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Sehmi Japanese Restaurant

2404 Timberlane Road, Port Alberni, BC, V9Y 8P2 · Food Premises

Official record from Island Health →

Inspection summary

Sehmi Japanese Restaurant has been inspected 4 times by Island Health (Vancouver Island Health Authority) since June 16, 2026. The most recent inspection, on July 3, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times on June 16, 2026. For example: Critical Food/Water Adulterated or Received From Unapproved Sources

  • 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 June 22, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 on June 16, 2026. For example: Improper Construction / Maintenance of Establishment

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 16, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

About this data

These results come from Island Health (Vancouver Island 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. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The miso bar cooler still registered in the danger zone between 4-60C: 11.9C (actual).
      • Staff unplugged the cooler and placed signage on the top - informing staff of the broken cooler. Take the following actions: 1. Do not store potentially hazardous foods in the cooler. 2. Remove the broken cooler unit off site. 3. Once the new cooler has been acquired, take a video measuring the ambient temperature with the gun thermometer. 4. Email the video to the area EHO for virtual follow-up. 5. Ensure to regularly take temperature readings twice daily - to ensure that cooler/freezer units are functional and can safely hold foods at or less than 4C. Comments Follow-up inspection conducted in response to the malfunctioning miso bar cooler. The interior of the remaining cooler units was deep cleaned as to have no residual food accumulation/residues. Owner mentioned the door handle of the outside door to the break area has been repaired. Ensure to seal the gap where light is shining through - to prevent potential pest/rodent entry.
  3. Follow-Up

    1 infraction

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Miso bar cooler registered an ambient temperature of 11.3-13.8C. The contents of the cooler were prepared and stored less than 2 hours ago (i.e., condiments, cold noodle). This is in the danger zone of 4-60C where pathogens can grow, multiply, and produce toxins. This is a repeat infraction.
      • Staff relocated the stored foods to a functional cooler. Operator was conducting repairs to remove ice build-up; however, the temperature wasn't able to come down. Take the following actions: 1. Do not store potentially hazardous foods in the cooler until follow-up with area EHO. 2. Repair the miso bar cooler back to a condition where it can achieve at or below 4C consistently. 3. Contact area EHO to schedule an in-person follow-up. Deadline: 1 day. Comments Follow-up inspection conducted. Action items: - Door accessing the break area has gaps formed on the bottom corners, with light shining through. - Ensure temperature logs are stored in an accessible location. The logs must be available upon request. - Closely monitor the miso bar cooler. The first reading registered at: 11.3-13.8°C. If non-functional, store potentially hazardous foods in a functional cooler that can hold at or below 4°C. Have the cooler repaired back to a state where it doesn't form ice too rapidly to impede air flow. Comments: - Overall sanitation and organization of the facility has improved. - Bar surface sanitizer registered 300ppm quats residuals. Test strips were available. - Ice scoop was stored in a designated container. - Items below the walk-in freezer fan were removed. Staff worked to remove majority of the ice accumulation on the shelves and floors. Some masses were still present. - All foods stored in the walk-in freezer were covered with container lids and cling wrap. * Ensure staff continue to adhere to these practices. - Back-end upright cooler registered at 3.9°C. - Most cooler units were deep cleaned with minimal debris on the bottom and sides. * Ensure to conduct a deep clean periodically with all units. - No cardboard boxes were locate as shelving units. * Ensure to stick with materials that are free from noxious substances, smooth, non-absorbent, and easy to clean.
  4. Routine

    11 infractions

    • Critical Food/Water Adulterated or Received From Unapproved Sources
      • Staff admitted to storing homegrown produce/vegetables (i.e., lettuce) on the premises. This presents traceability concerns where an outbreak is possible.
      • Staff discarded the homegrown foods. Only utilize foods from approved sources.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Multiple potentially hazardous foods (tofu, mayo, shrimp, cold noodle) were held at ambient conditions for less than 4 hours: 12.3-13.5C.
      • Staff relocated all foods to a functional cooler.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Multiple potentially hazardous foods were stored at ambient conditions for more than 4 hours: 10.2C. Inside thermometer also produced a reading of 10C. Staff mentioned that the foods were stored for up to 2-3 days. Implicated foods include: cut vegetables, shrimp, cheeses.
      • Staff discarded the affected items as per instruction by area EHO. * Repair the cooler back to a condition where it can register at or below 4C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Sushi line pail sanitizer registered 10ppm chlorine residuals. This is below the required concentration of 100-200ppm. Staff did not know the required concentration.
      • Staff refreshed the solution to register at 200ppm chlorine residuals. Ensure all staff know what range to look for.
    • Food Not Protected - General
      • Ice scoop was improperly stored on top of ice machine. This is not a sanitary place of storage.
      • Staff located a food-grade container to place the designated scoop.
    • Food Not Protected - General
      • Knife was stored on the shelves of the walk-in freezer. This is not a sanitary place of storage - and accidental reuse can present cross-contamination concerns.
      • Staff removed the knife and placed in line for dishwashing. * Don't store food equipment in the storage areas.
    • Food Not Protected - General
      • Multiple stored foods in the walk-in freezer are uncovered. Icicle formations were visible - posing concerns for contamination.
      • Staff covered affected foods with cling wrap. Ensure stored foods are always protected from contamination - with a food grade covering.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Back-end (2-door) upright cooler had cardboard boxes used as shelving units. This is not food-grade material and can soil by absorbing food drippings. This present cross contamination concerns.
      • Staff removed the cardboard box. * If you choose to replace the shelving, choose a material that's smooth, impervious, easy to clean.
    • Improper Construction / Maintenance of Establishment
      • Two cooler units were observed to be producing ambient temperatures in the danger zone of 4-60C: miso cooler (13.8C); back-end vegetable cooler (10.2C).
      • Repair the coolers back to a condition where it can produce a temperature at or below 4C. Deadline: June 19, 2026.
    • Improper Construction / Maintenance of Establishment
      • Walk-in freezer had multiple ice formations/drippings on top of stored foods and on floors (slipping hazard). Some foods stored in the unit are uncovered.
      • Defrost the walk-in freezer as to remove the accumulation. Maintain the unit in a manner where there's no icicle formation - that can contaminate stored foods.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs were not maintained for the affected coolers. Not regularly maintaining logs can lead to accidental use of malfunctioning cooler - leading to temperature abuse.
      • Staff must log/check temperatures for all cooler/freezer units twice daily. These logs will be checked in the follow-up inspection. Comments Routine inspection conducted. Action items: - Locate the sink plugs for all compartment sinks. * This is important when alternative ware washing is warranted (i.e., broken dishwasher). - Do not keep the backdoor to the break area open. This can allow for pest/rodent entry into the premises. - Seal the small gap in the backdoor in the back area. - Renovation plans must be reviewed and approved by the area EHO prior to commencement. - Conduct a deep cleaning for the interior of all food equipment. Comments: - High temperature dishwasher registered at 71.3°C after final rinse. - All hand sinks were fully equipped with hot/cold running water, liquid soap, and paper towels. - Chlorine test strips were available for use. - Most cooler units registered below 4°C: bar fridge (3.4°C); beverage cooler (3.7°C). - All freezer units registered at or below -18C. All cooler/freezer units were equipped with inside thermometers. - Sushi rice pH registered at 4.5. Adjust the recipe to ensure the pH remains at 4.2 - when held at ambient conditions. * Acquire a pH meter to check for consistency. - Rice machine-maintained temperature above 60°C. Scoop stored in a water bath. * Ensure the water is replaced every 2 hours. - Miso hot holding unit registered above 60°C: 75.4°C. - Permit to operate posted in a visible location.

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