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Shiki Sushi

1113 Blanshard Street, Victoria, BC, V8W 2H7 · Food Premises

Official record from Island Health →

Inspection summary

Shiki Sushi has been inspected once by Island Health (Vancouver Island Health Authority), on September 21, 2026. The most recent inspection, on September 21, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 21, 2026. For example: Food Not Protected - General

  • 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 September 21, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & 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 once on September 21, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 21, 2026. For example: Food Safety Plan/Sanitation Plan

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.

1 inspection

  1. Routine

    4 infractions

    • Food Not Protected - General
      • Observed raw eggs stored on top of cooked food in cooler. Please re-arrange to ensure raw food storage on the bottom to prevent contamination
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • 1. Some cutting bords were deeply scratched and in poor condition. Please resurface or replace the cutting boards. 2.Handle of a standing fridge door and a freezer door covered in tapes. Please remove the tapes and repair. Ensure food contact surfaces are smooth and non-porous to clean easily.
    • Improper Construction / Maintenance of Establishment
      • Mice droppings observed near back door and under racks of dry storage
      • Clean and sanitize the area
    • Food Safety Plan/Sanitation Plan
      • No food safety plan and sanitation plan in place. Template provided onsite please review and submit plans to Environmental health officer in one month.
      • Comments Routine inspection conducted. Handwashing sinks equipped with hot and cold running water, liquid soap and paper towel. Coolers measured at 4°C or below. Freezer at -18°C or below. Temperature log in place. Please monitor the walk in freezer and ensure it can be maintained at -18°C or below, or service it if necessary. pH meter in place for checking pH of rice to confirm pH at or less than 4.2. Record the testing result if test is performed routinely. Low temperature dishwasher is measured 50 ppm choline at plate level at sanitizing rinse. Glass washer at bar area measured 50 ppm chlorine after sanitizing rinse. Chlorine sanitizer spray bottle measured 100 ppm chlorine - please label the bottle. Pest traps in place. Pest Control Company provided monthly service and recent service report reviewed onsite. Note: Please keep a copy of FoodSafe certificate on site and renew it when it is expired.

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