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Kaya Sushi and Grill

101-1730 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kaya Sushi and Grill has been inspected 5 times by Interior Health Authority since January 2, 2018. The most recent inspection, on October 21, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 7 times across 5 separate inspections, most recently on October 21, 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 5 times across 3 separate inspections, most recently on October 24, 2022. 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 3 times across 3 separate inspections, most recently on September 15, 2023. 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 once on September 15, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 24, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were missing from some refrigeration units - please ensure that all refrigerators are provided with thermometers inside the unit. A probe style thermometer could not be located at the time of inspection. Please provide a probe thermometer onsite for verifying direct food temperatures (ie. food inside the sushi display case, final cook temperatures, hot holding temperatures, food within upper inserts of prep table refrigerators).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pease complete a thorough cleaning of the Kaya Sushi kitchen, including floors, underneath equipment, floor to wall junctions, some equipment, etc. Please ensure that cleaning cloths in continuous use are stored within sanitizer solutions (not left on counter tops) and used for routine sanitizing of food contact surfaces. Please replace worn/rusted shelving inside the walk-in refrigerator.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Please provide separation/partition between the back prep counter space and the dish-washing area. Please also provide a food preparation sink at an alternate location in the kitchen to support food preparation processes that are separate from the dishwashing area. Please confirm this location with Interior Health prior to installation.
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed items stored in ice holder in direct contact with ice that are RTE for drinks. Discussed cross contamination between non-food items to food. Bowls used as scoops and stored in bins submerged in dry bulk food. Use food-grade scoops with handles, and store them in a manner that prevents cross contamination from hand to food during scooping. Walk in cooler: raw shelled eggs stored above RTE greens. Foods stored on floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manually mixed Quats sanitizer measured to be 50-100 ppm. Operator replaced the solution with their usual dilution method and consistently produced 100-150 ppm. Quats to be maintained at 200-300 ppm for proper sanitization of food contact surfaces. Follow the manufacturer's and supplier's instructions for mixing the correct adequate concentration.
      • 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): Multiple wiping cloths stored in sanitizer buckets with inadequate sanitizer concentration. Discussed importance of maintaining and replacing sanitizer solution, verifying concentration after mixing, and proper storage/replacement of wiping cloths to prevent harmful bacterial growth inside sanitizer buckets. Utensil stored hanging at hand wash sink at the cook line.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Do not store containers and/or other items in designated hand wash sinks. Glove-use for preparing food at the sushi bar does not replace proper hand washing. Hand washing is to be done before putting on new gloves.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Refrigeration temperature monitoring log not maintained. Restart monitoring of all refrigeration units. Sushi rice pH was checked. Follow pH test strip manufacturer's instructions when checking sushi rice pH. Discussed temperature and parasite control practices of raw fish for sashimi.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan needs to be updated to the correct dilution ratio of Quats and water. The current dilution ratio does not produce an adequate concentration. Follow the manufacturer's and supplier's instructions, create a new ratio, retrain staff, and be consistent when manually mixing Quats. Posters and labels may be helpful for staff, along with training staff with an up-to-date Sanitation Plan.
  3. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please ensure that food inserts in the upper sections of prep table refrigerators are not overloaded (note insert load levels) to ensure proper temperature control (some pre-made sushi rolls were measured at temperatures as high as 11 deg.C).
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed the walk-in freezer in use for freezing fresh salmon for parasite control operating at temperatures between -2 to -8deg.C depending on the location within the freezer. Operator must discontinue use of salmon as an ingredient served raw (ie. only cooked salmon may be served at the present time) until parasite control and the required freezing procedures are confirmed either by the supplier or by properly established procedures in-house at the Kaya Sushi restaurant. In-house procedures must include date labelling salmon to be used raw (sashimi), temperature monitoring of freezers to ensure exposure for parasite destruction in accordance with BCCDC standards (ie. -20°C or below for 7 days or - 35°C or below for 15 hours).
    • F1.7 Are foods protected from contamination?
      • Observation(s): Please discontinue storage of packaged food/food containers directly on the floor inside the walk-in refrigerator and the back dry storage room.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please re-start daily temperature monitoring records for refrigerators and freezers (ie. ensure any freezer used for freezing salmon for parasite control is maintained at -20degC). Please provide test strips for verifying quaternary ammonia hard surface sanitizer at 200-300ppm.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator was not utilizing a hard surface sanitizer on counters/cutting board; no solutions were mixed at the time of inspection. Please ensure that properly mixed sanitizer solutions are available and in use at all times during operation.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Temperatures of food inside the walk-in freezer were measured at -2 to -8deg.C, including salmon used as a raw ingredient in sashimi/sushi. Per section F1.6, operator must service/repair the walk-in freezer and or, any freezer used to freeze salmon for parasite control and ensure operation at -20deg.C.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete additional cleaning underneath/behind equipment and storage shelving (including inside the walk-in freezer and refrigerator).
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please maintain a copy of the Kaya Sushi & Grill food safety plan onsite that includes details on handling, preparation and storage of fish used for sashimi, as well as, preparation/acidification and testing of sushi rice.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please maintain a copy of the Kaya Sushi & Grill sanitation plan onsite for staff to reference.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please confirm adequate numbers of foodsafe certified staff to ensure at least one staff member (and owner) is certified at all times during operation.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of potentially hazardous food (PHF), including raw sashimi fish, were measured as high as 9deg.C within the front sushi display coolers and front reach in refrigerator. Thermometers inside these units also showed between 8-10deg.C. These food items were moved to an alternate refrigeration unit.
    • F1.7 Are foods protected from contamination?
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hard surface no-rinse sanitizer solutions were measured at a high level (ie.600ppm or greater). The final rinse temperature of the main kitchen dishwasher was measured at an inadequate temperature of <50deg.C.
    • F2.4 Are proper freezing and thawing procedures followed?
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of advanced prepared imitation crab mixture measured at approx. 8deg.C; one 1/4 section of salmon measured at 7.5deg.C within the front display case. Salmon for sashimi is purchased/arriving fresh and subsequently being frozen onsite for parasite control; however, time markings were not observed on frozen salmon in order to determine whether the time/temperature standard for parasite control was being met. Some refrigeration/freezer units required thermometers inside.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed staff sectioning salmon on cardboard, instead of using a proper cutting board surface.

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