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Blue Fish Sushi

3-685 Tranquille Rd Kamloops BC V2B 3H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Blue Fish Sushi has been inspected 2 times by Interior Health Authority since August 13, 2024. The most recent inspection, on September 15, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 2 times on September 15, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 13, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 15, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior 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. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sauces in squeeze tubes ( mayonnaise, sesame -pineapple sauce) were being kept at ambient temperatures on top of the sushi line cooler; any Potentially Hazardous Foods kept outside of the refrigerator must be in containers with time label ( Use by or Discard by as per the BC CDC Guidelines-Using Time as Public Health Control)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no thermometer for the four door unit ( cooler, freezer unit)
      • 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): Chest freezer at 0°F F2.4 but the freezer compartment of the four door unit ( by sushi prep area) was measuring -12°C at the surface of the foods stored in the unit ( unit does not have thermometer)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5no light covers for a set of light fixtures in the sushi prep area
      • 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): F2.6plastic bins being used to store newly fried items ( deep fried yams, tofu and prawns, etc) must be changed to containers that are food grade ( food grade metal such as insert Stainless steel and/or food grade plastic inserts)
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B,D and E cooking area hand wash station in the corner is not easily accessible and is missing a soap in dispenser Operator must remove any equipment that obstructs access to the sink
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Open bags of dry good observed in the back storage area. This can allow pests to harbour. • (2) Gaps observed around plumbing fixtures under the dishwashing station, which can allow pests to enter the facility. Corrective Actions: • (1) CORRECTED DURING INSPECTION: Staff transferred the dry goods into pest proof containers. • (2) Fill and seal all noted gaps to prevent the entry of pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.

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