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Canadian 2 for 1 Pizza

17-3300 Smith Dr Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canadian 2 for 1 Pizza has been inspected 3 times by Interior Health Authority since May 15, 2024. The most recent inspection, on August 13, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on August 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 10, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on April 10, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 10, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTION Chlorine test paper for dishwasher but none for hydrogen peroxide used for food contact surfaces. and they are not testing and recording dishwasher chlorine and food contact sanitizer levels.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler shelving unclean - takeout bags strewn on flour storage. Place on shelf or hang-up - staff washroom contained onions, pizza boxes and sanitizer, and could not be used - pizza boxes in public hallway to washroom stored in open bags on floor There MUST NEVER be food or food containers stored in the washroom. If you want to use it for storage than the toilet and sink must be removed by a plumber. The back entry should have more shelving to ensure all food products and packaging is NOT stored on the floor.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need hydrogen peroxide test paper within 500ppm range
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back receiving door was wide open for ventilation with no screen. The owner indicated that he is getting a screen door made.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling tiles and air supply vents are unclean. Please ensure that ventilation system has filters and that they are changed regularly, and clean or replace ceiling tiles.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff bathroom was cluttered with janitorial equipment making handsink inaccessible.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available for sanitizer used on site. Acquire chlorine test strips and ensure sanitizer is being maintained at 200ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap under rear entry door. Weather stripping must be replaced to prevent the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Changes approved during inspection - Facility has expanded seating area, new area will not have food storage or food preparation. Facility billing has not changed (remains 50 seats or less). Please note all changes to premises must be approved by a health officer.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.

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