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Kome Sushi

F-24 2 Ave S Williams Lake BC V2G 1H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kome Sushi has been inspected 3 times by Interior Health Authority since October 24, 2023. The most recent inspection, on January 22, 2026, found no infractions.

1 of 3 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 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.

  • 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 December 6, 2024. 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 December 6, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 24, 2023. 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Facility no longer offers dine-in services and are using the three compartment sink method instead of the dishwasher. F2.3D: Sanitizer solution was not prepared. Corrective Action: Mix sanitizer solution and ensure that is is always available and mixed at the proper concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cardboard was located in the kitchen. Corrective Action: Remove the cardboard. All surfaces should be smooth, durable, and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Sanitizer testing strips were not available onsite during the inspection. Corrective Actions: • Ensure chlorine sanitizer testing strips are available onsite. These are required to ensure that sanitizer solution is at the adequate concentration for proper sanitizing action.
      • 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): • Low temperature dishwasher was first measured with 0 ppm chlorine. It was noted that the chlorine bottle was empty. A new bottle was added. • Ensure that food contact surface sanitizer measures at 200 ppm chlorine. Use the sanitizer test strips to verify. Ensure you are using a approved sanitizer. Corrected During inspection: • Operator added and attached new bleach sanitizer solution bottle to the dishwasher than primed the lines. A new cycle was run and the chlorine measured 100ppm range chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

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