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Zen Sushi & Korean Cuisine

280 Bernard Ave Kelowna BC V1Y 1J5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Zen Sushi & Korean Cuisine has been inspected 4 times by Interior Health Authority since March 6, 2023. The most recent inspection, on January 19, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on January 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 30, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times on March 6, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 19, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 on March 6, 2023. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperatures for all coolers and freezers must be recorded daily x2 a day.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mice droppings were observed in the: -back storage area along the wall the freezers -kitchen wire rack on some reusable containers and lids and by the -front dining area on personal shoes and shelf -inside cardboard boxes holding equipment in the kitchen -live mouse was observed Action items: 1. clean up all areas that have droppings, clean, rinse, and then sanitize with 200ppm bleach water and monitor for any new droppings. 2. remove any equipment and materials that aren't needed for food operations. 3. move any food on lower shelves onto a higher shelf or put them into pest proof containers with lids. there are also unused coolers that may be used to protect food and dishes from contamination. 4. contact a professional pest control company. 5. door sweep on the back door is damaged, this must be replaced. 6. find and close up all holes in the facility to prevent rodent entry. 7. do not keep garbage or recyclables inside the facility overnight.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Build up of grease/oil, food debris and filth behind and under the cook line to be cleaned and sanitized. Some previously used cardboard has been discarded.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bowl of uncovered cornstarch was stored on the floor. Staff directed to not store food on the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were expired. QUATS test strips were available. pH test strips were NOT available. Staff to acquire chlorine test strips for the chlorine sanitizer (dishwasher) and pH test strips (for sushi).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATS concentration: 200ppm, in compliance. Low temperature dishwasher, final rinse chlorine concentration: 0ppm. Staff were directed to manually sanitize all food contact surfaces ie. utensils, dishes etc. until the dishwasher is serviced by a technician and confirmed to be dispensing at minimum 50ppm of chlorine. Staff are to use chlorine test strips for the dishwasher. Test at least once daily when the facility is in operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Staff to store all wiping clothes in a sanitizer solution. Wash and rinse the wiping clothes before storing it in the solution. Change the sanitizer in the buckets every 2 hrs or as needed. 2. Moldy food observed in the walk in cooler. Practice "first in first out" procedures. Discard expired food products. 3. Raw chicken in an open container was stored on the floor of the walk in cooler. Do not store food on the floor. Ensure all food is covered with a food grade lid, plastic wrap, etc. to prevent contamination. 4. Build up of grease/oil, food debris and filth behind and under the cook line. Oil soaked paper towels and cardboard were observed. Staff and operator to discard the cardboards, clean and sanitize all areas. Recommended to not use cardboard to line stainless steel services unless it can be maintained and are replaced diligently when the cardboard is soiled. 5. Dirty used mop water was observed in the mop bucket. Discard used mop water daily. Do not leave it for an extended amount of time. 6. Continue to remove items that aren't used for the business. 7. Remove pop cans and drink bottles. 8. Drink storage room had molding ceiling. Operator to replace the water damaged panels and fix any potential leaks.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  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): 1. Most cardboard has been removed, more are to be discarded 2. Aluminum cans have been discarded 3. Newspaper and plastic between the ventilation hood and ceiling have been removed 4. Large cardboard has been removed from on top of the unused stove. 5. Wiping clothes were found stored in sanitizing solution in the front prep area. ( 3 sanitizing solution containers were located in the kitchen, front prep area, and front bar). However, it was found that the concentration of chlorine for the sanitizing solution was over 200ppm in the kitchen. Staff was instructed to dilute the solution with fresh water and test that all 3 containers had chlorine concentration of 100-200ppm. (Corrected during inspection) When wiping clothes are not in use, they are to be kept in the buckets of solution. Ensure there is an adequate concentration of sanitizer and is free of debris, cloudiness and other matter. Use test strips to check that the chlorine concentration is between 100-200ppm. 6. Missing shatterproof covers over lighting in the dishwashing area. Install new covers to prevent food from glass fragments if there is breakage. (follow up end of the month March 31, 2023) 7. Ready to eat foods like raw fruits and vegetables were still found to be stored below raw meats and eggs. Rearrange the fridge to prevent cross contamination by separating raw foods from ready to eat foods.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed sushi rice in a portable cooler box at the sushi bar. Staff were asked what control measures are in place to ensure sushi rice is safe for public consumption. i.e.. how long sushi rice is left at room temperature and if they acidify the rice. Staff was asked to provide their food safety plan to confirm sushi rice procedures.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Tofu was found unprotected on the drying rack sink unprotected from backsplash that may be caused by from dishwashing procedures that may lead to cross contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats and chlorine sanitizer test strips were not available on the premises.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher final rinse cycle was found to be dispensing inadequate concentration of chlorine solution to effectively sanitize food contact surfaces, chlorine test strips showed that the concentration was less than 10 ppm. It was noticed that the bottle of chlorine connected to the dishwasher was low. A new bottle of bleach was used however it was observed that the line was not being primed with the chlorine solution. EHO directed staff to use an alternative method to sanitize food contact surfaces. -Until a technician is able to fix the dishwasher, staff are to manually sanitize food contact surfaces by designating their "drying rack sink" as the sanitizing sink -Wash, rinse, and sanitize the sink before beginning to use the sink to sanitize items -Ensure 200ppm of chlorine solution is used -Drain and refill the sink as needed to maintain sanitizing efficacy -Communicate with the EHO of the results found once technician is available for repair
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed frozen meat (chicken) defrosting on the drying rack in a bucket. EHO asked staff how long it has been in room temperature. Explained to staff the approved methods to defrost PHF's in a safe and sanitary manner such as: -under refrigeration at 4C or below -in its original sealed packaging under cold potable running water (corrected during inspection)
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Carboard was found in areas such as the kitchen floor, over an unused stove and a large amount in the back storage area. Materials used are to be durable, non-absorbent and easily cleaned to minimize unsanitary conditions. 2. Large container of aluminum cans in the kitchen are to be discarded 3. Newspaper and plastic between the ventilation hood and ceiling are to be discarded 4. Personal items found in the kitchen and food storage areas are to be removed 5. Missing shatterproof covers over lighting in the dishwashing area. Install new covers to prevent food from glass fragments if there is breakage. 6. Wiping clothes were not stored in sanitizing solution. Create buckets of sanitizing solution for wiping clothes. When not in use, they are to be kept in the bucket of solution. Ensure there is an adequate concentration of sanitizer and is free of debris, cloudiness and other matter. Create one for the front bar and one for the kitchen. 7. Ready to eat foods like raw fruits and vegetables were found stored below raw meats and eggs. Rearrange the fridge to prevent cross contamination by separating raw foods from ready to eat foods Any items that are not essential to the food operation activities are to be stored in a separate designated area that prevents contamination. Newspaper, plastic bags, aluminum cans and cardboard are to be discarded.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Unable to produce copy of food safety plan, staff was asked to locate it by a follow up inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Unable to produce copy of food safety plan, staff was asked to locate it by a follow up inspection.

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