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Mia Pizza

110 Railway Ave Ashcroft BC V0K 1A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mia Pizza has been inspected 3 times by Interior Health Authority since April 24, 2025. The most recent inspection, on June 12, 2026, recorded 5 infractions.

None of the 3 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on June 12, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 12, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2026. 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 4 times across 3 separate inspections, most recently on June 12, 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 once on October 10, 2025. 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.

3 inspections

  1. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bucket of chlorine sanitizer measured 25ppm. New solution was prepared and measured 200ppm. Monitor the concentration of the sanitizing solution regularly and change as often as needed to maintain an adequate concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Freezer in fridge/freezer combo measured -6°C. Frozen items must be maintained at ≤-18°C. Corrective Action: Adjust the temperature of the freezer to ≤-18°C. If this cannot be achieved, move the items to a freezer that is able to maintain appropriate temperature.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front hand wash sink drain was blocked and not draining. Confirmation from operator that drain was cleared and draining properly by the end of the day.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs are not maintained. Corrective Actions: Monitor and record the temperature of all fridges, freezers, and hot holding units at least once daily. Template provided. Send the next month's logs to the EHO.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record concentration of sanitizing solution at least daily. Template provided. Send the next month's logs to the EHO
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Reach in refrigerator in back-of-house kitchen measured at 6°C. • Adjust the temperature of the refrigerator, arrange for it to be serviced or replaced if necessary. Corrected 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): Back-of-house Prep cooler gauge not displaying a temperature reading. Temperatures measured at 3.2°C with probe thermometer. • Place an analog thermometer in the prep cooler to monitor current temperature. Corrected During Inspection.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pizza cutter with wheel blade stored on counter, with no regular schedule for washing, rinsing and sanitizing. • Ensure the pizza cutter is washed, rinsed and sanitized, or swapped out for another, clean, pizza cutter at least every 4 hours.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel in dispenser at hand washing station in the back-of house kitchen. Corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, a copy of the sanitation plan was not available on site. • Please put up posters including the important parts of your sanitation plan for easy employee reference, and maintain a copy of your sanitation plan on site.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Will provide a copy of the sanitation plan template to complete there was not one onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

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