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Joe's Pizza Stone - Tumbler Ridge

340 Front Street, Tumbler Ridge, V0C 2W0 · Restaurant

Official record from Northern Health →

Inspection summary

Joe's Pizza Stone - Tumbler Ridge has been inspected 13 times by Northern Health Authority since February 1, 2022. The most recent inspection, on September 2, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 10 times across 7 separate inspections, most recently on March 25, 2025. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 9 times across 7 separate inspections, most recently on September 2, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on October 30, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 29, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 11, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

About this data

These results come from Northern 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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooling unit for the storage of vegetables opposite the dish washing sink is slightly elevated. (Public Health Significance): Potentially hazardous food stored between 4C and 60C can support the growth of pathogenic organisms and/or production of toxins which can further cause foodborne illness.
      • Corrective Action: Transfer food to a working cooling unit of temperature 4C and below and have cooling unit fixed by a technician
  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Coolers for vegetables were slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodhandler present had no valid Foodsafe certificate. Public health significance: FOODSAFE training educates foodhandlers on how to handle food safely.
      • Corrective Action: In the absence of operator, at least one food handler must have a foodsafe training.
  3. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The QUAT sanitizing chemical feeder is not operating.
      • Corrective Action: Repair the QUAT sanitizing chemical feeder so that 200 ppm QUATS are present. Until the machine is repaired, sanitize all utensils in a solution containing 200 ppm QUATS.
  4. Follow-Up Inspection

    3 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The written Food Safety Plan does not include steps for donair preparation.
      • Corrective Action: Revise the Written Food Safety Plan to include steps for the safe preparation of donairs.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The dish washing machine QUAT concentration measured 75 ppm. A minimum QUAT concentration of at least 200 ppm is required for effective sanitization of utensils.
      • Corrective Action: Increase the Quat concentration to 200 ppm or more. Use unexpired QUAT measuring strips to measure QUAT concentrations.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written Sanitation Plan in the facility.
      • Corrective Action: Provide the written Sanitation Plan to the EHO and maintain the Plan in the facility.
  5. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The temperature of foods stored in the sandwich table/ cooler is 7 to 8°C. The required temperature is 4°C or less.
      • Corrective Action: Have the temperature reduced to 4°C or less.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Despite previous requests to maintain a written Food Safety Plan on site, there is no written Plan on site.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan on site. Failure to do so may result in the issuance of Violation Tickets that impose a monetary fine.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dish washing machine is out of order and will not be repaired or replaced. A two-compartment sink is used to wash and sanitize utensils.
      • Corrective Action: Remove the dish washing machine and install a third compartment sink.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Despite previous requests to maintain a written Sanitation Plan on site, there is no written Plan on site.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain a written Plan on site. Failure to do so may results in the issuance of Violation Tickets that impose a monetary fine.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only the Manager is FOODSAFE certified.
      • Corrective Action: Ensure that enough staff are FOODSAFE certified so that at least one is present when the Manager is not.
  6. Follow-Up Inspection

    6 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The temperature of food in the oven room sandwich table is 7° to 9°C. The temperature of sliced pepperoni is 15.5°C.
      • Corrective Action: Reduce the temperature of the unit to 4°C or less. Send a picture of the indicating thermometer temperature at 4°C or less to the EHO.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of sliced pepperoni is 15.5°C. The required temperature is 4°C or less.
      • Corrective Action: Discard the sliced pepperoni.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The written Food Safety Plan is not in the facility.
      • Corrective Action: Provide the written Food Safety Plan in the facility.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dish washing machine is not operating.
      • Corrective Action: Repair the unit.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: The written Sanitation Plan is not in the facility.
      • Corrective Action: Provide the Plan in the facility.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: (CORRECTED DURING INSPECTION) The staff person does not have FOODSAFE certification.
      • Corrective Action: Provide at least one staff person with FOODSAFE certification when the facility is open.
  7. Routine Inspection

    8 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: (CORRECTED DURING INSPECTION) A valid Permit To Operate is not posted in the facility.
      • Corrective Action: Attach the current year decal to the Permit and post the Permit in a conspicuous location in the facility.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The temperature in the oven room sandwich table is between 6°c and 8°C. The required temperature is 4°C or less.
      • Corrective Action: Reduce the temperature to 4°C or less. Relocate stored foods to a cooler that maintains a temperature of 4° or less.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written Food Safety Plan was not provided to the EHO.
      • Corrective Action: Maintain a written Food Safety Plan in the facility.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dish washing machine is not working.
      • Corrective Action: have the dish washing machine repaired and placed back in operation.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A section of metal covering is missing from the front of the pizza oven, resulting in fibreglass insulation being exposed. Fibres may spread into the facility and contaminate surfaces in the facility.
      • Corrective Action: Install the missing piece of metal covering.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written Sanitation Plan was not provided to the EHO.
      • Corrective Action: Maintain a written Sanitation Plan in the facility.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels are not in a dispenser at the hand wash station. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Install a paper towel dispenser at the hand wash station.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There are no food handlers with FoodSafe training certification present in the facility.
      • Corrective Action: Have at least one food handler present when the facility is open.
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Three compartment sink present is used for manual dish washing and food preparation. Plastic bags of chicken observed in sink and dish ware in another. Food particles observed in sink containing chicken. Also, sanitizer buckets kept close to particles of food. Food should be protected from contamination when handling. Soap, sanitizer solution, food particles from dirty dish ware are physical and chemical hazards that can contaminate foods. Inappropriate equipment is used as scoops to obtain or move ingredients or product and left in food. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Operator aware to repair dish washer unit that is present in the facility to be used for dishwashing. Sinks are for back up (manual dish washing) but can't be used often since food preparation is done in the same sink. Use food safe scoops in place of bowls or other containers to transfer ingredients and stored scoops in manner that prevent contamination of food.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer bucket with wiping cloths. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: This was corrected at time of inpection. Operator aware to have wiping cloths in sanitizer solution, not water. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  10. Follow-Up Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). No method of monitoring temperatures was observed. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary. Ensure unit are able to provide a temperature of 4°C at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Meat left to thaw in sink that is used for manual dishwashing. The sink had food particles in it. Foods should be handled in manner that prevents contamination of food.
      • Corrective Action: Foods should be prepped in a sink different from that used for manual dishwashing. If that is not possible, ensure the sink is thoroughly washed/clean before used for food prepping.
    • 210 - Repeat Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, bags of bacon observed on the counter, left to that. Temperature was between 4-5C. Bags of chicken observed in water inside the sink sitting at room temperature, left to thaw.. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Meats on the counter were imediately removed and put in walk in cooler to thaw. Chicken was put under cold running water in the sink. Supervisor aware to thaw foods under running cold water, in the fridge or in the microwave oven.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty at the beginning of inspecton had FoodSafe. A supoervisor with FoodSafe came in later.
      • Corrective Action: Operator to ensure there is at least one staff with FoodSafe present at all times during operating hours.
  11. Routine Inspection

    5 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Pasta containers and raw meats were seen thawing on the counter tops at room temperature. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Proper sanitization of food contact surfaces was not being followed. Operator mentioned that they usually use sanitization bottles which were not being used/ set-up during the time of inspection.
      • Corrective Action: Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitizing bottles with clean wiping cloths. Operator was educated on the cleaning and sanitizing procedures
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Operator was unable to demonstrate manual dishwasing technique. Sanitizer step is not being followed after washing dishes. Improper cleaning and sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses
      • Corrective Action: The operator was educated on proper dishwashing technique and the importance of use of sanitizer after washing the dishes.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The employee working at the time of inspection did not have her FoodSafe training. It is a requirement for at least one employee to have their certification on every shift.
      • Corrective Action: Ensure all the employees are FoodSafe certified. Certifications should be obtained by September 30th, 2023. Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  12. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The operating permit not displayed in the store. Food premises must have a valid operting permit displaying in a conspicuous location.
      • Corrective Action: The operator to acquire a copy of operating permit and post it at a clearly visible location in the food premises.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap was observed in the back door. (Public health significance) Improper closure of the back door can lead conditions that allow entrance of the pests into the food premises and potentially lead to foodborne illnesses.
      • Corrective Action: The operator to install weather strip on the back door to help seal any gaps and allow proper closure of the door to reduce chances of entry of pests into the food facility.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle was observed in the kitchen with no label on it.
      • Corrective Action: Operator to ensure all chemicals used with in the food premises are labelled and stored safely away from food items.
  13. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on 1-Feb-22. The Food Premises Inspection Checklist was reviewed and supporting documents and photos submitted to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.

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