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Double 'R' Pizza & Subs

117 Clearwater Station Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–10 PM
  • Saturday11 AM–10 PM
  • Sunday12–8 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Double 'R' Pizza & Subs has been inspected 9 times by Interior Health Authority since February 4, 2014. The most recent inspection, on July 30, 2025, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. 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 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 4 separate inspections, most recently on July 30, 2025. 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 once on July 30, 2025. 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 August 5, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 19, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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 March 22, 2024. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Veggie Prep Cooler was noted at ~14 C. Discard potentially hazardous foods from this cooler. Maxx Cold: 4 C; pizza prep table: 4.3 C; GE fridge: 3.9 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Light fixture above front service counter was missing cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • please ensure that scooping cups used for toppings are kept out of toppings or have handle that is kept outside of product. Corrected during inspection. • Light covers required for fluorescent lights - cover put back on at the time of inspection. Corrected during inspection.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator's FOODSAFE expired July 29, 2023. Please retake FOODSAFE or equivalent course - Health Officer to provide links.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Provide light cover/shatterproof bulb guard for the back preparation area. RESOLVED same day. Items noted prior - flooring and surfaces that have worn to be refinished at the time of renovations.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  6. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cleaning of kitchen required. Back deep fry/ dish pit room requires cleaning where the grease has built up on walls/shelves etc. Clean in hard to reach areas of the kitchen, inside fridges etc. Please ensure cleaning by date noted above. 2) Repair cooler as discussed. Please advise me as to plans for this unit or a new one. 3) As noted prior, floors will require refinishing/replacing - timeline not provided by EHO but staff should consider this in future plans.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Please provide copy of this week temperature logs on date noted above (via email).
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Bleach >200ppm @ time of inspection. Operator diluted the bleach - resolved at time of inspection. 2) Ensure food debris is removed from line coolers - Resolved same day. No outstanding observations under this code.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Sanitizer bottle unlabeled at time of inspection. Operator labelled bottle during inspection - resolved at time of inspection.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1 month to complete: 1)Provide finish on the corners where drywall is exposed (adjacent to three compartment Sink) 2)Ensure cleaning in back room (back wall, wooden window covering) where debris/condensation on walls/ceiling - Resolved same day. Longer term item (August 2016): For next routine inspection (August 2016), ensure that the seals are replaced on the doors where the tuck tape is provided. Temperature is being maintained in unit.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ryan Frisk

    Stopped in for to take out order of stuffed dipsticks. The lady was super friendly and knowledgeable. Wait time was only 10 minutes. Prices are decent for what you get. The place is a little bit outdated, however that doesn't really affect the food overall. I would recommend this place out of anywhere else in the area for pizza at least. If not high five diner would be next go to LOL. Just kidding. I shouldn't be naming other restaurants on my review but great pizza and good service here!! 😋😍😁

  • Sarah

    Bi-passed the chain restaurants on the hiway and took a chance on this place, and we were so glad we did. After we enjoyed a kids pizza, the pulled pork sandwich, chicken strips and fries, and some poutine, my son commented “good things come in small basements”. Don’t judge it by the outside, it’s amazing! Congrats on 25 years in business!!

  • Scott Close

    First time being there, the lady behind the counter was very awesome and friendly. Pizza was great and tastes very good. Will be back again for sure. If you are by here, stop in and pick up a pizza.

  • Nicolas Brengarth

    Wow! We came from Kelowna exploring the area with my parents visiting from France. After a day exploring around, we were looking for a nice dinner. We looked at reviews and decided to come to Double R Pizza. The place has a few table, not very fancy but authentic! Very warm welcome from the owner, homemade pizzas with delicious recipes. The cheese is Soo creamy, we tried the veggie one, the pepperoni and cheese, the special double R which recipe has not changed for 15 years (why would you change it really!) and the Greek one. Delicious!!! I wish they had good pizzas like this in Kelowna. Everybody enjoyed them, quality products at a very decent price. Thank you!

  • Chad Pearson

    Amazing pizza! Best I’ve had in years. Hands down beats all Kamloops has to offer. Super nice people, good value. Worth the drive to Clearwater for this pizza alone! We had Spicy Italian and the Grizzly.

  • Ryan Frisk

    Stopped in for to take out order of stuffed dipsticks. The lady was super friendly and knowledgeable. Wait time was only 10 minutes. Prices are decent for what you get. The place is a little bit outdated, however that doesn't really affect …

  • Sarah

    Bi-passed the chain restaurants on the hiway and took a chance on this place, and we were so glad we did. After we enjoyed a kids pizza, the pulled pork sandwich, chicken strips and fries, and some poutine, my son commented “good things …

  • Scott Close

    First time being there, the lady behind the counter was very awesome and friendly. Pizza was great and tastes very good. Will be back again for sure. If you are by here, stop in and pick up a pizza.

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