Avalanche Pizza Co.

104 4230 Gateway Drive, Whistler BC V8E 0Z8 · Food Service Establishment 1

22 inspections

1. RoutineAug 28, 2025

   3 infractions

   • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • The premises is free of pests.
2. Routine Follow-upNov 22, 2024

   1 infraction

   • The premises is free of pests.
3. RoutineNov 12, 2024

   2 infractions

   • The premises is free of pests.
   • Chemicals, cleansers and similar agents are kept separate from food.
     • Non-food containers are not clearly labelled to identify contents.
4. RoutineMay 28, 2024

   0 infractions

5. Routine Follow-upNov 9, 2023

   3 infractions

   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
   • The premises is free of pests.
6. Routine Follow-upNov 1, 2023

   3 infractions

   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
7. RoutineOct 25, 2023

   6 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Temperature records are not being used to monitor critical limits.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
8. RoutineApr 11, 2023

   6 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Temperature records are not being used to monitor critical limits.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
9. RoutineAug 25, 2022

   2 infractions

   • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution is not present or at an improper concentration.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
     • Manual dishwashing procedure is improper to remove contamination.
10. RoutineFeb 2, 2022

    0 infractions

11. Routine Follow-upSep 13, 2021

    0 infractions

12. RoutineAug 19, 2021

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
13. RequestNov 16, 2020

    6 infractions

    • COVID-19 Safety Plan developed and in use
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum of 6 patrons per table
    • Background music is no louder than the volume of normal conversation
14. RoutineMay 20, 2020

    0 infractions

15. RoutineSep 4, 2019

    0 infractions

16. RoutineDec 18, 2018

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
17. RoutineMar 16, 2018

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
18. RoutineAug 16, 2017

    1 infraction

    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not properly labeled.
19. RoutineJan 16, 2017

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
20. Routine Follow-upDec 17, 2015

    0 infractions

21. Routine Follow-upDec 8, 2015

    0 infractions

22. RoutineDec 4, 2015

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is not sufficient to remove contamination.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not properly labeled.