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Masayama Japanese Restaurant

1080 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

Masayama Japanese Restaurant has been inspected 2 times by Northern Health Authority since February 15, 2024. The most recent inspection, on February 29, 2024, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on February 15, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 15, 2024. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

About this data

These results come from Northern 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.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) No surface sanitizer was available at the sushi preparation area. When i asked employee what was used to sanitize sushi preparation board, i was told the cloth is used all day and rinsed under water then discarded at the end of the day. This practice allows potentially harmful microbes to grow and can contaminate the food being prepared.
      • Corrective Action: Operator prepared a bleach solution of 100ppm to store clothes in at time of inspection. Ensure a surface sanitizer is available at all times near the sushi preparation area so cloths can be disinfected between use.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility- behind dishwasher, in the dry storage room (the one with the chest freezers, and inside the kitchen counters on the bottom shelf. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.

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