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HUMO Izakaya

210 Lawrence Ave Kelowna BC V1Y 6L3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday4–10:30 PM
  • Monday4–9:30 PM
  • Saturday4–10:30 PM
  • Sunday4–9:30 PM
  • Thursday4–9:30 PM
  • Tuesday4–9:30 PM
  • Wednesday4–9:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

HUMO Izakaya has been inspected 3 times by Interior Health Authority since October 31, 2024. The most recent inspection, on June 10, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 November 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on November 27, 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 once on November 27, 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Observed the walk in cooler's digital display showing that it was at 5C. 5C was recorded on temperature logs. Inside the walk in cooler was measured to be below 4C. Re-calibrate the thermometer or place a hanging thermometer inside the cooler and record an accurate reading. 2. Operator to acquire a pH meter to verify the pH of all fermented foods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher was unable to dispense chlorine after 5 full cycles. Staff noted there was white flakey debris inside the tubing that dispenses the chlorine. Staff to use kitchen dishwasher until glasswasher is fixed for all glassware.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update food safety plan with details: -kimchi/ fermented foods (amount of time in room temperature, required pH) -wagyu beef -oysters (prep, handling, harvest tags kept) -tuna tataki (tuna must be sushi grade from supplier or frozen to required temperature x time) -beef tartare See guidelines in email for more details.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Copy to be available on site.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Low temperature dishwasher, final rinse/sanitizing cycle chlorine concentration: 0ppm. Chlorine pail was empty. Operator connected a new pail of sanitizer. Corrected during inspection. 2. Bar glasswasher, final rinse/sanitizing cycle chlorine concentration: 0ppm. Operator to contact technician to service the equipment. Do not use the glasswasher until it has been serviced and verified it can dispense 50-100ppm of chlorine. 3. Ecolab sink surface sanitizer concentration was observed to be too high. Operator and staff to dilute the sanitizer until the dispenser is recalibrated by a technician.
      • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Dominic D

    Overall we loved our dinner experience. Food was creative, balanced and delicious. The black cod was fantastic and buttery, octopus aguachile was well done with great acidity to balance in the sauce, seafood was fresh (scallops were “just” cooked; a little too close for my liking) and cocktails were well made. Would highly recommend for dinner, including their happy hour menu selection (good variety and price).

  • Jody Foote

    Amazing experience, we had a staff party there last week, the service was great, the introduction to some unique dishes and ingredients were a big part of conversation and the value for money was on point. Very cool atmosphere and welcoming staff. If youre looking for an intimate place while feeling engaged in the ordering process, this is your place! Great for staff parties, a first date or just want great tasting food - Humo is the choice.

  • Joy Kim

    Arrived w high expectations for a bday dinner, but left disappointed. I’ll start w the bad, then get to the good: We started w their happy hour oysters and octopus. Both were borderline inedible.. the oysters were sooo fishy and I’ve never been to a place that didn’t serve horseradish w their oysters (they didn’t even have any in the kitchen - we asked). The octopus was sooo chewy, overcooked, and tasted super burnt. 0/10 Now for the redeeming dishes. The wagyu bravette was DELICIOUS. The steak was cooked to perfection but is definitely a heavier dish w the risotto. we also got the adobo beef ribs, which were yummy but not mindblowing. Giving a 3/5 because the service was also lacking.. probably won’t come back but I’m glad we tried it out

  • Vincent Jones

    I had my birthday dinner here and was delighted with the choice we made. It was a genuine 5-star experience from the atmosphere to the service to the food (oh, the food, incredible flavours!!) and the beverages! Our server, Ethan, was the perfect blend of attentive, knowledgeable and friendly, while also giving us time and space to enjoy our meal and conversation. It was a stellar evening out and worth every penny (I felt we got value because everything was excellent - yes, value, even in this economy). We’ll definitely be back! Thanks, Ethan and team HUMO.

  • Ksenia Obolenskaya

    We did the tasting menu at HUMO on a quiet Sunday night and it was one of those meals that just felt… easy, in the best way. First off, the tasting menu was very reasonably priced for the quality and number of courses. Each dish was thoughtful, well-balanced, and clearly part of a bigger idea rather than a random lineup. I really appreciated how seriously they took my no onion request. That alone tells you a lot about how well the kitchen and front of house communicate. The food itself was solid and confident. Not trying too hard, not overly precious, just good ingredients treated properly. The pacing was relaxed, which matched the atmosphere perfectly. The space on a Sunday night was calm and intimate. Low lighting, warm tones, comfortable seating, and none of the chaos you sometimes get with trendier spots. It felt intentional, not empty. A place where you can actually talk, linger, and enjoy the experience. Service was friendly and attentive without hovering. Everyone we interacted with seemed genuinely happy to be there, which always shows. And the Cafe Cartel cocktail deserves a special mention. Rich, smooth, slightly indulgent, and absolutely delicious. I would go back just for that drink alone.

  • Dominic D

    Overall we loved our dinner experience. Food was creative, balanced and delicious. The black cod was fantastic and buttery, octopus aguachile was well done with great acidity to balance in the sauce, seafood was fresh (scallops were “just” …

  • Jody Foote

    Amazing experience, we had a staff party there last week, the service was great, the introduction to some unique dishes and ingredients were a big part of conversation and the value for money was on point. …

  • Joy Kim

    Arrived w high expectations for a bday dinner, but left disappointed. I’ll start w the bad, then get to the good: We started w their happy hour oysters and octopus. Both were borderline inedible.. the oysters were sooo fishy and I’ve never …

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