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Yammy Sushi Restaurant

14 - 4903 51 Avenue West, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Yammy Sushi Restaurant has been inspected 9 times by Northern Health Authority since August 23, 2023. The most recent inspection, on May 28, 2026, found no infractions.

1 of 9 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, Protecting food from contamination and Food temperature control.

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.

  • 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 8 times across 5 separate inspections, most recently on May 25, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on June 16, 2025. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 across 2 separate inspections, most recently on May 25, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 16, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 12, 2024. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cut vegetables on the counter are at the ambient temperature. (Public Health Significance) - Vegetables should be kept cold (4C or colder) just before use to preventa bacterial growth.
      • Corrective Action: Operator immediately put the vegetables in to the cooler. Operator to ensure cut vegetables are stored at 4C or below at all times.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Worktables and handles of fridge have food debris and are greasy. (Publioc Health Significance) - Food debris and grease support bacterial growth. When present on food-contact and high-touch surfaces, such as worktables and handles, they can promote cross-contamination of food.
      • Corrective Action: Operator to ensure food surfaces and high touch areas are clean and sanitary at all times.
  3. Follow-Up Inspection

    1 infraction

    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) One of the food handlers did not handwash when changing task. (Public Health Significance) - having hands washed when changing task can significantly reduce the change of cross contamination, preventing foodborne illnesses.
      • Corrective Action: The food handler immediately washed their hands after given instruction.
  4. Follow-Up Inspection

    5 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Sprouted potatoes were found. (Public Health significance) - sprouted poatoes contain natural food toxins that can trigger neurotoxic effects, causing chemical intoxication when consumed.
      • Corrective Action: The operator immediately discarded the potatoes.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Food debris were found on cutting boards and table top. (Public Health Significance) - food debris promote bacterial growth, potentially contaminating ready-to-eat foods and causing foodborne illneses.
      • Corrective Action: Operator immediately cleaned and disinfect the cutting board and the table top. Operator to ensure food contact surface and equipment are clean and disinfected after every use.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the stand-up fridges has pooling of fluid. (Public Health Significance) -Pooling of fluid can promote bacterial growth, increasing the risk of food contamination.
      • Corrective Action: Operator to repair or replace the stand-up fridge to ensure no pooling of fluid.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) Spatulas were damaged. (Public Health Significance) - damaged food contact surfaces are hard to clean and can harbor harmful micro-organisms, potentially contaminating foods.
      • Corrective Action: Operator immediately discarded the damaged spatulas.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing sink is blocked by a bucket. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Blocking the handwashing sink will prevent food handlers from handwashing.
      • Corrective Action: Operator immediately removed the bucket, Operator to ensure the hand wash station is accessible at all times.
  5. Follow-Up Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Carbon heavily built up on the inner surfaces of two deep fryers. The non-stick surface of the inner pot of two rice cookers are damaged. (Public Health significance) - Carbon and non-stick coating may flake off during food processing and chemically contaminate the foods. Some non-stick coatings, when damaged, may release harmful chemicals to food under high temperature.
      • Corrective Action: Operator to repair, or replace damaged inner pot of the rice cookers. Operator to clean the deep fryers to ensure the inner surfaces are smooth and non-absorbent at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) White cutting board for sushi roll preparation was discoloured and had scratches. (Public Health significance) - : Rough food contact surfaces cannot be easily cleaned, which can harbour bacteria and contribute to the formation of bacterial biofilm. Discoloured cutting board is suggestive of the presence of bacterial biofilm.
      • Corrective Action: Operator immediately stopped using the cutting board. Operator to make sure the cutting board surface is smooth and free from scratch marks before using.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Microwave ovens, handles and doors of refrigerators, surfaces of the white rice cooker are accumulated with grease and food debris. (Public Health significance) - soiled food contacting equipment may harbour high number of pathogens such as bacteria, potentially contaminating foods and causing foodborne illnesses.
      • Corrective Action: Operator to clean and disinfect food contacting equipment and ensure they are clean and sanitized at all times.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Racks' surface, floors especially around the support leg of equipment, dropped ceiling tiles, and areas above the exhaust hood were accumulated with dirt, grime or grease. (Public Health significance) - unsanitary environment may increase the likelihood of food contamination.
      • Corrective Action: Operator to thoroughly clean the premises and maintain a sanitary condition at all times.
  6. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitation inside of some cooler units needs to be improved. Food is stored on cardboard surfaces inside of some of the coolers.
      • Corrective Action: Continiue to clean and ensure that the kitchen is kept sanitary. Remove cardboard from any food storage surfaces.
  7. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fried tempura was stored at room temperature for over 2hours. Fried tempura is a potentially hazardous food that requires storage under refrigeration (4 C or less) or hot-holding (60 C or greater) if not served immediately. Potentially hazardous foods must be disposed if stored at room temperature for 4 hours or greater.
      • Corrective Action: Tempura was placed in refrigerator at time of inspection. In the future, ensure that all potentially hazardous foods are served or stored properly within 2 hours of preparation.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Tongs stored next to ventilation hood observed to be in direct contact with the wall, which is not being cleaned regularly and has grease drippings.
      • Corrective Action: Remove and sanitize tongs, perform a cleaning of the area, including the walls. Ensure that all utensils are stored in a sanitary manner.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and grease around food prep and dish ware storage and on walls. Cardboard and paper towels are being used to store utensils/dish ware on shelving. Food contact surfaces and food equipment storage must be kept non-absorbable to allow for effective cleaning.
      • Corrective Action: Perform a deep cleaning of the kitchen area near the ventilation hood. All surfaces used for storage of food, dish ware, and containers must be cleaned on a regular basis. Remove any cardboard/paper from utensil/ dish ware storage.
  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris observed under the stand up freezers and coolers and under big equipment.
      • Corrective Action: Operator to ensure when cleaning the areas under big equipment are cleaned to prevent the accumulation of dirt.
  9. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Plastic take out containers were on the floor of the kitchen.
      • Corrective Action: Operator discarded them upon request. All food, food items, and containers meant for public use must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, grime, and food residue build up in hard to reach areas of the kitchen (i.e., under the commercial stove, dishwasher, etc.). Sanitation plan submitted to NH includes a cleaning schedule.
      • Corrective Action: The kitchen should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. As per your sanitation plan, you must follow the cleaning schedule that you have provided to NH and maintain a record of it on-site.

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