Skip to content
Loading map…

Pizza Hut #31141

15-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Hut #31141 has been inspected 11 times by Interior Health Authority since July 26, 2013. The most recent inspection, on August 11, 2026, recorded 5 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 11, 2026. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on June 17, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 26, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 11, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 June 17, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

11 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please read the comments under F2.5A
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): efi undercounter freezer was keeping frozen foods at a temp >0°F ( observed ambient was 20°F) The other freezers checked 2 efi upright freezers, a two-door efi freezer were maintaining foods at temps≤0°F/-18°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5AStorage bin for the insert container lids was observed un clean-the lids and the inside surfaces of the bin must be washed and sanitized prior to re-use food contact surfaces on pizza cutting table needs to be washed and sanitized ( chopping board + rocker knives) surfaces of the make line cooler /prep table were unclean ( CDI) F2.5Bfloor surrounding the garbage bin in staff washroom is littered with waste/ soiled paper towels
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G on going NON Compliance issue- insufficient lighting intensity for two prep areas ( first one is the pizza cutting table and the second work area is the S/S prep table for veggie ( veg cutting table)
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan ( HACCP plan ) is not maintained onsite. PHI Brand Operating Standard: ACE 2025 contains partial information for food handling
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7Aand D A cardboard box ( soiled with spilled oil) was being re-used to store plastic disposable sauce containers ( for ranch dressing/sauce). Operator must store containers and food contact surfaces in storage containers made of material that is smooth and impervious to moisture ( i.e., not cardboard box) to allow proper washing and sanitizing of surfaces and to prevent cross-contact contamination. CDI F1.7D Re-usable scoops and tools ( food contact surfaces) kept on top ledge of the make table ( at ambient temperatures) must be washed and sanitized after every use or at a frequency of once every two hours ( i.e., not at end of the day)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QBD Pepsi cooler is not equipped with an accurate reading thermometer (see comment under F1.2 above).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A 1. deep cleaning ( thorough cleaning and sanitizing at more frequent intervals) is required for shelves under the Buffalo sauce table as spilled sauce, crumbs and/or debris may contaminate take out containers and other food contact surfaces stored in the shelves ( e.g., foil insulated sheets for wrapping chicken w) 2. Rubbermaid cart is not thoroughly cleaned ( sides and bottom part of the handles have accumulated filth)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A, B, K Please read the comments under F2.2A above A flattened Carboard box is being used to line the lower shelf of the prep table. Cardboard material is not smooth and not impervious to moisture. Because it is not washable, any food contact surface allowed to contact the contaminated cardboard may become contaminated.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F Please read the comment under F2.5 A, B, and K above ( re: cardboard box lining the shelf); Please read the comment under F1.7A (re: cardboard box container for single serve containers for ranch sauces) F2.6G Insufficient illumination observed for the following work prep tables when measured 3 feet from floor surface: A range of 220-260 Lux for pizza cut table (required illumination intensity is 540 Lux), the veg prep table ( knife holder/rack location) only has 230 Lux and not the required 540 Lux. Adequate lighting is required for worker safety and to allow visual inspection to verify effectiveness of cleaning program in premises.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Three hand wash stations in the premises were checked. Back prep area hand wash station does not have the towel inside the dispenser to protect the product from contamination (hollow part of the towel roll is inserted into the rod of the shelving adjacent to the wash station. Please use the dispenser to protect the towel from contamination. Staff Lavatory is equipped with soap and towel in dispensers, however, the basin is contaminated and in need of a deep clean to prevent re-contaminating workers' hands.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Sauces containers kept near the handwashing station in the kitchen were observed uncovered. This creates the risk of splashing of water onto the sauces, leading to food contamination. Corrective action: • Cover all sauces containers by lids. Ensure foods must be protected from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Food debris was observed around the blades in the slicer. This may lead to cross-contamination, leading to consumer illness. Corrective action: • Ensure slicer must be properly washed and sanitized as per the Sanitation plan.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • No soap was observed at the handwashing station located at back of the kitchen. Lack of access to soap may lead to inadequate handwashing of food handlers. Corrective action: • Ensure soap must be available at the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser for the Hand wash station beside the Hobart mixer is empty ( CDI/corrected during inspection)
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is incomplete. Hot Tanks-Kay Heated Soak Tank Concentrate is being used for cleaning the pizza pans. Existing Sanitation Plan for the premises has not been updated to include written Sanitation Procedures and chemical(s) for cleaning the pans using the Hot Tank.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Recommendation that an alarm system be used for reminding foodhandlers to wash and sanitize the pizza cutter/knife ( J said the slicer is washed every 30 mins when EHO noted that a used pizza cutter was sitting on the pizza cutting table and asked when was the last time they had to use that slicer, no response was given); CDI/corrected during Inspection- slicer was washed and sanitized in the dishwashing machine @time of Inspection
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Staff washroom garbage bin is overflowing; cover/grille for the exhaust fan in the washroom is covered with dust
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Griffith Laboratories fast bake universal LS po20308/82431901 0.88/8.75 GIN 70777; fast bake pan red PO20404/82984301 .45/607.32g; Griffith Labs Thin and crispy DB-Fast Bake PO20268/82186501 0.02/2.86g Pizza Hut GIN: 18487 veg oil contains 1.5g/100g total fat; Gold'n sweet food release 0g/0g total fat (1/3 sec spray); Wing Street Honey Garlic Sauce has documentation -ings list doesn't include IP Trans fats;
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website