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Sushi Royal Tokyo

324 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Royal Tokyo has been inspected 5 times by Interior Health Authority since January 16, 2020. The most recent inspection, on January 30, 2026, found no infractions.

1 of 5 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 14, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 14, 2025. 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 2 times across 2 separate inspections, most recently on June 5, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 16, 2020. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Store wiping cloths in 200 ppm chlorine bleach solution when not in use. For the sushi prep line the soaking cloths may be rinsed out to remove residual chlorine prior to use and replaced every 2 hours or less. The work surface used to prepare sushi should undergo full cleaning and sanitizing at no longer than 4 hour intervals.
      • 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): • Noted that the dishwasher final rinse was producing a chlorine sanitizer concentration of approximately 25 ppm. The machine should be set up to produce 50 ppm. Arrange for the unit to be serviced.
      • 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.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Potentially hazardous foods in fridge beside hand wash sink in front of restaurant had fish that was above 4°C. While foods are being sliced and prepared to be used for later they must not stay in ambient temperatures for too long before putting away in fridge. • Fish and vegetable above the prep cooler on prep table were found to be above 4°C. Staff must ensure that only enough product that can be used in 2 hours is to remain on prep table if temperatures cannot be maintained at 4° or colder. Ensure foods are covered in the inserts when not busy to keep cold temperature in.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Finding almost no chlorine residual in Dishwasher. Staff informed inspector that dishwasher will be fixed once they can get someone to come in and fix. In the meantime, staff to use clean dish pan or clean sink to sanitize dishes once they have come out of the dishwasher. Staff to inform Interior Health once the dishwasher is fixed to reinspection and verification of working dishwasher.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Bowl of prawns in cooler in back of restaurant was not covered. Ensure all raw roods are properly covered when storing.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The countertop sushi ingredient cooler does not maintain food temperatures at 4o°F or colder (Unit gauge displayed 52°F which was confirmed by food surface temperate measurements) • Operator advised that a replacement cooler was being purchased. • In the interim until the unit is replaced, perishable food products can only be stored for short periods of time in the unit for sushi preparation. Once food has been stored for a total of 2 hours or more at these temperatures it must be discarded. therefore, rotate small amounts of product on a frequent as needed basis to service the sushi assembly station.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final sanitizing rinse non functioning. • On an interim basis until dishwasher repairs are completed, all dishware and prep utensils must be washed in the dishwasher and then subjected to a 2 minute immersion rinse in the adjacent pot sink in a 100 ppm chorine residual solution followed by air drying. • Test strip are available to confirm the chlorine concentration in the sanitizing rinse
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • See F1.6 - pH monitoring of sushi rice

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