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Murray's Pizza

23-5500 Clement Cres Peachland BC V0H 1X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Murray's Pizza has been inspected 4 times by Interior Health Authority since October 20, 2022. The most recent inspection, on November 18, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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 3 times across 3 separate inspections, most recently on November 18, 2025. 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 3 times across 3 separate inspections, most recently on November 18, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 18, 2025. 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 once on September 18, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

4 inspections

  1. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed the QUAT test strips onsite to be expired (expiry date: May 2021). Obtain QUAT test strips that are within expiry.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed the following structural concerns, which can allow for the entry of pests: - Gaping in the door sweep on the back door. - A hole in the wall to the left of the three-compartment sink. - A hole in the wall in the staff bathroom that has been improperly sealed with duct tape. Please address the noted structural concerns by December 16, 2025.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed several pieces of equipment and surfaces throughout the facility requiring cleaning: - Dough roller - Dough mixer - Wall behind the handwashing station - Inside surfaces of the wooden double-door unit across from the oven - Perimeters of the kitchen floors - Drawers and cupboards in the large shelving unit across from line cooler Please clean the noted equipment and surfaces by December 16, 2025.
      • 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): Observed various surfaces (e.g., countertops, fridge tops, freezer tops, shelves) to be covered with aluminum foil, towels, and fleece blankets. These are not acceptable materials for food contact surfaces as they are absorbent and not easily cleanable. Remove all aluminum foil, towels, and fleece blankets from the noted areas.
      • 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): Observed staff wash their hands at three-compartment sink. Handwashing must take place at the dedicated handwashing sink. Please remove soap and paper towel dispensers from the three-compartment sink and post appropriate signage (e.g., no handwashing) to deter handwashing at this sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff present during the inspection were not FOODSAFE certified. Please have multiple staff members FOODSAFE certified by January 16, 2026 to ensure at least one employee present in the establishment has valid FOODSAFE training at all times.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed no supply of hot water at the handwashing station in the kitchen, the three-compartment sink, or the handwashing station in the staff bathroom. After discussions with the owners and staff, it was determined that the water heater needs to be powered on each time hot water is required and once turned on, the water takes approximately 15 minutes to heat up.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed no supply of hot water at the handwashing station in the kitchen, the three-compartment sink, or the handwashing station in the staff bathroom. After discussions with the owners and staff, it was determined that the water heater needs to be powered on each time hot water is required and once turned on, the water takes approximately 15 minutes to heat up.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - QUAT sanitizer measured to be at 50ppm at time of inspection. please ensure sanitizer solution is replaced daily, or is tested to ensure it is at 200ppm
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - bathroom towels are reused for drying after washing and sanitizing dishes. Many appeared to have grime build up, which can lead to cross-contamination. - please ensure towels are laundered, and replaced daily
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure handwashing sink is stocked with single use paper towel, cloths are not to be reused for wiping hands as this can lead to cross contamination
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Unable to locate test strips for measuring sanitizer concentrations at time of inspection. Operator must maintain test strips onsite to measure the concentration of sanitizers and confirm proper concentration is maintained (200-400ppm for quaternary ammonia sanitizers). Please ensure that test strips are kept onsite where staff can easily access them for daily monitoring procedures. Provide EHO with a picture of the new test strips once acquired to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unsanitary conditions observed in a few locations throughout the facility. Thorough cleaning must be performed often enough to prevent the development of unsanitary conditions. Perform a deep clean of the following areas and equipment: Dough roller, Dough mixer and space behind it, walls counter and equipment behind handwashing station, and ceiling and fan guards in the walk-in cooler. Provide EHO with pictures of the listed areas once cleaning has been completed to resolve this infraction.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff present at time of inspection did not have FOODSAFE or equivalent training. Operator is required to ensure that there is always a minimum of 1 individual with valid FOODSAFE training onsite whenever the facility is operating. Ensure that a sufficient number of staff receive FOODSAFE or equivalent training so ensure training requirements are met. Provide EHO with confirmation that additional staff have received FOODSAFE training to resolve this infraction.

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