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Sushi Kojo

3480 Skaha Lake Rd Penticton BC V2A 6G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Kojo has been inspected 12 times by Interior Health Authority since March 15, 2017. The most recent inspection, on June 11, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on May 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 28, 2026. 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 2 times across 2 separate inspections, most recently on April 9, 2021. 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 once on April 14, 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 2 times across 2 separate inspections, most recently on May 28, 2026. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must deep clean the kitchen, especially the area around the grill and stoves. Excessive oil accumulation noticed on the floor.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator must cover the drywall by extending the stainless steel sheet up to the floor. Operator must dust off / paint kitchen walls.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must ensure that access to the handwashing sink in the kitchen is not obstructed by extra prep tables.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Operator must cover drywall behind food prep areas with smooth, non-absorbent, and easy to clean material.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must provide either pH test strips or a pH test meter for checking the rice acidity (pH) level. - Sushi rice and some other menu items produced at Sushi Kojo Prep Kitchen.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Sanitizing spray bottles and all spray bottles must be labeled - completion deadline Feb 23, 2023 - Leaking fryer must be fixed (pictures taken of oil spill under equipment) - completion deadline March 2, 2023 - Excessive grease buildup on interior top of fry station must be removed / cleaned - completion deadline March 2, 2023 - Floors in the kitchen / serving areas / under equipment must be degreased & washed to make it non-slip - March 2, 2023 - Dust particles accumulated on the ceiling / ventilation grid covers / walls must be cleaned (pictures taken) - March 2, 2023 - Kitchen walls must be either repainted or tiled to facilitate cleaning (pictures taken) - April 5, 2023
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket with wiping cloths measured 25-50ppm chlorine, spray bottle with QUATs measured 400ppm+ Chlorine and QUATs concentration to be 200ppm for proper sanitizing, if above then a potable water rinse is required after sanitizing
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Ginger and wasabi that had been portioned in individual portions were being kept on the counter Corrective Action: • Ensure foods are held at or below 4°C when manufacturers instructions say to refrigerate after opening
      • 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): F2.5C: Reusable cloths were left on the counters, not in a sanitizing solution Corrective Action: • Keep wiping cloths in sanitizing solution that is changed approximately every 2hrs or as needed to maintain 200ppm QUATs concentration OR • Use single use towel with a spray bottle of sanitizing solution
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C&E: No paper towel at hand sink available and dishes in the sink Corrective Action: • Ensure hand sinks are accessible and properly stocked at all times
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw meat is being thawed in room temperature at 10°C during time of inspection
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): pH strips should be purchases so that sushi rice pH can be monitored and verified.

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