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Isshin Sushi Bar & Asian Dining

102-151 Front St Penticton BC V2A 1H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Isshin Sushi Bar & Asian Dining has been inspected 7 times by Interior Health Authority since March 9, 2022. The most recent inspection, on March 23, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on March 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 2, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 June 20, 2024. 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 March 23, 2026. 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 2 times across 2 separate inspections, most recently on September 22, 2025. 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The floor on the corner of the cookline near the ice machine is in disrepair. Food debris and water appear to get caught in this area. Please clean this area and work on getting the floor repaired or replaced so that it is smooth, durable, and easily cleanable. There is a plastic material taped onto a wooden countertop in the front food prep area. Portions of this surface may be hard to clean. In the long term ensure that the countertop is smooth, durable, and easily cleanable. Clean the floor in the cookline area. Reminder to clean high touch surfaces such handles for fridges regularly. When not in immediate use wiping cloths should be left fully submerged in sanitizer buckets. Corrected during inspection. Ensure not to stack food containers directly touching other foods in the prep cooler. Corrected during inspection.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Strainer left in handwashing sink. The handwashing sink should only be used for handwashing. Leave dirty dishes in the dish pit area. Carry out food prep using the food prep sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips could not be found during the inspection. Ensure chlorine test strips are available.
      • 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): Overall yes, facility has been decluttered and replaced with stainless steel equipment for easier cleaning. Ensure prep cooler is repaired to prevent water from leaking/splashing onto stored food items.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips could not be found during the inspection. Strips were available during previous inspection. Ensure chlorine test strips are available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Long chest freezer before entry into main kitchen measured around -1°C. Potentially hazardous frozen foods should be maintained at -18°C or below. Staff had placed boxes on top of the plug-in area which knocked the plug out. Operator plugged the unit back in during the inspection. Operator noted the boxes that knocked the plug off were just placed there a couple hours ago. Shortly after the unit was plugged back in the temperature of foods inside dropped to around -6°C. Operator noted the freezer is relatively new. Freezer temperature was adequate during previous inspection. Please monitor freezer temperature regularly and discuss with staff to ensure this does not happen again. Fridge/freezer temperature monitoring log template will be provided.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure all equipment is stored at least 6 inches off of the floor and on cleanable surfaces (e.g. milk crates). Get more milkcrates (or another easily cleanable material) to keep food containers and food contact surfaces off of the floor. Remind staff to keep containers off of the floor. Clean the floors under large equipment (e.g. under dishwasher/sink area, along the main cookline) and along walls. Remove items not related for operations from the premises (e.g. paint cans under dishwasher area).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Foods in small containers that were placed on top of ice were above 4°C. Operator noted that they would go through these foods quickly. Corrective Action: Use more ice so that the food containers are surrounded by ice instead of only having ice touch the bottom of the containers. Note: One prep cooler appeared to measure above 10°C during inspection. Operator adjusted the temperature settings of the cooler during the inspection, after some time the temperature of the foods dropped to around 9-10°C however the cooler was still being opened frequently by staff at this time. Fridge temperature will be reassessed during a follow-up inspection at a less busy period.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Bleach bottle solution measured above 200 ppm of chlorine. Corrected During Inspection: Fresh chlorine sanitizer solution was made measuring between 100-200 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Some equipment (e.g. pots and pans) was stored on the floor under the dishwasher area. Corrective Action: Ensure all equipment is stored at least 6 inches off of the floor and on cleanable surfaces (e.g. milk crates). Untreated wood or cardboard will absorb moisture and are not easily cleanable. Observation: Debris noted on floor under equipment (e.g. under dishwasher area) and along walls. Corrective Action: Clean the floors under large equipment (e.g. under dishwasher area) and along walls. Observation: Clutter under some shelves (e.g. empty containers/bottles). Corrective Action: Remove items not related for operations from the premises. Note: using cardboard to catch grease near the cookline may be a potential fire hazard consider alternate options
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - bleach sanitizer too strong - if using bleach, sanitizer is to be at 200ppm, or roughly 1.5tsp/L
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - deep clean of floors is still needed around dish pit area, specifically underneath sinks where chemicals are being stored
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - deep clean of kitchen area is needed (especially floors), discussed with operator on tackling cleaning load on a weekly basis - lights above dishwasher and prep area in back kitchen have dust accumulation present, please ensure to remove safely to prevent cross- contamination
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: 1. The fans is the walk-in cooer have dust accumulation. Dust particles can create the potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis. 2. There is grime and dirt build up throughout the kitchen. Grime and dirt can create potential for cross contamination and attract unwanted pests. - Ensure a thorough cleaning is conducted of entire kitchen and all hard to reach areas (above, behind, below) are cleaned, sanitized and monitored on a regular basis.

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