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Blue Fin Sushi Bar

4608 Lakelse Avenue, Terrace, V8G 1R1 · Restaurant

Official record from Northern Health →

Inspection summary

Blue Fin Sushi Bar has been inspected 5 times by Northern Health Authority since January 20, 2022. The most recent inspection, on December 10, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on March 6, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on July 21, 2022. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 21, 2022. For example: 205 - Critical 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 once on July 21, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 6, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In a few locations walls were damaged with holes and exposed unfinished dry wall; flooring was damaged and lifting; and the ends of particle board shelving were unfinished and had become water damaged.
      • Corrective Action: Damaged walls, floors and particle board shelving must be repaired and/or properly finished to provide surfaces that are durable, impervious to moisture, easy to clean and non-toxic.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad prep cooler temperature too high. Must be at or below 4°C for the storage of perishable foods.
      • Corrective Action: Monitor temperature and if cooler cannot maintain 4°C or less, perishable foods must be moved to a cooler that can maintain 4°C or less and cooler must not be used until it's repaired and can maintain proper temperature.
  3. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Floors in back storage area and in the front hall by the refrigeration units are very slippery with an oil film on the floor surface.
      • Corrective Action: Strip the oily surface off floor surfaces.
  4. Follow-Up Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fish in prep cooler was stored at 14°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Dispose of any fish that has been stored above 4 degrees celsius for more than 2 hours. Keep prep cooler lids closed when not in use.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Clothes were placed on top of rice in containers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizer detected in sanitizer containers. No chlorine detected in bar dishwasher (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 400 ppm QUAT)- follow manufacturer's specifications). Replace cleaning clothes when mixing a fresh solution of sanitizer. Use kitchen dishwasher for glassware until bar dishwasher can be serviced.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Some of the handwashing facilities did not have soap and/or paper towel. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. This also includes the staff washroom.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed employees washing hands with water but no soap. Employees also used gloves but did not replace them at an adequate frequency between tasks.
      • Corrective Action: All staff should either have food safety certification or be trained proper hand washing frequency and technique.
  5. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dry Wiping cloths left on the counters between use at the sushi station. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Staff washroom was observed to have no hand soap (alongside having no container for hand soap) as well as no paper towels, but instead a dirty reusable cloth to dry hands. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the staff washroom hand wash station is accessibl and fully stocked at all times with soap and paper towel in dispensers and hot and cold running water. Required to prevent the possibility of cross contamination and disease transmission.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Multiple food handling employees were observed to wash their gloved hands with soap and water after changing tasks. Not once through the entire inspection did any employee change their gloves.
      • Corrective Action: Proper glove use: remove gloves after changing tasks, wash hands with soap and water and dry with a paper towel prior to dawning new pair of gloves. Washing Gloves is not an effective form of hand hygiene as gloves can provide a false sense of security and aid in the potential for cross contamination and disease transmission if not properly used.

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