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Mile O Pizza

1194 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mile O Pizza has been inspected 7 times by Interior Health Authority since March 19, 2014. The most recent inspection, on April 23, 2026, recorded 8 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 6 separate inspections, most recently on April 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on April 23, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 3 separate inspections, most recently on April 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 23, 2026. 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 once on November 3, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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

    8 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTIONS: • Not all cooler units have thermometers, and no thermometer available to monitor final rinse temp of dishwasher. • No sanitizer test strips available on site. Corrective Actions: • Acquire thermometers for each of the fridges and freezers, and a waterproof digital thermometer for the dishwasher. Monitor temperatures daily. • Acquire test strips for monitoring sanitizer concentration. Monitor expiry date.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): REPEAT INFRACTION: Facility did not have any pest traps set up. The operator was instructed to install some non-pesticide traps at entry points, under equipment, and under sinks. This is proactive and defensive action. This was not completed since the last inspection. Monitor the traps regularly.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Clean in place equipment must be cleaned and sanitized at least every four hours when in use, or at the end of use if less than four hours. Corrective Action: The slicer and large stand mixed need to be fully disassembled, cleaned, and sanitized on this schedule, and include all parts of the equipment.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Significant improvement in sanitation is required. Surfaces including walls, floors, equipment, ceilings have a build up of grease, food debris, and dust. These conditions can attract pests, and contribute to the contamination of food products. REPEAT INFRACTIONS: • Deep fryer area and the ventilation system grates require some deep cleaning in order to maintain a clean and sanitary condition. In addition this can also attract pests if uncleaned and food debris built up. Corrective Action: • Clean, degrease, and sanitize the entire facility. This includes all walls, floors, inside and outside of equipment including stoves and fridges, shelves, and ceilings. Move stationary equipment and clean behind. • Degrease, clean and sanitize the entire deep fryer unit. The hood vent on the unit should be serviced by a professional as soon as possible. • Include all of these sanitation activities in your sanitation plan at a frequency that prevents this build of from occurring.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cloth towels are used under the dish drying racks above the dishwasher. These can harbor pathogens that can contaminate dishes or food. Corrective Action: Remove all cloth towels and replace with racks that are smooth, impervious, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station near the pizza oven was not draining properly. Corrective Action: Have the sink serviced. Ensure it drains effectively.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food Safety Plan not available. • Temperature logs are not maintained Corrective Action: • Prepare and submit a Food Safety Plan. Template provided • Monitor and record temperature of all fridges, coolers, and any hot holding daily. Email the next month records to EHO. Template provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation Plan not available on s • Sanitation Logs are not maintained. Corrective Action: • Prepare and submit a comprehensive Sanitation Plan for the facility. Template Provided. • Monitor and record concentration of sanitizer solutions, and temperature of final rinse cycle of high temp dishwasher daily. Email the next month records to the EHO. Template provided.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Some temperature control units need internal thermometers. Ensure that these units have these. • No sanitizer testing strips were onsite at the time of inspection, ensure the facility has chlorine sanitizer testing strip. These are important to ensure that the sanitizer solution is at the right concentration for sanitizing action.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • facility did not have any pest traps set up. The operator was instructed to install some non-pesticide traps at entry points, under equipment, and under sinks. This is proactive and defensive action.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Deep fryer area and the ventilation system grates require some deep cleaning in order to maintain a clean and sanitary condition. In addition this can also attract pests if uncleaned and food debris built up. • The dough mixer machine and the area around this was covered in flour. This must be cleaned. Do not allow build up as this can attract pests and create a risk for cross contamination. There should also be a non pesticide pest trap in this area to prevent attraction ( or placed in the back corner area). Ensure that this area and other areas are cleaned and sanitized properly. These areas are to be added to the sanitation plan.
      • 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.
  3. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The following areas were found to have rodent droppings: 1. hard to reach areas around pizza dough mixer by back door to apartment 2. hard to reach areas around and behind the flour bins 3. at the base of the old wrapped up pizza dough mixer 4. cluttered dried storage area (once a walk in cooler) All areas above must be cleaned of droppings and sanitized with 100 ppm of bleach. Baited rodent traps (not poison traps) must be placed in these areas with monitoring done once every week. Due to the extensive existence of rodent activity, it is strongly recommended
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dough mixer is not cleaned after use. Please ensure it is cleaned and sanitized after each use and COVERED with a sanitary cover after. Meat slicer requires better cleaning especially in areas where the blade is attached to the blade mount.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A electrical outlet is currently being installed on wall by back dough mixer area and may be contributing to the rodent infestation. Please repair this area as soon as possible and improve rodent monitoring, cleaning, and sanitizing in the mean time. Hand sink faucet in kitchen is leaking and is turned off after business hours. Please have this issue addressed or have the hand sink replaced.
      • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Current FoodSafe certification is out of date and requires renewal. Please register via Foodsafe.ca.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Meat Slicer requires thorough cleaning throughout unit -- operator to submit proof of this to EHO by August 10th 2018 as directed during inspection
  5. Monitoring

    3 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The dough is still wrapped in a black garbage bags. New plastic containers are purchased and they need to be used in conjunction with the food grade paper as a barrier.
    • 12 - Is the contact information the same?
      • Observation(s): The database needs to be updated with the correct operator's last name. Application form will be forwarded to you for completion. Once completed, please forward it to the health unit.
      • 12.1 - Updated contact information must be provided to the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility will be undergoing minor construction. Following the construction period, the surfaces need to be cleaned and sanitized (i.e. counters, walls, equipment, etc.).
  6. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Two large pepperoni rolls still frozen were found at the top of the pizza oven. Thawing should be done under a stream of cold running water or under refrigeration. Danger zone temperatures are favourable for a bacterial (and toxin) growth.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of the inspection high temp commercial dishwasher was achieving 71°C sanitizing temperature measured at the plate. There was no approved sanitizer on site (i.e. bleach bucket, spray bottle). Pizza boxes were stored on the floor underneath the pizza oven. Pizza boxes should be stored off the floor to facilitate easier cleaning and to avoid potential contamination of the boxes.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Pizza dough was covered with garbage bags. Garbage bags are often covered with odour reducing chemicals and they are not safe for food handling. Alternative solution needs to be in place while covering the dough. Most of the foods were properly stored in enclosed containers and labelled.
    • 12 - Is the contact information the same?
      • Observation(s): Due to a last name change, update is pending. Please contact our office.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Inside and outside of the refrigeration units was soiled with food. Top of the pizza oven had pizza pans with oil and leftover food. Floors throughout the facility were soiled (flower, food particles). Top and bottom shelves were covered with dust/flour. Equipment like a slow cooker used for hot holding gravy was covered with gravy residue.
  7. Monitoring

    0 infractions

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