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Aardvarks Pizza and Wings

67-111 Chartrand Ave Logan Lake BC V0K 1W0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (18)

Opening hours

  • Friday4–10 PM
  • MondayClosed
  • Saturday4–10 PM
  • Sunday4–9 PM
  • Thursday4–9 PM
  • TuesdayClosed
  • Wednesday4–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Aardvarks Pizza and Wings has been inspected 7 times by Interior Health Authority since November 6, 2018. The most recent inspection, on September 14, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 September 19, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 19, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 7, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 September 19, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 7, 2022. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Opening the in the ceiling in the storage area has screen dislodged. Corrective Action: Ensure the screen is moved back into place and secured to protect against the entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sheets of corrugated plastic used to separate pans of pizza dough in the walk in fridge. The corrugated material these are made of are very difficult to clean and can trap pathogens and contaminants in the spaces of the corrugated material. Corrective Action: Replace these dividers with ones made of material that are smooth, durable, easily cleanable, and food safe.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Build up of flour observed on non-food contact areas of the large stand mixer • Countertop near the hand sink is damaged, and no longer waterproof or easily cleanable. Corrective Actions: • Ensure clean-in-place equipment is disassembled, cleaned and sanitized every 4 hours and at the end of use. • Repair or replace the countertop with a material that is smooth, durable, waterproof and easy to clean.
      • 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.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Wall opening observed below the three-compartment sink. Potential for pest entry into the facility. No pest activities observed. Corrective Action: • Cover and seal the wall opening and any other gaps around plumbing fixtures/baseboards throughout the facility.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Sauce for lasagne etc is prepared and cooked in advance. Cooling method must be assessed to ensure that cooling meets the requirements of the National food code . Recommend use of cooling/ice wand, shallow pans, ice bath and monitor with a probe thermometer. Once a procedure is developed that meets Code, then temperature monitoring can be used in audits to ensure all procedures are still meeting the standard.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for bleach solution required
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front pizza prep cooler food temperatures >4c Service has been scheduled already
      • 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?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food grade sanitizers must be used on food contact surfaces. Have a sanitizer made up and ready to use ie. bleach and water at 200 ppm or Quat.
      • 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.
  7. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Fredrick Q. Nelson, Esq.

    4 of us settled into the Logan lake campground for the weekend. We decided a couple pizzas would be nice. We read the reviews and ignored the obnoxious comments from the cow that hasn't washed his blue tshirt in years. Glad we did! 4 people busy behind the counter, cooking and the kitchen was visibly clean. The staff, in casual clothing but clean and wearing gloves handling food. So how were the pizza? We ordered a vegetarian and a meat lover. Both were excellent and beyond what we expected for a small town pizzeria. Generous fresh toppings and cheese, crust cooked well. Ignore the negatively, drop into the restaurant and peek over the counter and check out the cleanliness.... that in itself will make me come back, plus the prices aren't inflated just because they're in the middle of nowhere. 5 stars given May 31, 2024.

  • Sarah Grace

    This family-run restaurant offers homemade pizza, wings, lasagna, spaghetti, and salads. The pizza itself is decent, but the experience is consistently frustrating. The pepperoni is just thick-cut cheap salami, and pricing is inconsistent and often overcharged. Make sure to check your itemized bill before paying—unfortunately, they only provide it afterward. I’ve been here over ten times, and every single time, there are extra charges, incorrect charges, and scribbled-out numbers. If you request any modifications, expect random, inflated fees. For example, I was charged $8 for extra veggies on a small pizza, $4 for “less cheese” (even though they still overloaded it to the point of being inedible), and $5 for barely a quarter cup of marinara. A slice of cake advertised at $2.50 ended up costing me $4. Even powdered garlic came with an unexpected $2 charge—with no warning about pricing. While I want to support local businesses, this feels like taking advantage of customers. On top of that, the staff is consistently rude, even when you’re spending $100 on pizza. If you park in the loading zone behind the shop (where there’s plenty of space), the owners will glare at you as if you’re doing something wrong—even if you’re just picking up your order. It’s unfortunate because the food has potential, but the dishonesty and poor service make it hard to justify coming back.

  • Kirk Reimer

    We are paving the highway just outside of town and have ordered multiple times and everytime we are impressed. Very good pizza and friendly service. Picture is pepperoni surprise and western Hawaiian.

  • Glenn Kanai

    I've always had good pizza from here. I order quite often.

  • Richard Lawrie

    Second time for us ordering delivery into the campsite, as we're usually rushed getting here after work. Awesome pizza and wings both times, loaded with toppings and delicious! Great value for the money. Our new favorite for Logan Lake

  • Fiona

    If your looking for mediocre burned pizza, I recommend. Sadly I deleted my review from this time last year, where for my birthday we paid $50 for 2 burned pizzas. We try to support local as much as possible, but not when local doesn't care about the quality they put out. We'll spend our hard earned money where it is appreciated. Third time was the last time.

  • Anita Bakalos

    We were camping at Logan Lake Campground when we all decided to order pizza for our supper. We had 3 different large pizzas and they were all good. Thanks for great pizza and fast delivery, our pizzas were very hot! We will order again next time we're camping there!

  • Dale Keller

    Only thing we liked was the wings and Ceasar salad the pizza is always oily and not in a good way and what they call is peperoni is more like salami the big stuff not traditional peperoni on top of it hardly even tastes like peperoni at all. Not long ago we ordered food only to be told we couldnt get our food they are making deliveries without a device to take debit or credit card payments!!! EVEN CHESTERS in this little hick town has a machine to take debit and credit card payments. Wish they had a decent pizza place in this town.

  • Fredrick Q. Nelson, Esq.

    4 of us settled into the Logan lake campground for the weekend. We decided a couple pizzas would be nice. We read the reviews and ignored the obnoxious comments from the cow that hasn't …

  • Sarah Grace

    This family-run restaurant offers homemade pizza, wings, lasagna, spaghetti, and salads. The pizza itself is decent, but the experience is consistently frustrating. The pepperoni is just thick-cut cheap salami, and pricing is inconsistent …

  • Kirk Reimer

    We are paving the highway just outside of town and have ordered multiple times and everytime we are impressed. Very good pizza and friendly service. Picture is pepperoni surprise and western Hawaiian.

  • Glenn Kanai

    I've always had good pizza from here. I order quite often.

  • Richard Lawrie

    Second time for us ordering delivery into the campsite, as we're usually rushed getting here after work. Awesome pizza and wings both times, loaded with toppings and delicious! Great value for the money. Our new favorite for Logan Lake

  • Fiona

    If your looking for mediocre burned pizza, I recommend. Sadly I deleted my review from this time last year, where for my birthday we paid $50 for 2 burned pizzas. We try to support local as much as possible, but not when local doesn't care …

  • Anita Bakalos

    We were camping at Logan Lake Campground when we all decided to order pizza for our supper. We had 3 different large pizzas and they were all good. Thanks for great pizza and fast delivery, our pizzas were very hot! We will order again next time we're camping there!

  • Dale Keller

    Only thing we liked was the wings and Ceasar salad the pizza is always oily and not in a good way and what they call is peperoni is more like salami the big stuff not traditional peperoni on top of it hardly even tastes like peperoni at …

  • Carter B

    It's quite typical for a smaller town's pizza place. Had a large menu and good pizza, nothing amazing about it. It was a bit expensive, two medium pizzas were forty dollars, but the friendly staff made up for it. It took awhile to cook, and …

  • Ben Cloutier

    Aardvarks makes incredible pizza that you know used at least half a costco trip ingredients to make. The reason this review doesn't have a photo of the pizza is simply because the pizza literally vanishes in my mouth before the wife can get …

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