post in the kitchen/office area).
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan must be completed and maintained for the restaurant. EHO will email template. Please complete and keep onsite for staff to review (ie: Keep in a binder/booklet or post in the kitchen/office area).
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
16. MonitoringNov 14, 2013

    0 infractions