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Fubuki Sushi

315 3 Ave Invermere BC V0A 1K7 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Fubuki Sushi has been inspected 12 times by Interior Health Authority since April 1, 2013. The most recent inspection, on March 31, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on March 31, 2026. 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 22, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 17, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on February 7, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

12 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Danby fridge was found to be 11°C. Checked internal temperature of items stored on ice block: onions 13°C and batter 9°C. Potentially hazardous foods must be stored at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas of the kitchen require cleaning. Ensure to clean under and behind equipment and shelves. Upright white freezer has ice build-up and requires a defrost.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Tested chlorine concentration in sanitizer spray bottles and found the chlorine concentration to be too high. Chlorine concentrations for sanitizing surfaces should be between 100-200ppm. 2. Spray bottles should be labelled to reflect contents.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Dry storage area requires cleaning. 2. Ventilation hood requires cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher. Chlorine test strips have expired. Provide new chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection fridge with food in the front was measured at 10 °C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Probe thermometer was not available at the time of inspection. Ensure that a probe thermometer is available at all times to monitor hot holding units, cooling and cooking temperatures. 2. Sanitizer test strips are not being used for monitoring sanitizer concentrations. Two spray bottles in the main kitchen contained greater than 200 ppm bleach solutions. Concentrations over 200 ppm will leave a chemical residual on food contact surfaces. Ensure that bleach solutions are mixed at 200 ppm chlorine by mixing 1 tsp of bleach per litre of water. All chemical bottles should be labelled and for new employees, the mixing instructions may be written on the bottle.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in the kitchen was blocked by a drying rack. This station must remain accessible at all times to employees to promote more frequent handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Measured chlorine concentration of wiping cloth sanitizer solution at <50 ppm. This sanitizing solution should be maintained at 100-200 ppm for chlorine based sanitizers. 2. Observed scoops for loose product bins being stored inside the bin. The handles of these scoops should be stored in a manner that prevents the handles from falling into the food product.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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