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YukiOn Sushi

4-100 Kalamalka Lake Rd Vernon BC V1T 9G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

YukiOn Sushi has been inspected once by Interior Health Authority, on September 24, 2026. The most recent inspection, on September 24, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 September 24, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 24, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on September 24, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 24, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 24, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in one upright cooler in the front area was measured at 7°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder. Potentially hazardous food (e.g. premade sushi rolls, cooked chicken) can be held at room temperature or 4-60°C for a maximum of 2 total hours. Food stored at 4-60°C for a total of 2 hours or longer is unsafe and must be discarded. Keep small portions out as needed during rush periods, then promptly return to the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are long expired. Corrective Action: Provide new chlorine test strips. Check sanitizer concentration regularly.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Inconsistent sanitize step for manual dishwashing. The amount of manually washed items is low. Corrective Action: For equipment that cannot go through the dishwasher: After washing and rinsing, sanitize the item by immersion in, or by spraying all surfaces of the item with, 200 ppm chlorine (bleach) solution. Let air dry on a clean surface/dish rack.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: One cutting board is made of untreated wood. Unsuitable material, some visible damage. Corrective Action: Discard or remove the cutting board. Any wooden cutting boards must have a sealed, protected, and durable finish that is safe for food contact. F2.5B(1): Inadequate cleaning in some areas. Overall sanitation in the facility is good. • Walk-in cooler floor • Under cooking equipment • Some hard to reach spaces Corrective Action: Clean the areas identified. Continue to clean inside the prep coolers, including door gaskets, as needed. Replace any rusted shelving where necessary. F2.5B(2): Paper is attached to the vent hood filter panels as a way to confirm correct operation of the ventilation system. This is a fire hazard. Corrective Action: Remove all paper and tape from the vent hood. F2.5G: Observed a worn cloth used to support the bar soda gun in close proximity to the ice well. Contamination risk for the stored ice. Corrective Action: Discard the cloth. F2.5J: One bulb in the ceiling light fixture inside the walk-in cooler is uncovered. Corrective Action: Provide a tube guard sleeve for the unprotected bulb or install an exterior shatterproof cover for the whole fixture.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: There is a garbage can in front of the hand sink. This obstructs access to the sink and can discourage handwashing. Corrective Action: Store the garbage can elsewhere. Keep the hand sink clear and accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.

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