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Pizza Now

2-1415 Hillside Dr Kamloops BC V2E 1A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Now has been inspected 4 times by Interior Health Authority since March 7, 2022. The most recent inspection, on March 2, 2026, recorded 3 infractions.

None of the 4 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 and Handwashing and staff hygiene.

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.

  • 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 once on January 5, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 5, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 10 times across 4 separate inspections, most recently on March 2, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 2, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on January 7, 2025. 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.

4 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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