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Olio's Pizza

1 - 9016 100 Avenue, Fort St. John, V1J 1X4 · Restaurant

Official record from Northern Health →

Inspection summary

Olio's Pizza has been inspected 3 times by Northern Health Authority since June 21, 2023. The most recent inspection, on April 1, 2025, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on April 1, 2025. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 20, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 20, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 on March 20, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Reviewed the sauces found in the cooler unit that contained many non perishable items. According to the stock bottles, teriyaki, honey garlic, and plum sauces require refrigeration after opening. The house Parmesan garlic sauce contains mayonaise and requires refrigeration. Proper storage of sauces prevent spoliage and the growth of pathogens that will cause foodbourne illness.
      • Corrective Action: The sauce squeeze bottles were moved to a cooler unit at 4 degrees Celsius. Ensure that perishable items including sauces are stored at or below 4 degrees Celsius to prevent microbe growth.
  2. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. Ensure that all cooler have a minimum temperature of 4 °C or below.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There was a buildup of flour on the underside of the dough sheeter. Food debris can contain microbes that can contaminate foods.Utensils found in the clean dish storage area had dried on food debris from improper cleaning. Food debris left on equipment may contain high levels of microbes and cause foodbourne illness. A freezer unit near the dough sheeter had dried food debris on the shelf. Food debris can cause cross contamination of food and potentially foodbourne illness.
      • Corrective Action: Ensure that the equipment including the dough sheeter is cleaned and sanitizer regularly to prevent the buildup of food that can cause foodbourne illness. Ensure that all dishware and utensils are cleaned and sanitizer properly without food debris. Ensure that all equipment including freezer units are cleaned and sanitized regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excess flour was found around and under crates used to store bags of flour. The flour can attract pests.
      • Corrective Action: Ensure that areas where flour is dispensed is cleaned and sanitizer regularly to prevent food cross contamination and the attraction of pests.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles with sanitizer were not labelled. Improper chemical handling can lead to food contamination.
      • Corrective Action: Ensure that santizer bottles are labelled to allow for safe use.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The wall behind the three compartment sink had holes that would prevent proper cleaning and could promote the harbourage of pests. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace the wall behind the three compartment sink to prevent the growth of mould and the attraction of pests.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all cooler units had a separate thermometer. Use of an external thermometer provides more accurate monitoring of cooler for correct cold holding of potentially hazardous foods.
      • Corrective Action: Ensure that there are thermometers in all cooling units.
  3. Routine Inspection

    0 infractions

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