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Pacific Poke

219 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pacific Poke has been inspected 5 times by Interior Health Authority since September 15, 2022. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 5 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: Protecting food from contamination, Handwashing and staff hygiene 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 4 times across 2 separate inspections, most recently on March 25, 2025. 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 2 times across 2 separate inspections, most recently on March 25, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 12, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on September 15, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on February 27, 2023. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Do not thaw foods at room temperature. Frozen seaweed was observed thawing at room temperature. Staff was directed to place food in the walk in cooler to thaw or under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw eggs were stored above lemons and RTE (ready to eat foods). Operator moved the eggs to the lower shelf.
      • 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): Temperature logs are to be maintained on a daily basis. Operator to purchase pH test strips to verify sushi rice is acidified to pH 4.2 or below.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken seals on temperature controlled units (multiple under counter coolers) were currently being replaced during the inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front handwashing sink did not have paper towels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Sushi rice was held at room temperature at 35C. Operator to submit to the health inspector, the lab results that indicate the acidity of the prepared sushi rice, according to the current recipe is at or below a pH of 4.2.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs have not been maintained. Temperatures are to be taken of all temperature controlled units at least once a day
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs have not been maintained since December 2022. Operator was directed to create new temperature logs and submit photos to EHO. Set up logs to monitor and record temperatures of coolers and freezers to ensure food is stored in a safe manner and adjust when deviations are observed.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The soap dispenser for the hand washing sink located at the front bar was out of liquid soap. Operator was asked to refill the dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - Mechanical dishwasher has not yet been replaced (see last inspection report) - 3 compartment sink is currently being used - Quats sanitizer concentration measured: 200ppm Contact EHO for a follow up inspection once mechanical dishwasher is replaced to ensure the dishwasher can properly clean and sanitize dishware.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): -Plexiglass still not high enough (as noted on last inspection in 2019) at the display cooler, operator indicated it is a corporate design and will contact corporate to explore options. Low plexiglass may allow contaminates get on to food when customers reach over. Please update EHO for progress. In the meantime, please cover food in the display cooler whenever possible to protect from contamination. -**Opened food cans must be transferred to a food grade container and covered for food safety, do not store food in cans for prolonged periods of time as cans are not considered durable material to protect food from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths must be stored in sanitizer solutions at all times, change solution every 2-4 hours or as needed to ensure food contact surfaces are sanitized properly. Ensure solutions are at proper concentration 200ppm Quats, test with test strips. Discard cloths at the end of each day and whenever visibly dirty
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Inside of ice machine was observed with scale and minor debris build ups, this may cross contaminate the ice. Please thoroughly clean the machine, and send a photo to the EHO once complete.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Plastic utility sink was still on the premises as indicated in inspection done in 2019. Operator indicated that is is a corporate design, they have to ask corporate to remove it or change to a stainless steel sink. Plastic sink is not a durable material and cannot be easily cleaned which will lead to potential harboring of bacteria. Please update EHO once corporate response, in the meantime, operator must refrain from using the sink for any purposes (no hand washing, no food preparation).
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Mechanical dishwasher was out of order, and was removed from the premises. Operator indicated they've ordered the same model from the manufacturer, but is back ordered. No reusable bowls are being used for serving, only single use. Operator is using a 3 compartment sink for manual ware washing. Sanitizer solution available, and tested at 200ppm Quats at time of inspection. Continue this practice, and update the EHO on the progress. Contact EHO for a follow up inspection once mechanical dishwasher is replaced to ensure the dishwasher can properly clean and sanitize dishware.

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