Kasai Teppanyaki Steak & Sushi House

8-1717 Harvey Ave Kelowna BC V1Y 6G3 · Restaurant - Food Service

3 inspections

1. MonitoringSep 25, 2025

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No quat test strips were observed for measuring the concentration of food contact surface sanitizer.
     • 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): Sanitizer bottle was measured at 0 ppm quats concentration. Observed a non food safe sanitizer was installed at one of the sanitizer dispenser. CDI- Operator was instructed to replace sanitizer bottles with a food safe sanitizer and use quats test strips to ensure sanitizer spray bottles are maintained at 200 ppm quats concentration. The sanitizer dispenser installed in the chemical room noted not working. Fix the dispenser and do not use it until it's fixed.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
2. MonitoringAug 20, 2024

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No chlorine and QUAT test strips were observed for measuring the sanitizer concentration of glasswasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are available and accessible to staff onsite. No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer bottle in the kitchen was measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. CDI - Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer spray bottles. Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature glasswasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the glasswasher, and test the sanitizer concentration daily with chlorine test strips. High temperature dishwasher was measured at 61.2°C (maximum temperature) at the plate level. Dishwasher temperature must reach at least 71°C at the plate level for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed and rinsed in the dishwasher. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes regularly and as required.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Leaking pipe was noted at two handwashing stations located in the kitchen. It was noted that operator has to turn on and off the water line, going to the hand sink, each time during handwashing. This may lead to infrequent and inadequate handwashing of food handlers. Repair the pipe at the handwashing station, and ensure handwashing station is maintained and supplied with hot and cold running water, liquid soap and paper towel.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation logs not maintained. Ensure to monitor the sanitizers concentration and maximum temperature of dishwasher during the final rinse cycle.
3. MonitoringDec 20, 2022

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed scoops stored inside bins of dry food goods. Foods in bins can become contaminated if hands or hand contact surfaces of scoops come into contact with food products. Scoops must be stored outside of the bins or in a manner that prevents hand contact surfaces/handles from contacting food products in bins.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips available onsite for monitoring sanitizer concentrations. Operator must keep test strips onsite for all sanitizers used within the premises. Sanitizer solutions should be monitored regularly to ensure proper sanitizing action is maintained. Provide EHO with a picture once new test strips have been acquired to resolve this infraction. Temperature logs have not been maintained recently. Temperatures of hot and cold holding units should be monitored at least twice daily to ensure foods are not subjected to temperature abuse. Coolers with exterior digital temperature displays should be equipped with analog mercury thermometers inside of the units which should be used for monitoring and recording cooler temperatures.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer concentration in the glasswasher behind the bar was measured below the required minimum concentration. Chemical sanitizing units must maintain a minimum concentration on 50ppm chlorine sanitizer to ensure adequate sanitizing action is maintained. Glasswasher sanitizer concentration should be measured weekly at minimum to ensure adequate sanitizer concentration is maintained. Until the glasswasher has been serviced by a technician, all glassware must be sanitized in the main kitchen dishwasher. Once the glasswasher has been returned to proper function provide EHO with a copy of the service report to resolve this infraction. Sanitizer for surfaces measured above 400ppm during inspection. Quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Quaternary ammonia sanitizers exceeding 400ppm are not considered food safe and may leave a harmful residual on surfaces. Operator diluted the sanitizer and agreed to monitor concentrations more closely.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Observed waste and dirty dishes stacked in handwashing sinks at the sushi station and behind the bar. Handwashing sinks must not be used for other purposes and remain unobstructed at all times to facilitate good hand hygiene practices.