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Vancouver Pizza Kitchen

103-225 Rutland Rd S Kelowna BC V1X 2Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vancouver Pizza Kitchen has been inspected 2 times by Interior Health Authority since December 4, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.

None of the 2 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: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

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 March 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on March 10, 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 December 4, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 December 4, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on December 4, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle placed in the kitchen was measured at minimal (i.e., <200 ppm ) chlorine concentration. CDI - Use chlorine test strips to ensure a 200 ppm concentration is measured in the sanitizer bottles, and replace the sanitizer solution every 2 hours or as needed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water tap at the handwashing station located beside the prep line was observed not working. This may lead to inadequate handwashing of food handlers. Dough trays was observed kept near the handwashing station having no splash guards. This may prevent direct access to handwashing sink or may result in food contamination.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure appropriate test strips are accessible and available to staff onsite. This is required to ensure appropriate sanitizing concentration for the food contact surface sanitizer. Ensure probe thermometer is available to monitor the internal temperature of foods.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No food grade sanitizer solution was observed for sanitizing food contact surfaces. Sanitizing solutions with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI - Ensure a food grade sanitizer is available on site for sanitizing of food contact surfaces. Food residue observed on equipment including, but not limited to, dough mixer and dough roller sheeter. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is washed and sanitized after use as per manufacturer's instructions.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, prep cooler sides and lids, kitchen ceiling, lights, and under the shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Absorbent cardboard slab observed on the table under the pans, preventing adequate cleaning and sanitizing. Replace the cardboard with a durable and easy to clean material that allows for adequate cleaning and sanitizing. Rough wooden cutting board observed to be used for slicing pizza. Wood is an absorbent material and cannot be properly cleaned and sanitized. Ensure a smooth, non-absorbent, easy to clean material is used.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in the kitchen near the food prep area was blocked by a garbage bin at the time of the inspection. CDI - Ensure a clear access to the handwash station at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ensure that at least one employee present in the kitchen has a FOODSAFE certificate or equivalent training. Send a copy of FOODSAFE certificates of food handlers to the EHO and confirm the presence of at least one employee with a valid FOODSAFE certification at all times.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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