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Tossing Pizzeria

120-975 Academy Way Kelowna BC V1V 3A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tossing Pizzeria has been inspected 6 times by Interior Health Authority since April 12, 2016. The most recent inspection, on December 12, 2025, recorded 2 infractions.

None of the 6 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on December 12, 2025. 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 3 times across 3 separate inspections, most recently on April 25, 2024. 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 3 times across 3 separate inspections, most recently on April 25, 2024. 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 May 3, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 3 separate inspections, most recently on May 3, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please removed the plexiglass insert inside the bottom section of the pizza prep table refrigerator that is affecting temperature control of food stored within the plexiglass (ie. a medium bag of chicken was measured at a temperature of 8deg.C at the time of inspection). Time marking of pizza in the front display case was not in use at the time of inspection as stipulated in the Tossing Pizzeria food safety plan. Please ensure that time stamping is striclty followed by staff so that pizza being stored between >20deg.C to <60deg.C is pulled from display after 2hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Functioning thermometers were missing inside refrigeration units - please provide NSF thermometers inside all refrigeration units and ensure that an NSF probe thermometer is also provided onsite for use in verifying food temperatures within the upper section of the pizza prep table refrigerator and, for verifying final cook temperatures.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonia sanitizer dispensed from the wall mounted sanitizer dispenser was measured at <200ppm. Please re-calibrate your sanitizer dispenser and utilize test strips daily to confirm mixing of quaternary ammonia based sanitizer solutions at 200-300ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed, please complete additional cleaning in areas with observable organic build-up, including the interior of the pizza prep table refrigerator and underneath/behind some equipment.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food ingredients stored within the pizza prep table were measured at temperatures as high as 16deg.C and had been there at these temperatures for >2hours. These food items were discarded by the operator and other food items relocated to the walk-in refrigerator. Accurate time tracking of pizza by the slice in the front case was not observed at the time of inspection and it was not clear how long pizza's had been in the case at a temperature of 28deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature monitoring records were not being maintained/not available and thermometers were either not within a refrigeration unit or not in use. Test strips for Quaternary Ammonia sanitizer were not available/not in use.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A properly mixed sanitizer solution was not available/not in use at the time of inspection. The chemical suction hose was noted above the level of solution in the chemical concentrate bottle and accordingly, was not dispensing - test strips were not being used to confirm proper mixing of the Quaternary Ammonia hard surface sanitizer.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed pre-cooked chicken left on the counter thawing at room temperature.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available onsite for staff to reference.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Time marking of Pizza in the front display case was not being conducted at the time of inspection and it was not clear how long pizza had been stored at room temperature.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer in spray bottles. Some areas of kitchen & equipment require uncluttering/cleaning.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the fresh slice food safety plan was not available at the time of inspection.
  5. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Foods (onions) were being stored in close proximity to the mop sink.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Tin foils were used as liners for the storage racks beside the mop sink.
  6. Monitoring

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Hot Holding equipment does not maintain pizza at 60degC. or greater as per initial restaurant plans. Hot holding temperatures measured between 30-40deg.C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures as high as 9deg.C noted for PHF within upper prep table inserts and as high as 14 deg.C for "advance prepared pizza" within the plexiglass storage cabinet within this same unit. A standard probe style thermometer was not available at the time of inspection
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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