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Kawakubo Sushi Sake Organic Japanese Restaurant

1-3315 30th Ave Vernon BC V1T 2C9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kawakubo Sushi Sake Organic Japanese Restaurant has been inspected 13 times by Interior Health Authority since April 10, 2014. The most recent inspection, on March 18, 2026, found no infractions.

4 of 13 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 7 times across 6 separate inspections, most recently on March 10, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 6 separate inspections, most recently on March 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 6 separate inspections, most recently on January 11, 2022. 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 4 times across 4 separate inspections, most recently on March 10, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 10, 2026. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Both sushi display cases located at the sushi bar area had recorded temps above 4C. Repair units immediately to ensure a reliable temp of 4C - store items in the coolers located under the counter until the coolers are repaired.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler and hot holding equipment is monitored and documented daily. Ensure that the sanitizer dispenser is tested daily and the high temp dishwasher rinse temp is monitored and documented daily.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall cleanliness of the kitchen requires attention especially the floors and walls . Walk-in cooler requires cleaning and items properly arranged. A reinspection has been arranged for the following week. NOTE - overall cleanliness and storage of food items in the other coolers is excellent - coolers are very clean and very well organized.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin located in the kitchen line did not have soap present - issue was addressed at the time of the inspection.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Improve orderliness in walk-in cooler and rear storage areas.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): No current temperature logs available onsite. Corrective Action: Ensure regularly checking and recording internal temperatures of cooling and hot holding equipment.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Using only cold water and soap to wash knives. Missing sanitizing step. Corrective Action: Ensure following all four steps of dishwashing: WASH, RINSE, SANITIZE, and AIR DRY. Ensure following sanitizer contact time (usually between 30 sec to 2 min) to ensure sanitization process occurring.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cardboard build up in back storage area. Corrective Action: Organize storage area so that the floor is visible and that there is no potential harborage of pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ensure that all coolers are maintained at a temperature below 4C. NOTE : a new compressor motor has been installed for the walk-in cooler. All hot holding was performed above 60C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips must be available to monitor quats concentrations on a daily basis. Quats sanitizer dispenser must be monitored and documented in daily operations log. All coolers and hot holding equipment must be monitored and documented in daily operations log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer dispenser was dispensing zero quats solution and as such sanitizing spray bottles had zero sanitizer present. Repair quats sanitizer dispenser immediately and ensure there is a 200-400ppm quats solution dispensed from the unit. High temp dishwasher achieved a rinse temp above 71C as verified with a max recording thermometer placed inside of the unit.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall sanitation requires some attention especially regarding the floors and walls.
  6. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4A- Raw fish cold holding unit with the sliding glass doors located at the sushi bar was measured to be at 8-9°C at time of inspection. EHO asked operator to turn down temperature to ensure it stays at 4°C or below. CORRECTED DURING INSPECTION. F1.4B- Three cold holding units did not have NSF certified thermometers. Actions required: • Operator to obtain NSF certified thermometers for the three cold holding units and send photos to EHO once action is complete for infraction resolution. • Operator to monitor the temperatures of all cold holding units daily to verify temperatures and record it in the temperature log.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3E- Wiping cloths were observed to be stored at room temperature, not in sanitizer solution. This can allow for growth of bacteria on the wiping cloth, and can potentially re-contaminate food contact surfaces and hands if re-used several times. Actions required: • Operator to ensure that wiping cloths are changed every 2 hours or less if heavily soiled and store the wiping cloths in a bucket of sanitizer solution and change the solution every 2 hours. • Operator to ensure that sanitizer solution in spray bottles is measured daily to ensure that sanitizer concentration is at 200 ppm and recorded in a sanitizer log. F2.3H- Containers were stored on the floor of the walk-in cooler and walk-in freezer. Actions required: • Please ensure that containers are kept 6 inches off the ground, or ensure that containers do not come in contact with food contact surfaces such as counters and tables.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): F2.4B- Raw beef was stored on top of sauce containers in the middle rack of the prep cooler in the kitchen. This can lead to potential cross contamination if the raw meat juices get onto the containers. Actions required: • Operator to store raw meat items on the bottom, below any ready to eat items to avoid cross-contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): F3.5C- Hand sink in the bar area does not have paper towel. Staff are using cloths to dry their hands. Actions required: • Please ensure that there is single-service paper towel supplied at the hand sink in the bar area to allow for proper and frequently handwashing.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. 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): Quats dispenser in kitchen was dispensing zero quats sanitizer. Food handler was sanitizing kitchen counter tops however the quats sanitizer spray bottle had zero sanitizer present as the dispenser is not dispensing properly. Quats dispenser in the rear of the storage area was operating correctly and sanitizer from that unit will be used in the kitchen.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Numerous raw meat products were stored above ready to eat products and vegetables. Ensure that all raw meat products are stored on a lower shelf that ready to eat items.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentrations need to be monitored and documented daily. NOTE : operator is now using hydrogen peroxide as a sanitizer. Unit is dispensing 500ppm solution as verified by test strips. High temp dishwasher was 74 at the dish level = excellent
  9. Monitoring

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Ensure the rice is the large rice cooker is held above 60C All other hot holding was above 60C
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure that the small coolers located at the sushi prep area are below 4C All other coolers were below 4C Ensure that all cooler temps are monitored and documented daily.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed kitchen staff wash hands in the pot sink without using soap and dried hands on a linen towel used to clean surfaces. Ensure all staff wash hands with soap and use paper towels at the designated handwash basins.
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler located at the sushi prep station was 7C All other coolers are below 4C
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The QUATS sanitizer dispensing unit was empty and the sanitizing spray bottles had no sanitizer present as the containers are refilled from the dispensing unit. The jug of chlorine based sanitizer in the rear of the facility was 2 yrs old and could not be used as a sanitizer. High temp dishwasher is excellent as the rinse temp was 80C , the min requirement is 71C thus temp could be lowered if desired.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A paper towel dispenser must be present at the sushi prep area.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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