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Jim's Place Pizza Food Truck

1600 32 St Vernon BC V1T 5K5 · Mobile Vendor Type B – Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–11 PM
  • Monday11 AM–10 PM
  • Saturday11 AM–11 PM
  • Sunday12–10 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Jim's Place Pizza Food Truck has been inspected 9 times by Interior Health Authority since May 18, 2024. The most recent inspection, on August 27, 2025, found no infractions.

3 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on July 1, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 28, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on August 28, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 2 separate inspections, most recently on August 28, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on July 25, 2025. 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

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator on site had no valid FOODSAFE.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A No quats test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure valid quats test strips are available at the mobile. F2.1B No probe thermometer observed to monitor internal temperature of foods.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B and F2.7 C- No soap and paper towel observed at the handwashing sink. CDI- Operator was instructed to place a liquid soap and paper towel roll at the handwashing station. F2.7 E -Hand sink was observed occupied by dishes and not accessible to staff at the mobile. CDI- the operator was instructed to ensure hand sink is only used for handwashing and utensils must be washed and sanitized at the 2-compartment sink. Ensure hand sink is accessible at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of pizza in the hot holding unit measured at 35 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 60 °C or above. Repair, replace, or adjust the temperature of the hot holding unit to ensure that food is maintained at 60°C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were observed on counters. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was not equipped with single service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply handwashing sink with single service product to dry hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Staff were unable to locate the permit to operate. The permit to operate must be posted in a conspicuous location to indicate that the facility has approval to operate and is inspected by the health authority to ensure the safety of patrons. Post the permit to operate in a conspicuous location in the mobile unit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The upright cooler was observed to be 4C at top and 16C at bottom. It was also observed to have all perishable foods stuffed onto top shelves, and beverages on bottom shelf. This arrangement either suggests that the operator is aware of this problem or this could be causing the problem (i.e., restricts air circulation with fan observed to be at the top). Please ensure that your coolers are able to maintain 4C throughout at all times.
  7. Monitoring

    0 infractions

  8. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The mobile unit did not have test strips for their quat sanitizer solution. The operator was instructed to ensure that the mobile is equipped with valid test strips for their sanitizer solution. F2.1B: The fridges were not equipped with internal thermometers. The operator was instructed to ensure that the fridges have thermometers placed inside them for temperature monitoring.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The soap was not being kept in a suitable dispenser at the handwashing sink. The operator was instructed to ensure that soap is kept in a suitable dispenser at the hand sink F2.7E: The handwashing sink was obstructed during the initial inspection. The operator was instructed to ensure this sink remains unobstructed for handwashing. *CDI
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The mobile did not have the permit onsite. The operator was instructed to ensure that the permit is kept in the mobile while in operation.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not in the mobile. The operator was instructed to ensure that a copy of the food safety plan is kept in the mobile.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not in the mobile. The operator was instructed to ensure a copy of the sanitation plan is kept in the mobile.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The FOODSAFE training certificates were not kept in the mobile. The operator was instructed to ensure that a copy of the certificates is kept in the mobile.
  9. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The water supply was running pink. They were using bottled water for now.

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Reviews

Reviews provided by Google Maps
  • Leandro M Biondo

    Best local pizza in Vernon. Favourite icecream for my kids. Great crust, the normal dough is ticker with a crispy undercarriage. Lots of toppings, all taste fresh and singular, as they don't use the more processed ingredients that chain restaurants do. The slices are huge and a good option to taste new flavours. We love marguerita, cheese, Canadian and the special one. The sauce tastes homemade and is always hot. Icecream is a must-have if you like different flavours with a more artisan feeling. Prices are fair, specially considering it is made with much more care than usual. Always busy so order online first if you are in a rush, be prepared to eat a slice or two waiting outside if you are ordering at the counter.

  • Jeremy Biffert

    Okay, seriously, this is basically the mini Pinhalla of the Interior. Jim’s has provided an absolutely delightful experience: perfect lighting, air conditioning, a nice token machine right as you walk in, and every machine is in stunning shape. He’s even invested in a bunch of the toppers, which is such a nice touch. It was especially great to finally see a Spooky table in person. Our family is from Kamloops and we will definitely be back. We hit up the drive-in theater last night, then did pinball and thrifting today for an absolutely perfect ’90s throwback weekend.

  • Kayla Hason

    Jim’s never disappoints !!! Won the free fb pizza (my first giveaway) and of course had to get my usual Hot Honey New Yorker. I crave this pizza and I worked in pizza for years! pics don’t do it justice

  • Baba Yaga

    That's rude, is what the manager said to us when we called about a pizza we ordered. We specifically asked for a tropical chicken without pork or jalapeño. Not hard to comprehend, yet several times they claimed to 'not hear' us as we tried to explain and ask simply for a replacement pizza of which we could eat and enjoy. I personally am allergic to pork, they don't seem to care about health issues, which is further worrisome as I have family members deeply allergic to gluten. Do they give the same consideration and care to celiac sufferers? And other allergies? Dominoes and red swan definitely give better customer service! Told us to call back in 5 minutes, to hear that they are closed. Very poor customer service

  • Apryl Williams

    Such a great place ! Huge pizza slices, ice cream! Amazing pinball machines! So much fun for the family!

  • Leandro M Biondo

    Best local pizza in Vernon. Favourite icecream for my kids. Great crust, the normal dough is ticker with a crispy undercarriage. Lots of toppings, all taste fresh and singular, as they don't use the more processed ingredients that chain …

  • Jeremy Biffert

    Okay, seriously, this is basically the mini Pinhalla of the Interior. Jim’s has provided an absolutely delightful experience: perfect lighting, air conditioning, a nice token machine right as you walk in, and every machine is in stunning …

  • Kayla Hason

    Jim’s never disappoints !!! Won the free fb pizza (my first giveaway) and of course had to get my usual Hot Honey New Yorker. I crave this pizza and I worked in pizza for years! pics don’t do it justice

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