DunnEnzies Pizza Co.
203-1740 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed 2 dairy based squeeze bottles left out on the counter at a temperature of 10deg.C. Time tracking of pizza by the slice was not filled/not being used at the time of site visit and the duration of storage at ambient temperature could not be determined. Staff indicated that these pizzas were prepared 2 hours prior and were at their 2hour discard time (three partial pizza's were discarded by staff at the time of inspection). Please ensure that dairy based sauces are stored under refrigeration and not left out on counters for an extended period. Please review the DunnEnzies Pizza food safety plan and ensure that time tracking of Pizza by the Slice is being implemented for each pizza placed out for ambient storage.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please ensure that properly mixed sanitizer solutions are available at all times during operation, located safely near each work station. Please also ensure that cleaning cloths in continuous use are stored within sanitizer solutions.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Also as identified at the time of last two inspections, wire shelving in poor condition was again observed inside the glass door refrigerators located in the main kitchen area (flaking paint and rust). Please replace these wire shelving with new replacements that are in a cleanable, durable condition, free of rust and flaking paint. It is noted that a previous attempt to paint some of these shelves have not addressed the issue and flaking paint and rust is still evident - please complete replacement by August 20th, 2026
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please provide test strips onsite for routine verification of quaternary ammonia hard surface sanitizer solutions. Please properly label hard surface sanitizer spray bottles.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottles were found with no measurable sanitizer and the wall mounted pre-mix sanitizer dispensing unit at the back 3-compartment sink was found dispensing <200ppm quaternary ammonia. Please service the sanitizer dispensing unit and ensure mixing of sanitizer solutions at 200-300ppm quaternary ammonia tested daily with sanitizer test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Also as identified at the time of last inspection, badly rusted wire shelving was again observed as inside the glass door refrigerators located in the main kitchen area. Please replace/resurface rusted wire shelving to ensure they are maintained in a cleanable, durable condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that all refrigeration units are provided with thermometers inside the unit as discussed and, please provide new test strips (discard expired strips from 2016) for daily verification of "no rinse required"sanitizer solutions.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed rusted shelving inside the glass door refrigerators located in the main kitchen area. Please replace/resurface these rusted wire shelving to ensure they are maintained in a cleanable, durable condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Time tracking of pizza by the slice at the front service area was not being conducted at the time of inspectoin and accordingly, it was not clear how long pizza's were being left out at room temperature. Four slices of pizza were discarded by staff at the time of inspection. Squeeze bottles containing potentially hazardous food (PHF) were left out for an extended period on the counter where pizza's are being cut. Temperatures were measured at 20deg.C; these containers were emptied and contents discarded by staff at the time of inspection.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was not clear whether proper cooling practices for advance prepared ingredients is being followed.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records not being consistently maintained for refrigeration equipment and time tracking of pizza by the slice not being used.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Vinegar solution was being used in spray bottles for use on counters and other food contact surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water valve on the hand sink faucet was stuck in the on position and required that the valve below the sink was turned off.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Spray bottles for cleaning of counter tops were filled with vinegar.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): There were no foodsafe certified staff on duty at the time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Tracking process not yet implemented for holding pizza at room temperature within the front pizza display case.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Please ensure that Potentially Hazardous Food (PHF) ingredients requiring storage at 4deg.C or less (ie. bulk diced garlic) are combined with other ingredients that are also pre-chilled to 4deg.C or less (ie. pizza sauce with spice mixture) during preparation where there is no cook step.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature monitoring records were not available at the time of inspection. A probe thermometer was also not available onsite for direct temperature measurements (ie. PHF within prep table inserts). Temperature of PHF within prep table inserts measured as high as 8.5deg.C prior to any "rush period" where the top covers of the unit may be opened for longer periods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Faucet for 3-compartment sink does not reach all 3 compartments.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- F1.2 - Are proper hot holding procedures followed?