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Jealous Pizza N Donair Armstrong

3495 Okanagan St Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–9 PM
  • Monday11:30 AM–8 PM
  • Saturday2–9 PM
  • Sunday2–8 PM
  • Thursday11:30 AM–8 PM
  • Tuesday11:30 AM–8 PM
  • Wednesday11:30 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jealous Pizza N Donair Armstrong has been inspected 3 times by Interior Health Authority since November 21, 2023. The most recent inspection, on September 19, 2025, found no infractions.

1 of 3 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, Pests 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 3 times across 2 separate inspections, most recently on November 12, 2024. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 12, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 12, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on November 12, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on November 12, 2024. 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The food facility has a lot of food equipment and other unrelated items stored on premises. There was hand soap and tools stored on the dry food storage shelf.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - back receiving door has a gap at bottom - premises is very cluttered and disorganized creating pest harbourage areas
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The front kitchen area was clean and organized, but the back kitchen area, staff bathroom and 2 storage rooms were cluttered and disorganized making it difficult to clean and maintain. - staff bathroom has old toilet/sink, shelving and food equipment stored in it. There is to be absolutely no food equipment or supplies stored in any bathrooms. - front kitchen stainless steel prep table has a hole in it and broken drawers, repair or replace - back kitchen area's dough mixers and press require cleaning to the exterior - back storage room has food packaging stored on floor with tires - there was an unsecured cooler door leaning against wall at end of hallway The premises needs a MAJOR decluttering to remove any unused or unrelated equipment. After this, it will require a thorough cleaning of all of the currently inaccessible areas.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - there is no separate shelving for non-foods like cleaning and sanitizing products - staff bathroom is inappropriately being used for storage (as above) - storage room with deadbolt is inappropriately being used for personal storage (e.g., tires)
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There were lots of handwashing stations but they were either lacking soap, paper towels, or had dead batteries in the automatic dispensers.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Previously reported infraction.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Previously reported infraction.
  3. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Cardboard lining storage shelf. All shelving surfaces must be easily cleanable and non porous. Cardboard must be removed. F2.5K - Pizza sauce stored in non-food grade plastic garbage bin - operator was told during initial inspection the garbage bin must not be used to store sauce. All food must be stored in NSF certified (food safe) containers. All storage equipment used must be submergible in the three compartment sink for proper sanitizing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff at the time of inspection was not aware of Food Safety Plan available. Food Safety Plan must be available on site, ensure all staff are aware of safe food handling practice and the availability of the plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff at the time of inspection was not aware of Sanitation Plan available. Sanitation Plan must be available on site
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Single staff was working at the time of inspection and did not hold FOODSAFE certification. In the absence of the operator at least one employee must hold valid FOODSAFE. Send confirmation that FOODSAFE training has been completed.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Delia Sartison

    Ordered three donairs and was unfortunately very disappointed. All three of them were filled with 80% lettuce and 20% meat, and had little to no toppings as well. Asked for extra sauce and it was very very dry. The only sauce I tasted and saw was at the bottom of the donair when it was almost finished. It was also cold and had not been heated up. Usually have a really good experience with Jealous Donair, and I don’t leave negative reviews for any of the places I eat at but cannot say the same for this time and it was very disappointing. I hope to have a better experience in the future:)

  • Genevieve St. Martin

    Their pizza is amazing - so much flavour with lots of fresh toppings! I highly recommend the Deluxe. It’s some of the best pizza I've ever had. The staff is also wonderful!

  • Pavi Sidhu

    I ordered the Supreme Veggie pizza and it was absolutely delicious — fresh toppings, great flavor, and perfectly cooked. The staff member, Bitti, was very friendly and understanding. She treated me very well and provided excellent customer service. I truly appreciated her kindness and welcoming attitude. I highly recommend everyone visit and enjoy their pizza here! 🍕😊

  • Pawandeep Kaur

    I recently visited jealous pizza Armstrong and I had an amazing experience.The pizza was fresh , hot , and loaded with toppings. The crust was perfectly baked. The girl was friendly and knowledgeable. I liked her service. I really recommend to everyone to go and enjoy food over there.

  • H B

    Phoned in and ordered several items off their menu. Pizzas, donair, onion rings, and the cinnamon bites. We were quoted 30 minutes. When we arrived to pick up the order, we had to wait another 20 minutes. When we got home, they had given us chicken wings instead of onion rings. The spicy beef donair was disgusting. The pita bread was dry, and so was the meat, which tye had lathered in sauce. There were barely any veggies or peppers in it. The spicy tropical chicken had no flavour at all, and the Hawaiian pizza had not much ham or pineapple, and there were no toppings at all for large areas around the crust. The tomato sauce they use has some sort of weird flavour to it, and we ended up not eating most of it. Hoping to at least finish off with a nice dessert, the cinnamon bites were like eating crackers. They were so dry and overdone that they crumbled into powder when you bit them. Another item that went in the garbage. We phoned to complain about the onion ring mistake and the terrible dessert, and the lady told us we had made the mistake, and that the cinnamon bites could not have been dry. In the end we just chalked it up to an overall bad experience, one that we will not try again, not with other much better choices in town.

  • Delia Sartison

    Ordered three donairs and was unfortunately very disappointed. All three of them were filled with 80% lettuce and 20% meat, and had little to no toppings as well. Asked for extra sauce and it was very very dry. The only sauce I tasted and …

  • Genevieve St. Martin

    Their pizza is amazing - so much flavour with lots of fresh toppings! I highly recommend the Deluxe. It’s some of the best pizza I've ever had. The staff is also wonderful!

  • Pavi Sidhu

    I ordered the Supreme Veggie pizza and it was absolutely delicious — fresh toppings, great flavor, and perfectly cooked. The staff member, Bitti, was very friendly and understanding. She treated me very well and provided excellent customer …

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