Sushi Heaven
110-564 Main St Penticton BC V2A 5C7 · Restaurant - Food Service
Inspection summary
Sushi Heaven has been inspected 11 times by Interior Health Authority since November 19, 2018. The most recent inspection, on May 22, 2026, found no infractions.
7 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
The last 4 inspections in a row found no infractions. 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.
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 August 31, 2023. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 May 11, 2022. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 May 5, 2021. For example:
6 Are the premises designed and equipped to ensure safe food handling?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on October 11, 2019. For example:
1 Does the facility have proper monitoring supplies?
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.
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The mini front cooler that holds raw fish was reading high. This has been a previous issue, as the sliding doors in this unit do not fully close, letting room temperature enter. - This issue must dealt with right away. Fish must be stored in different cold holding unit until mini cooler can maintain adequate temperature. -Ensure sliding door is replaced. -Ensure fish is stored at 4C or below during all times of operation.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): deep freeze in main kitchen is starting to have ice build up, will need to be defrosted soon drywall around the deep fryer and back prep area are starting to show signs of ware. consider adding something here like tile or stainless steel or plastic covering so all surfaces remain smooth and non porous
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): foods need to be stored at least 6" off the floor cardboard in front of dishsink needs to be removed, obtain a rubber mat
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): obtain high temperature dishwasher test strips as gauge on dishwasher does not seem to be reading the correct temperature
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
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