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Oishii Express Japanese Restaurant

102-351 Hudson Ave NE Salmon Arm BC V1E 4N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oishii Express Japanese Restaurant has been inspected 5 times by Interior Health Authority since July 18, 2024. The most recent inspection, on September 9, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on September 9, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 separate inspections, most recently on April 15, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 9, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times on September 9, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - prep table at back was replaced with stainless steel table, thank you! The sushi chef mentioned that they are still working to get the sushi cooler replaced.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The dry storage capacity was not improved, but it was better organized.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please amend and resubmit addressing quality assurance concerns expressed for sushi grade fish and sushi rice. Please also include temperature and time controls with log sheets.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please submit a copy of current procedures, practices and products including introduction of sani-pails.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - front prep cooler not working, this must be repaired or replaced IMMEDIATELY - crab meat stored in front prep cooler at room temperature and reportedly there from ~11am to 2pm. Directed to discard. - 2 large pails of open mayonnaise stored in back dishwasher area at room temperature. Directed to discard. Sushi rice preparation: - cook indicates that there is vinegar and sugar in it but I was unable to determine whether pH<4.2 - fresh batch cooling in stainless steel bowl at room temperature. They were advised that it may only be STORED IN DANGER ZONE(4C to 60C) FOR LESS THAN 2 HOURS AND THEN MUST BE DISCARDED. - last batch was in a rice warmer and was at 30C. Directed to discard.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - food contact surfaces are reportedly only cleaned at end of day - food contact surfaces may not be sanitized - crab meat stored at room temperature - rice also stored in danger zone and may be perishable
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): This is unknown since they do not know what is kept in the sanitizer pail at back. Chlorine test strips were available for sani-pail at front prep area.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - front prep cooler was not working, this MUST be repaired or replaced - back kitchen prep counter has deteriorated and they have covered with a new counter BUT it has not been properly installed. The old counter under it should be removed first.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - inadequate dry storage shelving, many products stored on floor - no shelving and hooks for personal belongings (kids jackets tossed in dry storage area)
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): There was nobody with food safety training present during my visit, and there is a clear need for better staff training on basic food safety requirements.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 No sanitizer test strips were available onsite. Sanitizer test strips are important in verifying that solution is at the correct concentration. Corrective Action F2.1 Ensure test strips are available onsite, monitor supply often.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Bleach sanitizer solution was measured >200 ppm. High concentrated sanitizer solutions can be harmful and may be toxic when in contact with food and food surfaces. Corrective Action F2.3 Dilute sanitizer to the required concentration and use test strips to test confirm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Reusable moist wiping cloths were stored on the counter. Corrective Action F2.5 Reusable cloths must be stored in sanitizer concentration in between uses to prevent growth of harmful bacteria.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The top sushi cooler was measured at 9°C. 2. Whole fish was sitting out in a bucket and was measured at 15°C. Packaged crab was also sitting out and was measured at 25°C. Hazardous foods must be stored at a temperature of 4°C or below to prevent the growth of pathogens. Keep food stored in coolers, and repair the sushi cooler so that it holds food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The thermometer in the top sushi cooler was broken. A thermometer accurate to within 1°C must be available for all coolers to ensure they are at the correct temperatures. Obtain accurate thermometers for all coolers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - The dishwasher in the facility is not working. Due to the volume of dishes, this dishwasher must be repaired or replaced. F2.3B - The dishwashing method did not include a sanitizing step. Dishwashing must include a wash, a rinse, and a sanitizing step to properly remove contamination. Always sanitize food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Fish, crab and chicken was observed being thawed at room temperature, with some reaching temperatures of 25°C. Hazardous foods must be thawed using an appropriate method such as under cold running water, or in a cooler.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C - Wiping cloths were observed sitting on counters and cutting boards. When not in use, wiping cloths must be stored in a sanitizer solution to prevent the growth and spread of pathogens. Store cloths in a sanitizer solution. F2.5J - There is a missing light cover in the kitchen. All lights must have a shatterproof cover to prevent glass contamination in the event of a bulb breaking. Obtain a shatterproof cover for these lights.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.

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