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Boston Pizza Osoyoos

238-15 Park Pl Osoyoos BC V0H 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boston Pizza Osoyoos has been inspected 6 times by Interior Health Authority since March 1, 2022. The most recent inspection, on January 28, 2026, found no infractions.

3 of 6 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on June 2, 2025. 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 once on June 2, 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 1, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on June 2, 2025. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quaternary ammonium, chlorine and iodine test strips available on site. At the time of inspection, the lowboy cooler adjacent to the pizza oven was observed missing a thermometer for frequent temperature monitoring. Ensure to place a thermometer in the cooler for frequent temperature monitoring.
      • 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): Bar dishwasher: Iodine solution measured within chemical parameters of 12.5-25 ppm. Sanitizing surfaces: Quaternary ammonium solution is used to sanitize all food contact surfaces and frequently touched surfaces. Quaternary ammonium sanitizing sprays and buckets were measured within chemical parameters of 200-400 ppm. At the time of inspection, the chemical, mechanical dishwasher was observed measured at 0 ppm of chlorine. Corrected During Inspection: Operator adequately primed the chlorine sanitizer line to ensure chlorine sanitizer was pumping through the dishwasher. Chlorine solution was measured at 50 ppm. Ensure to keep records verifying chlorine concentration in the dishwasher with chlorine test strips frequently.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, dust build-up was observed on all three ventilation hoods and in between the crevice of the ventilation hoods at the corner. Ensure ventilation hoods are adequately cleaned to prevent dust from contaminating foods.
      • 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator should STOP the practice of storing utensils in buckets filled with sanitizing solution or ice water. This may lead to cross-contamination or bacteria growth in dirty water. Utensils (e.g. knives) should be washed as often as needed. - Operator must sanitize the probe thermometer before measuring food temperatures by using sanitizing wipes available at restaurant.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must repair a leaking sink located at the back of the restaurant. - Toilet must be repaired (flush mechanism) in the women washroom. Operator stated that he was waiting for parts.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): utensils are stored in Quats sanitizer bucket. This can lead to Quats getting into food products. It is better practise to use an ice water bucket that is changed frequently cloth covered in cooking oil is used for greasing the grill. This cloth is not changed out often. Please use single use paper towels or get a reusable brush to grease the grill
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): once bags of food are open (pizza dough mix) ensure they are placed in pest proof containers

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