Anie's Pizza

B-1206 Cariboo Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service

16 inspections

1. MonitoringApr 27, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Several cooler and freezer units do not have independent thermometers, and some remote monitors need new batteries or to be reset. Corrective Action: Acquire thermometers for each cooler and fridge for monitoring temperature. Note: Sanitizer test strips were available at the time of the inspection.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Some areas surrounding the stove are lined with aluminum foil and tape, Corrective Action: Remove foil from surfaces and replace with regular sanitation to ensure the surfaces remain clean and free of contamination.
     • 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.
2. MonitoringOct 10, 2025

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): At the time of inspection, there were no sanitizer test strips for Quaternary Ammonium sanitizer product on site. The walk-in cooler, walk-in freezer temperatures and sanitizer concentrations were not being recorded on log sheets. • Obtain test strips for all sanitizers used in the facility. • Monitor and record sanitizer concentrations on a sanitizer log at least once per day. • Monitor and record walk-in cooler and walk-in freezer temperatures at least once per day.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): At the time of inspection, unbaked pie shells and frozen strawberries observed thawing at room temperature. • Always use one of the three approved methods for thawing foods: 1. In the refrigerator. 2. In the microwave. 3. In a sealed bag, immersed in cold running water.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator unable to locate at time of inspection. • Please email a copy of the Food Safety Plan for the facility.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Operator unable to locate at time of inspection. • Please email a copy of the Sanitation Plan for the facility.
3. MonitoringNov 4, 2024

   0 infractions

4. MonitoringFeb 23, 2023

   0 infractions

5. MonitoringAug 17, 2022

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Has chlorine sanitizer test strips but main sanitizer used is Quats based. Corrective Actions: • Please purchase a Quats sanitizer test strip. Ensure they are available onsite and used to measure the strength of sanitizer.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
6. MonitoringFeb 22, 2022

   1 infraction

   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): Renovations have been done in kitchen without review and approval from the local health inspector. Please provide a floor plan and also comment on the following items: 1. flooring materials 2. walls materials 3. where equipment has been moved to
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
     • F3.2B Facility must be constructed to the specification of the approved plans.
7. MonitoringAug 24, 2021

   0 infractions

8. MonitoringDec 4, 2019

   1 infraction

   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hot water tank just broke and hot water is not readily available for handwashing purposes at the time of inspection (operator is heating the water on the stove). Frequent hand washing is in place; no catering events or high risk food preparations are being planned for the next 1.5 weeks. Please report to inspector once hot water tank is replaced.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
9. MonitoringFeb 27, 2019

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): One of the public washrooms is out of order. Please ensure that the washrooms are in good working condition. The operator is in the process of completing construction on the part of the food facility and repairing the washrooms. The time frame to complete the projects is end of April. Once all of the construction is completed, please ensure that all surfaces are cleaned and sanitized prior to use.
10. MonitoringMar 2, 2018

    0 infractions

11. MonitoringMar 14, 2017

    1 infraction

    • F2.5 - Are foods from approved sources?
      • Observation(s): Repeat infraction: Few jars with garlic, as one of the ingredient, was removed from the display. The product had a proper labelling with nutritional values, however, shelf stability testing was not available for a review (pH and Aw values). Caned food stored at room temperatures needs to be tested at the approved lab for a shelf stability. Food Safety and Sanitation Plan needs to be in place for each product. Various Frozen Pizzas are delivered to an outside business facility. Food Safety Plan and Sanitation Plan needs to be in place for the product.
      • F2.5A - All foods on the premises must be from an approved source.
12. MonitoringMar 1, 2016

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of the inspection a large bag with chicken breasts was placed in a plastic bucket in front of the walk-in cooler. Frozen meat was transferred to a sink with a trickling cold water for thawing. It was discussed that thawing can be done under the refrigeration temperature as well. Just to note, a large piece of meat will need longer time to thaw, cook, and cool. Walk-in cooler had packaged meat placed on the floor. shelving was not organized separating different types of food.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
13. MonitoringJun 25, 2015

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Various pizza pies were par baked, placed in the cardboard pizza boxes and stacked in the walk-in cooler prior to the pick-up. Please review the cooling procedure and formulate the Food Safety Plan.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 10 - Are foods from approved sources?
      • Observation(s): Can of beets without a label found in the display fridge. It was removed at the time of the inspection. Please forward the documentation necessary to confirm that the product is from an approved source.
      • 10.1 - All foods on the premises must be from an approved source.
14. MonitoringJul 28, 2014

    0 infractions

15. MonitoringJun 7, 2013

    0 infractions

16. MonitoringDec 14, 2012

    0 infractions