Pizza Now
2-1415 Hillside Dr Kamloops BC V2E 1A9 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please keep food safety plan onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please keep sanitation plan onsite.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator's certificate expired in December 2025. Please take FOODSAFE/Equivalent by date noted.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine bleach sanitizer test strips have expired (2021) Please purchase new test strips. • Thermometer required for inside of preparation cooler. • Thermometer required for deep freezer with wings.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit is onsite - please post and provide photo.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs to be kept at least 1x daily for all coolers, freezers. Email copy of logs in 1 month. • No hot holding occurs at facility.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • 1x handwash sink broken - to be repaired by date noted below. Staff to continue to use 2nd central hand sink until this one is repaired.
- 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): • Hand wash sink in the dough mixing room is out of soap - please provide soap today. • 1x handwash sink equipped. One hand wash sink was in need of repair, however, the single hand wash sink currently in use was at acceptable distance and equipped to use until 2nd hand sink is repaired. Sink to be repaired by date noted below.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to be posted. If you do not have a current copy, one can be ordered from our office by contacting our admin staff at 250-851-7340. Please post, or order by date noted below.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please print and post or keep in binder updated food safety plan/information. Provide photo showing that plan has been printed/kept onsite.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please post or print and keep in binder updated sanitation plan/information. Provide photo showing that plan has been printed/kept onsite.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine test strips have expired on 04/21. Operator is to obtain new chlorine test strips and ensure they are replaced as required.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operator was unable to locate operating permit. The permit must be replaced if unable to locate and posted on-site.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator was unable to locate Food Safety Plan. The plan must be current and available on-site. If operator is unable to locate the plan, a new plan must be prepared and submitted to EHO for review.
- 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.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Operator was unable to locate Food Safety Plan. The plan must be current and available on-site. If operator is unable to locate the plan, a new plan must bem prepared and submitted to EHO for review.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?