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Blue Water Sushi

1232 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Blue Water Sushi has been inspected 2 times by Northern Health Authority since August 23, 2023. The most recent inspection, on July 7, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 3 times on August 23, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 23, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 7, 2026. 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.

2 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and soot noted on the fume hood at time of inspection. (Public Health Significance): Grease and soot build up is a fire hazard within the facility.
      • Corrective Action: Clean and sanitize the fume hood more often to prevent a build up of grease and soot.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for sushi bar are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for potentially hazardous foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods were moved to working refrigeration units immediately. Operator is aware to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Also aware to put foods in small portions and discard every 2 hours. Cover the containers and keep unit closed as much as possible to help maintain temperatures below 4°C
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of raw meat observed above containers with lettuce . (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of foods observed on the floor in walk-in freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Foods and equipement should be stored at least 6 inches or 15 cm off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment used as scoops observed in one of dry foods . (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: This was corrected at time of inspection. Use food safe scoops in place of bowls or other containers to transfer ingredients and ensure scoops (including ice scoops) are stored in manner that prevent contamination of foods.

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