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Happy Slice Pizza

540-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Happy Slice Pizza has been inspected 8 times by Interior Health Authority since October 1, 2018. The most recent inspection, on August 13, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 4 separate inspections, most recently on September 16, 2022. 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 2 times across 2 separate inspections, most recently on September 7, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2019. 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 July 23, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on October 1, 2018. For example: 4 Are written sanitation procedures (Sanitation 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that thermometers or an IR gun is available on-site so that staff are aware of what temperature the pizza is hot held at
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there are thermometers available to check hot holding units to ensure that temperature is 60 degrees celsius or above as this was a previous issue in past inspection.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher is still not working and owner stated will be replaced. Currently, the 2 compartment sink is used for cleaning and sanitizing purposes and staff are aware of the 2 compartment method.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pizza slices that are served to customers observed to be 40 degrees during time of inspection. While the door was opened constantly throughout the day, the temperature should be able to maintain a temperature closer to 60 degrees Celsius.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dishwasher is unable to operate during time of inspection. Staff were also unable to start up the dishwasher with no water coming out of the equipment. The dishwasher has also displayed the inability to clean and sanitize dishes quickly and efficiently.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some of the pizzas in the display case without the safe temperature control do not have the time label.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The employee does not wash hands after handling cash and cashier and prior to handling food equipment.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The employee said that some food utensils in the front serving area are washed in the mechanical dishwasher every three hours however, the same employee said that the dishwasher has not been used for today. The premises has been operating over five hours today. The employee had to run the dishwasher more than three cycles to achieve the required washing and rinsing temperatures during this inspection. b) The sanitizer solution is not kept at the correct levels according the manufacturer's specification.
      • 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): The top covers of the food prep refrigerator are left open when it is not being actively used by the employee.
  8. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) A food probe thermometer is not available in the food premises. b) The sanitizer test strips are not available in the food premises. c) The hot food display unit did not have a thermometer placed inside the unit and the operator took the corrective actions during the inspection. Take immediate corrective action and contact the Environmental Health Officer by Oct 1, 2018.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The food can opener installed on the food preparation table has accumulated debris. Take corrective action and contact the Environmental Health Officer by Oct. 8, 2018.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaned knives are stored in a wooden knife block that is not easy to clean. Take corrective action and contact the Environmental Health Officer by Oct. 8, 2018.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The Sanitation Plan does not have the information about the sanitizer that is actually being used in the food premises. Take corrective actions and contact the Environmental Health Officer by Oct. 29, 2018.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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