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Hansen's Classic Pizza

5-605 KLO Rd Kelowna BC V1Y 8E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hansen's Classic Pizza has been inspected 4 times by Interior Health Authority since March 3, 2023. The most recent inspection, on July 16, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 November 19, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on November 19, 2024. 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 November 19, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 19, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 9, 2023. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - refrigerator holding sauces in the front measured to be 8-10C, as well as prep cooler near oven - operator is aware and has service scheduled - please send photos to EHO to confirm refrigerators have been serviced and can maintain temps of 4C or less
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - lysol is currently being used to sanitize countertops, this requires an additional rinse step and has a concertation level too high that leaves behind a chemical residue - please return to using QUAT sanitizer at a concentration of 200ppm as a no rinse sanitizer is required for food premises
      • 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): - general deep clean required for facility. tomato sauce splattered on walls between prep coolers, build up of flour visible on containers - porous, hard to clean wooden board where A/C unit normally sits is next to prep area. Grime accumulation visible at time of inspection. please keep covered with something that is easily cleanable and non absorbent to prevent cross- contamination
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handwashing sink was broken and no operational at time of inspection. tap was removed with bucket present underneath. operator stated that a service call has already been put in to repair - please dedicate one compartment in dishwashing area as a temporary handwashing sink until repairs are completed. EHO to do follow-up inspection to confirm repairs have been completed as this is a critical infraction
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Food debris accumulated on top of prep cooler handles. 2) Food contact surface QUATS sanitizer in a spray bottle measured to be greater than 1000 ppm. Corrective Action: 1) Increase frequency of cleaning of cooler handles. 2) Actively use chemical test strips to ensure that QUATS sanitizers are maintained at 200-400 ppm at all times during operation.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): An unapproved food storage unit (7-605 K.L.O. Rd) observed during the inspection. Corrective Action: Operator to submit a floor plan of the above unit to an area EHO for review.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer in 3 spray bottles measured to be either too high or low. Please ensure that QUATs solution is diluted to 200-400 ppm at all times during operation.

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