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WA Skew'r Sushi & Bar

22-590 Hwy 33 Kelowna BC V1X 6A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

WA Skew'r Sushi & Bar has been inspected 3 times by Interior Health Authority since February 2, 2023. The most recent inspection, on June 16, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 June 16, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on June 16, 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 once on March 10, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 10, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sushi display cooler was found to be at 11C when assessed, food had just been placed due to store opening and so was moved to a working cooler. operator to fix this unit and ensure it can hold 4C or less prior to storing any potentially hazardous foods inside of it. Operator is to keep tempura batter in refrigerated unit and not at room temperature -- obtain a unit if an additional one is required to support this task. Storage on ice is not acceptable or effective. Batter was moved to a working cooler.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood Vent filter area must be cleaned and maintained on routine basis to ensure no build up of grease. Area behind the line requires cleaning and follow up to ensure it is done Both of these tasks must be done by the end of the week
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge was found to be at 12.4C, and probed potentially hazardous foods were at 8C. Operator instructed to move food to a working cooler - Corrected at time of inspection Operator also instructed to ensure that all refrigerators are kept at 4C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain thermometers for each fridge, and ensure that these thermometers are being monitored to verify that potentially hazardous foods are kept at 4C/40F or less for refrigeration, and -18C/0F or less for freezing.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator to obtain paper towel for front handsink from next door food premises. Corrected at time of inspection. Other handsinks were supplied with paper towel.
  3. Monitoring

    0 infractions

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