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Pizza 64

140-2463 Hwy 97 Kelowna BC V1X 4J2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza 64 has been inspected 4 times by Interior Health Authority since February 24, 2023. The most recent inspection, on June 9, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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 2 times on May 21, 2025. For example: 7 Are foods protected from 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 June 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 21, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 21, 2025. 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 2 times on May 21, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of the hand sinks is unable to provide hot water. Ensure this is resolved as it is required that this hand sink is available as per approved floor plans.
  2. Monitoring

    0 infractions

  3. Monitoring

    8 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed there is a foul odour coming form the grease trap. Ensure regular cleaning and proper maintenance of grease trap to prevent odours in the premises. Operator to get the grease trap professionally cleaned and notify EHO once completed.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed that the facility did not have dish detergent and sanitizer for proper cleaning and sanitation of utensils and food contact surfaces. Dish detergent is crucial for physically removing food particles, grease, and other contaminants from dishes and food contact surfaces. Cleaning with dish detergent helps ensure that the sanitizer is effective by removing organic matter that could reduce its action. Sanitizer is used to reduce microorganisms that can cause foodborne illnesses. Operator purchased Clorox and dish detergent during the time of the inspection. Two bottles of bleach sanitizer were mixed using Clorox and water during the time of inspection. All the utensils were cleaned again with proper detergent and sanitizer.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips available. Please train staff on how to mix sanitizer and verify concentration using test strips. Operator to fill bottle with new sanitizer solution. All staff are to be trained to use sanitizers on all food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies were observed in the dishwashing area around the grease trap and on the clean utensils that were air drying. Flies carry filth that could potentially contaminate the food leading to foodborne illnesses. Operator to install fly traps in appropriate spots in the affected areas, away from the food preparation area and work with a pest control company if the problem persists.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed that the operator did not observe proper manual dishwashing procedure. There was no detergent soap or sanitizer available for dishwashing. Proper dishwashing is essential for preventing contamination and ensuring the safety of food. Discussed with the operator proper manual dishwashing procedures.
      • 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): Observed that a scoop handle was submerged in the bulk container containing flour. Submerging scoop handles in food containers could contaminate food by transferring bacteria from the scoop handle to the food especially when the scoops are not cleaned well from previous use. The operator must ensure the scoops are always stored out of the bulk containers. Observed the staff toilet bowl and sink were dirty and lacked paper towel. Dirty toilet bowl and sink can harbor microorganisms causing diseases contributing to unsanitary conditions and potentially posing a health risk. Ensure the handwashing sink is equipped with soap, water and paper towel to facilitate proper handwashing.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit posted but current decal not on display. Confirmed permit fees has been paid.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update sanitation checklist to include cleaning agents and or sanitizers to be used and the required concentrations. (i.e. if using QUATS or chlorine as a sanitizer, use at a concentration of 200ppm).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

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