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Yuzu Bowl and Bistro

1573 Ellis St Kelowna BC V1Y 2A7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yuzu Bowl and Bistro has been inspected 2 times by Interior Health Authority since November 22, 2023. The most recent inspection, on April 14, 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, Pests and Food temperature control.

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 2 times on April 14, 2025. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 14, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 22, 2023. 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 November 22, 2023. 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

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed that scoops were submerged in bulk bins containing rice and flour. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed that the back door was left open the entire time during the inspection. Leaving the back door open can allow pests to enter the facility. Pest carry microorganisms causing diseases, spread filth and contaminate food. This can result to an occurrence of a foodborne illness. Operator to ensure the door is kept closed at all times or install a screen door if the door must stay open to prevent pest entry
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed accumulated dust on vents including those located above the clean equipment area and food preparation areas. Dirty vents pose a risk of food contamination. Dust and debris in vents can contaminate food prep areas and equipment if not properly cleaned and maintained. Operator to ensure the vents are cleaned regularly to prevent the risk of food contamination
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some inserts holding foods above 9C at time of inspection, these were discarded. Informed operator that foods kept in this cooler must be cooled to 4C prior to being stored in the prep cooler, in addition do not overfill inserts to ensure a high turnover of products Cooler was turned down at time of inspection to support a lower temperature. Keep prep lid closed, do not overfill inserts, turn the temperature on the cooler down to ensure foods in inserts are kept at 4C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): DIshwasher was not dispensing bleach at time of inspection, this was fixed however and dishwasher showed a residual chlorine concentration of 50 ppm to 100 ppm

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