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Peachland Sushi

5818 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Peachland Sushi has been inspected 4 times by Interior Health Authority since December 18, 2024. The most recent inspection, on July 28, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 January 21, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on July 11, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 2 separate inspections, most recently on July 11, 2025. 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 July 11, 2025. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain a pH meter or pH test strips for ongoing daily pH testing of the sushi rice.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Observed the mechanical dishwasher to have a chlorine concentration of 0ppm. Upon further investigation, it was observed that the sanitizer line had been removed from the dishwasher. According to the operator, the dishwasher had been in this condition for approximately two days. Chemical dishwashers must maintain a chlorine concentration of 50–100ppm to ensure adequate sanitizing action. Operator is to contact a service technician to repair the dishwasher and provide a copy of the service report to the EHO to confirm that the dishwasher has been repaired. Operator has agreed to sanitize dishes in a sink containing a 100ppm bleach solution until the dishwasher is functioning properly. 2) Observed a bottle of bleach to have a chlorine concentration exceeding 500ppm. Bleach concentrations above 200ppm are no longer considered food safe and require a potable water rinse after use. 3) Observed no sanitizer solution to be available in the back kitchen area. Each food handling and food preparation area must have a sanitizer solution (e.g., chlorine) prepared prior to the start of each business day to ensure easy access for proper sanitation.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Observed the hot water tap at the back handwashing sink to be broken, preventing the hot water from being used. An adjacent handwashing sink had the tap accessory removed so that it could be used as the designated handwashing sink on a temporary basis. Operator must have the hot water tap repaired so the original handwashing sink can be reinstated. 2) Observed the handwashing sink in the sushi preparation area to be obstructed by several utensils. Handwashing stations must remain accessible and unobstructed at all times to support proper hand hygiene.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Several containers of potentially hazardous foods were observed stored on ice in the top section of the non-functioning line cooler. Food temperatures ranged from 8°C to 11°C. This method cannot be relied upon as a long-term solution, as the ice is not maintaining temperatures at or below 4°C. Please develop a plan to address the non-functioning cooler. As per section 19(1)(a) of the Food Premises Regulation, “Every operator of food premises must ensure that all refrigeration and hot holding equipment is of a type and capacity that is adequate to meet the needs of the premises.” Operator must determine a permanent solution, either by repairing or replacing the line cooler, or by identifying an alternate method for safely storing these potentially hazardous foods.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) A buildup of grease was observed on the exterior of the ventilation hood. Please clean the hood thoroughly to remove all grease accumulation. Going forward, ensure the ventilation hood is cleaned regularly to prevent further buildup. 2) A stainless steel wire basket was observed to have loose and missing wires. Once wires become detached, they pose a risk of contaminating food. Operator was instructed to discard the basket.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Sushi rice was observed stored at room temperature with no previous pH testing results on file. Operator is to arrange for pH testing to verify that the rice has a pH of 4.2 or lower.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Several containers of potentially hazardous foods were observed stored on the counter, with temperatures ranging from 7°C to 11°C. According to the operator, the food items are stored on the counter for service. Food items cannot be stored at temperatures above 4°C due to the risk of bacterial growth. Potentially hazardous food items must be stored in a cooler until they are needed and should be returned to the cooler when not in use. Alternatively, when actively used during rushes, potentially hazardous food items may remain on the counter for a maximum of 2 hours. Timers and temperature logs must be in place if time is used as a public health control at ambient temperatures. Observed several containers of potentially hazardous foods stored on ice in the top section of a line cooler that was not functioning. The temperature of the foods ranged from 8°C to 13°C. Some food containers were not in direct contact with the ice but were hovering above a bucket of ice or stacked on top of other containers that were in direct contact with the ice. This practice cannot be relied upon long-term, as the ice is not maintaining a temperature of 4°C or below. The items must be stored in a cooler that can maintain temperatures at or below 4°C, or the current cooler must be repaired. The operator is to develop a better practice for these food items and inform the EHO of the decision.
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available on site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Please obtain test strips for all sanitizers used on-site (e.g., QUAT and chlorine) and send a photo to the EHO once they have been acquired.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was readily available in the back kitchen. Surface sanitizer must be available in the back kitchen, front sushi prep kitchen, and bar area during all operating hours to ensure proper sanitization of food contact surfaces.
      • 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): Some surfaces and kitchenware throughout the facility were observed with grease and food debris buildup. Please conduct a thorough cleaning of hard-to-reach areas, including beneath and behind equipment, the grill top, and shelving used to store clean kitchenware. Establish regular cleaning procedures to prevent debris and residue accumulation. Cardboard was observed being used as a liner on some shelves. Since cardboard is absorbent and cannot be properly cleaned or sanitized, it is not suitable for use in food handling facilities. Please remove all cardboard from shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing station to be without hand soap, and the paper towel dispenser was obstructed by dishes and kitchen equipment.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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