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Pizza Hut #31161

445-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Hut #31161 has been inspected 5 times by Interior Health Authority since August 23, 2021. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on September 11, 2026. 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 2 times across 2 separate inspections, most recently on August 21, 2025. 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 22, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 August 22, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometer missing from one upright cooler. Corrective Action: Provide an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Walk-in cooler and upright coolers (racks, exterior door handles) • Dishwashing area (underneath, dishwasher housing) • Storage bins for equipment/containers • Some hard to reach spaces Corrective Action: Clean the areas identified. Clean and sanitize the racks, bins, and cooler door handles. F2.5B(2): The dishwasher gauges are hard to read; the gauge lenses are damaged or discoloured/cloudy. Corrective Action: Clean the gauges so the numbers are clearly visible. If cleaning is not effective, have the lenses or gauge assembly replaced as applicable.
      • 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): F2.6F: There is a label taped to one mixing bowl. Corrective Action: Remove the tape/label. Do not apply foreign material to utensils or equipment.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Some knives in clean storage (magnetic holder) are visibly unclean. Corrective Action: Clean and sanitize the affected knives. Inspect equipment after dishwashing to confirm that the process was effective.
      • 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): F2.5A(1): The dish racks for the mechanical dishwasher are in poor condition (broken sections, peeling finish). Corrective Action: Discard the damaged racks. Replacements must be intact and compatible. F2.5A(2): There are pegs missing from the vegetable slicer push block (recurring issue). Physical contamination hazard. Corrective Action: Stop using the slicer if it cannot be operated without damage. F2.5B: Inadequate sanitation in some areas: • Walk-in cooler (shelves, fan covers) • Dishwasher exterior • Pizza oven rollers and catch trays • Storage bins for clean utensils • Low shelf below sheeter Corrective Action: Safely clean the areas identified. Any storage shelves with visible rust should be replaced. Dust the filing cabinet. Continue to clean the rack below the pizza oven as needed.
      • 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): F2.6B: Tape is used to mark mixing bowls and inserts. Corrective Action: Remove the tape. Clean and sanitize the items, ensure adhesive residue is removed. Do not apply foreign material to food contact equipment (to remain long term). If colour-coding is necessary, devise an alternate method (new containers coded by the manufacturer, mark areas instead of food equipment, engraving, etc.).
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: A proper Food Safety Plan could not be found. Corrective Action: Locate a corporate Food Safety Plan. Ensure it can be accessed from the premises and/or keep a hard copy onsite.
  3. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A: Food in the under-counter freezer was measured at -2°C. Corrective Action: Adjust or service the freezer so it maintains food at -18°C or colder.
      • 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): F2.5A: Pegs are missing from the push block for the vegetable dicer. Corrective Action: Obtain a new push block assembly. Inspect the dicer and food product for damage and contamination before and after use. F2.5B: Inadequate sanitation in some areas: • Interior of the left upright cooler • Behind the pizza oven • Under racks in the walk-in cooler • Blade assembly for the vegetable dicer • Dishwasher exterior surface • Hard to reach spaces in the dishwashing area Corrective Action: Clean the areas and equipment identified. F2.5G: Food in one insert tray in the toppings cooler is only partially covered. Corrective Action: Fully cover the tray.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: The hand sink near the toppings cooler is not working. Corrective Action: Repair the hand sink.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer inside one front reach-in cooler is broken. The liquid column is not continuous. Corrective Action: Discard the thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit OR monitor temperature 2-3 times daily using the probe thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation. • Loose items and a small amount of food debris under racks inside the walk-in cooler • Residue build-up in the dishwashing area Corrective Action: Clean the areas identified. Do so regularly. F2.5B(2): A hand truck and wet-dry vacuum are stored at the wall under the dishwasher drain boards. This can obstruct and discourage proper cleaning. Corrective Action: Store this equipment in an alternate location so it doesn't obstruct work areas that require frequent cleaning. F2.5K: The handles of metal scoops stored at the toppings cooler are in direct contact with the bag liner of an in-use garbage bin. Corrective Action: Clean and sanitize the scoops and their storage container. Store the scoops and other utensils away from the garbage bin.
      • 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): F2.6B: A generic putty knife is used to scrape food contact surfaces. The knife is in poor condition and is not designed for this purpose. Corrective Action: Discard the putty knife. Replacement items must be smooth, durable, easy-to-clean, and suited for the intended purpose.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be found at the time of inspection. Corrective Action: Locate the Food Safety Plan. Keep a physical copy at the premises or ensure a digital version can be accessed onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The complete Sanitation Plan could not be found. Corrective Action: Locate the Sanitation Plan. Keep a physical copy at the premises or ensure a digital version can be accessed onsite.
  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): Observed employee wiping food prep surface with hand. Corrective Action: Ensure employees are using sanitation buckets (filled with 200 ppm Quats solution) with damp cloths to sanitize food preparations areas at minimum every 4 hours, or more frequently as needed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unsatisfactory cleanliness of premises. Food debris in hard to reach places, including: • Dish area • Dough mixer • Dry storage shelving Corrective Action: Clean under and behind all equipment and shelving. Operator may send photos of areas when cleaned to resolve infraction.

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