Aomi Sushi

12-4600 Lakeshore Rd Kelowna BC V1W 1X4 · Restaurant - Food Service

5 inspections

1. MonitoringJun 3, 2025

   2 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Observed the operator wear gloves without washing hands. Gloves do not replace the need for handwashing. Discussed with Operator the importance of washing hands before and after wearing gloves. While gloves provide a barrier against some contaminants, they don't eliminate the risk of hand contamination entirely. Hands should be washed before putting on gloves to prevent contamination of the gloves and after removing gloves to prevent contamination of the hands.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): An accumulation of dirt was observed in the dry storage area with storage containers covered in flour. The scoops were stored outside of the bulk bins on top of the lids but the lids appeared dirty. Too much clutter was observed in the dry storage areas. Clutter hinders effective cleaning procedures and dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illness. Please complete a thorough cleaning of the dry storage area and remove any unnecessary clutter to facilitate adequate cleaning and notify EHO once completed.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringOct 22, 2024

   3 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Staff were noted to be switching between tasks while wearing gloves and not practicing handwashing. Operator was educated on the importance of proper hand hygiene while using gloves and when switching between different tasks
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The facility did not have test strips for their chlorine sanitizer solution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: A thorough cleaning was needed in the following areas: -Around the deep fryer to remove grease buildup -Under the kitchen cooking and refrigeration equipment -Under the dishwashing area sinks -In the rear area of the kitchen F2.5G: Foods was being stored on the floor in the walk in cooler. Ensure all food is stored off the floor at all times. F2.5J: The lighting fixture in the rear area of the kitchen needed a shatterproof cover or bulbs. F2.5K: Scoops need to have handles and be properly stored to prevent contamination.
     • 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.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringJan 4, 2024

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher to be checked every day to ensure proper sanitization of dishes can be achieved.
     • F2.3A Mechanical dishwasher/glasswasher 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): Black cart at the cook line against the wall should be thoroughly cleaned. In-use knives should not be stored in plain water.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): New dishes on the menu require submission of new Food Safety Plans to the health officer.
4. MonitoringNov 9, 2022

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): At walk in cooler, foods stored on ground in cardboard boxes. Raw potentially hazardous food stored next to ready-to-eat food. >> Please store foods above ground at least 15cm to allow for cleaning and prevention of contamination. Store raw foods at the lower shelves and below ready-to-eat foods to prevent cross contamination.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): >> Please obtain chlorine test strip to verify chlorine (bleach) concentration is maintained at 100-200ppm for sanitization of food contact surfaces. >> Obtain pH test strips to test sushi rice pH. >> Follow the Sanitation Plan for monitoring sanitizer concentration and temperature.
     • 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): Sanitizer not available. >> Instructed operator to manually mix chlorine sanitizer to 100-200ppm into a spray bottle. Operator was reminded to check the Sanitation Plan for mixing ratios. High temperature dishwasher did not reach 71C at the plate. >> Please service the dishwasher to ensure the final rinse reaches 82C, or 71C at the plate.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Knives stored on magnet strip beside hand wash sink appear contaminated.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towels at hand wash sink.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringOct 13, 2021

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer buckets or spray bottles were available for the kitchen staff during time of inspection. Discussed with operator the importance of having sanitizer available for wiping down food contact surfaces to prevent cross contamination. Operator prepared a container of 100ppm bleach sanitizer solution for use in kitchen area, and agreed to ensure that surfaces were being sanitized regularly during kitchen operation.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Raw wood surfaces must be painted, sealed up, or covered to ensure they are smooth, durable, and easily cleaned. Discussed painting raw wood or installing laminate coverings to ensure continued facility cleanliness.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.