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Sushi & Noodle

1-407 Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi & Noodle has been inspected 6 times by Interior Health Authority since February 7, 2019. The most recent inspection, on August 28, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on August 9, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 separate inspections, most recently on February 14, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 28, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on February 14, 2024. 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.

6 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operators certificates have expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Observed dirty wiping cloth sitting on food contact surface. Storing dirty wiping cloths outside of sanitizer solution can lead to cross-contamination and potential growth of bacteria, mold, and other harmful microorganisms. F2.5E: Broken ice machine and other various items stored in kitchen area. These items should be removed to allow for proper cleaning and maintenance of the premise. F2.5G: Observed onions and various boxes on the ground. Items should be stored at least 6 inches off the ground to allow for proper cleaning and maintenance of the premise and to prevent pests. F2.5K: Observed bowl buried in dry product being used as a scoop. Scoops must have a handle and be stored in a manner without the employee directly touching the food or product being scooped, reducing the risk of contamination. Additionally, observed knives put away dirty in the wood storage block. This can lead to cross-contamination, as bacteria from the dirty knives can transfer to the block and the other stored utensils. Additionally, food can become trapped in the block which can harbor bacteria. Always clean and dry knives before storing them to maintain hygiene.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available on site at time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan required to be created and stored on premises.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan required to be created and stored on premises.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure the following is supplied by April 28, 2022: 1) Probe thermometer required to measure internal temperature of cooked foods and hot held items. 2) Thermometer required for the freezers. Please ensure chlorine test strips are purchased by May 5, 2022: 1) Chlorine test strips required to monitor sanitizer concentrations. Please use the samples supplied by the Health Officer until you receive strips that were ordered.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) No sanitizer solution present at the time of inspection. Sanitizer must be available in the kitchen during operations and kept at the correct concentration. Health Officer assisted staff in making up appropriate sanitizer and instructed on how to make up. Health Officer supplied poster on correct sanitizer solutions and methods for sanitizing the kitchen. Dishwasher was adequately heat sanitizing.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Personal items must not be stored on shelves with food items. If personal items are kept in kitchen, they need to be kept on a separate shelf/drawer area, and not on shelves containing food, or directly with food items. 2) Do not store items on floor in storage areas. Floor storage hinders proper cleaning and can contaminate the bottom of items. Ensure that items are moved up off the floor in the storage areas. 3) Ensure that recyclable items like cans/bottles/carboard are removed routinely so that they do not clutter the kitchen. 4) Cleaning of hard to reach areas/where food debris has built up. As noted, please ensure the flour is cleaned off the wall adjacent to the deep fryer, and any areas where cleaning is required. 5) Ensure all sanitizer bottles/chemicals are labelled to identify their contents. - Discussed with staff and CDI (corrected during inspection).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs must be completed at least 1x daily for all fridges, freezers, hot holding (rice warmers, miso soup) and dishwasher. To check the dishwasher final temperature, watch the sanitizing gauge during the final rinse, it should reach a minimum of 82degC to ensure sanitizing, record the final temperature. Begin keeping the logs for all units with thermometers, and once thermometers are purchased for the freezers and hot holding, begin keeping these temperatures.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 2) Sanitation plan is required to be completed. Please complete a copy before the date noted above, and send me a copy for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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