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Sushi Ten Japanese Restaurant

2006 Oak Bay Avenue, Victoria, BC, V8R 1E4 · Food Premises

Official record from Island Health →

Inspection summary

Sushi Ten Japanese Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 28, 2026. The most recent inspection, on July 31, 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 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 July 28, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage 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 July 28, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 once on July 28, 2026. For example: Food Not Protected - General

  • 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 July 28, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 July 28, 2026. For example: Food Handler Training

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. Follow-Up

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Mayonnaise with sriracha observed in containers in squeeze bottles with internal temperature of 17.4°C. Product put on the counter at opening at 11:30 am (approximately 3 hours at the time of this inspection).
      • 1. Discard products, clean and sanitize bottles before refilling. Corrected during the inspection. 2. Keep potentially hazardeous foods =4°C in a coolers or ice bath.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No surface sanitizer available during inspection. Corrected during the inspection.
      • Mix new sanitizer to 100-200 ppm chlorine solution (1 teaspoon per 1 litre of water).
    • Food Not Protected - General
      • Food stored on the floor in the kitchen.
      • Store food off the floor.
    • Improper Sanitary Facilities
      • Kitchen handsink did not have paper towel, obstructed with bottle and basket.
      • 1. Keep handsink unobstructed, for handwashing only. 2. Stock with liquid soap, hot and cold water and paper towel.
    • Improper Construction / Maintenance of Establishment
      • Cardboard used as mat in kitchen.
      • Remove and replace with non-slip, washable mat.
    • Food Handler Training
      • No FoodSafe level 1 certified staff onsite during the inspection.
      • 1. Retain FoodSafe level 1 certificates for staff onsite. 2. At least one FoodSafe level 1 certified staff to be present during all hours of operations.
    • Food Safety Plan/Sanitation Plan
      • Temperature, sanitizer and dishwasher log not maintained.
      • 1. Record the temperature of cooler, freezer and hot holding units. Record sanitizer concentration of surface sanitizer and dishwasher daily. 2. Record pH of sushi rice for every batch. Comments Follow-up to complain received on July 27, 2026. No staff reported ill on the day of the incident (July 23, 2026). Suspect item (spicy tuna roll) containing tuna, sushi rice, gochujang and chili oil - no mayonnaise. Sushi rice pH between 3-4. Cooler temperatures =4°C, freezer =-18°C. No pest activity observed. Note: Obtain chlorine and pH (3-5) test strips. Note: All thawing to occur in a cooler, under running water or in a microwave.

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