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Yoshi Sushi Restaurant

771 Vernon Avenue, 601, Victoria, BC, V8X 5A7 · Food Premises

Official record from Island Health →

Inspection summary

Yoshi Sushi Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on June 9, 2026. The most recent inspection, on June 9, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 June 9, 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 June 9, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

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

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • 1/4 full 1 litre container of mayo was being stored at room temperature in the back dry storage room. Internal temperature measured 19.4°C. Staff indicated mayo had been stored at room temperature for 4 hours.
      • Staff discarded container of mayo. Ensure all cold hazardous foods are stored at or below 4°C at all times.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • One bottle of bleach sanitizer measured greater than 200ppm.
      • Staff remade the solution. New solution measured 100ppm, confirmed by test strip. Ensure bleach surface sanitizer concentrations are maintained between 50-100ppm at all times. Test using chlorine test strips. Comments Routine inspection conducted today. All coolers measured at or below 4°C, all freezers measured at or below -18°C. Hot holding unit measured at or below 60°C. Low temperature dishwasher measured 50ppm chlorine residual at the plate level. Test strips available on site. Temperature logs up to date. No pest activity at time of inspection. Overall, facility is clean and well maintained. Leftover sushi rice discarded at end of day.

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