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Kettle Valley Pizza

924 Main St Okanagan Falls BC V0H 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kettle Valley Pizza has been inspected 9 times by Interior Health Authority since January 3, 2018. The most recent inspection, on February 25, 2026, found no infractions.

6 of 9 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 6 inspections in a row found no infractions. 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.

  • 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 21, 2019. 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 once on January 3, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 January 3, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 2 times on January 2, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 21, 2019. For example: 1 Does the facility have proper monitoring supplies?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Do not stock cooler unless it is capable of maintaining foods at correct temperature; pre cool if turned off for some time. Items removed at time of inspection and relocated to walk in cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips required.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Grease laden vapours are created and produced on site - ventilation equipment is not adequate. Suitable ventilation equipment must be installed - operator advised to consult with building and fire authority regarding their regulator requirements.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan approval provided in 2016 indicates that ventilation equipment above stove must meet building code requirements if grease laden vapours created. Stove is used to boil noodles, prepare meat sauce etc.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Discussed cleaning and sanitizing practices with operators. Were not following proper method - CDI Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. 2. Sanitizer was too concentrated at the time of inspection. Solution 'bleached out' test strip - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 3. Test strips were not available at the time of inspection. Purchase appropriate test strips to verify sanitizer concentrations. Take corrective actions as needed.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Foods were being incorrectly stacked at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Garbage bags were being used to cover the dough machine at the time of inspection. Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.

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