Skip to content
Loading map…

Sushi Genki

104-95 Eckhardt Ave E Penticton BC V2A 1A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Genki has been inspected 10 times by Interior Health Authority since December 12, 2013. The most recent inspection, on March 2, 2026, recorded 3 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 5 separate inspections, most recently on March 2, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 5 times across 4 separate inspections, most recently on March 2, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 separate inspections, most recently on March 2, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on July 14, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on July 18, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, the operator did not wash their hands in between tasks. Ensure that handwashing is done when completing different tasks.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, sukiyaki beef observed thawing in room temp. Ensure that all potentially hazardous foods are thawed using appropriate methods (under cold running water, microwave, and in a refrigerator. Beef moved to refrigerator.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, two electrical fans observed with build up of dust. Fans used to cool broth (non-potentially hazardous food). Ensure that electrical fan are cleaned frequently to prevent possibility of physical contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Frequency of hand washing during food preparation is inadequate. Operator to increase frequency of hand washing (in between tasks) [2] Kitchen utensils placed inside hand washing basin, limit ability to wash hands frequently. Place kitchenware and utensils inside 3 compartment sink instead.
    • F1.7 Are foods protected from contamination?
      • Observation(s): A plastic container was stored inside a food product. Ensure that scoops with a handle are used and stored in a sanitary manner.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, an electrical fan with build up of dust was used to cool broth (non-potentially hazardous food). Ensure that the electrical fan is cleaned frequently to prevent possibility of physical contamination.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - main double-door worktop cooler door seals are significantly damaged - measured at 8C and set colder during inspection; please monitor this cooler closely to be holding foods at 4C or colder until it is repaired/replaced
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please repair door seals in main worktop cooler
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan to reflect your current menu
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equiv.) certification as it needs to be renewed every five years
  4. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - you must not allow the public to use your kitchen washroom; sign has been taken down
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need test strips for checking strength of sanitizer; you are using both a quaternary ammonia and chlorine bleach, so you will need test strips for both
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - flooring needs replacing - wall behind triple-sink and hand sink need repair - recommend installing protective cladding on walls in this area to help protect it from the contact water splashes - walls throughout kitchen need cleaning
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser and soap dispenser empty at time of inspection; please re-stock
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - mitigative measures are needed for back washroom containment
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm your FoodSafe certification is up to date (there is a five-year renewal now)
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - chest freezer beside upright fridge has rusting top; please repair/replace to a cleanable durable finish
  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - bar fridges reading at 7C av. - please adjust so they are reliably holding foods at 4C or lower
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - in order to have table service, you need a commercial dishwasher - a domestic dishwasher is not suitable for warewashing; please switch to single-service containers or install a commercial dishwasher
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - you may wish to use the template document provided
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Bags of product are stored directly on the floor, please use a shelf or similar method to keep foods stored off the floor.
  8. Monitoring

    5 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure both handwash stations always have liquid handsoap available. Having a backup supply helps achieve this.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The new residential style dishwasher is a LG LDS5040WW. If it is National Sanitation Foundation (NSF) certified then use it on the hot dry cycle. Otherwise a final sanitizing rinse is required after washing. achieve this be dipping in hot water that has 100 ppm bleach solution then air dry. At the office I looked up the dishwasher and it says it is NSF certified. So if that is the case then no need to do the chlorine rinse. Please use the Hot Dry cycle as this is where the Sanitation occurs.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid hand soap must be always at both hand sinks.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please bring a copy of your sanitation Plan to the kitchen and have it posted in an accessible location.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Hand sink needs to be kept clear of utensils.

Nearby inspected facilities

Own this business? Add a badge to your website