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Half Moon Pizzeria

5-538 Yates Rd Kelowna BC V1V 2V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Half Moon Pizzeria has been inspected once by Interior Health Authority, on June 6, 2025. The most recent inspection, on June 6, 2025, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on June 6, 2025. For example: 7 Are foods protected from contamination?

  • 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 June 6, 2025. 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 once on June 6, 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 once on June 6, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 June 6, 2025. 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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw chicken stored in a plastic back up against cooked/ready to eat food inside the walk-in refrigerator. Please ensure that raw chicken and other raw animal proteins are stored adequately separated and below (ie. bottom shelves) ready to eat food inside the walk-in refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please restart daily temperature monitoring records for refrigeration and hot holding units. Please ensure that test strips are in use daily for testing the concentration of sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A worn and unsanitary cutting board was observed in use for slicing pizza - please replace this pizza cutting board with one that is smooth, durable, cleanable and impervious. No pre-mixed sanitizer solutions were mixed/in use for routine sanitizing of food contact surfaces - please ensure that pre-mixed sanitizer solutions (ie. sanitizer buckets) are pre-mixed and available safely located at each work station for storage of cleaning cloths in continuous use and for routine sanitizing of food contact surfaces and equipment.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water was not working at both facility hand washing sinks and liquid soap was missing from the hand washing sink in the back room. Please immediately repair all hand washing sinks in order to supply both hot and cold running water and ensure that liquid soap and paper towel dispensers are stocked at all times during operation.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No foodsafe certified staff member was on duty at the time of inspection.
      • 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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