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Pizza Garden

1348 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Garden has been inspected 3 times by Interior Health Authority since April 22, 2025. The most recent inspection, on February 25, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 February 25, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 April 22, 2025. 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 once on April 22, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on April 30, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 once on February 25, 2026. 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Record temperature records daily for all temperature controlled units (walk in cooler, freezers, fridge etc.) a minimum x2 a day. 2. Ensure all temperature controlled units have a working thermometer inside the unit.
      • 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): QUATS sanitizer used for manual dishwashing was measured approx. 100ppm. Use test strips to ensure that the sanitizer is at 200ppm. QUATS in spray bottle used for food contact surfaces (i.e. counters) was measured at 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must keep Food Safe certificate up to date.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Submit the revised floor plan to the health inspector.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Operator must obtain a probe thermometer to monitor processes (e.g., cooking, reheating, hot holding) before beginning to operate. 2) As per operator, an iPad will be used to monitor time as a public health control for pizza displayed at ambient temperatures. Ensure the iPad is on-site and operational before beginning to operate.
      • 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): Operator to obtain liquid dish detergent for manual dishwashing before beginning to operate.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator to label all bottles of sanitizer before beginning to operate.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Operator to have the space between the floor and wall caulked or covered with baseboards before beginning to operate. 2) Operator to install an adequate number of shelving units in the walk-in fridge to ensure all food is stored at least 15cm (6in) off the floor before beginning to operate. 3) Operator to install a shelving unit in the dishwashing area to allow adequate space for dishes to air dry before beginning to operate. 4) Operator to provide a supply of toilet paper in the staff washroom before beginning to operate. 5) Operator to provide garbage bins throughout the facility (i.e., in the staff washroom, by each hand sink, in each food preparation area, etc.) before beginning to operate. 6) Observed that the back hand sink is installed above the janitorial sink, with plumbing draining directly into the janitorial sink and separated by a large air gap. Area EHO to defer to the Building Department to confirm whether the plumbing set-up is adequate.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator to provide a supply of paper towel at both hand sinks (i.e., in the kitchen and in the staff washroom) before beginning to operate.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Area EHO to conduct a follow-up initial inspection to confirm all outstanding items in the report have been addressed before health approval is issued.

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