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Sushiro Nemo

102 Island Highway East, 3, Parksville, BC, V9P 1H2 · Food Premises

Official record from Island Health →

Inspection summary

Sushiro Nemo has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 17, 2026. The most recent inspection, on June 24, 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 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 17, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 June 17, 2026. For example: Improper Construction / Maintenance of Establishment

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. Routine

    2 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No sanitizer solution were available upon inspecting the premises. Operator was asked to make sanitizer. Operator made 200 ppm bleach water solution and tested with test paper. also kept the wiping cloth inside the solution. Change the wiping cloth every two hour to a clean one or keep the wiping cloth inside the sanitizer solution to prevent microbial growth.
      • Corrected during inspection. Please note that this violation has been repeated twice. Repeated infractions and non compliant items may warrant further enforcement actions against your operation.
    • Improper Construction / Maintenance of Establishment
      • Floors and bottom shelves noted with black stain, grease and food splatters. Sanitation of non- food contact surfaces discussed with operator.
      • Following areas are to be cleaned and maintain accordance with your sanitation plan: 1- Floors are to be degreased Particularly under work stations and hard to reach areas. 2- Middle shelve and walls are to be wiped down with sanitizer to remove food crumbs, dust and food splatters. 3- All containers with stain and food splatters are to be re-washed and sanitized before use. Use Three-compartment sink to wash and sanitize all that. Ensure to use bleach as sanitizer. 4- Clean vent hood from grease and accumulated dust on fans. 5- All cutting boards are to be sanitized regularly. Date to be corrected by: June 24th 2026 Comments Routine inspection conducted. Hand washing and hygiene: - Handwashing sinks equipped with hot/cold running water, liquid soap, and paper towel. Ensure to keep paper towels inside the dispenser to protect from splashes. - Staff hygiene noted in good condition. - Hair control measures noted. Temperature control: - Food in all coolers measured at or below 4°C. Food in all freezers measured at or below -18C. - Thermometers observed in cooling units. - Hot holding units measured to hold food temperature at 60°C or hotter. Sanitation: - General sanitation discussed with operator. - Food surfaces noted clean. - Food stored above ground. - 3- Compartment sinks available. Drying rack available. Kitchen implements stored in clean and sanitary condition. - Cutting boards and other food contact surfaces noted clean and maintained in good working condition. - Mop bucket/sink available and cleaning tools maintained. Dry Storage: - Food stored covered, in pest proof containers and 6 inch off the floor. - Good separation of raw and ready to eat food observed. - Food in containers labeled and covered properly. Pest control: - No obvious signs of pest or pest activity noted during inspection. - Dry ingredients stored covered in pest-proof containers. - Premises well lit. General maintenance: - Chemicals stored properly. Recommended to expand on organizers and have items on shelve rather than on floor for ease of cleaning. See violation notes in sections below. A follow-up inspection will be conducted on June 24th 2026

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