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Canadian 2 For 1 Pizza

111-437 Martin St Penticton BC V2A 5L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canadian 2 For 1 Pizza has been inspected 13 times by Interior Health Authority since November 20, 2013. The most recent inspection, on February 19, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 February 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on November 6, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on August 31, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on August 31, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 23, 2021. For example: 2 Are proper pest control measures in place on the premises?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: 1. Thorough cleaning of floors, equipment and shelving (behind & under) and contact surfaces required. 2. Back door sweep to be installed. 3. Front door (middle gap) to be filled. *Notify Inspector once completed.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: Manual-3 compartment sink (wash, rinse, sanitize & air dry). Chlorine solution is to be used to sanitize all prep dishware and utensils. -Operator could not locate Chlorine sanitizer at the time of inspection. -Sanitizer solution must be available and on site during all times of operation for adequate dishwashing. Sanitizing surfaces: Chlorine solution is to be used to sanitize all food contact surfaces and frequently touched surfaces. -Operator could not locate Chlorine sanitizer at the time of inspection. -Sanitizer solution must be available and on site during all times of operation for adequate sanitizing food contact surfaces and frequently touched surfaces. - Sanitizer to be in spray bottle or Sani bucket.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: 1. Back prep area: Black wall and upper cupboards are chipping and peeling. 2. Front prep cooler door seals have food debris accumulation. 3. The strip curtains in the walk in cooler have debris accumulation. 4. White standup freezer has food debris inside and grime on front of outside and handle. *A thorough cleaning of the overall premises is required and is to be maintained. *A follow up inspection will be conducted.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One sink of the three compartment sink is to be designated for handwashing. Handwashing sink was full of dishes. -Ensure handwashing sink is never obstructed, so that adequate handwashing can be conducted. -Ensure employees are conducting proper handwashing procedures in between tasks during all times of operation. -Liquid soap and paper towel to be available at all times. Handwashing in the washroom is not permitted.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This was noted on the previous inspection report: FSP could not be located at the time of inspection. Template will be sent with inspection report. -Ensure to review template and create a FSP applicable to establishment. -Ensure the FSP is on site during all times of operation.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This was noted on the previous inspection report: FSP could not be located at the time of inspection. Template will be sent with inspection report. -Ensure to review template and create a FSP applicable to establishment. -Ensure the FSP is on site during all times of operation.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips will be available when they open today
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): weather strip is needed at the back door as daylight is visible
  7. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): prep table needs to be able to keep temperatures <4C at all times. inserts were found to be around 6-8C and kitchen had only opened 20 minutes ago with inserts stored in the walk in cooler overnight
    • F1.7 Are foods protected from contamination?
      • Observation(s): scoops were found sitting in bags of dry goods. handles of the scoop can contaminate the food items. these need to be hung on a hook or in a cleanable container
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): temperature log needs to be kept test strips are needed for checking concentration of sanitizer
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): all bags of food once opened need to be stored in a pest proof container
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bottle doesn't work and is left hanging in the dish area. it is apparently this isn't being used as it was unsure when it was last checked 3 compartment sinks are used for warewashing, it is not known if the concentration is strong enough for sanitizing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): premises is due for a deep cleaning of the facility. many layers of dirt and debris are caked onto the dough mixer; cleaning under and around all equipment is needed vents need cleaning, ceiling tiles are cracked and some missing
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): mops and buckets are stored in front of the deep freezer, these should be moved into the bathroom
  8. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed sauce being cooled in large container in walk in cooler -- products being cooled are to be portioned into small shallow containers to ensure adequate cooling after cooking. Using a large container will prevent the internal core of the sauce from cooling in a timely manner, resulting in a higher risk to public health from time/temperature abused food. Operator is to demonstrate an acceptable process for cooling to EHO.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Dirty dishes were being stored ontop of chest freezer. Used dishes are to be kept in a designated "to be cleaned" location and are not to be held overnight. Please clean all dishes at the end of the day as part of normal operating procedure.
  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pizza prep station temperature is warm - potentially hazardous food temperatures range up to 57 F. PHF items left in this station overnight must be discarded. This unit must be serviced immediately.
      • 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.
  10. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff stated that surfaces are cleaned with a degreaser and did not mention the sanitizing process for 3 compartment sink method of cleaning
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ventilation hood has not been professionally serviced since 2012.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): There is currently no hand-sink available on-site. The only available hand washing is at the staff bathroom. Washroom hand sink fully stocked with liquid soap, paper towels, hot and cold running water.
  11. Monitoring

    1 infraction

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Observed a large pot of pizza sauce in the walk in cooler; probe thermometer indicates that it is at 4°C. Operator indicates that the pizza sauce was made 2 days ago, not sure if the cooling procedure fits the cooling curve requirement. Provided a copy of a cooling curve template for the operator to record the temperature, and will follow up with him to see if cooling procedure meets requirements.
      • 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.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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