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Sukoshi Kitchen Japanese Restaurant

251 3rd Avenue, Prince Rupert, V8J 1L2 · Restaurant

Official record from Northern Health →

Inspection summary

Sukoshi Kitchen Japanese Restaurant has been inspected 4 times by Northern Health Authority since January 11, 2023. The most recent inspection, on January 7, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on January 7, 2026. For example: 302 - Critical 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 3 times on December 9, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 2 separate inspections, most recently on December 9, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 11, 2023. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • 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 across 2 separate inspections, most recently on December 11, 2024. 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. Follow-Up Inspection

    1 infraction

    • 302 - Critical 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 harbour and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine, or as single use cloths, dry between uses.
  2. Routine Inspection

    6 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Facility was using filtered community water currently under a boil water notice to prepare ice. However, the filtration system has not been approved by Northern Health to be used during a boil water notice, therefore it cannot be used as such. (Public Health Significance): Water consumed under a boil water notice could cause harm and could result in waterborne illnesses.
      • Corrective Action: Operator was instructed to stop making ice until the boil water notice has been lifted. The community water may be used IF the water is brought to a rolling boil for a minimum of one minute and cooled prior to use. After boil water notice has been lifted clean and sanitize the ice machine according to the manufacturer's instructions before reusing it. Operator to serve bottled water and canned pop until the boil water notice has been lifted.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Frozen gyoza and spring rolls were left open and uncovered in the front fridge freezer combo unit. (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
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops for rice were left inside the rice container at time of inspection. (Public Health Significance): Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was using a cleaner in the front of house and was not sanitizing surfaces properly. Sanitizer was only being used approximately once a day in the front of house. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Use a 200 ppm bleach solution in the front of house instead of just a cleaner at all times.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Cleaning chemicals are stored with food items. Cleaning chemicals stored directly underneath food items in the back storage room. (Public Health Significance): Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals safely away from food items.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer and cleaner in the front of house is in an improperly labelled bottle. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer).
  3. Routine Inspection

    3 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the middle portion of the kitchen requires a defrost and a deep cleaning. (Public Health significance) Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezer.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Bare wooden cupboards in the front of the kitchen were observed. (Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Add liners to the surfaces to allow for easier cleaning and sanitizing.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Bleach sanitizer is mixed and used in a bottle that has an incorrect label for cleaner and not sanitizer. (Public Health significance) Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their intended ones and therefore can lead to illness or injury.
      • Corrective Action: Add a label to the sanitizer stating what is in the bottle and at what concentration (Bleach, 200 ppm, Sanitizer)
  4. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Fridge #4 temperature of 7 degrees c recorded.
      • Corrective Action: Temperature needs to be at or below 4 degrees C
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Bare plywood shelves and cupboards are not smooth and washable
      • Corrective Action: Clean and paint bare plywood surfaces
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Curtains hanging in doorways are very dirty.
      • Corrective Action: Wash curtains on a frequent schedule.
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