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Jealous Pizza N Donair

102-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday11 AM–12 AM
  • Monday11 AM–11 PM
  • Saturday11 AM–12 AM
  • Sunday11 AM–11 PM
  • Thursday11 AM–11 PM
  • Tuesday11 AM–11 PM
  • Wednesday11 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jealous Pizza N Donair has been inspected 6 times by Interior Health Authority since January 17, 2023. The most recent inspection, on October 15, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 8 times across 6 separate inspections, most recently on October 15, 2026. 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 6 times across 5 separate inspections, most recently on October 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 3 times across 2 separate inspections, most recently on July 19, 2023. 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 November 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times on January 17, 2023. For example: 1 Are proper cooking procedures followed?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: No thermometer in the walk-in cooler. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the walk-in cooler.
      • 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): F2.5A: Barcode labels are still present on new sets of tongs. Corrective Action: Remove the labels and any adhesive residue. F2.5B: Inadequate sanitation in some areas: • Pizza oven (lower level tray/wire belt) • Microwave (interior, exterior) • Under shelving in the back dry storage room • General surfaces and work areas Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Inspect all work areas and clean and sanitize as required. Avoid continual use of absorbent cloths. Cloths for wiping should be stored in sanitizer solution. If necessary for short-term use, dry cloths can be kept in a clean, neutral area and used until they are wet or visibly dirty and for 1-2 hours at a time. Launder/replace after 1-2 hours, or more often as needed.
      • 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): F2.7B: The soap dispenser at the back sink is empty. Corrective Action: Refill the dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation in some areas: • Walk-in cooler (shelves, fan cover, under shelves) • Pizza oven trays and rollers • Prep table cooler interior Corrective Action: Safely clean the areas identified. Sanitize food contact surfaces.
      • 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): F2.7E: Water does not drain from the hand sink at a normal rate. This obstructs proper handwashing (comfort and duration). Corrective Action: Treat, maintain, or alter the system so water drains freely and does not accumulate. Retain a qualified professional as required. Receive approval from the health officer before any significant alteration.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B: The employee onsite at the start of the inspection does not hold a FoodSafe Level 1 certificate or equivalent. Corrective Action: Have the employee complete FoodSafe Level 1 or equivalent training - or adjust staff/operator scheduling so the requirement below is met.
      • 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

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for at least 15 seconds. Use paper towel to turn off the tap. Rinsing hands with water only is not acceptable; any interaction with the sink must involve proper handwashing.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The vent hood for the pizza oven was not cleaned as scheduled (currently 4 months late). Corrective Action: Have the vent hood professionally cleaned and serviced. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. F2.5G: Food is stored in its original opened can. Corrective Action: Transfer any unused portion of canned food into a clean, food-grade container for proper storage.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: Insufficient light in the walk-in cooler. Corrective Action: Provide brighter lighting inside the cooler to facilitate cleaning and maintenance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Water does not drain from the hand sink at a normal rate. Corrective Action: Treat or maintain the sink/water system so water drains freely and does not accumulate in the sink. Low supply indicators were present on multiple paper towel and soap dispensers. The paper towel dispenser at the hand sink was refilled, good.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Two food cans have significant dents at the lid seam. Corrective Action: Discard the cans. Inspect incoming canned food and reject any damaged products.
      • 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): F2.1A: The sanitizer test strips have no interior labels to indicate the expiry date. Corrective Action: Obtain new Quat test strips. Ensure the labels stay intact so the expiry date is visible. F2.1B: The thermometer in the prep table cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • 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): F2.3D(1): Sanitizer solution is not readily available in the main kitchen area. Corrective Action: Keep sanitizer in an accessible location at the line. If required, provide separate spray bottles for the kitchen and back prep area. F2.3D(2): Sanitizer solution in one spray bottle was measured at 150 ppm Quat. Corrective Action: Discard the weak solution. Prepare and maintain sanitizer solution at 200 ppm Quat. Replace daily or more often as needed.
      • 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): F2.5B(1): The mop sink is not draining. Wastewater remains in the sink basin. Corrective Action: Repair or maintain the system so water drains properly from the mop sink. F2.5B(2): Inadequate sanitation in some areas: • Pizza oven crumb pans • Prep table cooler door gaskets • Mould and debris on walk-in cooler shelves • Under shelves in the walk-in cooler Corrective Action: Clean the areas identified. F2.5B(3): One lower surface at the pizza oven is made of untreated plywood. Corrective Action: Paint/seal the wood surface so it is non-absorbent and washable. Brighter light should be provided in the walk-in cooler to facilitate proper cleaning and maintenance.
      • 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): F2.7E: Water accumulates in the hand sink and does not drain at a normal rate. Corrective Action: Repair or maintain the system so water drains freely from the sink basin.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the walk-in cooler was measured at 6°C. A new evaporator unit was recently installed. Corrective Action: Adjust or service the walk-in cooler so it holds food at 4°C or colder.
      • 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): F2.3D: Sanitizer solution in one spray bottle was measured at 150 ppm Quat residual. The solution was left over from the previous day. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm Quat. Replace spray bottle solution daily or more often as needed.
      • 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): F2.5B: Observed a strip of residual sealant/insulation material on the interior wall of the walk-in cooler. This material may shed or accumulate moisture and food debris. Corrective Action: Remove the material. Ensure all surfaces of the walk-in cooler are smooth, impervious, and easy to clean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    9 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1A: The secondary cook step for sliced Donair meat does not occur prior to hot holding. This step occurs just before service. Unused sliced meat is cooled for storage without having undergone a secondary cook step. Corrective Action: Perform the secondary cook (i.e. oven) immediately after slicing meat from the cone. Verify an internal temperature of 71°C (160°F) for beef and lamb, and 74°C (165°F) for poultry using a sanitized probe thermometer, then transfer slices to the hot holding unit. If the meat is maintained at 60°C (140°F) or hotter in the unit, an additional reheat for service is optional.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A(1): Sliced Donair meat in the hot holding unit was measured at 14°C. The unit is at a low setting. Holding time is less than 2 hours. Unsafe holding and reheating procedures. Corrective Action: Increase the temperature of the hot holding unit so food is maintained at 60°C (140°F) or hotter. Reheat leftover Donair meat to reach an internal temperature of 71°C (160°F) or hotter. Return meat to the hot holding unit. Ensure the holding temperature remains at 60°C (140°F) or hotter after a rest period. Preheat the hot holding unit so it reaches 60°C before food is added. Reheat product in accordance with F1.3C. F1.2A(2): Pizza in the hot holding display unit was measured at 57-60°C. Inconsistent holding temperature. One sliding door was ajar at the time of inspection. Some sections of the unit may not be functional. Corrective Action: Doors were adjusted so they fully close. Operator to monitor temperature to ensure this resolved the issue. If not, adjust, repair or replace the display unit so it maintains food at an internal temperature of 60°C or hotter. F1.2B: Food in the prep table cooler was measured at 5-7°C. Corrective Action: Adjust, repair or service the cooler so it maintains food at 4°C (40°F) or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Temperatures are not monitored during the cooing process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water) F1.3C: Leftover Donair meat does not undergo a reheat step before it is stored in the hot holding unit. The product is reheated only before service. Corrective Action: Reheat and store leftover Donair meat in a safe manner: • Turn on the hot holding unit. Allow the unit to reach 60°C or hotter • Reheat leftover meat to an internal temperature of 71°C (160°F) for beef and lamb, and 74°C (165°F) for poultry • Transfer meat to the preheated hot holding unit. Do not combine with freshly sliced meat • Serve to order OR reheat for service • Discard leftover meat that is not used on the second day Alternatively, leftover refrigerated Donair meat can be reheated to any temperature for immediate service, if only the quantity to be served is reheated, and the bulk portion is promptly returned to a cooler at 4°C (40°F) or colder.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed an employee changing gloves without handwashing. Retrieving gloves with soiled hands contaminates the glove exterior. Corrective Action: Wash hands thoroughly after removing and before donning gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Pizza sauce is stored inside a domestic garbage bin in the walk-in cooler. This container is not designed for food contact. Corrective Action: Store pizza sauce in food-grade containers that are smooth, non-absorbent, easy to clean, and suitable for the intended purpose.
      • 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): F2.1A: Quaternary ammonia (Quat) test strips are not available to monitor sanitizer concentration. Corrective Action: Obtain Quat test strips. F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain an NSF-certified probe thermometer with a digital display. Store in an accessible location onsite.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation. Food residue accumulation in the prep table cooler door gaskets. Odour and residue at the mop sink and dishwashing area. Trays are stored between the reach-in freezer and hand sink. This obstructs proper cleaning. Corrective Action: Clean the areas identified. Remove the trays to enable cleaning. Ensure hard to reach areas can be accessed for sanitation purposes. F2.5B(2): Heavily soiled plastic storage crates are stacked in the dishwashing area. The operator stated that employees stand on the crates to access shelves. Safety hazard. Corrective Action: Use the crates for storage as intended or remove from the premises. If crates are to be used, clean them to remove embedded debris. Do not stand on stacked crates or other objects. Purchase a step ladder for this purpose. F2.5B(3): The steel plate at the hand sink counter wall junction is lifting from the surface, exposing gaps underneath. Portions of the seal have worn away. Corrective Action: Re-seal the plate and apply caulking along the wall joints to exclude moisture and debris. Ensure a complete seal. F2.5C: Cloths for spot-cleaning are not properly stored. Corrective Action: Prepare sanitizer solution at 200 ppm Quat in an open container. Keep wiping cloths immersed in solution. Soak for at least 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5G(1): Chicken is stored uncovered in the prep table cooler. Corrective Action: Cover stored food with a secure lid or food-grade wrap. F2.5G(2): Black olives are kept inside their original can. Cans are not intended for food storage once opened. Corrective Action: Use immediately or transfer black olives to a food-grade container for storage. Do so for any canned product.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Operator cannot locate the complete Food Safety Plan at the premises. Corrective Action: Find the complete Food Safety Plan. Keep in an accessible location onsite. Develop a new Plan if the original cannot be found.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The full Sanitation Plan could not be located onsite. Corrective Action: Find the complete Sanitation Plan. Produce a new Plan if the original is not available.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ricky S

    I had the best pasta at Jealous Pizza in Vernon! Sharan helped me choose the perfect combination of veggies and sauces, and her recommendation was spot on. I was really hungry, so I asked if she could make it in a large size, and she happily did. The pasta was fresh, flavorful, and absolutely delicious. Great customer service and an even better meal. I’ll definitely be back. Highly recommend!

  • Steve Smith

    I was visiting my daughter in Vernon the week of December 1st and was craving an East Coast style Donair. I found this place on Google maps and decided to try it out. Best donair outside of the East Coast!! LOTS of meat, just the right amount of sauce and condiments. It was still very hot even when we got home 15 minutes after picking up the order. The service was very friendly and quick. Next time I'm in Vernon I will definitely be coming here a couple times during my stay. Try it out...you won't regret it!!!

  • Rajansharma Rajansharma

    ​I absolutely love this shop! The Jealous pizza n Donair is officially my new go-to for a killer donair. ​From the moment I walked in, the service was [Friendly/Fast/Welcoming]. The ingredients are always incredibly fresh—the [Beef/Chicken/Lamb] was perfectly seasoned, juicy, and sliced right off the spit. ​The real star, though, is their [Garlic Sauce/Sweet Sauce]—it's homemade and has the perfect [zing/creamy texture/sweetness]. And you can tell they take pride in their work; my donair was wrapped perfectly and generously stuffed with fresh tomatoes and crisp lettuce . It was huge and amazing value for the price.

  • Brent

    Generally good, I've had a couple donairs where some of the meat was wildly overdone and dry to where it was like sharp petrified beef jerkey. I still go here about once every two weeks. I would still recommend it, though. I take it to go, don't generally sit in, but the inside is meh.. It would benefit from some work, it just feels... unfinished..

  • Nick Balducci

    Really great donairs, with a different one on special each day for only $9.99! Pizza is comparable in quality to most places with good custom recipes. Atmosphere rated 3 stars as it's mainly a pick up place but there are some tables for eat in!

  • Ricky S

    I had the best pasta at Jealous Pizza in Vernon! Sharan helped me choose the perfect combination of veggies and sauces, and her recommendation was spot on. I was really hungry, so I asked if she could make it in a large size, and she …

  • Steve Smith

    I was visiting my daughter in Vernon the week of December 1st and was craving an East Coast style Donair. I found this place on Google maps and decided to try it out. Best donair outside of the East Coast!! LOTS of meat, just the right …

  • Rajansharma Rajansharma

    ​I absolutely love this shop! The Jealous pizza n Donair is officially my new go-to for a killer donair. ​From the moment I walked in, the service was [Friendly/Fast/Welcoming]. The …

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