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Sakura Sushi

198 Baker St Nelson BC V1L 4H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sakura Sushi has been inspected 3 times by Interior Health Authority since December 10, 2024. The most recent inspection, on March 30, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 once on April 8, 2025. For example: 3 Are proper cooling and reheating 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 April 8, 2025. For example: 7 Are foods protected from contamination?

  • 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 April 8, 2025. 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 once on April 8, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 8, 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Tempura shrimp was held at room temperature prior to recooking and serving. Product temperature was 18 degrees Celsius, from cooking at 10 am. Appropriate cooling and refrigerated storage needs to be applied to this product, as it is possible for pathogens/heat stable toxins to survive these staged processes and/or regrow prior to consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Premises had significant accumulations of filth, on walls and surfaces but especially concerning was the degree of filth on equipment handles, which elevates the risk of cross contamination of food. There was an accumulation of liquid from melting frozen shrimp that was dripping from somewhere above and feasibly could contaminate foods or surfaces.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was empty/ no chlorine residual measured in sanitizer cycle of dishwasher. Spray bottle chlorine level was adequate at 200 ppm, though bottle needs to be labeled according to WHIMIS requirements.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels available and frequency of handwashing needs improvement.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provide Food Safety Plan documents for staff protocol and procedure. Staff were unaware of a food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide Sanitation Plan documents for staff protocol and procedure. Staff were unaware of a food safety plan.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): A staff member with approved food safety training must be present at all times when food is being prepared or served.
  3. Monitoring

    0 infractions

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