Skip to content
Loading map…

Red Swan Pizza

302-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Swan Pizza has been inspected 4 times by Interior Health Authority since September 24, 2023. The most recent inspection, on August 5, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests 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 4 times across 2 separate inspections, most recently on August 5, 2026. 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 2 times across 2 separate inspections, most recently on October 13, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 24, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 7 times across 3 separate inspections, most recently on January 31, 2025. For example: 3 Are written food handling procedures (Food Safety 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 January 31, 2025. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bucket observed to be used as a scoop during time of inspection. Ensure that only scoops with handles are used for dry foods. In addition, scoops need to be stored away from dry foods in a clean and sanitary location when not in use. Foods such as sugar and salt should not be stored in Canadian Tire buckets as these are not designed for food purposes. Ensure that all foods are stored in FOOD GRADE containers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Garbage observed to be discarded underneath the 3 compartment sink. Garbage must be thrown in the garbage bin.
  2. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Documentation regarding pest control still needs to be provided
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Corporate plans need to be on-site for review when EHO requests during time of inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Corporate plans need to be on-site for review when EHO requests during time of inspection
  4. Monitoring

    9 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): A large stock pot of pizza sauce was left at room temperature during the time of inspection (approx. 1.5 hours). The cooking procedure was posted on the food preparation wall, where it stated that the pizza sauce must be cooked in one hour on low heat, then add spices, and cook for another 2 hours on medium heat. The cooking procedure did not state that the pizza sauce must be cooled in between stages.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): An open jar of minced garlic in oil was being stored at room temperature. Educated the operator on the risks associated with minced garlic stored in oil which creates an anaerobic environment allowing for the potential growth of Clostridium Botulism. All the fridge and coolers were observed to be below 4C. The freezer's temperature was -17C.
    • F1.7 Are foods protected from contamination?
      • Observation(s): The flour scoop was being stored inside the flour storage container, immersed in the flour. The operator was informed of the contamination risks of storing the scoop inside the container during the inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There was evidence of flies in the facility. There were no pest control for the flies that were observed (ie. fly traps).
      • 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): 1. The meat slicer was being stored on the lower shelf of the food prep table that was soiled with food debris. 2. Old pizza sauce spatter and debris were observed on the back walls where the pizza sauce was being cooked. Spider cobwebs were also observed on top of storage shelves which indicates poor and irregular sanitation procedures. The operator was notified of these issues and stated that they will clean the walls and cobwebs. 3. The glass of the induction stove top where the large stock pot of pizza sauce was being cooked was cracked and broken. The operator was informed that the broken glass may become a physical hazard.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The pizza sauce in the large stock pot was being cooked on top of the back chest freezer. This location is not an approved area for food preparation.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not on site during the inspection. Educated the operator of the importance of the Food Safety Plan during the inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not on site during the inspection. Educated the operator of the importance of the Food Safety Plan during the inspection.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator could not provide/show a valid FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Own this business? Add a badge to your website