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Pit Stop Smokery

5587 Dogwood Ln Oliver BC V0H 1T1 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Pit Stop Smokery has been inspected 4 times by Interior Health Authority since September 15, 2022. The most recent inspection, on February 25, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 February 25, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 15, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 15, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 15, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 15, 2022. For example: 7 Are there handwashing stations available and properly supplied?

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

    2 infractions

    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Previous comment: "New potable tank was changed to a flexible "bladder" style. The water level in the bladder cannot be determined by looking at it because it is a flexible black plastic material. Operator noted that the bladder can hold up to [52] US gallons. Wastewater tank is smaller than the new water bladder. The wastewater tank must be at least 25% larger than the potable water tank. Operator noted that the potable water bladder is only filled to about halfway just based on looking the bladder. This is not a long term solution." Potable water tank and wastewater tank must be replaced such that they are of adequate quality and meet sizing requirements. Further discussion to occur via email. Section 2.19.1k of the Canadian Food Retail and Food Services Code has more information about tank requirements. Operator purchased a potable water hose and a backflow prevention device. Operator described procedure for disinfecting potable water bladder.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Small amount of food debris build up on door handles of prep coolers. Operator noted they are working on fixing/replacing broken handles. Some surfaces in the premises appear to be unsealed wood or rough in texture. Work towards ensuring all surfaces (e.g. walls, paper towel holder, etc.) are smooth, durable, and easily cleanable (impervious to moisture).
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): small prep cooler was reading 5C, unit needs to be turned down so it can stay below 4C during busy times with the cooler being open
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): test strips are needed to check sanitizer concentration
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): back door needs to be kept closed at all times
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer solution is low, this will need to be made up daily and kept out of the sun light
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): empty cans and bottles are sitting in the

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