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City Slice Pizzeria

160 Tapton Ave Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

City Slice Pizzeria has been inspected 2 times by Interior Health Authority since February 11, 2025. The most recent inspection, on September 22, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 3 times across 2 separate inspections, most recently on September 22, 2025. For example: 7 Are foods protected from contamination?

  • 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 on February 11, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 11, 2025. 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 once on September 22, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on February 11, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Food products not stored at least 6 inches off the ground. [2] Bowl (used as a scoop) submerged in baked goods.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, a thermometer was not observed inside the hot holding unit. Ensure that all cold and hot holding units have an ambient temp thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • 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, the following infractions observed: [1] Hole in ceiling in the back room. [2] Build up of dust on ventilation fan. [3] Build up of flour along back storage unit adjacent to refrigeration units. [4] Build up of grease along side the cooking unit. [5] Build up of gunk on the floor below cooking unit.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure to place permit in a conspicuous area.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the hot holding unit failed to hold potentially hazardous foods at a temperature of 60°C or hotter. The temperature of the samosas and other potentially hazardous foods observed around 22°C. The following food potentially hazardous foods were discarded: - 4x Samosas. - 6x pieces of potentially hazardous foods.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, staff members were observed not washing their hands as often as necessary in between tasks.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of the inspection, the following infractions were observed: [1] Food products were not covered inside all coolers - build up of dust in ventilation fan of walk-in-cooler. [2] Items placed on top of food-contact surfaces - the following food contact surfaces were not sanitized prior to food preparation.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the chlorine test strips available on site were not appropriate test strips to test the strength of sanitizing solutions.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, improper thawing method of potentially hazardous food products.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Porous material (cardboard boxes) used throughout kitchen. [2] Ready-to-eat foods cannot be stored on floor. [3] Please improve storage capacity of kitchen area ensuring no foods are stored in the back area.

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