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Cen Sai Roll

7860 Wallace Drive, 205, Saanichton, BC, V8M 2H8 · Food Premises

Official record from Island Health →

Inspection summary

Cen Sai Roll has been inspected 3 times by Island Health (Vancouver Island Health Authority) since April 16, 2026. The most recent inspection, on October 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 3 times across 2 separate inspections, most recently on October 13, 2026. For example: Improper Construction / Maintenance of Establishment

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher at 0 ppm chlorine.
      • New solution was added to the machine and measured at 100 ppm chlorine.
    • Improper Construction / Maintenance of Establishment
      • General deep sanitation required around the fry station. There is a heavy build up of batter/food debris around the units along the floor walls between equipment and on commonly touched surfaces such as the sink and register.
      • Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Fridge temperatures at 4°C or less and freezers at -18°C or less. Hot holding at greater than 60°C. Sushi rice prepared fresh every two hours with time stamp. Surface sanitizer prepared at 200 ppm chlorine. No signs of pests noted. Premises is overall well organized. Test strips for chlorine onsite.
  3. Routine

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer prepared during inspection.
      • New solution prepared at 200 ppm chlorine during inspection. 1/2 tsp bleach per 1L water. Alternative sanitizer is quaternary ammonium. Obtain new bottles and clearly label.
    • Improper Construction / Maintenance of Establishment
      • General cleaning and sanitation needed in hard to reach areas and storage shelving.
    • Improper Construction / Maintenance of Establishment
      • Re do caulking that is heavily soiled and breaking down along back splashes.
      • Comments Routine inspection conducted today. Hand sink supplied with hot and cold water, soap and paper towel. Fridge temperature at 4°C or less and freezer at -18°C or less. Temperature logs well maintained. Low temperature dishwasher at 100 ppm chlorine. Test strips onsite. Sushi rice at 3.8 pH with pen available onsite. Hot holding at greater than 60°C. No signs of pests noted. Premises is well organized. Note: Record sushi rice for each batch to verify 4.2 pH or less, or time stamp for use within two hours.

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