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DunnEnzies Pizza Co.

1559 Ellis St Kelowna BC V1Y 2A7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–12 AM
  • Monday11 AM–10 PM
  • Saturday12 PM–12 AM
  • Sunday12–10 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

DunnEnzies Pizza Co. has been inspected 9 times by Interior Health Authority since January 14, 2014. The most recent inspection, on June 24, 2025, found no infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 3 times across 3 separate inspections, most recently on March 7, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 29, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 13, 2019. 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 December 13, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 3 separate inspections, most recently on October 3, 2018. For example: 4 Are written sanitation procedures (Sanitation 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.

9 inspections

  1. Monitoring

    0 infractions

  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): Dishwasher sanitizer reservoir bucket was empty at time of inspection, replaced with full bucket. Despite priming the line, unable to detect any Chlorine residual after/during rinse cycle after multiple times. Operator informed to contact maintenance and obtain bleach for the manual warewashing process while dishwasher is fixed by end of day (to be confirmed by second onsite visit). No dishes were being done at this time
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Primary kitchen handsink does not have cold water. Handsinks must be fully stocked with cold/hot water, soap and paper towel. Please ensure all handsinks are supplied with both hot and cold water to allow staff to control water temperature while washing hands.
      • 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.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Time not being monitored as a form of public health control at ambient temperatures on pizzas that are displayed. These were removed from display at the time of inspection. Ensure that pizzas are monitored for a maximum hold time of two hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine sanitizer strips on site.
      • 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): Bleach sanitizer over 200 ppm. This was corrected during inspection. Dishwasher at 50 ppm chlorine- Good.
      • 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): Icebox cover is grease laden and needs cleaning and sanitizing.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): ***Still Outstanding
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer noted at 50 ppm at the dishes. Bleach sanitizer noted at over 200 ppm. This exceeds the recommended range of chlorine concentration at between 100 and 200 ppm in spray bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Facility has been expanded after acquiring the space from a business directly beside it. New bar area has been set up. No floor plans were submitted to IH prior to construction.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Parts of a sanitation plan are noted including a weekly cleaning schedule. No instructions for mixing bleach sanitizer was found. Sanitation plan will be emailed to operator to be completed.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE unable to be verified. Ensure a copy of a valid FOODSAFE certificate or its equivalent is available on site at all times.
      • 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.
  6. Monitoring

    4 infractions

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Verification is required
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not available at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is not available at the time of inspection.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Shortening in the dry storage contains 3.5 grams of transfat and 10 g of total fat.
      • F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
  7. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1.) The stand-up cooler across from the sink was found to be operating at 10C. Operator stated that the temperature of the noted cooler was <4C when it was measured two hours ago. 2.) The sandwich cooler was measured to be at 9C-10C during rush hour as a result of constant usage.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit was not posted in a conspicuous location.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) A hose with no backflow prevention device was found hanging inside the handwashing sink. The hose was removed from the sink at time of inspection. 2.) The light cover inside the stand-up fridge was found missing.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand soap was not available at the handwashing station inside the staff bathroom.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1.) No Food Safety Plan was available for review at time of inspection. 2.) Temperature log sheet for the coolers and freezers was not kept up-to-date.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan was available for review at time of inspection.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *A probe thermometer with a thin tipped sensor is not available for checking temperature for donair meats. *The time records for the ready to eat pizza being stored at room temperatures are not maintained. The operator agrees to start tracking and recording the time. *Cooling records are not maintained. The record template is available at <http://foodsafe.ca/foodsafe_level2_resources>. *Please keep a copy of the Sanitation Plan and the Sanitation Plan on site and accessible to the food staff.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • John Brodt

    Nice pizza place with unique flavours. They often have live music. Place are usually full during the night. Pizzas are ok, nothing special. Prices are fair, you can have slices or full pizza. Not sure if I’ll come back. I think there are better places to have some nice pizza.

  • Rodrigo Estrada Coyoy

    We had a fantastic time celebrating my mother's birthday at this restaurant. We visited based on a friend's recommendation, and even though it was a quiet Tuesday night, we were welcomed with genuine warmth and friendliness. After enjoying some great drinks and appetizers, we moved on to the pizzas. The Calzone was, without a doubt, one of the best I have ever had in the city—truly a standout dish. I want to personally thank our server, Gabe, for his exceptional hospitality and for making us feel so welcome. A huge shoutout to the kitchen team as well; despite our order being one of the last of the evening, they absolutely outdid themselves with the quality and presentation. I’m not typically a "pizza person," but this place completely won me over. I’ll definitely be back soon!.

  • Benn Benzen

    Always an amazing time at DunnEnzies. If you love quality pizza, wonderful people, skateboaring, punk, metal, indie, hip-hop, EDM, it's a pretty chill place. Not a lot of joints give this kind of atmosphere, highly recommend 11/10 ✨🐦‍⬛

  • Ben Kwiatkowski

    Gluten free pizza crust was one of the worst I have had. Decent toppings but very rubbery crust. Pizza was haphazardly cut with no care. GF pizza is normally smaller and more expensive, but not this drastic. It came to $30 for what was claimed to be 10 inches (felt even smaller). I appreciate the GF option, but please find better crust, there are many other decent ones available.

  • Louise Borg

    Been looking for a decent pizza slice in town with options and this place has some decent options however I was disappointed in the crust..a little too soft for me, seemed like it can be cooked a bit longer. I had the vegetable slice and a meat lovers for hubby..they were tasty, good tasting sauce but a better crust would've gotten a 5 star rating. Also was almost $14 for two slices. A bit pricey in my opinion. Although the slices are big and one slice can be cut in half to make two slices. Not much parking as it is downtown street parking only.

  • John Brodt

    Nice pizza place with unique flavours. They often have live music. Place are usually full during the night. …

  • Rodrigo Estrada Coyoy

    We had a fantastic time celebrating my mother's birthday at this restaurant. We visited based on a friend's recommendation, and even though it was a quiet Tuesday night, we were welcomed with genuine warmth and friendliness. …

  • Benn Benzen

    Always an amazing time at DunnEnzies. If you love quality pizza, wonderful people, skateboaring, punk, metal, indie, hip-hop, EDM, it's a pretty chill place. Not a lot of joints give this kind of atmosphere, highly recommend 11/10 ✨🐦‍⬛ …

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