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Oya Japanese Restaurant Sun Peaks

230-3170 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oya Japanese Restaurant Sun Peaks has been inspected 3 times by Interior Health Authority since June 11, 2024. The most recent inspection, on August 4, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on August 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 4, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 August 4, 2026. 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 4 times across 2 separate inspections, most recently on August 4, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 June 11, 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.

3 inspections

  1. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • There was no sanitizer for staff to use in food preparation area. Various bottles of liquid in the front unlabelled. Some were windex? Empty and refill and label bottles. Demonstrated how to mix a bleach/water solution to be used as surface sanitizer and how to test with test strips. All bottles are to be labelled with contents so staff knows what is in them. • Keep ice scoop in a clean container rather than in the ice machine.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Chicken found defrosting at room temperature Discussed food safe methods for thawing frozen food such as doing it in the cooler or under cold running wate
      • 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): • Accumulated grease under cooking equipment and fryers to be cleaned. • Work on removing items not needed in day to day operation as the premise is small and too many items clutter work space
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature records to be maintained as indicated in the food safety plan. Include the month/year on your temp logs
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Include sanitizer level checks into your sanitation plan.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Start of inspection 0 ppm sanitizer. Sanitizer bottle was completely dry. Staff are not doing a daily test of the dishwasher with the chlorine test strips
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily temperature records to be maintained as indicated in the food safety plan. Include the month/year on your temp logs
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Include sanitizer level checks into your sanitation plan.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometer (?) and appropriate test strips ie. Chlorine to be available onsite to check dishwasher sanitizer and the wiping rags
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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