Skip to content
Loading map…

Taste of Tokyo

9842 Resthaven Drive, 101, Sidney, BC, V8L 3E6 · Food Premises

Official record from Island Health →

Inspection summary

Taste of Tokyo has been inspected 3 times by Island Health (Vancouver Island Health Authority) since August 10, 2026. The most recent inspection, on August 27, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Food Not Protected - General

  • 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 August 10, 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 August 10, 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 4 times across 2 separate inspections, most recently on August 12, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 once on August 10, 2026. For example: Improper Sanitary Facilities

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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    2 infractions

    • Food Not Protected - General
      • Routine sanitation schedule still pending for ice machine.
      • Machine scheduled for cleaning today.
    • Improper Construction / Maintenance of Establishment
      • Improvements are being made to kitchen sanitation.
      • Full deep cleaning, decluttering and storage organization to be followed up by August 27, 2026. Comments
  3. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Front cooler measured at 8.4°C internally.
      • The cooler unit houses beverages and sauces. Any non shelf stable sauces/products were discarded and not to be stored until repaired to consistently maintain 4°C or less.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Low temperature dishwasher dispensing at 10 ppm chlorine.
      • Dishwasher technician has been scheduled to arrive today to raise the mms to 50-100 ppm. Alternate manual sanitization step to be followed by staff for all dishes run through the dishwasher. All items must be dipped in 100 ppm chlorine for 30 seconds. Send email picture of repair today.
    • Food Not Protected - General
      • Routine sanitation is required for the ice machine.
      • Some build up of external debris.
    • Improper Sanitary Facilities
      • Front sushi prep station hand sink is blocked with an automatic sushi rolling machine on top of a porous wood board.
      • Machine must be moved to enable hand sink access and non porous materials must be removed or fully sealed.
    • Improper Construction / Maintenance of Establishment
      • Deep cleaning/sanitation is needed within all areas of kitchen, storage areas, prep station and refrigeration spaces.
      • Thorough deep cleaning is needed from top to bottom within the premises. Increased routine focus should be given to commonly touched surfaces with food debris and caked on grease build up on all tools, equipment and cook surfaces (ex. soap dispensers and fridge handles must be kept clean).
    • Improper Construction / Maintenance of Establishment
      • Mold worn cutting boards were removed during the inspection.
      • Worn plastic bus pans and dishwashing packs should be thoroughly cleaned or look to replace.
    • Improper Construction / Maintenance of Establishment
      • Unused or unnecessary items are building up throughout the kitchen and back storage space.
      • Significant decluttering and organization is required in all the storage areas including the walk in freezer. More storage racking must be provided. Comments Routine inspection conducted today. Back kitchen hand sink supplied with hot and cold water, soap and paper towel. Surface sanitizer prepared at 100 ppm bleach (chlorine). Fridges at 4°C or less and freezers at -18°C or less. Hot holding at greater than 60°C. Temperature logs with unit for August 2026 available for review. Continue to monitor temperatures twice daily. No signs pf pest activity noted.

Nearby inspected facilities

Own this business? Add a badge to your website