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Momo Sushi Mission

3013 Pandosy St Kelowna BC V1Y 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Momo Sushi Mission has been inspected 6 times by Interior Health Authority since January 31, 2017. The most recent inspection, on March 5, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on March 5, 2026. 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 3 times across 2 separate inspections, most recently on November 7, 2023. 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 3 times across 2 separate inspections, most recently on November 7, 2023. For example: 7 Are foods protected from 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 December 1, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 7, 2023. For example: 3 Are written food handling procedures (Food Safety 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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - high temp dishwasher was not operating properly. Operator was able to fix and correct at time of inspection
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Portioned miso paste were found in boxes at room temperature at the time of inspection. The box the product came in stated that the product must be "chilled". The operator stated that the product has been at room temperature for 3 days. A) The operator was informed about the potential hazards of miso, given its soy protein composition, moisture content, and susceptibility to bacterial growth. Corrective Action: Corrected during inspection: In response, the operator chose to dispose of the portioned miso pastes voluntarily. The operator must ensure that upon opening, all miso products are promptly refrigerated, and portioning and packing must be done within a 2-hour timeframe to minimize the risk of harmful bacteria multiplying on the miso product.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Observed crab meat being stored on top of ready-to-eat foods (RTE) such as lettuce and other vegetables in the back upright preparation cooler. Raw salmon was also being stored on top of peeled avocados in the front cooler. 2) Whole raw salmon were being stored without any coverings/ protection in the back chest freezer. 3) Scoops for rice, flour and other food products were being stored in the container with the product. A) Most of the scoops observed did not have handles on them. Corrective Action: 1) To avoid cross-contamination, the operator is to store seafood or meat products below RTE foods. This practice not only prevents seafood drippings from affecting RTE foods but also helps minimize the risk of allergens, such as seafood, contaminating other food items. 2) Operator is to ensure that all food items are protected from contamination at all times including storage in the freezer (ie. store raw frozen fish in food grade bags/container). 3) To prevent contaminating food products in containers, ensure that the scoops are being stored away and in a sanitary manner. Please obtain scoops that have handles as well.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Adequate thermometers were observed each cooler except for the upright prep cooler by the deep dryer. 2) QUATS sanitizer strips are expired Corrective Action: 1) Operator is to obtain a thermometer for the upright cooler to be able to regularly monitor the temperature of this cooler and ensure that it is maintaining the temperature of 4C or below. 2) Operator is to obtain new, unexpired QUATS test strips to be able to verify the concentration of sanitizer solution for effective sanitization.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation of the facility can be improved: A) Sauce splatters were seen on the wall by the back chest freezer. B) Accumulation of grease between and behind the grill and deep fryer. C) Freezer and cooler interior and exterior walls have accumulation of dust and food debris. D) Back storage room is cluttered and will require reorganization. E) Ice machine had minimal evidence of biofilm. Corrective Action: Operator is to thoroughly clean and reorganize the premises to prevent contamination, the harborage of pests and unsanitary conditions. I) Please clean the ice machine to remove any evidence of biofilm and to prevent further growth of bacteria. Operator is to ensure regular cleaning schedules are followed by staff to maintain sanitation of the facility.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed that the facility was using pans with a blackened appearance. Stains on the wall next to the back chest freezer indicated that food preparation is done on top of the chest freezer. The operator was informed that this location is not an approved area for food preparation. Corrective Action: Either discard the blackened pans and obtain new pans or clean the pans to ensure that all food contact surfaces are free from harmful substances. Operator is asked to look into obtaining a mechanical dishwasher to meet the restaurant's cleaning and sanitization needs. Ensure that all food preparation (including sauces) are done in approved areas such as stainless steel surfaces that are smooth, non-absorbent and easy to clean.
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is to develop a written food safety plan that outlines critical control points (such as receiving, storing and cooking food), along with critical limits (time and temperature), monitoring procedures and corrective actions. Please refer to provided templates when writing food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator is to establish a sanitation plan with a schedule outlining the choice of cleaning agents and the frequency for cleaning different sections of the facility. Please refer to provided templates when writing food safety plan.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Minor accumulation of biofilms observed inside of an ice machine. 2) No detectable level of QUATS measured in a spray bottle used in kitchen. Corrective Action: 1) Ensure that ice machine is free of potential biofilms and mould. 2) Increase the frequency of monitor and cleaning. 3) Ensure that concentration of all QUATS sanitizers are maintained at 200-400 ppm using chemical test strips.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen handwashing sink obstructed with pots and cooking utensils. Corrective Action: Keep handwashing sinks accessible for staffs to maintain good hand hygiene.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Accumulation of pink slime biofilms observed in the ice machine.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulation of grease observed underneath and on sides of a fryer.
      • 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): Prep cooler across from the grill measured to be 10°C. Call for service. Move food to another cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Tempura shrimp stored at room temperature. As discussed, change of practice required.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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): The final sanitize step for ware washing at the 3-comp sink was not being followed. Since opening for business the restaurant has become very busy. Need for commercial dishwasher was discussed - to be completed before summer 2019. Wiping cloths are washed on-site and hung to dry; need to change practice.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Countertop by the dish pit is starting to show wear, replace/cover to ensure that it is smooth, non-porous and easily cleanable.

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