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Sushi Island Japanese Restaurant

1633 Hillside Avenue, 105, Victoria, BC, V8T 2C4 · Food Premises

Official record from Island Health →

Inspection summary

Sushi Island Japanese Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 20, 2026. The most recent inspection, on June 30, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 May 20, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 May 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and 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 May 20, 2026. For example: Improper Construction / Maintenance of Establishment

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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    3 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Gravy and meat measured at 55°C, potentially hazardous foods should be hot held at 60°C or above.
      • Setting for hot unit adjusted from medium to high. Food measured at 63°C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer prepared for use.
      • Operator prepared bleach sanitizer at 100 ppm chlorine.
    • Improper Construction / Maintenance of Establishment
      • Build up of grease and debris present throughout facility.
      • Deep cleaning required. Comments Routine health inspection conducted. Hand sink fully supplied with soap, paper towels, hot and cold water. Dishwasher sanitizing at 76°C at plate level. Rice and soup held at greater than 60°C. Food safety plan and sanitation plan kept onsite. No signs of pest activity observed. Cooler at 4°C or less and freezer at -18°C or less. Prep cooler service required.

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