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Farmhouse Pizza and Donair

110-5301 25 Ave Vernon BC V1T 9R1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday11 AM–9 PM
  • Monday11 AM–8 PM
  • Saturday3–8 PM
  • Sunday3–8 PM
  • Thursday11 AM–8 PM
  • Tuesday11 AM–8 PM
  • Wednesday11 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Farmhouse Pizza and Donair has been inspected 7 times by Interior Health Authority since September 12, 2018. The most recent inspection, on September 23, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions 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 3 times across 2 separate inspections, most recently on September 23, 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 2 times across 2 separate inspections, most recently on September 23, 2026. 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 September 12, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 23, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 5 separate inspections, most recently on September 23, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Pizza in the warming case was measured at 44°C. Holding time is one hour. Corrective Action: Increase the unit temperature so pizza is maintained at 60°C or hotter. Discard any pizza held at 4-60°C for 2 total hours. Allow a rest period after freshly baked pizza is transferred to case before checking temperature to ensure the reading is representative. F1.2B: Food in the top section of the right prep table cooler was measured at 6°C. Product in the lower section is at a safe temperature, good. Corrective Action: Adjust or service the cooler so it holds food in all sections at 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): F2.1A: Sanitizer test strips are expired and almost used up. Corrective Action: Obtain new quaternary ammonia test strips. F2.1B: A probe thermometer is not available. Corrective Action: Provide one or more NSF-certified digital probe thermometers for monitoring internal food temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): F2.5B: Inadequate cleaning in some areas. Overall sanitation in the facility is good. • Walk-in cooler shelving • Rolling cart with dough trays • Mounted shelf for takeout containers • Some hard to reach spaces Corrective Action: Clean the areas identified. Sanitize food contact surfaces. If the cart/trays will not be used, remove them from the premises. Operator to have the pizza oven cleaned next month. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find the Sanitation Plan or produce a new one.
  2. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 (1). Food safety plan was not available onsite. Corrective action F3.3 (1). Updated food safety plan must be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the quats dispensers are tested and documented daily with test strips that are not expired. Note - excellent documentation of cooler and pizza display unit temperature.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs sanitizer used, no sanitizer test strips available on site. Corrective Action: Obtain appropriate test strips for sanitizer [QT-10 for QUATs, Cl test strips for Chlorine]
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 2 dented cans found in dry storage. Corrective Action: Ensure products which have damaged packaging are not used. Dented or damaged cans may lead to food poisoning (ex. Botulism).
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No temperature logs. Corrective Action: Maintain daily temperature logs at least twice daily. Record and monitor temperatures for all cooling and hot holding equipment (ex. coolers, donair rotisserie, etc.).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops stored within product. Corrective Action: Store scoops outside of product. Ensure scoop holders within bulk bin are used.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and the pizza hot holding unit must be monitored and documented daily. Quats sanitizer must be tested daily with test strips and documented.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pizza hot holding unit for slices of pizza was 55C and unit must operate at a min 60C. Ensure unit operates correctly. NOTE : all coolers are maintained below 4C and monitored and documented daily = excellent.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer pail located near the front of the kitchen to sanitize the line cutting boards did not have 100ppm bleach solution. There are 4 sanitizer spray bottles present but several did not have 100ppm bleach solution present. Ensure all sanitizer pails and spray bottles have 100ppm bleach solution. NOTE : excellent procedures re sanitizing the cutting boards after each use in the front area = EXCELLENT. The sanitizer level in the 3 compartment sink was tested and was above 100ppm bleach solution. Overall sanitizing procedures and cleanliness is excellent.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Scott Keery

    Had two bowls with meat. one chicken and one beef. Both were excellent and a a good portion compared with bowls elsewhere. Lots of meat, olives etc so not cheap with ingredients. Also had an order of Pita and that was good too. They sell pizza by the slice and i really like the way they describe each “level” in the display rack. A whiteboard shows the name and lists all the ingredients…this is really helpful when deciding. Service was quick and efficient and the people seem to care about customer service unlike many of the pizza places. Two thumbs up!! It’s got a few places to sit but mostly set up for takeout. And a bonus even the pop cans are reasonably priced compared many places in town.

  • K ZM

    Totally underestimated how good this was going to be! Didn’t look like much from the outside, wanted to try something new, glad we saw them at our hotel most recommended. Ordered 3 pizzas for our sports tournament, devoured in less than 30-minutes hahaha so that’s a great thing.

  • Logan Saunders

    Updated (December 2025): I returned here last summer when they handed out free pizza slices to test out their new oven. The new owners that took over for Mario and Cindy are friendly. The distinct Casa de Mario's can be tasted here in Farmhouse. This week I ordered a medium 4 topping pizza, two dips, and delivery for $42. It's the most expensive medium pizza order I've ordered. The pizza was loaded with the toppings I ordered. It tasted really good. However, much like Panago, it's difficult to regularly order from here due to the high cost. I highly recommend ordering from here if you have the chance and the extra coins in your pocket. Original (2021 Review): I order Farmhouse every once in a while as a treat. Other than Boston Pizza, this is the most expensive pizza place in town. Note a Create Your Own large 3 topping pizza will run you 36 bucks after tax and tip. The various sauces are great and toppings are generous. Pizzas are all thin crust. I've been ordering from here for over 15 years. Change of ownership has not impacted the flavour. I have had their falafel donairs a couple times. Solid taste. I recommend this place. My one recommendation: Run more significant discounts/promotions on pizzas. Ten years ago there was a Wacky Wednesday promotion for 2 large 2 topping pizzas for 25 bucks. This drew my brother and I in as consumers of Farmhouse pizza.

  • Michael James C

    First time having their pizza. It was amazing. The donair pizza was loaded with toppings. I'm visiting from Toronto and friends recommended it. They were so right. Best pizza I've had in a very long time.

  • Prince Badhan

    Hey guys, farmhouse has the best pizza in Vernon. I go to farmhouse quite frequently at lunch time and I have never been let down. When I walk in to farmhouse I am greeted with a warm smile and a comforting welcome. Their pizza slice is the best price for a big slice.

  • Scott Keery

    Had two bowls with meat. one chicken and one beef. Both were excellent and a a good portion compared with bowls elsewhere. Lots of meat, olives etc so not cheap with ingredients. …

  • K ZM

    Totally underestimated how good this was going to be! Didn’t look like much from the outside, wanted to try something new, glad we saw them at our hotel most recommended. …

  • Logan Saunders

    Updated (December 2025): I returned here last summer when they handed out free pizza slices to test out …

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