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Kibo Japanese Restaurant

267 King St, Hope · Restaurant

Official record from Fraser Health →

Inspection summary

Kibo Japanese Restaurant has been inspected 14 times by Fraser Health Authority since September 13, 2017. The most recent inspection, on March 18, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on August 22, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 22, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 16, 2023. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on September 16, 2019. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • 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 April 19, 2022. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Fraser 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the spray bottle for back of the house measured above 200ppm chlorine.
      • Corrective Action(s): Dilute sanitizer so that it measures 100-200ppm chlorine. Obtain chlorine test strips to verify the concentration of each solution made.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop is stored in a bowl of still water.
      • Corrective Action(s): Rice scoop must be stored in a dry bowl or on ice.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was stored in a container under the dishwasher to thaw.
      • Corrective Action(s): Staff relocated container to the cooler. Do not thaw frozen food in room temperature.
      • Frozen food must be defrosted in the cooler or under cold running water in the sink until they are ready to use.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood filters appear greasy. Professional cleaning is scheduled for this month.
      • Corrective Action(s): Vent hood filters should be cleaned and sanitized frequently in addition to the professional cleaning.
      • Date to be corrected by: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator cannot remember when he had taken course
      • Corrective Action(s): FOODSAFE- Online, foodsafe.ca. Check website to take the ocurse/refresher if needed.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: All new wooden shelving is unsealed.
      • Corrective Action(s): Seal/paint all wooden shelving. To be done tomorrow.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Floor drain in kitchen missing cover.
      • 2. Back splash missing behind sink in deep fry area.
      • Corrective Action(s): 1. Obtain floor drain cover and install.
      • 2. Tiles to be installed when up cabinets have been installed.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Undercounter cooler on cookline lacks thermometer.
      • Corrective Action(s): Obtain a thermometer for this cooler.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lower shelf in tempura corner has plastic coating starting to peel off.
      • Corrective Action(s): Monitor this coating and remove plastic coating on this shelf and re-coat or paint as needed.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Domestic fridge and bar fridge in kitchen lack thermometers
      • Corrective Action(s): Obtain thermometers for both of these fridges. Correct within one week.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Track of sliding door cooler has food debris.
      • Corrective Action(s): Ensure this track is cleaned on a regular basis as it is consistently dirty. Correct today.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Backsplash behind prep sink/tempura prep counter has peeling tiles.
      • 2. Duct tape used to hold side of main prep table to the top.
      • 3. Small low shelf behind prep table is partially covered properly, but a portion of it is covered with fabric table cloth and duct tap. The other shelves have been replaced as per the last routine inspection report.
      • Corrective Action(s): 1. Operator informed that it is to be replaced with stainless steel. Measurements have already been taken. Correct within one month.
      • 2. Remove duct tape. It cannot be on top of prep table. Correct within one month.
      • 3. This top shelf to be re-surfaced. Correct within one month.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Sliding cooler door handles have food debris build up on them.
      • 2. Mould growth and soap build up to right of two compartment sink in kitchen.
      • 3. Food debris and spill in track of sliding glass door cooler.
      • 4. Light switches and wall behind sauce hot holder unit has food splatter on it.
      • 5. Debris build up on floor and lower shelves in kitchen.
      • Corrective Action(s): 1. Clean and sanitize handles. Correct today. Handles should be cleaned throughout the day.
      • 2. Clean and sanitize area. Correct today.
      • 3. Clean door track. Correct today.
      • 4. Clean switches and wall. Correct today.
      • 5. Clean floor and shelves. Correct within one week.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Lower tempura shelf has a piece of cardboard at the side of it.
      • 2. Left tempura counter and shelf below have exposed wood at the ends.
      • 3. Counter to right of two compartment sink in kitchen is mouldy and soft.
      • Corrective Action(s): 1. Remove cardboard. Correct today.
      • 2. Cover shelves. Correct within four months.
      • 3. Clean and replace counter. Correct within four months.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two light tubes over prep area lack cover.
      • Corrective Action(s): Put original cover back on or install plastic tube sleeve covers. Correct within one month.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Caulking to right of handsink in kitchen is black.
      • 2. Floor drain in kitchen is full of debris.
      • Corrective Action(s): 1. Clean caulking and replace as needed. Correct within one week.
      • 2. Clean floor drain. Correct within one week.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lower tempura shelf has not been replaced and has debris build up and side of shelf has cardboard piece on it.
      • Corrective Action(s): Owner to clean and cover like other shelves so it is easy to clean, or replace. Correct within one week - this is an outstanding violation.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lower shelf in tempura area is peeling and has cardboard on the side.
      • Corrective Action(s): According to operator, shelf to be replaced. Correct within one month.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach and soap containers remain unlabelled.
      • Corrective Action(s): Label these containers. Correct today.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle not in restuarant at time of inspection.
      • Corrective Action(s): Operator moved it into restaurant. Whenever in operation, the bleach spray bottle must be on site for sanitizing food contact surfaces or you can make up a bleach/water bucket and store your wiping rags in it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowl of marinading meat stored above box of raw vegetables.
      • Corrective Action(s): All raw meat products must be stored below vegetables at all times, even if the meat is only in the cooler for thirty minutes. Operator moved bowl out of cooler and began portioning for freezing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood overdue for cleaning.
      • Corrective Action(s): Operator informed that she will be contacting company within the month.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Gap between tempura sink and fridge and back wall filled with wood covered in duct tape. These materials are not suitable in a restaurant.
      • 2. Wall behind tempura sink always has tempura batter on it.
      • 3. One shelf lined with plastic table cloth and duct tape.
      • 4. Sides of one shelf made out of cardboard and duct tape.
      • 5. One shelf in cooler (right side, second from top) is starting to peel.
      • Corrective Action(s): 1. Replace with a suitable material that will not absorb water.
      • 2. Clean wall and install backsplash behind tempura sink (ie. tile, stainless steel, hard plastic). Backsplash to consistently be wiped down.
      • 3. Remove plastic table cloth and duct tape. If wood is bare ensure it is painted.
      • 4. Remove cardboard and duct table. Obtain new shelf or install new sides made out of a suitable material.
      • 5. Replace shelf in cooler so that food is not physically contaminated.
      • Materials used in a restuarant must be durable, smooth, non-absorbent, and easy to clean.
      • Correct all within one month.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Container of dish soap and bleach unlabelled.
      • Corrective Action(s): Label these containers. Anytime a chemical is moved from its original container the container must be labelled. Correct today.
      • Violation Score: 3
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