Whistler Samurai Bowl

This record comes from Vancouver Coastal Health (VCH) for Whistler. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.

No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below. Closed means the inspector ordered the premises shut until the issues were corrected.

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This restaurant has been inspected 11 times since May 2, 2023, with 3 visits with no infractions and 8 with infractions on record.

Jun 24, 2026Has Infractions
1 violation
Other
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Jun 19, 2026Has Infractions
2 violations
Critical
The premises is free of pests.
Other
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Jan 30, 2026Has Infractions
1 violation
Critical
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Sep 24, 2025No Infractions
No violations
Mar 27, 2025No Infractions
No violations
Feb 26, 2025Has Infractions
2 violations
Critical
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Other
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Mar 4, 2024Has Infractions
1 violation
Critical
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Feb 21, 2024Has Infractions
1 violation
Critical
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
May 9, 2023No Infractions
No violations
May 3, 2023Has Infractions
1 violation
Critical
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
May 2, 2023Has Infractions
3 violations
Critical
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Other
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Other
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.