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Sushi Kojo Prep Kitchen

103-3480 Skaha Lake Rd Penticton BC V2A 6G4 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Sushi Kojo Prep Kitchen has been inspected 12 times by Interior Health Authority since October 9, 2018. The most recent inspection, on May 28, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 4 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 April 9, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 14, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 9, 2021. 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 across 2 separate inspections, most recently on November 20, 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All fridges must be equipped with thermometers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator must do the following: - Wash and sanitize the walk-in cooler, including all shelves. - Clean the floor wash bucket and replace the floor mop. - Patch the wall in the staff washroom. - Repair the front sink faucet.
  2. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan must be updated to clearly identify: - daily, weekly, monthly, and semi-yearly cleaning schedules
  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): Operator must ensure that all hand-touch surfaces are washed and sanitized on a regulator basis. For example, the following items must be washed & sanitized: spray bottles, freezer tops.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must validate the sushi rice recipe (a pH of 4.2 or below) by submitting a sample to an accredited laboratory (e.g. Caro Lab). A copy of the test result must be provided to the area inspector. - Operator must provide either pH test strips or a pH test meter for checking the rice acidity (pH) level.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - All spray bottles containing chemicals must be labeled.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): New sushi rice recipe has not been tested for pH, no pH testing strips or meter available. Old pH test for rice showed a pH of 4.6 Until rice has been confirmed to have a pH of 4.2 or below, sushi rice is to be temperature controlled (above 60°C, below 4°C or if between 4°C-60°C it must be discarded after 2hrs) Have new rice recipe sample sent to a food testing lab to ensure pH of 4.2 or below in order to hold at room temperature Obtain monitoring device (strips or meter) to conduct in house testing of pH
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Submit food safety plan for fermented products, including any food testing conducted Update food safety plan for sushi rice once lab tested to ensure the pH is 4.2 or below
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: Rice was being soaked overnight at room temperature Corrective Action: • Provide letter (from a lab or processing authority) confirming that this process is safe OR soak overnight in the cooler
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: Salmon stored in freezer in no container/packaging Corrective Action: • Ensure all food is stored in a food grade container/packaging that protects it from contamination
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: No paper towel at hand sink available Corrective Action: • Ensure hand sinks are properly stocked at all times
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ensure that cardboard boxes are removed from the stove and grill area as this is a fire hazard
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink that is to be used for the good preparation at the grill will require soap dispenser and paper towels
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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