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Teriyaki Express

640-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Teriyaki Express has been inspected 3 times by Interior Health Authority since May 17, 2022. The most recent inspection, on November 24, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 October 4, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 17, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on May 17, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 24, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 4, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New owner/operator has purchased facility in 2025 but has not applied for food permit . Operator has operated facility for several years and has now purchased facility.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips were expired. Expired test strips may provide inaccurate results; therefore, new strips must be used to verify that the sanitizer concentration is adequate for sanitizing dishes and food contact surfaces. Obtain new Quats test strips and routinely test sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Containers without handles were being used as scoops and stored in food product. Utensils used to scoop food product should be equipped with a handle to prevent microbial contamination of food. Replace containers with scoops that have handles.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator was unable to provide verification of completed FOODSAFE certification. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Complete FOODSAFE certification or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Require a National Sanitation Foundation (NSF) accurate instant read digital probe thermometer to monitor cook-serve proteins, rice, and sauces. *Ensure extra chlorine sanitizer test strips are easily accessible at the warewashing sink in addition to those in the servery area to check the pail of sanitizer. **As discussed, require pH test strips for monitoring the correct acidification of sushi rice.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing in the warewashing 3rd sink doesn't appear to be monitored with chlorine test strips, so the ratio to water and bleach concentration may not be correct, especially when water volume is sporadic for the various sizes of equipment and utensils to be sanitized. *As discussed, the EHO highly recommends the installation of a detergent and sanitizer valve dispenser. *Ensure extra chlorine sanitizer test strips are easily accessible at the warewashing sink.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): *The ceiling tile and ventilation return air vents are due for cleaning in the area of the rear ventilation hood. *Step ladder and general cleaning is due. *Obtain a new sanitizing spray bottle with correct labelling of sanitizer. *The ice machine is no longer required for soda drink dispensing and is no longer used, as it requires repair. Either repair of remove from the servery area, which will significantly improve working space.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The rear preparation area small hand sink must be freely accessible without clutter of items or foods on the counter, to prevent potential over-splash. Re-organize the perimeter counter area around the hand sink.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Signage is posted for warewashing. However, a Sanitation Plan is required to ensure correct usage of chemicals, cleaning/sanitizing procedures, and frequency of cleaning maintenance. The plan should also include a CIP (Clean in Place) cleaning/sanitizing procedure & schedule for the deli slicer, in addition to the procedural sign posted.

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