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Dozo House

200-1970 Kane Rd Kelowna BC V1V 2E5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday11:30 AM–2:30 PM, 4–8 PM
  • MondayClosed
  • Saturday12–8 PM
  • Sunday12–8 PM
  • Thursday11:30 AM–2:30 PM, 4–8 PM
  • Tuesday11:30 AM–2:30 PM, 4–8 PM
  • Wednesday11:30 AM–2:30 PM, 4–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Dozo House has been inspected 7 times by Interior Health Authority since February 23, 2015. The most recent inspection, on July 29, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 5 times across 4 separate inspections, most recently on April 25, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on March 24, 2023. 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 2 times across 2 separate inspections, most recently on April 12, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 separate inspections, most recently on March 24, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 12, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator to maintain records of daily temperature checks for refrigerators. Regularly checking and logging temperatures allows operators to identify when a refrigerator's temperature goes above 4 degrees. Temperature logs help ensure that food is stored at the proper temperature, reducing the risk of foodborne illnesses. Observed that the fridge near the sushi preparation area had no thermometer for temperature monitoring. A thermometer is essential for verifying that the fridge is maintaining the required temperature to prevent food spoilage and potential foodborne illness. Please ensure that thermometers are provided inside all refrigeration units for daily temperature verification.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: An accumulation of dirt and food debris was observed underneath some equipment, along floor to wall junctions, underneath some shelving units. Some shelves in the walk-in refrigerator were rusty. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illnesses. Rusty shelves are difficult to clean and can harbour bacteria. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas. Implement a cleaning and sanitation schedule to prevent the buildup of dirt and debris. Operator to replace rusting shelves. F2.5J: The artificial lighting fixtures located above the food preparation area observed to have no shatterproof bulbs. The absence of a shatterproof bulb presents a physical contamination hazard. If the bulb were to break, the glass will fall into the food, food contact surface or equipment posing a risk of food contamination. Replace all the non-shatterproof bulbs with shatterproof bulbs or install light covers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed temperatures of PHF at the front sushi bar within the sushi display refrigerator and the below counter domestic refrigerator as high as 11 deg.C. The thermometer inside the below counter domestic refrigerator also showed a unit temperature of 11deg.C. As discussed, please replace the small domestic style refrigerator at the sushi bar with a commercial refrigeration unit in order to provide better temperature control of PHF.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a container of raw chicken stored above/directly on top of ready to eat items inside the walk-in refrigerator. Please provide additional shelving to ensure better separation of raw meat and ready to eat food inside the walk-in refrigerator and to enable storage of food containers off the floor.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that thermometers are provided inside all refrigerators and re-start daily temperature monitoring records. Please provide test strips onsite for routine verification of sanitizer concentrations.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please confirm sushi rice pH testing from an accredited lab as previously requested. As discussed, please provide a food safety plan update that confirms a recipe for sushi rice at a pH of 4.2 or less and, details on handling and preparation of raw seafood used for sashimi (sourcing, thawing, sectioning, storage/maintenance of proper temperature control).
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  5. Monitoring

    7 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures of PHF within the small refrigerator below the "sushi" prep counter were measured at 9deg.C. This refrigerator was observed with a large amount of food stocked inside.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottles were found with no measurable sanitizer at the time of inspection. When the pre-mix sanitizer station was flushed for 20seconds and the bottles were refilled, 200-300ppm Quaternary Ammonia was measured.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Confirmation of staff foodsafe certification was not available at the time of inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written food safety plan procedures were not available at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation procedures were not available at the time of inspection.
  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): PHF within front sushi prep cooler measured as high as 9deg.C and raw sushi fish observed being thawed at room temperature.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer found within sanitizer spray bottle at the time of inspection. Sanitizer bottle also found in an unsanitary condition.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  7. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • krisalyn avarielle

    We ordered the karaage, chirashi don and the tonkotsu ramen, our food came out quickly and they tasted delicious. You could tell the quality and freshness, service and staff were great and friendly, and super worth it for the price and portion. Loved it so much! Will definitely be coming back for more, 11/10 recommend. Thanks so much! ⭐️

  • Larry

    Very good Ramen soup with seafood for $19. Sushi looks great. Good portions. Small scallops, shrimp, squid and imitation crab. Very clean restraunt. Quick and friendly service.

  • Darren

    Easily the BEST Sushi in Kelowna, hands down. Great staff, Amazingly Fresh Fish, Perfectly Prepared. There is no better Sushi you can get in Kelowna. One of our favourite places to frequent because it's so good.

  • Daniel Story

    Quality. $20-25 pp for 3 rolls and green tea (not hungry after) At $35-40 pp you get an experience superior to most fine dining. Thick, buttery slices of sashimi (no rice), tempura, fried shrimp, phenomenal sushi, sake, etc. Spider roll, crunchy spicy tuna roll, and crispy dynamite roll are amazing

  • Tom Macauley

    When you think about it, life is just a huge collection of moments.. There’s a few moments in life that really feel truly euphoric. Like moments that just blow you away and give you true raw joy.. For me those moments were as follows: 1) the day I met my wife 2) the day we got married and 3) witnessing the birth of my children… that was until I tried Dozo House. It was a regular weekday night, my wife and I stressed out after a long day.. we decided cooking is NOT. IN. THE. CARDS. So what did we do? I’ll tell you exactly what we did. We whipped out our phones that were already out and looked around our neighbourhood for something reasonable and found Dozo House. Good reviews, reasonable prices. We thought: ‘why not?’ And so we did. The food was ready quick, paying was fast and easy, everyone had a smile on their face. It was a beautiful experience. And the food? The food was perfect. Fresh and tasty. It’s been years now and we get Dozo House regularly. Dozo is now on that list of moments. I’m not sure where on the list yet, I still have another baby on the way, so we will see if our child will take the cake in terms of moments.. but I’ll tell you this much, that baby will (most likely) be named Dozo. Obviously it’s an odd name for a child, especially considering I have literally no ancestry to Japan or any eastern nation whatsoever. But heck, why not? No seriously.. Why can’t I? I don’t know the answer to this question, but I’m sure my wife will probably explain it to me the moment I mention it. Anyway, Great food! We’ll be back!

  • krisalyn avarielle

    We ordered the karaage, chirashi don and the tonkotsu ramen, our food came out quickly and they tasted delicious. …

  • Larry

    Very good Ramen soup with seafood for $19. Sushi looks great. Good portions. Small scallops, shrimp, squid and imitation crab. Very clean restraunt. Quick and friendly service.

  • Darren

    Easily the BEST Sushi in Kelowna, hands down. Great staff, Amazingly Fresh Fish, Perfectly Prepared. There is no better Sushi you can get in Kelowna. One of our favourite places to frequent because it's so good.

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