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Pizza Pizza

10 Settlers Pl 150 Mile House BC V0K 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pizza has been inspected once by Interior Health Authority, on March 17, 2026. The most recent inspection, on March 17, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 once on March 17, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 17, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 17, 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 once on March 17, 2026. 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.

1 inspection

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS (QT-40) test strips expired. Expired test strips do not give accurate readings. • Acquire new test strips for the sanitizer solution dispensed by the dispenser (QUATS). Recommendation: Facility should have a probe thermometer on site to measure cooking and cold storage/freezer temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Automatic dispenser creating a sanitizing solution at approximately 100 ppm. QUATS sanitizer should be at a concentration of 200-400 ppm to ensure effective sanitization. • Adjust the sanitizer solution dispenser to ensure appropriate concentrations between 200-400 ppm QUATS or arrange for a technician to service the dispenser.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, accumulated grease was observed on the hood ventilation filters above the deep fryer. This accumulation can drip onto foods causing contamination. • Remove the hood ventilation filters, clean and sanitize before replacing them in the hood ventilation system.
      • 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): At all times, there must be at least one employee with valid Food Safe or equivalent training operating the facility.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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