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Pizza Hut #31140

B113-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Hut #31140 has been inspected 13 times by Interior Health Authority since March 13, 2013. The most recent inspection, on November 5, 2025, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on November 20, 2023. 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 3 times across 3 separate inspections, most recently on February 23, 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 2 times across 2 separate inspections, most recently on March 22, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 15, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on November 20, 2023. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Remove all unused equipment from the kitchen areas to facilitate cleaning and provide additional work/storage space. For example, remove the unused beverage dispenser, remove the unused beverage syrup rack, remove the unused coffee machine, etc. Once equipment is removed clean all counters/shelves and floor in the area. • Store the large ice scoop in a sanitary food insert (or like) when not being used; do not store the scoop unprotected. At the time of inspection the ice scoop was not in a sanitary condition. • Repair the water leak on the hose connection for the automatic chemical dispenser at the triple sink. • Improve the maintenance of the pizza pan oil dispensers that are kept on the counter above the file cabinets. Oil from these dispensers is spreading beyond the station; relocate to a more cleanable area and place the dispensers on a tray that will contain spillage.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Pizza Hut does have a corporate cleaning and sanitizing plan/schedule. At the time of inspection staff could not locate the sanitation plan. Staff are to use the corporate sanitation plan to ensure that all cleaning and sanitizing requirements are being met. Locate the sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • NEW: The fluorescent kitchen ceiling light fixture by the proofer requires a cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Continued out of Compliance. Washed wares and utensils that are stored on kitchen shelves etc. had food debris on them. The pre-rinsing step performed prior to placing wares in the dishwasher needs to be thorough, and wares coming out of the dishwasher need to be inspected to ensure that all food debris has been removed during washing. Improve washing of wares and utensils right away.
      • F2.3A Mechanical dishwasher/glasswasher 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): • The protective cover must be re-installed on the fluorescent light fixture by the pizza make-table.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Some of the wares and utensils coming out of the dishwasher still had food debris on them. An inspection of other washed wares around the kitchen also showed dried debris (e.g. inserts). The pre-rinsing step prior to placing wares in the dishwasher needs to be improved, to minimize the amount of food going into the washer. Improve washing of wares and utensils right away.
      • F2.3A Mechanical dishwasher/glasswasher 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): • The spray nozzle on the pre-rinse hose at the 3-compartment sink leaks, likely resulting in the pre-rinse not being thorough, and resulting in food debris being left on wares after going through the dishwasher (see F2.3 above). Repair or replace the spray nozzle by March 29, 2021
      • 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): • The battery powered soap dispensers at the hand wash sinks are not functioning properly; soap is not always being dispensed. Recommend using a wall mounted pump dispenser. Repair or replace the soap dispensers by March 29, 2021.
  7. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Repair the left-hand side insert cover of the pizza make-table; the hinge-pins are broken and the cover is detached. +++Correct by April 12, 2019+++ b) Clean the accumulated oil and food debris from under the pizza cut-table; have staff pull the table daily for regular cleaning of any oil accumulation. +++Correct 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) At the time of inspection the hand wash sink in the wait station was not operating (dead batteries); the batteries were not changed until the end of inspection; instruct staff that soap dispensers must always be functional so that proper hand washing can occur. +++Correct procedure right away+++
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a) At the time of inspection "garlic buttery blend glaze" was stored at room temperature at the pizza oven. The manufacturer's label states that this product must be refrigerated after opening. This product should be held at 4 C (40 F) or colder. Give immediate attention. b)At the time of inspection all coolers were below 4 C (40 F). c)) At the time of inspection freezer was colder than -18 C (0 F). d) Thawing was occurring in the cooler, no room temperature thawing was observed.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection food debris was observed on some wares after the dishwashing process. Check all pre-rinse procedures to ensure that staff are pre-rinsing adequately, and check that food debris is not accumulating in the washer, all food debris should be leaving the washer with the wasted wash water. Review right away. b) The quats sanitizer bottle in the waiting station had a concentration under 50 ppm, should be 200 ppm. c) All quats sanitizer pails were at a concentration of 200 ppm.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The salad make-table cooler is not operating; dressings, salad ingredients are being kept on ice in the top portion of the salad make-table. The staff report that the ice/ingredients are changed every four hours. Staff report that it could be the end of May or longer before a replacement unit is on-site. This cooler must be replaced or repaired immediately. b) The burnt out light bulb above the deep fryer needs to be replaced. c) Note: There is an open drain pipe extending from the floor under the ware wash sinks, this should be capped if not being used.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  11. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. At the time of inspection the cooler at the pasta salad station was 6° C (43° F). The manager reported that the cooler was not maintaining proper cold storage temperatures; . If the cooler cannot maintain a proper cold storage temperature of 4° C (40° F) or colder then it must be replaced. No potentially hazardous foods are to be kept in this cooler for any length of time. 2. All other cooler temperatures were below 4° C at the time of inspection. 3. The freezer temperature was -17° C at the time of inspection. 4. An accurate thermometer was available to monitor temperatures.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  12. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Staff drink cup observed at dough rolling station. Staff must not keep personal belongings/food items in the food prep area. Manager advised and staff to be reminded of this practice.
  13. Monitoring

    0 infractions

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