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Umai Sushi

4750 Rutherford Road, 303, Nanaimo, BC, V9T 4K6 · Food Premises

Official record from Island Health →

Inspection summary

Umai Sushi has been inspected once by Island Health (Vancouver Island Health Authority), on June 15, 2026. The most recent inspection, on June 15, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 June 15, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 2 times on June 15, 2026. For example: Critical Other (Specify)

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

  1. Routine

    4 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Container of imitation crab held at room temperature during prep.
      • All potentially hazardous food must be kept at 4C unless being cooled or unless it is monitored by a designated timer for a 2-hour window and then thrown out after 2 hours.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Several packages of imitation crab being thawed in a plastic covered bin in 30C water.
      • Thawing must NOT be done in hot or warm water. Only thaw in cold water, in fridge or in a microwave for immediate prep. Better organization and planning is required so that frozen potentially hazardous food can be thawed safely.
    • Critical Other (Specify)
      • Hand wash sink obstructed with garbage cans and miscellaneous items. Containers with food sitting directly next to sink. No paper towel roll opened and in use. This is a repeat violation.
      • Do not obstruct hand wash sink. Do not store any food or food containers around hand sink.
    • Operations and Maintenance/Other
      • Pink mould growing under white plastic strips around front prep area hand wash sink.
      • Please clean and bleach the plastic and the counter. Issue may reoccur and require regular maintenance. Comments Good changes to cooling method for cooked beef and chicken - thank you. See violation section.

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