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Sushi Sai

1607 Ellis St Kelowna BC V1Y 2A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sushi Sai has been inspected 2 times by Interior Health Authority since January 26, 2024. The most recent inspection, on May 8, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 separate inspections, most recently on May 8, 2025. For example: 7 Are foods protected from 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 once on May 8, 2025. 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 January 26, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed that the display cooler in the sushi prep area was measured at an ambient temperature of 11.9°C. The employees had forgotten to turn it on for it to reach the temperature of 4°C or below before putting food items inside. The food items were determined to have been in the cooler for approximately 30 minutes. Potentially hazardous food must be maintained at 4°C or below to prevent the growth of harmful bacteria. Allowing food items used for sushi to sit at a danger zone allows pathogens to multiply and or potentially produce toxins to a level that can cause foodborne illness causing harm to the public. The operator moved the food item to another functioning refrigerator.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): Some food products were observed to be double stacked in the cookline cooler without any separation or barrier between them. Double stacking food items can lead to cross contamination. This increases the risk of foodborne illness due to potential transfer of harmful bacteria or allergens from one product to another. The operator separated the double stacked items.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.B: Observed plastic containers used as scoops submerged in some of the bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from scoops to the food especially when scoops are not cleaned well from previous use. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should be of proper design and always have handles. F2.5B: An accumulation of dirt and food debris was observed underneath some equipment, along floor to wall junctions. Dirt and debris provide a breeding ground for harmful bacteria which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher not working at time of inspection. Unable to reach 71C when tested with a dishwasher safe thermometer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Area behind the cooking line needs to be cleaned.

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