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Murray's Pizza & Pasta

13604 Victoria Rd N Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Murray's Pizza & Pasta has been inspected 11 times by Interior Health Authority since January 8, 2013. The most recent inspection, on August 19, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 November 20, 2024. 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 2 times across 2 separate inspections, most recently on August 25, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 May 13, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 on April 13, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 April 2, 2014. For example: 5 - Is all food on the premises fit for human consumption?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide CHLORINE test strips.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must fix the liquid soap dispenser. In a meantime, the operator must provide liquid hand soap in a pump style container.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide chlorine test strips.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips that can measure up to 200ppm required Ensure sanitizer for food contact surfaces and warewashing is at 200ppm
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer not present in walk-in cooler
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser at 3 compartment sink empty.
  8. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Meat sauce prepared off site in another store location is cooled in 2 gallon containers with a food depth of greater than 2 inches. Studies have shown that a 4 litre container would take over 24 hours to go through the Danger Zone temperatures between 60 C to 4 C. Discussed portioning down food to cool at a depth of 2 inches or less, ice water bath, using cooling/ice wands or other acceptable method to cool potentially hazardous foods rapidly.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Electric slicer had contamination after cleaning.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 15.5 - Is all food on the premises fit for human consumption?
      • Observation(s): Rancid noodles found on site.
  11. Monitoring

    1 infraction

    • Are the premises maintained in sanitary conditions?
      • Observation(s): Floors and shelving require a thorough cleaning to reduce the amount of flour beetles found.

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