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Japanese Kitchen Kura

1445 Main St Penticton BC V2A 5G5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday11:30 AM–3 PM, 4:30–8 PM
  • MondayClosed
  • Saturday11:30 AM–3 PM, 4:30–8 PM
  • SundayClosed
  • Thursday11:30 AM–3 PM, 4:30–8 PM
  • Tuesday11:30 AM–3 PM, 4:30–8 PM
  • Wednesday11:30 AM–3 PM, 4:30–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Japanese Kitchen Kura has been inspected 12 times by Interior Health Authority since August 14, 2014. The most recent inspection, on April 10, 2026, found no infractions.

5 of 12 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, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 February 3, 2023. For example: 7 Are foods protected from contamination?

  • 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 October 25, 2019. 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 2 times on February 3, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on February 3, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on October 2, 2018. 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): - The operator was observed touching the dirty microwave panel and handling food without washing hands in between.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must use proper containers and cover food items during storage. Fish was observed stored in a fridge without being in a container / covered.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Fish was observed defrosting at the room temperature. The operator was educated that hazardous foods should be defrosted overnight in the refrigerator. Food items should be placed on a tray at the lower fridge shelf to avoid accidental cross-contamination.
      • 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): - Operator must fix the refrigerator used for sushi preparation. One of the two doors wasn't working and needed a new hinge. This fridge can't be used for storing hazardous food items until it's fixed. - Operator must defrost, wash, and sanitize freezers and fridges. The stand up fridge had mold growth inside. Freezers had excessive ice build-up. - Operator must wash and sanitize a microwave. The operator was observed touching the dirty microwave panel and handling food without washing hands in between. A small oven / toaster needs to be degreased / washed or replaced due to wear. Similar observations have been made during previous inspections. - Operator must wash and sanitizing all shelving units, remove items that are not in use or can be recycled. - Operator must find a better knife storage solution and should not to store knives in between counters or tables. - Operator must clean dishwasher and remove calcium build up.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): -Operator must use a designated handwashing sink only for handwashing purposes. It was observed that all three sinks of a three-compartment sink have been used for dishwashing / food preparation. This is a repeat non-compliance from previous inspections. If the same practice is observed again, the operator will need to install a separate handwashing sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  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): Overall yes, however there are a few items to address. 1. The microwave and the shelving that holds the microwave has dust and grime accumulation. 2. The black stand up fan in the kitchen has dust accumulation. * Dust and grime accumulation can create potential for cross contamination. - Ensure to remove dust and grime, clean, sanitize and monitor on a regular basis.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: No chlorine test strips available to test sanitizing solution Corrective Actions: • Purchase chlorine test strips that are able to test up to 200ppm
      • 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): F2.5C: Wiping cloth sanitizing solution measured to be 25ppm chlorine Corrective Action: • Replace every 2 hours or as often as needed to ensure wiping cloth solution maintains a 200ppm concentration.
      • 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): Food Safety Plan not available on site, operator sent via email after inspection. Corrective Actions: • Update Food Safety Plan to include all menu products and procedures for freezing fish and testing sushi rice
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility will need monitoring supplies for dishwasher as the dishwasher temperature is constantly not correct
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Not all cooling units have thermometers for monitoring temperature
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door of facility has gap
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food contact surfaces are not sanitized Dishwasher at a minimum of 71°C on plate surface during time of inspection
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure all areas of the kitchen is cleaned - ducts above the food preparation area and area underneath the 3 compartment sink
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer at -12°C during time of inspection
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is not functioning properly
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Backdoor has a opening gap to the facility
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Overall sanitation is satisfactory All surfaces are smooth, durable, and easily cleanable Mold growth on the ceiling ducts Stand up freezer is leaking
  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): 100 ppm bleach used for food contact surface cleaning - good High temperature dishwasher is not meeting the required temperature to sanitize dishes correctly.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): All foods are covered and stored a minimum of 6 inches above the floor Chemicals are stored away from food Raw eggs stored above ready to eat foods
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Emma R.

    A hidden gem in Penticton! Authentic Japanese cuisine with exceptional quality and great price. The fish was fresh and well prepared. Honestly some of the best I’ve had in a long time. We had dietary intolerances in our group, and Yuko was incredibly kind and knowledgeable, helping us choose the best dishes and making sure everyone had a great meal. Strongly recommend the sashimi and chawanmushi. ありがとうございます

  • Luke G

    Delicious ramen, soft springy noodles and ground pork cooked perfectly with flavourful and spicy broth. The mini bok choy is nice and crunchy. I will be back to try other items as well!

  • Christian Guerino

    Ok so I read the lowest reviews. Julia, Jessica and all the J's absolutely don't know what they are talking about. This place is all about the cook. There is such strong sense of care and intention in everything here. I've had better sushi from the sushi phenoms in Vancouver, obviously, but this place has a great COOK/CHEF which is a very different thing. There are other sushi places in Penticton that may have flashier food with cooler ambience and higher prices. Kura is a mom and pop sort of deal. This is the place you want to come to for good Japanese food. Ignore all the static and dumb reviewers. If you care about good food come here. START here. If you see me there with my kids you can give me a nod.

  • Erica Mountain

    Best sushi we’ve had since living in an island city. Delicious unagi roll and BC Roll, perfect broccoli gomae. Yummy take out!

  • JorDanK Boro

    Absolutely amazing food for a great price! The cuts of fish are so nice. And the staff was incredibly kind too. If you want traditional Japanese food def come check out this great little restaurant!

  • Emma R.

    A hidden gem in Penticton! Authentic Japanese cuisine with exceptional quality and great price. The fish was fresh and well prepared. Honestly some of the best I’ve had in a long time. …

  • Luke G

    Delicious ramen, soft springy noodles and ground pork cooked perfectly with flavourful and spicy broth. The mini bok choy is nice and crunchy. I will be back to try other items as well!

  • Christian Guerino

    Ok so I read the lowest reviews. Julia, Jessica and all the J's absolutely don't know what they are talking about. This place is all about the cook. There is such strong sense of care and intention in everything here. I've had better …

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