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Nagomi Sushi

519 9 Ave N Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nagomi Sushi has been inspected 6 times by Interior Health Authority since August 5, 2022. The most recent inspection, on December 1, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on November 18, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 December 1, 2025. 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 March 26, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 18, 2024. For example: 1 Are proper cooking procedures followed?

  • 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 November 18, 2024. 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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Surface sanitizer in spray bottle measured above 200ppm chlorine. This high concentration can increase the risk of chemical contamination of food.
  2. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): During the inspection, it was noted that the pH of the sushi rice exceeded 4.6.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): -The concentration of the chlorine sanitizer solution was measured at 200 ppm. -pH tests strips for measuring the pH of the sushi rice were not available. It is recommended to do a pH testing for the sushi rice to ensure the rice is kept below 4.6 to prevent any growth of microorganisms.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During the inspection, it was observed that beef cuts were left to defrost on the counters.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted there was spilled dry rice on the floor of the pantry area.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Upon inspection, it was noted that a pot of cooked rice was sitting out uncovered on the food prep counter. Rice temperature measured at ~24 degrees C.
  5. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 1) Upon inspection, it was noted that packaged shrimp was left defrosting in the sink.
  6. Monitoring

    0 infractions

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