Heaven Sushi Sake Bar

1175 Rogers Way Kamloops BC V1S 1R5 · Restaurant - Food Service

4 inspections

1. MonitoringApr 2, 2026

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Please use appropriate containers to store the bleach sanitizer (not metal or plastic food inserts). Label container as sanitizer. Label spray bottles used in the servery with contents/sanitizer. • When not in use, wiping cloths to be maintained in sanitizer solution. • Large cooling soup pot to be stored off ground - resolved. • Raw (packaged) tuna in walk in - moved from shelf above avocados. • Do not use tinfoil on deep fry cart, remove tinfoil and clean and sanitize cart. • Have staff clean and sanitize the preparation area in the kitchen/grill area - remove items from shelving and clean food debris/stains etc. In the next month: • Floor under deep fry/grill area to be cleaned - advised that service provider has been called - contact Health Officer once completed.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Staff bathroom out of toilet paper - must be supplied for staff to adequately dry hands. Equip the paper towel today. • If back bar area is to be used to mix drinks - hot and cold running water, paper towel w/ dispenser and liquid soap to be supplied at the sink (drink preparation requires hand sink) - please supply.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Keep hot holding logs for the miso soup. • sushi rice logs, as discussed, use distilled water method to verify the pH < 4.2. Modify practice and advise Health Officer of pH when tested using this method.
2. MonitoringNov 17, 2025

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Continued: • Degreasing/cleaning required on the floor/walls/back of deep fryer/grill equipment where grease and food debris has built up. Operator advised they would like to hire company to do this. • Continue ensuring that surfaces/equipment are cleaned and sanitized on a routine basis in kitchen. Continue ensuring that all items in kitchen/coolers/freezers are stored at least 6 inches off the floor to maintain sanitary and ensure ease in cleaning and sanitizing. Corrected during inspection: • UV fly light being used too close to uncovered and food items. Moved at the time of inspection - resolved. • Do not store scoops inside dry good containers. Scoops must be stored outside of product/ensure that handle is kept out of product and that containers remain closed when not in use.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Sushi bar hand sink did not have hot water at the time of inspection. Hot water must be supplied to this sink. Use the servery sink until hot water can be supplied. • 1x hand sink in back preparation area did not have paper towel. Resolved during inspection.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
3. MonitoringNov 5, 2025

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • In unit thermometers required for fridges and freezers that do not have them inside. • Operator could not locate sushi rice pH test strips at the time of the inspection.
     • 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.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Dishwasher not reaching 71C at dish surface and gauge broken(showing 0F on final rise, should show at least 180F/82C). Do not use dishwasher to sanitize dishes until it can reach 160F/71C at the dish surface and 180F/82C at the digital display gauge. Dishwasher can be use to wash items, but all equipment, food contact surfaces, dishes, cups, utensils etc. must be submersed in a 100-200ppm bleach solution for minimum 10 seconds then air dried after going through the dishwasher. Use test strips to verify concentration. CHLORINE SOLUTION = 100 ppm, submerge for at least 10 seconds Use 5.25% Bleach, dilute as follows: 1 tablespoon per Imperial gallon of water, 1 /2 fluid ounce per Imperial gallon of water, 1 /2 teaspoon per litre of water or 2 mL per litre of water.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Label bleach and cloth buckets (using clear food insert containers without labels). Label sanitizer bottles • Please ensure floor of walk in freezer and cooler is kept accessible - move boxes off floor to allow access to inside of walk in freezer. • Deep cleaning required on wall and floor under cooking equipment (grill/deep fry area) where grease and food debris has built up. Ensure that this is cleaned and degreased routinely to prevent build up. • Dry good area floor/shelving require cleaning where debris and flour have built up. • Mop sink walls/surfaces require cleaning and degreasing.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Sink at sushi bar must be kept clear and used for hand wash sink only. Requires both hot and cold running water - to be supplied today. Health Officer will verify in person next week. • A few hand sinks in the kitchen were without paper towel - supply today.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Once dishwasher is repaired and gauge is working (or alternate method/dishwasher thermometer used) staff to write down the final rinse temp 1x daily for the dishwasher. On the gauge, the final rinse must be at least 180F, or if you use a thermometer at the dish level, this must reach at least 160F or 71C.
4. MonitoringNov 4, 2024

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Quats (such as QT 10) test strips required.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Please ensure floor of walk in freezer is kept accessible - move boxes off floor to allow access to inside of walk in freezer. Corrected during inspection.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Front hand wash station requires soap and paper towel (use the adjacent sink for time being but front sushi preparation area requires own hand wash station. • Line preparation hand wash station requires paper towel - Corrected during inspection.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Temperature logs required for coolers, freezers, hot holding (and cooling if applicable - operator advises not applicable at this time). • Please keep logs of sushi rice pH tests - if same batch/ingredients each day, I suggest a 1x weekly audit and recording. If different batch/ingredients, check each time.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Sanitation logs (for final rinse of dishwasher required). • Staff should also check and record sanitizer concentration from back dispenser to ensure the ostro san is at 200ppm when dispensed.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.