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Sapporo Japanese Restaurant

127 Oceanview Drive, Daajing Giids (Queen Charlotte), V0T 1S0 · Restaurant

Official record from Northern Health →

Inspection summary

Sapporo Japanese Restaurant has been inspected 4 times by Northern Health Authority since June 15, 2022. The most recent inspection, on June 24, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on June 18, 2022. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 24, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 18, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on June 15, 2022. 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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. Wasabi and various garnishes were left without lids at time of inspection. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator added lids at time of inspection.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Critical Repeat 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: Operator made a 200ppm bleach solution and placed the wiping cloth inside.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Full strength bleach being stored in an unlabelled multipurpose dispensing bottle. Chemical agents need to be labelled to prevent any accidental use in food or contact, fumes and spills onto surfaces which can contaminate foods.
      • Corrective Action: Operator applied a label stating "full strenth bleach" onto the dispensing bottle.
  4. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sushi counter not santized properly. Wiping cloths left on the counters between use. (Public Health significance) - Food contact surfaces must be sanitized after cleaning to kill any remaining bacteria. Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator cleaned and sanitized sushi cutting board and counter with a new wiping cloth. Operator discarded old dirty wiping cloth. Ensure that wiping cloths are stored in a sanitizing solution of 200 ppm chlorine (1tsp unscented household bleach and 1 L water).
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizing solution in dishwashing sink. (Public Health significance) - Dishwashing must be conducted with a clean, rinse, and sanitize step to ensure that both food residue and bacteria are addressed. Manual dishwashing requires a solution of 100-200 ppm unscented bleach solution.
      • Corrective Action: Operator created solution of 200 ppm chlorine for sanitizing dishware. Ensure that dishware is soaked in the sanitizing solution for for 2 minutes as last step of dishwashing.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard was being used to line equipment and shelves. Cardboard is not adequetely durable withstand cleaning and sanitization. Cardboard thus presents a risk of cross contamination and may act a pest attractant.
      • Corrective Action: Remove all cardboard from food preparation area.
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