Sushi 97

104 - 892 Central Street East, Prince George, V2M 3B8 · Restaurant

6 inspections

1. Complaint InspectionNov 5, 2025

   3 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods are stored at above 4°C. Cut vegetables stored in a refrigerator measured at 8.5°C. All potentially hazardous foods must be stored at below 4°C or above 60°C.
     • Corrective Action: Operator moved cut vegetables to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the refrigerator temperatures as required. Maintain a temperature log for all your refrigerator.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Potentially hazardous hot foods are stored at below 60°C. Shrimp tempura was observed being stored at room temperature. Surface temperature of tempura was measured at approximately 24°C. All potentially hazardous foods must be stored at below 4°C or above 60°C
     • Corrective Action: Potentially hazardous food, such as tempura must maintain a temperature of above 60°C or under 4°C.
   • 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. Cloths once used can harbour and grow pathogen if left as used at room temperature.
     • Corrective Action: Operator set up a wiping cloths bucket with a sanitizing solution of 100 ppm chlorine and put wiping towels into bucket. Have test strip in place to check your sanitizer solution concentration.
2. Follow-Up InspectionApr 15, 2024

   0 infractions

3. Follow-Up InspectionApr 9, 2024

   4 infractions

   • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Permit was not present in the facility. Operator brought in the permit when requested.
     • Corrective Action: Operator to post the valid permit in a conspicuous location in the facility at all times.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Two of the refrigeration units (front kitchen and one in the back kitchen) were noted to be at a temperature more that 4°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness. Temperature abused potentially hazardous food promotes the growth of unwanted pathogens, increasing the risk of foodborne illnesses.
     • Corrective Action: Operator to ensure that refrigeration units maintain the regulated temperature of 4°C and colder. Ensure that the refrigeration units are inspected/serviced by a technician.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used a scoops (bowls in the flour conatiners) are left in product for ongoing use allowing significant hand-food contact and probable contamination. (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 Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one of the sanitizer buckets. (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: Operator immediately added more bleach to the solution and it was then tested to be at an adequate concentration. Ensure an adequate sanitizing solution is used to sanitize the food contact surface at a frequency of once every 4 hours or as an when needed to prevent cross-contamination. Bleach solution at 100 ppm can be achieved by mixing half a teaspoon to 1 litre of water. Ensure that the sanitizer concentrations are tested frequently using the test strips.
4. Routine InspectionMar 27, 2024

   9 infractions

   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Operator was not able to present the permit to operate. A decal sticker was displayed on the business license from the city.
     • Corrective Action: Operator to obtain a copy of the operating permit for the resturant and have the valid decal posted on the permit.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Deep fried tempura was seen to be stored at room temperature. Surface temperature noted to be at 22°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Ensure no food items are stored at room temperature. Operator to ensure all potentially hazardous foods are stored between 4-60°C.
   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Two of the refrigeration units were noted to be at a temperature more that 4°C. Internal temperature of sliced cucumber noted at 9.3°C in one of the units. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
     • Corrective Action: Operator moved all the potentially hazardous food items from the two non-working units to another refrigerator that was able to maintain temperature under 4°C. Operator to repair or replace refrigeration unit as soon as possible.
   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: Raw meats were stored above produce in various coolers. Public Health Significance - Prepared ready to eat foods and raw vegetables in refrigerated storage must not be stored below raw meat and fish products as ready to eat foods can get contaminated from the drips from the raw meats and ware intended to be served without any further cooking.
     • Corrective Action: Ensure raw meats are stored on the bottom shelves in all the refrigerators.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Food items (bottles of mayo) in the kitchen area were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: No sanitizer being used for sanitizing food contact surfaces. (Public Health Significance) Sanitizing solutions at an adequate concentration must be used to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Ensure an adequate sanitizing solution is used to sanitize the food contact surface at a frequency of once every 4 hours or as an when needed to prevent cross-contamination. Bleach solution at 100 ppm can be achieved by mixing half a teaspoon to 1 litre of water. Acquire test strips to test the sanitizer concentrations frequently.
   • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: The facility did not have working thermometers in the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
     • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Handwashing sinks were seen obstructed by garbage cans. (Public Health Significance) Hand washing sinks should always be available for use and be free of any obstructions as handwashing is an important practice to ensure food is protected from cross contamination.
     • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
   • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: Operator or the staff failed to have valid food safety training during operation. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
     • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
5. Follow-Up InspectionNov 10, 2022

   3 infractions

   • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Observed staff washing knives with water only. Public Health Significance - Utensils and food contact surfaces must be cleaned and sanitized on a regular basis to prevent contamination and foodborne illnesses.
     • Corrective Action: Ensure that all utensils are cleaned and sanitized after each use.
   • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Cleaning chemical bottle was not labelled. (Public Health significance) - Accidental use of the wrong chemical can lead to contamination of food, as well as unsafe chemical reactions that produce toxic gas.
     • Corrective Action: Ensure that all containers are labelled with the chemicals stored within them.
   • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Observed staff switching gloves but not washing their hands. Public Health significance - use of gloves are not a substitute for handwashing, and improper hand hygiene can lead to contamination of food and foodborne illness.
     • Corrective Action: Hands should be washed with warm water and soap everytime staff put on or take off gloves. Hands should also be washed after anything that could dirty their hands (e.g., using the toilet, eating, handling raw fish, touching their face, etc.)
6. Routine InspectionOct 27, 2022

   6 infractions

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Various implements used as scoops are left in product for ongoing use including ingredient bins and ready to eat products. Raw fish was stored above produce in one cooler. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Storing raw fish above produce can lead to 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. Ensure that all ready-to-eat items and produce are stored above, or separately from raw fish.
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
     • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Staff only clean and sanitize tabletops at the end of the night. Observed staff washing knives and cutting board with water only. Public Health Significance - Utensils and food contact surfaces must be cleaned and sanitized on a regular basis to prevent contamination and foodborne illnesses.
     • Corrective Action: Ensure that all food contact surfaces, utensils, and equipment are cleaned with warm water and detergent as well as sanitized after each use. Tabletops should also be cleaned and sanitized on a more regular basis.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: General sanitation needs improvement. Build-up of food material and grime in hard to reach areas, some coolers, and a few containers stored on top of fridge. Public health significance - improper sanitation can lead to contamination of food or attract pests.
     • Corrective Action: Increase cleaning frequency of non-food contact surfaces, as well as containers and coolers.
   • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation: Cleaning chemicals bottles were not labelled. (Public Health significance) - Accidental use of the wrong chemical can lead to contamination of food, as well as unsafe chemical reactions that produce toxic gas.
     • Corrective Action: Ensure that all containers are labelled with the chemicals stored within them.
   • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Observed staff switching gloves but not washing their hands. Public Health significance - use of gloves are not a substitute for handwashing, and improper hand hygiene can lead to contamination of food and foodborne illness.
     • Corrective Action: Hands should be washed with warm water and soap everytime staff put on or take off gloves. Hands should also be washed after anything that could dirty their hands (e.g., using the toilet, eating, handling raw fish, touching their face, etc.)