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Mr. Sushi

6491 Hart Hwy, Prince George, V2K 3A4 · Restaurant

Official record from Northern Health →

Inspection summary

Mr. Sushi has been inspected 6 times by Northern Health Authority since April 4, 2024. The most recent inspection, on May 21, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on May 20, 2026. For example: 304 - Premises not free of pests [s. 26(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 3 times across 2 separate inspections, most recently on May 20, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 2 separate inspections, most recently on January 29, 2025. For example: 302 - Critical 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 on May 20, 2026. For example: 209 - Food not protected from contamination [s. 12(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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Complaint Inspection

    10 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Processed veggies (zucchini, broccoli, cabbage) were left on the shelf in the kitchen for more than 2 hours. Public Health significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness when such foods are consumed.
      • Corrective Action: Operator immediately discarded food items.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods (miso paste and apple soaked in vinegar) were observed to be stored at room temperature for an unknown period of time. Public Health significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator to remove food items from the premises.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food item (bowl of wet mixture) in the cooler was left uncovered and open to contamination. Public Health significance: Uncovered foods can be contaminated by physical, biological and chemical contaminants, which could lead to foodborne illness when such foods are consumed by the public.
      • Corrective Action: Employee covered the bowl of wet misture immediately with plastic film.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw shrimp were stored above ready to eat foods and produce; noodles and whole lemons. Public Health significance: Contact with and dripping fluids from raw foods can contaminate other items and lead to foodborne illness if such foods are consumed by the public.
      • Corrective Action: Operator to ensure raw meats are stored below and isolated from ready to eat items and produce.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: (CORRECTED DURING INSPECTION) Dead mouse was observed under the hand washing sink behind the front counter. Public Health Significance: Rodents and other pests may carry parasites and other diseases, that could contaminate foods and food contact surfaces which could lead to foodborne illness if such food is consumed by the public.
      • Corrective Action: Operator removed mice from premises. Ensure area is sanitized with high level disinfectant (bleach) while wearing appropriate PPE.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings were observed under the front prep cooler. Public Health Significance: Rodents and other pests may carry parasites and other diseases that could contaminate foods and food contact surfaces which could lead to foodborne illness if such foods are consumed by the public.
      • Corrective Action: Operator to clean and sanitize area where droppings are located in a manner that does not endanger health.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rear door screen was observed to be damaged and ripped which could serve as point of entry for pest. Public Health Significance: Pests are vector of diseases, and can cross-contaminate/contaminate food and food contact surfaces, which could lead to foodborne illness if such food is consumed.
      • Corrective Action: Operator to ensure a new door screen is installed.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen area, under the shelves and food prep area were observed to be in unsanitary condition; littered food items on the floor and accumulated food debris. Public Health Significance: Accumulated food debris and littered food items on the floor encourages pathogen growth which can contaminate food and lead to foodborne illness if such food is consumed.
      • Corrective Action: Operator to clean kitchen area, under the shelves and food prep area.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sink was observed to be missing hand washing soap and blocked with a bowl of lemon. Public Health Significance: Hand washing is an important practice to ensure food is protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employee was observed to not practice proper hand washing routine before handling food. Public Health Significance: Handwashing is the most important intervention in reducing the risk of foodborne illness and contamination of food.
      • Corrective Action: Operator to ensure employees are educated on the importance of hand washing and practice it routinely.
  3. Follow-Up Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One of the lighting system in the food preparation area was missing the shatter-proof cover. This may lead to physical contamination of food and food contact surfaces if the light bulbs shatters.
      • Corrective Action: Operator must install a shatter-proof cover over the light bulb to prevent contamination of food and food contact surfaces if the bulbs shatters.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cut vegetables (cucumber and lettuces) were stored at room temperature. Storing cut vegetables at room temperature may increase bacterial growth and spoilage which may lead to foodborne infections.
      • Corrective Action: A commercial food operator must ensure that freshly cut vegetables are stored inside a cooler with a temperature of below 4°C
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The rear door screen is ripped and has an opening at the bottom. This could potentially allow for the entry of pests which could contaminate food and food contact surfaces.
      • Corrective Action: Operator must ensure that the rear door screen is repaired or replaced and maintain the facility in a manner that prevents entry of pests.
  4. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator set up 100ppm chlorine sanitizer solution. Ensure wiping cloths are stored in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. High temperature dish washer rinse cycle temperature is less than 71°C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware.
      • Corrective Action: Educate and assisted operator on how to set-up sanitizing using compartment sink to provide a 100 ppm soak for 1 minute for all dish ware. Have the dishwasher repaired or replaced. Monitor and log the rinse temperature regularly to ensure the unit meets legislation requirements.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. There is no hand soap and handwash sink is used to store dirty dishes. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination.
      • Corrective Action: Operator to put a soap dispenser at handwash station. Please ensure the hand wash station is not use to store dirty dishes and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Follow-Up Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishes are sanitized in chlorine and than washed again in a dishwasher(reaches 69.3°C). Sanitizer needs to be able to remain on dishes and allow to air dry for it to reduce microbial load to accetable levels.
      • Corrective Action: Operator to stop putting dishes inside dishwasher after sanitizing with chlorine. Please use hot water first and then sanitize with chlorine. Alternatively, use ONLY high temperature dishwasher (must reach 71°C at the plate) or chlorine (100ppm) for sanitation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Visible gap was observed at the back metal door. Screened door was open at time of inspection with a large gap at the bottom. Uneven flooring allowing room for gaps to form.These conditions may allow for entry of pest that may contaminate food and food contact surfaces.
      • Corrective Action: Operator to seal gap in back door, repair uneven flooring and ensure screened door is closed at all times.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. There are no dedicated handwash sink inside the kitchen. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to ensure there is a sink inside the kitchen is dedicated to handwashing.
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