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Kan Sushi

800 Northwest Blvd Creston BC V0B 1G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kan Sushi has been inspected 3 times by Interior Health Authority since May 13, 2025. The most recent inspection, on May 14, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 May 14, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on May 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Cut vegetables and cooked meat intended to be used for teriyaki dishes were sitting in plastic containers placed in a a Styrofoam cooler on top of ice. Internal temperatures of the vegetables and meat were taken and the temperature recorded at 11 degrees Celsius. The operator was instructed to add more ice to the sides of the coolers so that all products would be sufficiently covered, or to place products in a refrigerator at 4 degrees Celsius or colder when not in use. Corrected during the inspection. 2. Previously deep fried yam and prawn tempura was observed sitting at room temperature during the inspection while waiting to be used in rolls. The internal temperature recorded at 7 degrees Celsius. The employee on site placed it back in the cooler unprompted and stated that it usually remains in the cooler and is only taken out when used for roll assembly. Corrected during the inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher recorded 0ppm of chlorine with both facility and EHO test strips. Upon investigation, the sanitizer bucket connected to the dishwasher was empty. The employees on site obtained a new sanitizer bucket and the dishwasher recorded at 75ppm chlorine. Corrected during the inspection.
      • 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): Stand up freezer was observed to have a large accumulation of ice in the door and on the shelves which could contaminate food products. A defrost cycle is required.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Various sauces labelled as 'refrigerate after opening' were open and being stored at ambient temperature on storage room shelf.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station did not have single use paper towel on paper towel rack to dry hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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