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Padrino's Pizzaria

200 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Padrino's Pizzaria has been inspected 2 times by Interior Health Authority since January 15, 2025. The most recent inspection, on January 27, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 27, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 15, 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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Accelerated hydrogen peroxide sanitizer (Viper) in both the spray bottle and dispenser measured at 0 ppm. A minimum concentration of 500 ppm is required to adequately sanitize surfaces. Repair or replace the dispenser and routinely verify the sanitizer concentration using test strips.
      • 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): Dust and debris were observed on the fans and light cover in the walk-in cooler, and areas under and around some equipment throughout the facility appeared unclean and covered in flour. The facility must be maintained in a clean condition to prevent food contamination and minimize unsanitary conditions. Clean the fans and light cover in the walk-in cooler, as well as under and around equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some coolers were not equipped with thermometers. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place NSF certified thermometers in all refrigeration units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The area under and around the dishwasher appeared unclean. The facility must be maintained in a clean condition to prevent the accumulation of dust, dirt, food residue and other debris that can create unsanitary conditions. Thoroughly clean the floor and the area surrounding the dishwasher.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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