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Canadian 2 For 1 Pizza

5-1779 Ross Rd West Kelowna BC V1Z 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canadian 2 For 1 Pizza has been inspected 7 times by Interior Health Authority since June 8, 2022. The most recent inspection, on March 16, 2026, recorded 1 infraction.

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

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.

  • 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 6 times across 6 separate inspections, most recently on March 16, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 across 2 separate inspections, most recently on April 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 9, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 9, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on April 9, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food debris had been removed but rack still is required to be cleaned fully. Discussed with operator -- operated stated did not have staff to do this presently but would be complete in a week. Operator had addressed main potential concern for contamination and is planning to clean the rest when possible. Inspection to verify this will be done.
  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): Food debris had been removed but rack still is required to be cleaned fully. Discussed with operator -- reasoning was that there was no space to do this in at this time due to construction. Operator had addressed main potential concern for contamination and is planning to clean the rest when possible. Inspection to verify this will be done.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Old Food debris caught on shelving in walk in cooler - operator informed to immediately clear the shelf of debris and clean all racks. Area had not been cleaned for some time and racks needed to be cleaned of debris. Storage below was protected with lids so no evidence of contamination observed. All other areas in food premises are in good condition at time of inspection
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need Test Strips Operator needs to ensure thermometers are in each cooler and are being checked. Operator needs to ensure thermometer is in the hot holding unit and is being checked
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Do not leave the back door open. Informed operator to obtain a screen door or keep the door closed. No evidence of pest activity observed at time of inspection.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff onsite unclear of how to wash dishes Staff onsite was not aware of where sanitizer spray bottle is Operator was using RTU sanitizer bottles without dilution instruction to add to 3rd compartment sink to create a dilution for the manual warewashing process. Informed operator to use bleach, educated operator on how to make this dilution appropriately (100-200 ppm chlorine) for both the sink and the spray bottle. Operator must ensure back and front areas have access to a spray bottle for cleaning surfaces. Entire facility, with an emphasis on high touch areas, must be kept cleaned at all times.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Do not use cardboard to absorb grease. When lifted, the grease absorbed cardboard showed crumbs / debris below it indicating the surface is not cleaned below. Cardboard blocks ability to identify/clean these surfaces. Cleaning racks does not mean cleaning only the topside of the rack shelving. The entire racking needs to be cleaned -- grease clearly visible on racks but inspector noted only topside had been cleaned.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): separate handwashing station should be installed in back area as discussed, operator to identify suitable location and confirm with EHO prior to installation. This needs to be done to ensure both areas have handwashing (back area was being used to shred cheese at time of inspection.) Handsink should not be doubled with the warewashing sink, these two activities need to be kept separate to ensure a good flow of food to prevent cross contamination. Front handsink was blocked by pizza oven as operator had moved the oven to create additional space on the other side. In this state, only half of the handsink was available for handwashing. In addition, at time of inspection handsink was unreachable due to stock stored in the access area preventing individual from walking to within reach of handsink. Front handsink requires liquid soap and access to paper towel.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Repeat infraction, one lone worker was onsite at time of inspection who did not have foodsafe training. Comply with the requirements as stated previously. Informed operator that he should also obtain foodsafe training as the current state and history of the facility is not acceptable and must be corrected. If someone leaves facility, there must be someone that remains with foodsafe training.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High Touch areas such as handles must be cleaned in addition to counters. Clean these areas immediately and have these areas highlighted as part of routine cleaning
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Repeat infraction - Operator to ensure that the building is staffed by at least one person with Food Safe training as per comment. Please schedule and/or complete a course by November 30th 2023.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility needs to obtain test strips for sanitizer being used
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer at time of inspection, operator stated he would obtain bleach immediately and ensure it is mixed to give an approximate 100 ppm - 200 ppm concentration
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in cooler needs to be cleaned and maintained in an organized fashion to allow for cleaning. Food should be 6" off the ground to ensure the ground beneath can be cleaned. high touch surfaces such as under handles need to be cleaned and sanitized
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is to ensure there is at least 1 person per shift with food safety training
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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