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New Tokyo Sushi - Chetwynd

5112 50 Street, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

New Tokyo Sushi - Chetwynd has been inspected 10 times by Northern Health Authority since December 14, 2022. The most recent inspection, on July 22, 2026, recorded 2 infractions.

3 of 10 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: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 8 times across 4 separate inspections, most recently on July 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 6 times across 4 separate inspections, most recently on July 22, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 3 times across 2 separate inspections, most recently on July 15, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 once on March 6, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

10 inspections

  1. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients and store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dish washer is not in good working order. Every equipment in the food premises must operate for what they were manufactured for.
      • Corrective Action: Food handlers mentioned an appointment has been made with a technician to repair the unit in a couple weeks. In the mean time, operators are following the steps of manual dish washing for ware washing.
  2. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients. Scoops should be stored such that food doesnt come in contact with handle of foods
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In one of chest frezeers, raw meats and seafoods stored with pre-cooked packaged foods. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats and seafoods separate and isolated from ready to eat items.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cardboard observed on shelves on which utensils are stored. They are dirty due to the accumulation of grease and dust on them. Also, accumulation of dirt, debris on food contact surfaces. These could contaminate foods which could cause serious illness.
      • Corrective Action: Facility should be deep cleaned, all vertical and horizontal surfaces.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Waste removal and cleaning schedule inadequate for the volume produced. Dirty water left in two mop buckets giving kitchen a smell. Also, Gap observed on back door it is large enough to allow the entrance of pest which could contaminate food or transmit infections to food handlers.
      • Corrective Action: Pick-up frequency, cleaning schedule of food premises must be adequate to prevent a nuisance. Create a sanitation plan, submit it to EHO and follow it. Repair or replace seal on back door such that there is no gap.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Grease, dirt, debris, crumbs on walls, between large equipment has been allowed to accumulate in food premises.
      • Corrective Action: Food premises should be deep cleaned, all vertical and horizontal surfaces. Ensure this is maintained.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises not maintained in sanitary manner. Dish pit area had a fowl smell.
      • Corrective Action: Food premises should be deep cleaned, all vertical and horizontal surfaces. A verbal warning was issued. If next time, during an inspection food premises is observed in such a condition, it will be closed until the premises is deep cleaned.
  3. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure. Seafood left to thaw on counter. Temperature measured was 9C (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
  4. Follow-Up Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelves have been lined with paper foil and cardboard on others. This could lead to not actually cleaning the surfaces properly or as often as required. Also, these could be breeding ground for pathogens.
      • Corrective Action: Operator to remove all paper foil and cardboards. Surfaces should be smooth and easily cleanable.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one of spray bottles and another had less than 200 ppm of bleach in sanitizer container. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). This was corrected at time of inspection.
    • 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 harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. This was corrected at time of inspection. Wipes were stored in 200ppm bleach solution
  5. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors have been deep cleaned but counter tops, shelves still has build up of grease. Wooden table present in food preparation area has cracks and crevices which can harbour bacteria. The hand washing station has wood around the sink which has cracks which can harbour bacteria and is falling apart.
      • Corrective Action: All vertical and horizontal surfaces should be deep cleaned and maintained in sanitary manner. All cardboard and foil paper on counters, shelves should be removed and the surfaces sanitized and maintained. The wooden tables on site should be remove, as well as the wood on the hand washing station and replaced with surfaces/food contact surfaces designed in a manner that is smooth and easy to clean.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: This was corrected at time of inspection. Use food safe scoops in place of bowls or other containers to transfer ingredients and store scoops in a manner that prevents contamination of the scoop.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Paper towels on all three hand washing stations were left uncovered and open to contamination. (Public Health significance) - Contamination of the paper roll from contact with objects, people, pests or chemicals can recontaminate hands after washing.
      • Corrective Action: Cover or otherwise protect all paper rolls from contaminants.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Damp wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Crumbs on counters, floors, accumulation of dirt and debris in between and behind equipment. These conditions may attract pest which could contaminate food and/or transmit infections for food handlers.
      • Corrective Action: Food preparation area should be deep cleaned.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator to renew his FoodSafe training or equivalent within the next month
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods are washed in 3 compartment sink used for manual dishwashing. (Public Health significance) - Contamination of food from contact with dishwashing chemicals can cause serious illness.
      • Corrective Action: Staff are aware to use only the meal prep sink (close to the hand washing sink) for prepping foods, washing produce.
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