Skip to content
Loading map…

Fat Daddy's Pizza

145-1855 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Fat Daddy's Pizza has been inspected 7 times by Interior Health Authority since July 6, 2017. The most recent inspection, on March 31, 2026, recorded 1 infraction.

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

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 4 times across 3 separate inspections, most recently on March 31, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on June 19, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 19, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on July 6, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 July 6, 2017. For example: 7 - 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the lighting fixtures to have no covers. According to the operator, the bulbs are not shatterproof. Operator has agreed to gradually switch out all bulbs in food preparation/handling and food storage areas to shatterproof bulbs, beginning with the back area directly above the prep tables.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Several coolers and freezers were observed to be missing internal thermometers. Each unit must be equipped with a thermometer. EHO recommended using NSF-certified thermometers that can attach to the wall/shelving to prevent misplacement. 2) Temperature logs must be maintained to record food temperatures when leaving the facility and upon arrival at each school. A thermometer must be placed inside each cooler or insulated container holding lunches. Operator is to send completed logs to the EHO for review.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed sanitizer test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Send a photo of the new sanitizer test strips to the EHO once they have been obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed scoops stored inside bins of dry food products. Scoops should be stored outside of bins or in a manner that prevents hand contact surfaces from coming into contact with food products to prevent potential contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips onsite at time of inspection. Provide EHO with picture confirming new test strips have been acquired to resolve this infraction.
  5. Monitoring

    0 infractions

  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The food temperatures are not monitored and recorded when transporting potentially hazardous foods.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperature and the time have not been monitored and recorded recently when cooling cooked food. The record does not have the year for the dates.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): The lettuce is not washed prior to use. The label on the lettuce says that the food must be washed prior to use.
      • 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): A thermometer to measure internal food temperature when cooling cooked food is not available.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The spray bottle containing the chemicals was not labelled and the operator corrected during this inspection. b) The shelving units storing food and food equipment are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. c) The cleaned cups and utensils are stored on the cloth with accumulated debris. d) Some of the surfaces near the dishwashing area are not smooth, impervious to moisture and easy to clean.
      • 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): The handwashing station was not supplied with hot running water and the operator corrected during this inspection.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  7. Monitoring

    6 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): The food temperatures are not monitored and recorded when cooling cooked potentially hazardous foods.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The cleaned food slicer has accumulated debris. b) The drawer storing cleaned food utensils has accumulated debris.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The front food preparation area is not being used for the food service (e.g. serving pizza to walk in customers, etc.). The operator is using the back food preparation area for processing and transporting foods to local schools.
      • F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The test kit for the sanitizing solution is not available in the food premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) The plan is not available in the food premises. The plan must include the critical limits, monitoring steps and the corrective actions for transporting food from the food premises to off-site facilities (e.g. school, etc.). More info is available at <http://foodsafe.ca/docs/Food_Safety_Plan_Reference_Chart.pdf> and <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf>. b) The food temperatures are not monitored and recorded when transporting cold potentially hazardous foods. c) The food temperatures are not monitored and recorded when transporting hot potentially hazardous foods.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The manufacturer's instruction for cleaning and sanitizing the food slicer is not available in the food premises.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

Nearby inspected facilities

Own this business? Add a badge to your website