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Villages Pizza

11-4600 Lakeshore Rd Kelowna BC V1W 1K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Villages Pizza has been inspected 3 times by Interior Health Authority since October 22, 2024. The most recent inspection, on March 3, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 March 3, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 29, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on March 3, 2026. 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 October 22, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 22, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The rear door was being left open during operation for ventilation. Operator closed this door and was instructed to keep it closed or install a screen door to prevent the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: The seal on the lower door on the prep fridge was damaged and needed repair. F2.5L: The plastic bags used for wrapping dough were being reused multiple times. Operator was instructed to use these only once and discarded the reused bags. *CDI*
      • 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.
      • F2.5L Single service utensils or containers must be used only once.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): -Temperature logs were being kept but need to have thermometer measurement included on them -A food safety plan needs to be provided for the transport and catering of pizzas to nearby schools.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please ensure one employee is present at all times with a valid FOODSAFE certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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): The quat sanitizer solution was weak when tested. Operator remade this solution to the appropriate concentration during inspection.
      • 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): The plastic bags used for wrapping dough were being reused multiple times. Operator was instructed to use these only once.
      • F2.5L Single service utensils or containers must be used only once.
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front food prep cooler was measured at approximately 7.6°C internally and 7°C in the food trays.
      • 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): F2.1A: Quat and bleach sanitizer test strips were unavailable at the time of inspection. Ensure the facility is equipped with sanitizer test strips. F2.1B: Ensure each fridge and freezer is equipped with a thermometer inside.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer for surface and dish sanitizing was being dispensed at approximately 50-100ppm.
      • F2.3B Manual dishwashing procedure 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): The handwashing sink faucet had a continuous leak from the faucet. The dishwashing sink piping leaked water when turned on. The plumbing of the dishwashing sink drain was leaking water. Ensure the plumbing in the facility is repaired and free of leaks.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The lighting in the rear of the facility was very dim and needed to be improved to meet the needs of the facility.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink was out of liquid soap
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure a temperature log is maintained for the fridges.

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