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Happy Slice Pizza

227 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Happy Slice Pizza has been inspected 10 times by Interior Health Authority since November 13, 2013. The most recent inspection, on January 15, 2026, recorded 3 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on January 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on March 6, 2023. 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 3 times across 3 separate inspections, most recently on January 15, 2026. 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 once on August 10, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 January 15, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Temperature logs indicated that walk in cooler and other cold holding equipment held food at above 4C. Corrective actions must be taken and recorded on the logs if cold holding temperatures are found to be above 4C. Temperatures were also not being recorded in the last month. Ensure all staff are trained to take temperature records at least twice a day. 2. Locate or acquire a probe thermometer to monitor cooking and/or cooling processes.
      • 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): Soda machine equipment was found to be leaking. Operator to contact service provider to stop the leak. Dry goods like flour stored in paper bags must be kept in pest proof containers with a lid.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer colour chart missing. Operator to locate the chart so the test strips can be compared to the chart in order to verify the concentration of the sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, staff on site did not have their FoodSafe or equivalent certification. If operator is not on site while the facility is in operation, at least 1 staff must be certified.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Printer was blocking hand sink.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  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): Observed that there was no sanitizer solution available for use to maintain and keep food contact surfaces sanitized. Explained to staff that sanitizer must be available for use at all times and at the correct concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): -Please acquire test strips from supplier to monitor sanitizer concentration level used in the facility. (200ppm Quats) -No temperature control log was maintained for monitoring coolers and freezers. Please set up logs to monitor and record temperatures of coolers and freezers to ensure food are stored in a safe manner, adjust when deviations observed.
      • 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): -No sanitizer solution was used on food contact surfaces. This may potentially allow bacteria to grow and contaminate food. -Dishware must be sanitized using correct concentration of sanitizer (200ppm Quats) to limit bacteria. Ensure to prepare a sanitizer solution in the third sink compartment with warm water, test the sanitizer concentration, and fully immerse cleaned dishes for 2 minutes, then let air dry to complete manual dishwashing.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): -Please store wiping cloth in sanitizer solution bucket to limit microbial growth. Change the solution every 2 hours to ensure adequate sanitizer level is maintained. -Coins and keys are placed on the knife holder with knives. Knives come in contact with food and must be protected from contamination. Please remove all non-food related items away from food contact surfaces. Rewash and sanitize all of the knives as well as the magnet knife holder. -Back storage room was very disorganized. Pops were stored on the floor. CO2 cans were not securely stored. These are tripping hazards.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water at the hand sink only dispensed after running the tab for a long period of time. Staff should run the hot water at the beginning of the day to ensure hot water supply is adequate so they can properly wash their hands using hot and cold running water. Food handlers must use the hand sink to properly wash hands before any food handling to prevent disease transmission.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer in use, only cleaner.
      • 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): Computer keyboard by handwashing sink has plastic cover changed every second day.
      • 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.
  8. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Pizza at 37 C, must be kept 60 C or hotter or discard after 2 hours in Danger Zone
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
  9. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Garnish trays were left open when not in use; the trays contained potentially hazardous food including pepperoni. Temperature taken was shown to be in the temperature danger zone but for less than two hours. A bowl used for scooping cheese was found with the bottom of the bowl inside the container of cheese.
  10. Monitoring

    0 infractions

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