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Sushi Valley Japanese Restaurant

11-2121 Trans-Canada Hwy Kamloops BC V2C 4A6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Valley Japanese Restaurant has been inspected 4 times by Interior Health Authority since April 21, 2022. The most recent inspection, on May 21, 2025, recorded 3 infractions.

1 of 4 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on May 21, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 21, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 3 times across 3 separate inspections, most recently on May 21, 2025. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No test strips for chlorine sanitizer. Do not use the pool test strips for salt concentration • No test strips or pH meter to monitor pH of sushi rice. Corrective Action: • Obtain and use chlorine test strips to monitor concentration of sanitizing solution • Obtain test strips or a pH meter to monitor pH of sushi rice.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wiping cloths observed stored on food contact surfaces • Garbage can with lid that must be lifted by hand to dispose of waste. All garbage cans should have hands free access to prevent cross contamination. Corrective Actions: • Prepare buckets of sanitizing solution to store wiping cloths while not in use. Monitor the concentration of the sanitizing solution in the buckets and replace as needed. • Remove the lid from the garbage can, or replace it with one that has hands free operation.
      • 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.
      • F2.5C 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): Chicken cutting board placed on a piece of cardboard, rather than directly on the work surface. Cardboard was discarded and operator asked to clean and disinfect work surface as often as necessary to prevent contamination.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine sanitizer testing strips observed to measure bleach sanitizer bottle concentration. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All coolers to have thermometers Probe thermometers to be in place to monitor food temperatures
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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