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Kaze

1004 Belvedere St Enderby BC V0E 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kaze has been inspected 7 times by Interior Health Authority since August 14, 2013. The most recent inspection, on October 16, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on October 16, 2025. 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 2 times across 2 separate inspections, most recently on May 31, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 11, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 31, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 31, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine was clean, thanks - coolers were clean inside, thanks Remaining to be done: - floors and walls behind cooking equipment still require a deep clean - basement has personal and food storage (2 dry storage areas and 2 deep freezers). I would suggest either moving all of your food storage upstairs to the area next to the kitchen, or creating a consolidated, clutter free area in the basement for food storage with no personal belongings.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine was unclean, please descale, clean and sanitize at least annually - reach-in stainless steel cooler was very unclean inside. This requires a thorough cleaning and sanitizing. - cooking equipment (gas stove, grill and deep fryers) were also very unclean. Please do a deep cleaning at least twice per year. - basement has excess storage resulting in it being very cluttered
  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): Various hard to reach areas require more frequent cleaning (wall adjacent to fryer area). Increase cleaning frequency of hard to reach areas, include walls in the cleaning schedule. Excess clutter just outside of kitchen, clutter may attract pests and promote pest harborage. Any material, equipment, containers not related to food operations must be removed from the premises.
      • 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.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B - Preparation line and stand up refrigerators holding food at ~6°C, equipment was turned down at the time of the inspection. Corrective action: All refrigeration equipment must be capable of maintaining ≤4°C Please keep temperature logs to monitor refrigeration equipment and ensure they are maintaining 4°C at all times, please send a copy of temperature logs to the EHO to confirm that refrigeration equipment are maintaining adequate temperatures. All hot holding equipment were maintaining ≥60°C at the time of the inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Mold growth noted on the ice machine at the time of the inspection. Corrective action: Clean and sanitize ice machine to remove mold, ensure you are following manufacturers instructions on proper cleaning and sanitizing. F2.5B - Various hard to reach areas require more frequent cleaning (wall adjacent to handwashing sink, fryer area, etc.) Corrective action: Increase cleaning frequency of hard to reach areas, include walls in the cleaning schedule. F2.5E - Excess clutter throughout restaurant, clutter may attract pests and promotes pest harborage. Excess material/clutter in food preparation areas prevents proper cleaning and sanitizing of food contact surfaces. Corrective action: Any material, equipment, containers not related to food operations must be removed from the premises. F2.5G - Flours and other bulk food items are stored in plastic garbage containers under the paper towel dispenser. Corrective action: • Foods must be stored in food grade containers, if foods are to be stored in non-food containers they must be kept in their original packaging to prevent contamination • Remove foods from under the paper towel dispenser, foods may be contaminated with water/soap when reaching for paper towel during handwashing.
      • 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.
  5. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility does not have test strips for hydrogen peroxide disinfectant cleaner and for the chlorine dishwasher sanitizer. It is important to test the concentration of sanitizing solutions to ensure that food contact surfaces are adequately sanitized. Please acquire test strips from your supplier. A low temperature dishwasher log was provided.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): An employee was observed to be washing wares and equipment in a 2-compartment sink. No sanitizing was performed. Sanitizing is necessary to kill any bacteria present on any food contact surface. Please ensure that all wares and equipment are run through the dishwasher or soaked in sanitizing solution. - Corrected During Inspection. note: Manual dishwashing method is conducted in the following manner: 1) Wares are washed in warm and soapy water. 2) Wares are then rinsed to remove all soap residue. 3) Wares are soaked in sanitizing solution (200 ppm of bleach and water solution) for at least 2 minutes. 4) Wares are air dried. Chlorine dishwasher sanitizer was measured to be at 50 ppm. Good. Hydrogen Peroxide sanitizer was measured to be at 500 ppm. Operator follows manufacture's guidelines for mixing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): 1. Wiping cloths in continuous use were observed to remain on the cutting board in between uses. Wiping cloths left moist at room temperature allow for the growth of bacteria and can recontaminate the clean food contact surfaces. Please ensure that wiping cloths are kept in buckets of sanitizing solution in between uses. Chlorine based sanitizing solution (i.e. bleach) should maintain a concentration of 200 ppm. Hydrogen peroxide sanitizing solution on site used should follow manufacture's guidelines. Please ensure that the sanitizing solution and wiping cloths are changed at least every 2 hours or when noticeably soiled. Sanitizer concentration of each new solution should be tested once mixed. 2. An unlabelled spray bottle of sanitizer was observed at the front of house. Please label the sanitizer used at the front of house with the type of sanitizer and its concentration. 3. Food and other debris were observed to be on the floor and in hard to reach areas in the kitchen and in the downstairs food storage area (includes dry storage and walk-in-cooler). This is potential attractant for pest. Please clean the debris off the floor and in hard to reach areas. This should be included in a routine cleaning schedule and the sanitation plan.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Flour was observed to be stored in garbage containers. As garbage containers are not food-grade, food stored directly in them can become chemically contaminated. Please ensure that food is stored in food grade containers or kept in its original packaging if it is stored in non-food grade containers.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan was available at the time of inspection. Please create a Food Safety plan the reflects the practices of your facility and send it to an EHO for reviewed. The food safety plan should include the parameters listed below. A template was provided.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation plan was available at the time of inspection. Please create a Sanitation plan that reflects the practices of your facility and sent it to an EHO for review. The sanitation plan should include the parameters listed below. A template was provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wet wiping cloth observed to be stored at room temperature on cutting board - discussed with owner that wet wiping cloths need to be stored in a bucket of sanitizer solution. This cloth was moved into a bucket of Hydrogen Peroxide solution at the time of the inspection

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