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Zu's Kitchen Catering Spices & Sauces

669 Buck Rd Kelowna BC V1W 1N6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Zu's Kitchen Catering Spices & Sauces has been inspected 7 times by Interior Health Authority since August 14, 2013. The most recent inspection, on August 17, 2026, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 August 17, 2026. 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 once on August 17, 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 March 19, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 8, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 August 17, 2026. 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.

7 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The commercial refrigerator on the premises was not maintaining temperature. Internal temperature measured at approximately 14°C. No food related to production stored inside at time of inspection. Operator advised to have fridge repaired and not to store any food items inside it until it is fully functional.
      • 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): F2.1A: Chlorine sanitizer test strips expired. Operator instructed to obtain new test strips. F2.1B: The fridge thermometer was broken. Operator instructed to replace thermometers inside fridges.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution weak when tested. Operator shown how to make diluted bleach solution for dishwashing.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Freezers and fridges were disorganised and not clearly separated between tenant/personal use and business use. Some raw meat for personal use was observed to be stored above packaged vegetable products in the freezer.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Detailed cleaning required inside of cupboard drawers. to remove food spillage. Clean and sanitize outside of storage containers.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Lights require covers in kitchen and storage area. Aug 14 Operator should be planning to look at resurfacing of floor area in the storage area.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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