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Canadian 2 For 1 Pizza

20-10051 Hwy 97 N Winfield BC V4V 1P6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canadian 2 For 1 Pizza has been inspected 14 times by Interior Health Authority since August 8, 2013. The most recent inspection, on November 27, 2025, found no infractions.

9 of 14 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, Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on January 11, 2023. 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 2 times across 2 separate inspections, most recently on November 10, 2021. 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 once on October 11, 2018. 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 once on October 21, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on October 11, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general cleaning under and around food preparation equipment and coolers. Corrective Action: Clean under and around all food preparation areas. Pay attention to base boards and behind coolers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep-line cooler measured above 4°C. Corrective Action: Check and record temperatures of walk-in cooler, prep-line cooler, freezers, etc twice daily (morning and after lunch rush) to ensure running properly; read internal thermometers to ensure equipment working properly. Close top of prep cooler more often when cooler not in use to help keep temperature lower. Also, recommend using metal inserts as these hold temperature better.
      • 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?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate sanitizer test strips for surface sanitizer solution. Ex. Quaternary Ammonium (QUATs) based products concentration 200ppm; Chlorine Bleach based products 200 ppm. A concentration of 200 ppm chlorine bleach solution = 5 ml of 5.25% chlorine bleach to 1L of water. Test or change sanitizer bottles daily to ensure proper concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general cleaning under and around dough making/flour area and under other food preparation equipment. Corrective Action: Clean under and around all food preparation areas. Surface wiping cloths stored on counter. Corrective Action: Surface wiping cloths must be stored and submerged in sanitizer solution between tasks for at least 30 seconds. Test or change sanitizer solution every 2 hours or when visibly dirty to ensure proper concentration (ex. QUATs at 200 ppm, Chlorine bleach at 200ppm).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  8. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler top was 7-8C at the beginning of the inspection however by the end of the inspection the temperature was closer to 4C : monitor prep cooler closely to ensure a temp below 4C is maintained. The lower part of the prep cooler was 4C as well as the walk in cooler.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips must be present to monitor the quats dispenser. Quats dispenser must be tested and documented in daily operations log. All cooler temps and pizza slice hot holding unit must be monitored and documented in daily operations log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure there are adequate amounts of sanitizing spray bottles to sanitize surfaces and equipment . Quats dispener was verified with test strips to be dispensing 200ppm quats solution. Ensure that daily testing and documenting of the dispenser is performed.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety procedures are required re the cooking and monitoring of the raw ground beef.
  9. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cups without handle were being used as scoops for dried ingredients. The use of container without handle can put food at risk of contamination by hand contact.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit was not posted in a conspicuous location.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): No light cover was installed for the lights in the downstairs container storage area.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature log sheet was available for review at time of inspection.
  10. Monitoring

    1 infraction

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): DO NOT WASH DISPOSABLE GLOVES : DISPOSABLE GLOVES ARE NOT INTENDED TO BE WASHED OR REUSED. CHANGE GLOVES AFTER EACH TASK TO AVOID CROSS CONTAMINATION.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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