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Pizza 64

106-755 McGill Rd Kamloops BC V2C 0B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza 64 has been inspected 4 times by Interior Health Authority since June 2, 2023. The most recent inspection, on April 1, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 1, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 1, 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 2 times on June 2, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on March 27, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): INFRACTION NOT RESOLVED: There is indication that the staff are not sanitizing the utensils and wares after they are being washed, All wares and equipment must be washed with detergent, then rinsed, and submerged in a sanitizer solution of 200 ppm quats or 100 ppm bleach solution. Do not store washed wares in the third sink that is to be used for sanitizing the wares. Place washed and sanitized wares on the drying rack. Correct the procedures right away.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): INFRACTION NOT RESOLVED: All food processing equipment must be cleaned and sanitized each day that they are used. At the time of inspection the cheese grater and the vegetable dicer had large amounts of dried food debris in and on them (the debris was hard and brittle indicating that the equipment was not cleaned recently). Clean and sanitize the grater, dicer and other equipment right away. NOTE: Do not store pizza pans under the end of the rolling oven, where food debris from the oven is falling onto the stored pizza pans. store the pizza pans in a clean location.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: None of the paper towel dispensers at any of the hand wash sinks have paper towel. Place paper towel at all hand wash sinks. Correct right away.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): NOTE: There is an issue with the building waste water drainage; the management company is arranging repairs. On a temporary basis, waste water from the sinks is to be deposited into the floor drain of the garbage room located in the building parking garage. Waste water is not to be discarded into the front garden of the building.
      • F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: Facility is to purchase test strips suitable for the types of sanitizers being used in the facility. Purchase quats test strips from your chemical or food supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. NEW INFRACTION: There is indication that the staff are not sanitizing the utensils and wares after they are being washed, All wares and equipment must be washed with detergent, then rinsed, and submerged in a sanitizer solution of 200 ppm quats or 100 ppm bleach solution. At the time of inspection the staff on shift did not know where to find the sanitizer. Correct the procedures right away. 2. NEW INFRACTION: Due to the drainage issue in the building, obtain 3 large tubs for washing, rinsing and sanitizing all utensils and wares. All utensils and wares must be submerged for proper washing and sanitizing. After washing the utensils and wares can be rinsed with the spray nozzle prior to placing in the sanitizer.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): NEW INFRACTION: All food processing equipment must be cleaned and sanitized each day that they are used. At the time of inspection the cheese grater and the vegetable dicer had large amounts of dried food debris in and on them ( the debris was hard and brittle indicating that the equipment was not cleaned recently). Clean and sanitize the grater and the dicer right away.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NEW INFRACTION: The single staff member on shift at the time of inspection did not have FoodSafe certification, or equivalent certification. At least one person working per shift must have FoodSafe certification or equivalent. Staff must register for FoodSafe Level 1 course (or equivalent) right away.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: A file check shows that a food safety plan was not developed for this facility. All food service establishments must have a food safety plan on site. Information regarding food safety plans is attached with this report; review the information and develop a food safety plan. Advise Interior health when the plan is completed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: A file check shows that a sanitation plan was not developed for this facility. All food service establishments must have a sanitation plan on site. Information regarding sanitation plans is attached with this report; review the information and develop a sanitation plan. Advise Interior health when the plan is completed.

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