Sushi Kotan

351 Alexander St NE Salmon Arm BC V1E 1E7 · Restaurant - Food Service

16 inspections

MonitoringApr 21, 2026
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): There is poor general sanitation, and the kitchen shelving and cabinets are cluttered and disorganized. These conditions make pest harbourage more likely and pest management more difficult.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): - ceiling light fixture uncovered, suggest replacing fluorescent light fixtures with new LED fixtures. - some plastic food containers are in poor repair. All damaged dishes and food containers must be discarded. - floors, walls, ceiling, shelving and cabinets are unclean. Please complete a thorough deep cleaning AND ensure that this is done on a MUCH MORE REGULAR basis in the future. - ceiling air supply vents are filthy. Please have all air supply and exhaust ducting professionally cleaned, and ensure there is a properly sized and fitted filter that is changed regularly on the heating and ventilation system.
MonitoringOct 29, 2025
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
  - Observation(s): F1.6 Kale vegetables were stored in a bucket, under the sink, just next to bleach and other cleaning chemicals. Corrective Action F1.6 Discard vegetables. Refrigerate perishable produce like leafy greens and root vegetables in the crisper drawer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5.1 Staff washrooms were found to be inadequately maintained, and cleaning material stored in the room. Corrective Actions F2.5.1 Clean washrooms periodically and when observed to be dirty, remove cleaning material from washroom and place in storage.
MonitoringMay 2, 2025
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5.1 Staff washrooms were found to be inadequately maintained, and cleaning material stored in the room. F2.5.2 Reusable moist wiping cloths were stored on the counter. Corrective Actions F2.5.1 Clean washrooms periodically and when observed to be dirty, remove cleaning material from washroom and place in storage. F2.5.2 Reusable cloths must be stored in sanitizer concentration in between uses to prevent growth of harmful bacteria.
MonitoringMay 9, 2024
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): 1. Top portion of the silver stand up fridge was measured at 15°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Do not store hazardous foods in this section, or adjust the cooler so that it can hold food at 4°C or below. 2. Black mini fridge was holding food at 10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Only store avocados or non hazardous food in this fridge, or adjust the cooler so that it can hold food at 4°C or below.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): Inside of the microwave was dirty and covered in old food. All equipment in a food premises must be kept in a clean sanitary condition to stop bacterial growth and cross contamination. Clean the microwave.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
MonitoringJul 26, 2023
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): 1. Black mini fridge holding avocadoes was measured at 11°C. This fridge must hold food at 4°C or below. Adjust this fridge so that it holds food at 4°C or below. 2. Silver stand up fridge was holding food at 10°C. This fridge must hold food at 4°C or below. Adjust this fridge so that it holds food at 4°C or below.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Silver stand up fridge did not have a thermometer. A thermometer accurate to 1°C must be available in all fridges to ensure they are holding food at 4°C or below.
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Neither the hand wash sink near the sushi cooler, nor the staff washroom was equipped with paper towel. All hand wash sink must be equipped with a single service hand drying product.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): Operator's FOODSAFE certificate had expired. Every operator of a food service establishment must have a valid FOODSAFE or equivalent certificate.
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
MonitoringNov 25, 2022
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Observation: Upper compartment of white fridge appeared to have issues maintaining temperatures of 4°C or below. Potentially hazardous foods in the bottom portion of this compartment seemed to be able to maintain 4°C. Products at the top shelf of this compartment were not reaching 4°C or below. Corrected During Inspection: Potentially hazardous foods were moved to the bottom portion of the fridge compartment where the temperature was at 4°C or below. Further Corrective Action: • Fridge temperature must be reassessed in a follow-up inspection to ensure that it able to hold products at or below 4°C. • Implement fridge temperature logs (check fridge temperatures 2x/day) to ensure fridge temperatures can maintain a temperature of 4°C or below. Observation: Gyoza products located on the top shelf of the upper white fridge compartment measured 15°C. Staff indicated that the gyoza product was placed in the fridge more than a day ago. Corrected During Inspection: Operator threw out gyoza food product. Observation: Cut avocados in a container were observed in a small black fridge where temperature were above 4°C. Cut fruits and vegetables are potentially hazardous foods and are at greater risk of pathogen growth if stored above 4°C. Corrected During Inspection: Container of avocados were moved to another fridge to be stored at 4°C or below.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): Observation: Partially frozen octopus was being thawed in a bucket of still water. Thawing products in still water may lead to the growth of pathogens. Corrected During Inspection: Operator began thawing partially frozen octopus using a running water method.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Observation: Handwashing station near prep cooler has no liquid soap dispenser. However one compartment of the three compartment sink has a soap dispenser. Corrective Action: Install a liquid soap dispenser for the handwashing station.
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
MonitoringNov 10, 2021
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Cooler was observed at 6C. Operator adjusted temperature setting on the cooler and the temperature was monitored to be 3C. Operator is to ensure temperature setting is monitored and temperature logs must be maintained.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
MonitoringOct 3, 2019
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): CORRECTED AT TIME OF INSPECTION - Foods were moved to cooler that was able to maintain 4C or less at time of inspection. New stand up fridge unit had food being held at an ambient temperature of 5°C-9°C in various areas of unit. Food products measured were held at colder upper limit temperature but still above 4°C. Operator moved food to another cooler and would adjust fridge setting according to operations manual. Please ensure foods are placed back in a cooler that maintains 4°C or less at all times. In addition, please do not overstock this unit in a fashion which restricts airflow as this will limit the ability for the fridge to cool foods down consistently and effectively.
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
MonitoringMar 26, 2019
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): 1. Temperature for white stand-up domestic cooler was measured at ~11C. Most of the items from the lunch rush were just placed back into the cooler and the unit was constantly being opened and closed. Operator was requested to monitor the temperature and provide an update regarding the temperature in an hour. It was discussed with the operator that temperatures should be monitored and recorded on a log sheet at least twice a day (e.g. first thing in the morning and at the end of the day) to ensure it is capable of maintaining at 4C or colder. Please start implementing a temperature log to record the temperatures. Please refer to F2.6 regarding the unit. 2. Temperature for black mini cooler was measured at between 6C and 8C. This cooler mainly stores whole avocadoes. However some potentially hazardous foods, including cut up asparagus, noodles, cheese and cut up radish, were kept in this cooler at the time of inspection. These items were removed to another cooler capable of maintaining at 4C. CDI - Corrected During Inspection.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): 1. Staff was observed touching uncooked breaded meat then cooked meat with the same hand without proper handwashing in between. Staff was reminded of the proper handwashing procedure. CDI - Corrected During Inspection. 2. Staff was observed to be using reusable cloth to dry washed hands. Staff was reminded to use single use paper towel. CDI - Corrected During Inspection.
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): 1. Bucket of sanitizer was not available for wiping cloths in continuous use. Operator was reminded that wiping cloths in continuous use for food contact surfaces must be kept in a bucket of sanitizing solution at appropriate concentration (i.e. 200ppm of chlorine) during service and not only at the end of the day. Test strip should be used to verify the sanitizer concentration. 2. Facility requires more frequent and routine cleaning and sanitizing especially hard to reach areas as well as the ceiling. This should be part of the sanitation plan.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): It was discussed with the operator that a domestic fridge cannot typically withstand the frequent opening and closing at a commercial facility, therefore this unit should be replaced with a commercial fridge that is capable of consistently maintaining at 4C or colder. Note: Also the seal around this unit is heavily worn. Although Velcro is in place to keep the door shut properly as much as possible, it is not being used all the time especially during the rush.
  - F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): At the time of inspection, the liquid soap dispenser by the sushi station is not easily accessible and the pump gets stuck easily. Operator was requested to obtain a new pump.
MonitoringJul 12, 2017
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Temperature of sushi display case was measured at ~6/7C at the time of inspection. Cooler fan had a build up of dust and was cleaned at the time of inspection. Temperature was re-measured and found to be at between 4C and 5C. CDI - Corrected During Inspection. Note: - It appears that the stand-up cooler door cannot be properly shut. This could affect the cooler temperature. Discussed using a strap or Velcro to keep the cooler door shut so as to retain the cold air and ensuring the cooler maintains at 4C or colder at all times.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): One of the spray bottles of sanitizer did not provide adequate amount of Quats. Less than 200ppm was measured. Discussed that sanitizer should be frequently changed.
MonitoringNov 10, 2016
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): 1. Stand-up fridge was missing a thermometer. CDI - Corrected During Inspection. 2. Observed thawing frozen items at room temperature. Items were still frozen. They were placed into the cooler to continue thawing at the time of inspection. CDI - Corrected During Inspection. 3. Observed cut up vegetables stored on ice pack at room temperature. Temperature of food was measured at ~13C. Reminded operator and staff that all potentially hazardous foods intended for immediate consumption may only be stored at between 4C and 60C for no more than 2 hours. After 2 hours, they should be discarded. CDI - Corrected During Inspection. Suggested storing smaller portion of items out and refill as needed. This should be part of the food safety plan. Note: - Temperature for stand-up fridge was measured at ~5C. Noted that the upper part of the cooler door could not be properly shut. Suggested using a Velcro or strap to keep the door shut properly to help maintain the cold air in. - Temperature for mini fridge was measured at 10C. Fridge is mainly used to store whole avocadoes. Reminded operator that potentially hazardous foods (including cut-up vegetables) cannot be stored in this fridge. - Requested operator to start monitoring and recording temperatures for all coolers storing potentially
MonitoringNov 12, 2015
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): 1. Temperature of large stand-up (Danby) cooler was measured at >4C (some areas at ~10C). Temperature dial was adjusted to a colder temperature at the time of inspection. Requested operator to monitor the temperature of cooler. If temperature does not come down within an hour, all food items must be moved to the line cooler. Nov 13, 2015 - A follow-up inspection was conducted. Cooler temperature was measured at between 4C and 8C. Due to poor air flow in the cooler, requested operator to move all potentially hazardous foods (including cut up vegetables) into small stand-up cooler at the time of inspection. Also discussed that a new cooler capable of maintaining at 4C or less throughout the unit is required. 2. Thermometer in small stand-up cooler appears to be inaccurate. Please ensure an accurate thermometer is available. NSF-certified thermometer is recommended. 3. Observed thawing frozen food items (e.g. shrimps) at room temperature. Items are still frozen. At the time of inspection, operator placed the package of shrimps into line cooler to thaw. CDI - Corrected During Inspection. Reminded operator that frozen food must be thawed quickly, 1) under refrigeration at 4C / 40F or colder or 2) by completely submerged in cold running water.
  - 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  - 4.2 - Accurate thermometers must be provided to monitor equipment.
  - 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Food safety plan is not 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): Sanitation plan is not available on-site.
MonitoringFeb 19, 2015
0 infractions
MonitoringFeb 19, 2014
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
  - Observation(s): Low Temp dishwasher chlorine residual tested under 50 ppm. Service technician was on site to fix issue.
MonitoringAug 14, 2013
0 infractions
MonitoringMar 5, 2013
0 infractions