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Bluetail Sushi

102-1675 Commerce Ave Kelowna BC V1X 8A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bluetail Sushi has been inspected 12 times by Interior Health Authority since January 7, 2014. The most recent inspection, on July 15, 2026, recorded 4 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 9 times across 6 separate inspections, most recently on July 15, 2026. For example: 7 Are foods protected from contamination?

  • 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 6 times across 4 separate inspections, most recently on March 27, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 4 times across 4 separate inspections, most recently on July 15, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on March 25, 2024. For example: 2 Are proper pest control measures in place on the premises?

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.

12 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods observed to be stored above ready to eat foods in the stand up cooler next to the hand washing station. Single use bowls are used as scoops in dry foods such as flour Ensure that all raw foods are stored below or separately from ready to eat foods. Ensure that single use bowls are not reused as scoops.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottle have no concentration during time of inspection. This is a repeated infraction from the past and staff must be checking for concentration each day - otherwise there is no sanitizing occurring on food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood has not been professionally serviced since January 2026. It is past the 180 day mark and requires a servicing. Single use bowls are used as scoops in dry foods such as flour. Ensure that single use bowls are not reused as scoops. Shelving units at the cookline are made of cardboard and aluminum foil. This has to be replaced by an actual surface that is smooth, durable and easily cleanable. Major amounts of dust observed above the food preparation area. This is observed in multiple locations throughout the kitchen and must be cleaned as the dust could be falling into food or take out containers for the customers. Cardboard on the floor must be replaced daily as this can attract pest into the facility due to the accumulated grease.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5L Single service utensils or containers must be used only once.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station located outside the kitchen needs to have paper towel dispensed as per the Food Code to prevent contamination of the paper towels.
  2. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding of rice was at 55 degrees Celsius during time of inspection. The rice cooker will need to replaced to ensure that rice can be maintained at the correct temperature. Future inspections where rice is hot held at a temperature below 60 degrees Celsius will require discarding. A new rice cooker will need to be purchased as this current cooker is unable to maintain the required temperature.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Rice stored in refrigerator is not covered and is placed in a shelf that is not clean. Foods stored in the refrigerator such as raw foods are also not covered leading to potential cross contamination or contamination of the food Scoops submerged into dry foods leading to potential contamination. Note that all foods must be covered in the coolers and freezers. Scoops must also be stored away from food in a clean sanitary location
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Crab meat is observed to be thawed at room temperature once again during time of inspection. Note that raw foods must be thawed in the cooler, running cold water or in the microwave under the defrost setting.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ceiling is filled with dust that needs to be cleaned as this can lead to contamination to the food preparation area underneath
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Card board and old boxes need to be removed from the facility. The kitchen is not large enough to be storing items that are not required in the kitchen. The amount of boxes can lead to pest harbourage.
  5. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): After having several conversations with Bluetail Sushi in regards to permit fees, operator has been informed of closure. Operator stated payment has been made but has not been updated in system
  6. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): While some of the card boards have been removed from the facility, other parts of the facility still have card boards such as underneath the grill at the cookline. The card board is accumulated with grease and must be disposed of
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ventilation hood has still not been serviced. Operator has stated that a quote has already been made and will be serviced soon.
  7. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tempura is stored in room temperature throughout the day and reheated when ordered by a customer. Note that tempura is considered a potentially hazardous food and must be stored either in the cooler or a maximum of 2 hours at room temperature.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods are stored in plastic bags that are not considered food grade material. All foods must be stored in food grade containers as they can be wash, rinse, and sanitized properly. In addition, plastic bags have chemicals which will leech onto food for long term storage Raw foods are observed to be stored above ready to eat foods in the stand up cooler. All raw foods such as meats, seafood, and eggs must be stored below ready to eat foods to prevent potential cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): See infraction below in regards to cardboard throughout facility
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Artificial frozen crab meat is being thawed in room temperature. When staff was asked how long the meat was there for, they stated 11:00 AM. Note that frozen foods must be thawed in either the cooler, running cold water, or defrost in the microwave.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ventilation hood has not been professionally serviced since Jan 2023. The equipment must be serviced by a professional once every 6 months.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Certain areas of the premises are covered in duct tape - this includes the handle of the refrigerator at the back of the kitchen in addition to the 3 compartment sink. Note that this is not considered as a smooth, durable, easily cleanable surface as required by the Food Premises Regulation. Duct tape must be removed and equipment must either be fixed or a new one must be ordered. The facility is also lined with dirty card board throughout the kitchen. Note that card boards cannot be cleaned properly and the grease/food debris will attract pest into the facility. All card boards must be dispose of or replaced daily.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station that is near the food preparation area in the kitchen is not fully stocked with paper towels during time of inspection. Staff stated that this hand washing station is not being used. Note that this hand washing station must be used as this was initially approved as the hand sink for the kitchen when floor plans were approved. In addition, there is no other hand sink location that is close to the food preparation area.
  8. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Build-up of grease and food debris underneath the deep fryer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Preparation of deep fryer items including making foods with batter adjacent to fryer is causing lots of food spillage and splatter along the walls. Wall materials are not optimal for cleaning and sanitizing. Recommend installing a guard (i.e. piece of stainless steel) over this area or choose a different area of the premise for food prep so that splashing and spillage of food materials can be cleaned up more easily.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station blocked with food equipment at the time of inspection. This was corrected during inspection.
  9. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please purchase QUATs sanitizer test strips for use on premise.
      • 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): Dishwasher noted at 75 degrees C. Sanitizer concentration in spray bottle noted at 400 ppm. Operator stated company supplying sanitizer is new since last inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Seafood thawing in a container in sink without cold running water. This was corrected during inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): **Reoccurring infraction- Dishwasher rack seen sitting on top of garbage bin during inspection. Ceiling and walls through kitchen premise are collecting sizable amounts of dust and need to be cleaned. Floor under deep fryer has a sizable build-up of grease and food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher noted at 72.2 degrees C on the first run. Sanitizer noted at 50 ppm QUATs, corrected during inspection at 200 ppm.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dishwasher rack with utensils seen placed on top of garbage bin. This was corrected during inspection. Ice cream scoops, rice scoops that are reused seen placed in cups or containers of room temperature water.
  11. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Potential cross-contamination of clean dishes, raw meat prep, and rice cooking area. Please create space for each process (Rice, ready to eat foods, food prep and air drying of dishes in designated areas. Cutting boards and food contact surface are visibly clean. Using an approved sanitizer
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sanitation of premises needs improvement. Neglected areas such as inside cooler tracks, behind and under equipment have a build up of dirt, grease and debris. Some foods are being kept on the floor such as the sushi rice is being kept in a cooler on the floor (covered). Please reorganized and increase shelving and kept items off the floor for easy cleaning.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • F3.4G - Food premises operations must be separated from incompatible areas and activities.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Certificates were not available at the time of inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available at the time of inspection
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available at the time of inspection
  12. Monitoring

    0 infractions

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