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Papa Murphy's Pizza

11-111 Oriole Rd Kamloops BC V2C 4A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Papa Murphy's Pizza has been inspected 4 times by Interior Health Authority since June 19, 2023. The most recent inspection, on October 5, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene.

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 once on June 9, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on June 9, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 May 30, 2024. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front handwash station paper towel dispenser was empty. Operator refilled dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Freezer temperatures are not recorded daily on the temperature log. Add freezers to the log and record temperature daily on the temperature log.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitizer concentration is tested and recorded once per week. Increase this frequency to daily, and record the measured concentration on the sanitation log.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • (1) Expired QUAT sanitizer test strips. • (2) No thermometer in the reach-in freezer. Corrective Actions: • (1) Purchase new QUAT sanitizer test strips to assess the concentration of the sanitizer spray bottles. • (2) Place a cooler thermometer inside the freezer, ensuring it is maintained at ≤-18°C. Please indicate daily temperature on the temperature logs.
      • 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.
  4. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure daily temperature recording occurs. Some gaps in records. Organize this book so that records are easy to access.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.

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