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Mel's Mainstreet Pizza

605 Cliff Ave Enderby BC V0E 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mel's Mainstreet Pizza has been inspected 7 times by Interior Health Authority since October 17, 2014. The most recent inspection, on March 26, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on March 26, 2026. 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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 11, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 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 once on November 28, 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.

7 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - cooler 3 @ 7.5C, please repair or replace and ensure no more than a 2h supply of perishables in interim
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The operator has made progress on a number of items. The remaining it4ems to be addressed include: - some ceiling tiles replaced but many to go, please replace with smooth, washable ceiling tiles - most pot lights replaced with plastic LED bulbs, please replace remainder of glass bulbs - walls surrounding old walk-in cooler need to be properly finished so they are smooth, washable and non-absorbent
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): All coolers were below 4C except the large pizza prep cooler which was 6 to 8C (bottom cabinets) and 10 to 13C in top trays. Please ensure that this cooler is maintained at below 4C, and do not leave perishables in top trays overnight.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - janitorial basin lacked back flow preventer - staff bathroom hand sink obstructed by paint can/laundry drain - roof has leaked and damaged ceiling tiles and likely other building materials. Please ensure roof has been repaired and remove any water or mould damaged building materials. - all acoustic ceiling tiles in kitchen to be replaced with smooth, washable, nonabsorbent ceiling tiles
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - food permit was not publicly displayed
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
  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): F1.2B - Prep line cooler measured ~7C° at the time of the inspection. Inserts on the prep line table were being replaced during the inspection. Corrective action: All foods must be stored at ≤4°C, refrigerator was adjusted during the inspection. Please confirm that the refrigerator is capable of maintaining 4°C. To ensure adequate temperatures are being maintained, please begin keeping a temperature monitoring log for the prep line cooler (one is being kept for the walk in refrigerator).
      • 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): F2.5A - Plastic separators used for pizza tray storage require more frequent cleaning. Corrective action: Wash and sanitize plastic separators to ensure the sanitary storage of food contact equipment. F2.5B - General cleanliness of the premises was poor. Corrective action: More thorough cleaning is required especially in food preparation areas. F2.5E - Excess clutter at the rear entrance to the kitchen, clutter and debris may attract pests and promote pest harborage. Corrective action: Remove all material not related to food operations, keep area free of clutter. F2.5G - Full fly traps hung above food preparation areas, flies may fall onto and contaminate food and food contact surfaces. Corrective action: Replace fly traps, hang them away from food preparation areas (i.e above fridge).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E - Handwashing station was obstructed with dirty dishes at the time of inspection Corrective action: Handwashing station must be kept clear at all times, the three compartment ware washing sink must not be used for handwashing.
      • 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): Outstanding permit fees for the 2022/2023 fiscal year. Facility is currently operating without a valid permit. Please pay your permit fees by October 19th, 2022.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line cooler ≥4°C on the top. Turned down during inspection.
      • 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): No bleach test strips. Obtain chlorine test strips for verifying sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Racks in the walk in cooler have food debris on them. Ensure these are cleaned or replaced. 2. There is a block of wood with the kitchen tap attached to it. Ensure this is removed. 3. Back prep table is in poor condition. This must be replaced or repaired. 4. Bare wood seen in multiple locations throughout the kitchen. All surfaces must be smooth, easy to clean and impervious to moisture.
  7. Monitoring

    0 infractions

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