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Peppi's Pizzeria

1-1018 8 Ave Invermere BC V0A 1K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Peppi's Pizzeria has been inspected 13 times by Interior Health Authority since May 3, 2013. The most recent inspection, on September 15, 2026, recorded 1 infraction.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 September 15, 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 2 times across 2 separate inspections, most recently on April 7, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 7, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 2 times across 2 separate inspections, most recently on September 25, 2023. 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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shelving in walk-in cooler is soiled and requires cleaning and sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shelving in walk-in cooler is soiled and requires cleaning and sanitizing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide quaternary ammonia test strips to monitor sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide quaternary ammonia test strips to monitor sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. High temperature dishwasher not reaching 71°C at the plate. Will call repairman in. Reviewed 3-compartment sink dishwashing method. If dishwasher can not reach 71°C at the plate then all dishware must be fully submersed in a 200ppm bleach solution for 2 minutes and allowed to air dry. 2. Sanitizer not being used throughout the shift, only at the end of the day. Discussed either using a 100-200ppm bleach solution (mixing instructions provided) or a 200ppm Quats sanitizer. Sanitizer should be used on food contact surfaces throughout the shift and to sanitize customer tables. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. The yellow Quats sanitizer currently being used requires a rinse step for food contact surfaces. Look for a sanitizer that does not require a rinse step.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There are a couple holes in the dry wall in the basement food prep area. These will be fixed soon as there are plans to install stainless steel on the walls. 2. The fan in the walk in cooler requires cleaning.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Cloths now kept in a sanitizer solution between uses.

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