Skip to content
Loading map…

Sushiwood

702 Vernon St Nelson BC V1L 4G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushiwood has been inspected 5 times by Interior Health Authority since November 6, 2019. The most recent inspection, on August 31, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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 6 times across 4 separate inspections, most recently on August 31, 2026. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 August 31, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 6, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 4 separate inspections, most recently on August 31, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

5 inspections

  1. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): One staff member was eating while making sushi at the front sushi bar.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food not covered when not in use. Bag of rice is left open in the dry storage area.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is evidence of mice droppings in the dry storage area. The entire kitchen is very dirty, lots of clutter, and food being left unprotected from vermin and contamination.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All wiping cloths used by staff appear very old and tattered. Curtains separating the kitchen from the dining area are very dirty, uncleanable. The walk in freezer is very unkept: empty boxes on the floor, food not covered, all touch surfaces are dirty. Overall, the kitchen is very, very dirty. All touch surfaces are dirty, food containers are dirty, sauce containers are dirty, and so forth.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard is being used throughout the kitchen on shelving, food contact surfaces. Almost all shelving in the walk in cooler is in disrepair (chipping paint, old wood surfaces). The front bar area is very old and will rewuire replacing.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The walk in freezer is in poor shape: Peeling paint, frost build-up, bad flooring. 2. The curtains separating the kitchen and dining areas are disgustingly dirty.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Shelving in the walk in cooler are in poor shape.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in freezer is in disrepair. The celling and floor must be smooth, easily cleaned and not falling apart.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wooden shelving is being used in the walk in cooler. The shelves are bare wood and not easily cleaned.
  4. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Tapestry separating kitchen from dining room is grossly contaminated.
    • F1.7 Are foods protected from contamination?
      • Observation(s): There is food being stored on the ground and uncovered in the walk-in cooler.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There are no monitoring supplies for determining sanitizer concentrations for dishwasher.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The walk-in freezer ceiling is in disrepair. 2. The shelving in the walk-in cooler is in poor condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The sushi prep counter is plywood. This surface is unacceptable for food contact.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No one produced a copy of current Food Safe when asked during the inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer available. Operator could not find sanitizer bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

Nearby inspected facilities

Own this business? Add a badge to your website