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Pizza Gratta

110-139 Main St Silver Star Mtn BC V1B 3W9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Gratta has been inspected 5 times by Interior Health Authority since December 9, 2019. The most recent inspection, on April 3, 2025, found no infractions.

2 of 5 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 23, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 14, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 9, 2019. For example: 6 Are the premises designed and equipped to ensure safe 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 once on December 9, 2019. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Thermometers available in all fridges, freezers, and hot holding equipment. Temperature logs maintained. Operator informed that hot holder for pizza slices reading a bit low at beginning of inspection. Waiting for maintenance. Continue monitoring. If pizza is not consumed within 2 hours of placing in hot holder, reheat slices rapidly to 74°C (165°F) (via oven or microwave) or place in cooler. If not reheated or cooled, after 4 hours the slices must be discarded, not served or consumed.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in wiping cloth container had considerably more than the 400ppm quats sanitizer required. The bleach spray bottle had considerably more than the 200ppm required amount present. Ensure all sanitizers are present in the required concentration and not mixed excessively .
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The pizza slices stored in the hot holding unit were 55C and need to be held at a min 60C. Ensure hot holding unit is maintained at a higher temp to ensure the pizza slices are above 60C. All coolers are maintained below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bleach or quats test strips must be present to monitor and document sanitizer concentrations in daily operations log. Ensure that bleach or quat solutions are monitored and verified in operations log. NOTE : overall monitoring and documenting of coolers and hot holding temps is very good and performed daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure all bleach sanitizer pails are changed every 2 hours of more frequently if required. Bleach sanitizing solutions must not exceed 200ppm .
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All coolers must be equipped with NSF certified thermometers. Replace the non NSF thermometers with NSF certified thermometers.

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