Skip to content
Loading map…

The Evergreen Pizzeria

13 A-2528 Main St West Kelowna BC V4T 1P9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Evergreen Pizzeria has been inspected 4 times by Interior Health Authority since June 23, 2023. The most recent inspection, on February 11, 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, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on February 11, 2026. 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 March 12, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 23, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on February 11, 2026. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs are to be maintained, temperatures recorded x2 a day and accessible on site.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Remove the mattress/bedding on top of the chest freezer in the dry storage area. Remove any other equipment or materials that are not required for the facility's operations.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff unable to locate temperature logs. Temperature logs are to be maintained at least once daily. Please train all staff to record temperatures of all temperature controlled units (ie. freezers, coolers, hot holders etc.) and keep the records in a designated area.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water faucet handle for the hand washing sink by the washroom is loose, fix the handle.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sponges to oil the pans were observed to be used. Utensils such as tools to season/oil the pans are to be smooth, non-absorbent, and easy to clean. Please find another method to applying the oil without the use of absorbent sponges. Hand washing sink by the bathroom was slow draining. Operator to fix the slow draining sink.
      • 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.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerated sandwich prep cooler was measured to be above 4C. Unit was observed to be off and unplugged. Operator was directed to plug the unit back on and ensure that the temperature is maintained at 4C or below at all times. At the end of the inspection, the cooler was able to lower to 8C. Operator was instructed to continue to monitor to ensure that the temperature falls down to 4C or below within 1 hour. If the unit is unable to reach the required temperature, all PHFs (potentially hazardous foods. ie. cheese, sauces, pepperonis) must be removed and stored in a unit that is able to maintain 4C. All other temperature controlled units were in compliance.
      • 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): Thermometer within the hot holding unit was inaccurate. Hot holding unit was 60C however the thermometer displayed 45C. Ensure that an accurate thermometer is available for use for the hot holding unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sponges to oil the pans were observed to be used. Utensils such as tools to season/oil the pans are to be smooth, non-absorbent, and easy to clean. Please find another method to applying the oil without the use of absorbent sponges.
      • 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.

Nearby inspected facilities

Own this business? Add a badge to your website