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Cindy L Kimbap & Sushi

118-2189 Springfield Rd Kelowna BC V1Y 7X1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cindy L Kimbap & Sushi has been inspected 5 times by Interior Health Authority since December 12, 2022. The most recent inspection, on December 11, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on December 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on January 20, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2025. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ready to eat food was being stored underneath packaged raw meat in the fridge. Operator was instructed to ensure that raw meat is stored below and away from ready to eat food
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility did not have pH strips for measuring the acidity of the sushi rice.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning cloths were being left out in between uses. The operator was instructed to ensure cleaning cloths are kept in sanitizer between uses or discarded after each use. A disposable glove was noted to be stored in a food container. Ensure food is portioned using appropriate equipment and gloves are not reused.
      • 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): Temperature logs, pH monitoring logs, and sushi fish freezer tracking were unavailable at time of inspection. Operator was instructed to maintain these onsite at all times.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility did not have a sanitation plan available. Operator was given a guide for designing a facility sanitation plan for their use and knowledge.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat food was being stored underneath and beside raw meat in the fridge. Operator was instructed to ensure that ready to eat food is stored separately and away from raw meat
      • 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): F2.1A: The quat sanitizer test strips were expired. The operator was instructed to obtain valid test strips. The facility was not keeping temperature logs for the fridges. The operator was instructed to keep daily temperature logs for the fridges and freezers. The facility did not have a written labeling and tracking system for ensuring the fish for the sushi is kept below -20°C for a minimum of 7 days. Operator was instructed to implement a tracking and labelling system for the frozen fish.
      • 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): Cleaning cloths were being left out in between uses. The operator was instructed to ensure cleaning cloths are kept in sanitizer between uses or laundered immediately after use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The facility did not have a food safety plan onsite. The operator was instructed to ensure a food safety plan is kept onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility did not have a sanitation plan onsite. The operator was instructed to ensure a sanitation plan is kept onsite.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Repeated infraction. Any scoops or containers used for scooping or measuring dry goods must be stored outside the dry goods container in a sanitary manner. All tools and equipment must then be cleaned and sanitized as per the Sanitation Plan.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please use food grade scoops with handles, and store the scoops outside of food containers.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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