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PF Pizzeria & Bistro

238 City Centre, Kitimat, V8C 1T6 · Restaurant

Official record from Northern Health →

Inspection summary

PF Pizzeria & Bistro has been inspected 8 times by Northern Health Authority since March 4, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on June 25, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on March 4, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 March 4, 2024. For example: 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) At the time of inspection, the refrigeration unit located on the right-hand side corner of the kitchen was holding foods at temperatures between 11°C and 13°C. The operator stated that the foods had been stored in the unit for less than 2 hours. No temperature logs were available for review. (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: All potentially hazardous foods were probed to verify that they were safe and were moved to functioning refrigeration units immediately. Monitor and record temperatures regularly, and have the unit repaired as necessary to maintain a temperature of 4°C or below at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grease and food debris were observed throughout the kitchen, including on food preparation counters, equipment surfaces and handles, inside refrigeration units, the dishwashing area, shelving, and on floors and walls. (Public Health Significance): The buildup of grease and food debris can promote bacterial growth and increase the risk of food contamination, cross-contamination, and foodborne illness if cleaning and sanitation are not effectively maintained.
      • Corrective Action: The operator must ensure the entire kitchen premises, including equipment, utensils, preparation counters, food contact surfaces, floors, and walls, are maintained in a clean and sanitary condition at all times.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods were stored at above 4°C. Measured chicken to be at approixmately 11°C, whole ham at approixmately 14°C, sausage at approixmately 11°C, pepperoni at approixmately 10°C and sliced ham at approixmately 9.8°C. All potentially hazardous foods were held longer than two hours and were discarded by the operator. All potentially hazardous foods must be stored at below 4°C or above 60°C out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of grease and food debris on oven, around deep fryer, on bottom of center table, on refrigeration units and freezers, and on back wall by dry storage. Build-up of grease and food debris can act as a reservoir for bacteria and can potentially contaminate food.
      • Corrective Action: Operator to clean and sanitize all areas that have an accumulation of grease and food debris.
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    5 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Gravy was being held at room temperature in a hot holding unit between servings.
      • Corrective Action: After initial preparation, gravy must be held hot at or above 60°C. Proper cooling procedures must be followed - cool from 60°C to 20°C within 2 hours or less, and from 20° to 4°C in a cooler within 4 hours or less. Gravy must be held in a cooler at or below 4° between servings. Gravy must be reheated to 74°C quickly on a stove.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken wings stored in a cooler were uncovered and stored on the bottom shelf but next to bottles and containers of sauces. Uncovered foods could become contaminated with foreign matter (e.g., broken glass or plastic) and could cross contaminate foods stored next to them.
      • Corrective Action: Chicken wings must be kept covered (loosely is okay) when stored in a cooler, and other foods where there's a risk of contamination or cross contamination must also be kept covered.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: A Danby model #DDW621WDB dishwasher was being used in the "glass" cycle to wash glasses and cutlery. Upon review it was determined this unit is not NSF Standard certified and that the "glass" cycle does not achieve the required final rinse temperature for sanitizing.
      • Corrective Action: This dishwasher must not be used and must be removed from this premise. All glasses, cutlery, utensils and cookware must be washed & sanitized using in the 3-compartment sink and sanitized in the third sink using either a 100 ppm chlorine or 200 ppm quaternary ammonium solution. Additionally, only a certified commercial dishwasher is acceptable for use in this premises.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling tiles in the side of the kitchen where the deep fat fryers are located are worn and heavily stained with grease. This may allow grease and debris to be released and contaminate foods.
      • Corrective Action: Ceiling tiles must be replaced and kept in good condition and free of grease and dust. Consideration should be given to installing vinyl covered ceiling tiles that are water repellent, impact & scratch resistant as these will be easier to clean and will last longer.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A wall in the kitchen was removed and the post, wall and floor where it was attached is either bare wood, unfinished drywall or exposed concrete with the edges of linoleum flooring exposed. These surfaces are not durable, easy to clean or moisture resistant. Additionally, walls in other parts of the kitchen are worn or damaged which makes them difficult to clean.
      • Corrective Action: Walls, including the post, and floors must be repaired and/or refinished to provide a surface that's durable, easy to clean, moisture resistant and non-toxic.

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