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Fernie Pizza and Pasta

B-1221 7 Ave Fernie BC V0B 1M2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday4–11:30 PM
  • Monday4–10 PM
  • Saturday4–11:30 PM
  • Sunday4–10 PM
  • Thursday4–10 PM
  • Tuesday4–10 PM
  • Wednesday4–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fernie Pizza and Pasta has been inspected 10 times by Interior Health Authority since February 4, 2015. The most recent inspection, on September 1, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 5, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 February 6, 2019. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 5, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 5, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 August 10, 2017. For example: 6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A large pot of curry was observed in the serving area of the dining side of the facility. Upon discussion it was determined that the curry was cooling. Potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours and from 20 C to 4 C within 4 hours. Options to consider to aid in the cooling of large quantities include using an ice want, immersing the pot in an ice bath of using smaller containers. Determine what method the facility will use and inform Interior Health.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Updated layout of the facility required as new cooking equipment for the additional Indian menu has been installed. Please draft a layout that represents the facility and send it to Interior Health for review.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): An updated food safety plan is required for the additional Indian menu items. Please update the food safety plan and submit it to Interior Health for review.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chlorine spray bottle near the front prep area measured at 0ppm. 2. Dishwasher temperature measured at 65 degrees C.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    1 infraction

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Sole staff member on site does not hold valid FoodSafe certification but is enrolled in a course in the near future at COTR. Please ensure in the absence of the operator, at least one employee on site has valid FoodSafe.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available on site as required.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site as required.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Marianne Wells

    great pizza and Indian food! Would highly recommend you stop in for a bite or order out. Front of staff friendly and accommodating to specialty requests for pizza toppings.

  • Anna

    We ordered takeout and everything was prepared quite quickly. The food was hot and fresh, which was great. I’d definitely recommend the double pizza with extra pineapple, bacon, and ham — really tasty combination. The wings were pretty standard, but still good. The burger-style pizza wasn’t my favorite, but overall it’s a solid place to grab a bite. The staff was friendly as well.

  • Taabish Ahamed

    Amazing restaurant the ambience and the owner is really friendly. They have a really wide menu of options for asian as well as pizza.

  • Steven J

    Delicious pizza which we enjoy but can’t say enough about the Indian dishes. Can’t go wrong - certain to be an option to please anyone in your party and very kid friendly atmosphere. Thank you so much for the good food!

  • Alistair Norman

    Matar paneer was delicious. Highly recommend the Indian food here

  • Marianne Wells

    great pizza and Indian food! Would highly recommend you stop in for a bite or order out. Front of staff friendly and accommodating to specialty requests for pizza toppings.

  • Anna

    We ordered takeout and everything was prepared quite quickly. The food was hot and fresh, which was great. I’d definitely recommend the double pizza with extra pineapple, bacon, and ham — really tasty combination. The wings were pretty …

  • Taabish Ahamed

    Amazing restaurant the ambience and the owner is really friendly. They have a really wide menu of options for asian as well as pizza.

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