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Miki's Breakfast & Sushi

1319 Shoppers Row, Campbell River, BC, V9W 2C7 · Food Premises

Official record from Island Health →

Inspection summary

Miki's Breakfast & Sushi has been inspected 3 times by Island Health (Vancouver Island Health Authority) since July 9, 2026. The most recent inspection, on July 23, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 July 14, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 9, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - Preparation fridge was checked to be above 4°celsius ( 7 - 11°celsius), foods inside were at 6 - 8°celsius.
      • - All foods were moved to walk-in-cooler that is maintained below 7°celsius. Ensure to fix / repair the fridge and ensure it is able to attain 4°celsius or below. Mean while do not store any potentially hazardous foods (milk, seafood, meats ect...) Comments - Violation code corrected, walls and ceilings were cleaned and sanitized.
  3. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - The preparation fridge across hand sink in the Sushi Kitchen was maintained at 8.5°celsius.
      • - all foods were moved to walk-in-cooler. Ensure to not use the unit until it has been repaired and is able to maintain temperatures below 4°celsius.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • - The wall and ceiling in the kitchen area across the dishwasher was accumulating grease and debris.
      • - Ensure that ceiling and walls are maintained in clean and sanitary condition.
    • Food Safety Plan/Sanitation Plan
      • - Ph testing logs were not maintained for the month of July.
      • - Ensure that logs for Ph testing are maintained on a regular basis. Comments General Comments - - Hand sinks were stocked with soap, hot water and paper towel. - rest of cooler and freezers were maintained below 4°celsius and -18°celsius. - Dish washer registered 72.2°celsisu at plate level. - Temperature logs were adequately maintained. - Ph of Susi Rice was 4.3. - Hot-held foods were kept above 60°celsius. - Temperature logs were maintained for hot foods. Recommendation: Discussed good practices for using time as control for storing potentially hazardous foods at room temperature. ? suggested using alarms or paper based logs for ensuring strict adherence and ensuring that PHF (potentially hazardous foods) are not exceeding the time limit. - Overall premises was maintained in sanitary condition.

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