Sushi Waa
50 Tenth Street, 108, Nanaimo, BC, V9R 6L1 · Food Premises
Inspection summary
Sushi Waa has been inspected once by Island Health (Vancouver Island Health Authority), on May 12, 2026. The most recent inspection, on May 12, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.
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 2 times on May 12, 2026. For example:
Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on May 12, 2026. For example:
Inadequate Insect / Rodent Control
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.
1 inspection
- Routine
3 infractions
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
- Package of frozen egg waffle being thawed behind faucet at hand wash sink. This is unsanitary.
- Thaw frozen food in a fridge or if it needs to be done quickly, please thaw in cold water, or in a food safe area.
- Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
- Gravy on the stove without heat under it. Temperature of gravy less than 60C. No cover on hot held meat in heating unit. Temperature of meat less than 60C.
- All cooked food must be held at no less than 60C unless it is actively being cooled prior to being put in the fridge. Recommend a small crock pot to keep the gravy at a minimum of 60C. At all times, keep the lid on food in the hot holding unit.
- Inadequate Insect / Rodent Control
- Mouse dropping observed on bins on shelves and on floor under storage rack.
- Please ensure all mouse droppings are cleaned up as soon as they are noticed so that the effectiveness of any pest control efforts can be determined. Be sure to use bleach spray, paper towels and gloves when cleaning up rodent droppings. Comments Soap and paper towels at hand wash sink. Fridge temperatures good. Good temperature records kept. Premises sanitation generally satisfactory. **Please do not store food containers on grease trap lid. Find space on shelving above prep area by removing unnecessary items.
- Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
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