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Pizza Pi Kamloops

314 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pi Kamloops has been inspected 16 times by Interior Health Authority since January 31, 2013. The most recent inspection, on September 14, 2026, recorded 1 infraction.

10 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on September 4, 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 4 times across 4 separate inspections, most recently on May 11, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on September 14, 2026. 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 2 times across 2 separate inspections, most recently on September 4, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 11, 2023. 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.

16 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Repeat item. Repair dishwasher gauges or acquire high temp holding thermometer to monitor unit.
  2. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand sink clogged and not draining. Corrective Action: Operator has scheduled a plumber to fix the problem Corrective Action: Operator has set up an alternative sink as a handwashing station, which has hot water, soap and a paper towel dispenser that will be affixed to the side of the drink fridge.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher not reaching appropriate temperature of 71°C. Temperature gauges do not function. Maximum temperature reached during cycle measured to be 54°C with a DishTemp Thermometer. Corrective Action: • After using the dishwasher to complete the wash cycle, the operator will then place dishes in a sink filed with QUATS sanitizer solution and then air dry to ensure all dishware is properly sanitized before being used.
      • 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): Gauges on mechanical dishwasher malfunctioning - not displaying temperatures. It is important to monitor rinse cycle temperature and ensure a minimum temperature of 71°C is reached for adequate sanitization of dishware. Corrective Action: • Arrange for mechanical dishwasher to be serviced to restore proper gauge operation or install an alternative temperature gauge
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee who was solely in care and control of the Food Service Establishment did not have FOODSAFE training. Corrective Action: Ensure there is always at least one employee with FOODSAFE training on site at all times.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NOTE - Prep cooler in front of take out portion of the restaurant was found to be above 4°C. Internal temperature of tomato sauce on the top portion of the prep cooler was found to have an internal temperature of 9°C. Internal thermometer in the cooler was reading to be at 8°C. Coolers must be 4°C or less to prevent pathogenic growth. Staff turned dial to turn down the temperature during inspection. Will follow up. • NEW - Hot dog in hot dog warmer was found to have an internal temperature of 57°C on far corner. Hot holding of hot dogs much be 60°C or hotter to keep foods at a temperature hot enough to prevent pathogenic growth. Staff turned up temperature of hot dog warmer during inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • NOTE - Back door was open without a screen in place to prevent the entry of pests. When back door is open, there needs to be a screen over the opening that will allow for the fresh air and the prevention of pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • NOTE - One sanitizer bottle was in an outdated bottle (Oxivir). Must be properly labelled since the sanitizing solution is a different ingredient.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NOTE - could not locate food safety plan at time of inspection. Food safety plan must be available at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • NOTE - sanitation plan could not be located at time of inspection. Must be available at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • NOTE - No one on shift with had FOODSAFE or it was expired. There must be one person on shift at all times with FOODSAFE or equivalent training.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Food temperature in front prep cooler was at 8-10 °C. Adjust the unit temperature and monitor to see if it is able to maintain food temperatures at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Staffs could not find Quats test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer concentration in spray bottle for sanitizing food contact surfaces was 0 ppm. The staff replaced sanitizer solution from dispenser immediately, and the Quat solution was tested at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • At lease one employee in the premises must have valid FOODSAFE certificate. • The manager's certificate expired July 29, 2018. A new FOODSAFE course needs to be taken to get the certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Rear prep cooler food temperatures at 7-8°C. Provide accurate thermometer, adjust unit and confirm through routine monitoring/record keeping that unit is maintaining food temperatures at 4°C or colder
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Acquire Quats monitoring strips to match the sanitizer products being used to enable verification that sanitizer concentrations meet the product manufacturers specifications. If using bleach for sanitizing work surfaces, chlorine test strips must also be available. Contact the chemical supply company for product.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher final sanitizing rinse temperature not meeting manufacturer machine specifications of 180°F at gauge. Wash temperature gauge to be fixed to ensure the machine receives water at temperatures specified by manufacturer. The combination of adequate wash and rinse temperatures are both required in order to heat utensil surfaces to a minimum of 71°C / 160°F to properly sanitize. • Until servicing is completed, all utensils washed in the machine are to undergo a 2 minute immersion in 100 ppm chlorine bleach solution in sink followed by air drying.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Kitchen prep table was at 5 degrees
      • 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): Sanitizer was above 400 ppm - must be 200 ppm - gave test strips and mixing instructions
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back door is left ajar without a screen
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water tap turned off because of a leak - employees are to wash hands twice, once in bathroom the other using warm water in the hand sink prior to resuming work
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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