Kizuna Sake
107-3450 Skaha Lake Rd Penticton BC V2A 6G4 · Food Manufacturing - Food Processing
Inspection summary
Kizuna Sake has been inspected 2 times by Interior Health Authority since December 5, 2024. The most recent inspection, on December 18, 2025, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on December 18, 2025. For example:
4 Are written sanitation procedures (Sanitation Plan) current and available on site?
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.
2 inspections
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must provide & update the following documents: 1. Provide a letter signed by a qualified food safety professional listing (1) critical control points necessary to meet during amazake production process and (2) referencing shelf life of the final product based on the shelf life study/testing conducted by the Operator. 2. Develop a more detailed food safety plan with emphasis on the HACCP and GMP protocols. 3. Develop a comprehensive record keeping system that would satisfy HACCP and GMP audits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Develop a sanitation plan specific for this production facility & equipment used onsite.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
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