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Ginza Sushi Poke

74 Front St Penticton BC V2A 8G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ginza Sushi Poke has been inspected 6 times by Interior Health Authority since February 22, 2022. The most recent inspection, on March 18, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 March 18, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 18, 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 once on March 13, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on March 13, 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During inspection parts of freezer appeared to be approaching 0°C. Operator noted staff were in and out of the freezer recently and/or the freezer was being stocked. Operator sent an image confirming that foods in freezer are able to be kept at -18°C or colder. Operator noted that the freezer will be set to a colder setting going forward. Prepackaged sealed frozen food was seen floating in bucket of cold water. If thawing using this method, ensure that the food is completely submerged with its original sealed packaging in cold water that is changed every 30 minutes, or under running cold potable tap water. Corrected during inspection. For more thawing options review the Canadian Food Retail and Food Services Code (p.35-36).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): In general space is very tight in the premises. Location of paper towel tray for drying hands is awkwardly positioned at most handwashing stations. Ensure that paper towel is not located over areas where glassware or food contact surfaces are stored so that water from wet hands does not drip onto these surfaces. Try to find a more accessible area for paper towels at handwashing stations. There may some wall mounted paper towel dispenser models that do not take up much space.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During inspection parts of freezer appeared to be approaching 0°C. Operator noted staff were in and out of the freezer recently and/or the freezer was being stocked. Operator sent an image confirming that foods in freezer are able to be kept at -18°C or colder. Operator noted that the freezer will be set to a colder setting going forward. Prepackaged sealed frozen food was seen floating in bucket of cold water. If thawing using this method, ensure that the food is completely submerged with its original sealed packaging in cold water that is changed every 30 minutes, or under running cold potable tap water. Corrected during inspection. For more thawing options review the Canadian Food Retail and Food Services Code (p.35-36).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Reminder to ensure wet/used wiping cloths are always kept in sanitizer buckets when not in immediate use. Change out the sanitizer buckets every 2 hours or sooner if they appear dirty. Ensure dirty bowls/containers are not stored on the floor. Use a dirty bus bin.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods in one prep cooler measured ~10-14°C when using an infrared thermometer. A couple food containers measured ~44°C. The containers that measured 44°C were taken out of the prep cooler to cool down and a thermometer was left inside. Later during the inspection the temperature inside the unit was measured to be 3.8°C. If hot foods are placed in a cooler too soon the temperature of other nearby foods in the unit will be raised to above 4°C. Ensure to let hot foods cool down adequately before placing them in fridges.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was able to reach at least 71°C at the dish level. Quat sanitizer spray bottles and sanitizer bucket upstairs measured less than 200 ppm of active quat. The quat sanitizer bucket and bottles were refilled during the inspection measuring at least 200 ppm. Make sure to use fresh bottles daily, use test strips to check if unsure.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: QT-10 test strips have expired. If bleach/chlorine products are used for sanitizers, chlorine test strips will also be required. Corrective Action: Ensure non-expired sanitizer test strips are available for all types of sanitizers used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: Not all handwashing stations were supplied with hand soap. Corrected During Inspection: Staff brought soap in dispensers to be used for all handwashing stations. Recommend using wall mounted soap dispensers for ease of use. Note: handwashing with soap and water is always preferred over alcohol based hand rub (hand sanitizer).
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Overall yes, however dry mixture (flour) was observed under the handwashing sink where dish soap is also stored. Food items must not be stored with chemicals. -Ensure to remove this food item and store in applicable area.

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