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Sushi Sakura

770 Oliver St Williams Lake BC V2G 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Sakura has been inspected 7 times by Interior Health Authority since March 30, 2021. The most recent inspection, on May 11, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 7 times across 6 separate inspections, most recently on May 11, 2026. 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 4 times across 4 separate inspections, most recently on May 11, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on May 11, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 April 3, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5 times across 3 separate inspections, most recently on April 3, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): During inspection, food handlers were observed to be putting on gloves without washing hands beforehand. Gloves are not a replacement for frequent handwashing. Food handlers MUST wash their hands before donning gloves, and after removing gloves to protect food from contamination. • Ensure employees wash hands before putting on gloves, and after removing gloves, as frequently as needed to reduce the risk of contamination of food. Provide staff training and ensure new procedures are implemented by all food handlers.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During inspection, the trays used in the dishwasher were being stored on the floor, and had accumulated grime that could harbour potentially harmful microorganisms. Both of these factors could cause contamination of clean food contact surfaces, which could contaminate food and cause foodborne illness. • Stop storing the dishwasher racks on the floor. Create a new storage solution so the racks are stored at least 6 inches off the ground and protected from contamination when not in use. • Clean the grime off the dishwasher racks or acquire new racks.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, accumulated dust and debris observed on the walk-in cooler condenser fan covers. Some floors under the dishwasher and in the back dry storage room are in need of a deep-clean. • Remove the walk-in cooler fan covers, wash and sanitize thoroughly before replacing them on the condenser unit. • Deep-clean the floors in the dry storage area and under the mechanical dishwasher. Organize equipment and food storage in these areas. Sanitizer solution spray bottles not labelled. This can lead to the accidental contamination of food. • Ensure all cleaning products including sanitizer solution spray bottles are clearly labelled to reduce the risk of contamination of food. Two fluorescent light fixtures not equipped with shatterproof covers. This can lead to physical contamination of food with shards of glass if they shatter. • Install shatterproof covers or shatterproof light tubes on the unprotected fluorescent lights.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwashing station in main kitchen area. • Create a handwashing station in the main kitchen area, supplied with hot and cold running water, liquid soap, a single use paper towel dispenser and a garbage can. Encourage employees to wash hands frequently. Handwashing station in front server not supplied with hot water. • Ensure handwashing station in the front servery area is supplied with hot and cold running water, liquid soap, a single use paper towel dispenser and a garbage can. Encourage employees to wash hands frequently. Ensure this handwashing station is not blocked by pitchers. Handwashing station in front sushi prep area not supplied with paper towel dispenser. • Ensure handwashing station in the sushi prep area is supplied with hot and cold running water, liquid soap, a single use paper towel dispenser and a garbage can. Encourage employees to wash hands frequently.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7: Ice scoop was found improperly stored. Corrective Action: Ensure ice scoop is stored in a manner that prevents cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C: Sanitizer solution was not available at the time of the inspection. Corrective action: Ensure sanitizer solution is available at all times.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5B: General cleaning required in the following areas: • Under shelving • Under and in fridges • In hard to reach corners F2.5C: Loose wiping cloths found throughout the kitchen. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
      • 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.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were expired. Please purchase new bleach sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloths must be stored in sanitizing solution when not in use. F2.5E: Items stored on the ground prevent proper cleaning and maintenance of the facility. Food items on the ground can become contaminated or attract pests. F2.5J: Lighting in kitchen missing cover. Please ensure these lights are shatterproof and the cover is replaced. F2.5K: Bowls being used as a scoop for dry product. Scoops must have a handle and ideally be stored outside of product container.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    5 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At time of inspection, observed several seafood packages thawing at room temperature. Chef stated he had only recently took them out, and was going to use them to prepare food immediately. However, during the rest of my inspection I never saw him begin this process. Food can only sit at room temperature for 2 hours. Please store food in the refrigerator until it is ready to be used. Food must only be thawed in the refrigerator, or under cool running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chest freezer holding Atlantic salmon needs defrosting and cleaning. Hood vent is due for cleaning this month. Bleach sanitizing bottle not labelled. Please add label to bottle indicating what it is. Observed improper scoop storage. Scoops should be stored outside of product, and must have a handle to prevent contamination.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in kitchen and employee bathroom needs dispenser for paper towel storage. Please purchase and install this equipment.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please email a copy of your food safety plan as soon as you are able to locate it.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please email a copy of your sanitation plan as soon as you are able to locate it.
      • 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

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Thermometers required for all coolers and freezers that do not have thermometers 2) Probe thermometer required for checking internal temperature of cooked foods. 2) Sanitizer test strips required. Please purchase bleach sanitizer test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer (bleach) in bucket for wiping cloths too strong. Staff member diluted at time of inspection. Corrected. As noted this is why test strips are important as they help you ensure that the sanitizer is at safe and appropriate concentrations. Dishwasher 75.8C at dish surface (71C minimum requirement)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Walk in freezer currently not working - staff using deep freezers for food items, and it appears this is ensure safe frozen storage of food items. Ensure that the walk in cooler is repaired and cleaned thoroughly prior to putting food items in as food debris has built up. Please advise Health Officer when freezer has been repaired and cleaned. 2) As noted - dry good storage items were on the floor - owner reorganized at the time of inspection - Corrected during inspection. At the time of inspection, food orders and prior day's supplies were in process of being stored. Ensure that storage of items prevents clutter and ensures it is easy to clean and sanitize. Items to be at least 6 inches off floor. 3) General cleaning of hard to reach areas on a routine basis/areas where food may accumulate Continued cleaning of facility - owner uses pressure washer to clean under and around deep fry area which helps to cut down grease and debris build up. Please ensure walls and surfaces in other areas are cleaned and sanitized to prevent build up of food debris on walls.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Longer term, noted that some deep freezer tops are held together with duct tape. Duct tape cannot be easily cleaned and sanitized, so these will need to be repaired or replaced with smooth, easy to clean surfaces.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs required 1x daily for all coolers, freezers, hot holding of soups and rice. Health Officer will email the test logs, please print the logs and begin writing down the temperatures at least 1x daily. Email the Health Officer the temperature logs on the date noted above.
  7. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips not available to test dishwasher
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher not repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Cooler door encrusted with grease/dirt. Floor under equipment throughout facility encrusted with grease/dirt/and food particles. F2.5C Wiping cloths not being used/maintained in bucket of sanitizer.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This item outstanding from previous inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This item outstanding from previous inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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