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UMI Sushi Express

430-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

UMI Sushi Express has been inspected 12 times by Interior Health Authority since March 27, 2014. The most recent inspection, on March 18, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 4 separate inspections, most recently on September 7, 2022. 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 4 times across 2 separate inspections, most recently on January 31, 2017. For example: 4 - Are proper refrigeration, 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 3 times across 3 separate inspections, most recently on January 9, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 January 31, 2017. For example: 5 - 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 5 times across 3 separate inspections, most recently on July 28, 2021. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 3 compartment sink sanitizer concentration was low during time of inspection. Ensure that staff is using test strips to test the concentration prior to cleaning and sanitizing. The minimum concentration required is 100 ppm chlorine.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods such as eggs and shrimp are observed to be stored above ready to eat foods
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine sanitizer strips to monitor concentration. Sanitizer measured at 100 ppm at time of inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan must be updated to include proper food preparation procedures for ready-to-eat foods (e.g. washing vegetables). Food preparation must be done at a separate time from dishwashing as the facility only has one 3-compartment sink and not mechanical dishwasher.
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The ice machine has accumulated debris. b) The food container has accumulated stains. c) The ceiling fan in the back food equipment storage area has accumulated debris. d) The floor under the cooking equipment has accumulated debris. Take corrective actions and contact the health officer by July 18, 2019.
      • 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.
  9. Monitoring

    0 infractions

  10. Monitoring

    7 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Inserts inside the top portion of the sandwich cooler were measured to be at 8-9C during rush hour as a result of constant usage.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1.) Accumulation of grease and food debris was observed on the floor underneath the deep fryer. 2.) Diluted bleach solution concentration was found to be above 200ppm.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1.) Several boxes of cucumber salad were found being stored below raw meat. 2.) Sanitizer bottles were not labelled.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit was not posted in a conspicuous location. (Corrected during inspection.)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Paperboards and tin foils were used as liners for racks and stoves.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Observed handwashing sink being used for food preparation.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1.) No pH log sheet was kept for the sushi rice that is being maintained at less than 60C. 2.) Temperature log sheet for the coolers and freezers was not kept up-to-date.
  11. Monitoring

    8 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *A food probe thermometer must be used for monitoring cooking temperatures.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): *Temperature records are not maintained.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Temperature records are not maintained. *Thermometers should be placed near the fridge door to observe the worst case scenario.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *The operator says that the automatic sushi food equipment is cleaned at the end of the day and it is used throughout the day from 9:30AM to 6PM. The manufacturer's instruction for the unit is not available on-site. Food contact surfaces used throughout the day must be cleaned and sanitized at least every 4 hours and after any contamination. The rice in the unit is at 30 degree Celsius.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): *pH of the sushi rice is not monitored and recorded. More info is available at <http://www.foodauthority.nsw.gov.au/retail/retail-business-types/cafes-restaurants-retail-outlets/sushi-and-sashimi>.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): *The hand sink does not have liquid soap and paper towel. A designated hand sink is required.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *The operator should review sushi food safety information available at <http://www.bccdc.ca/NR/rdonlyres/6D69540B-61B9-4FBD-AD87-C9F954618219/0/SushiHandout_Dec2010.pdf>. *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>. *Manufacturer's instruction for major food equipment should be available on-site for food staff.
  12. Monitoring

    0 infractions

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