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Pizza Pizza

101 - 4620 Lakelse Avenue, Terrace, V8G 1R1 · Restaurant

Official record from Northern Health →

Inspection summary

Pizza Pizza has been inspected 2 times by Northern Health Authority since February 29, 2024. The most recent inspection, on May 5, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 May 5, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 5, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 May 5, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

About this data

These results come from Northern 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.

2 inspections

  1. Routine Inspection

    3 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed that multiple utensils including spoons, knives, ladles, whisks, scoops, and other utensils items were observed stored together in a single container, with all surfaces touching and stacked on top of one another. Public Health Significance - Storing multiple utensils together can increase the risk of cross contamination as staff may touch a food contact surfaces when taking utensils. Mixing sharp utensils with other tools also creates a safety hazard, increasing the risk of cuts or injuries when staff reach into the container.
      • Corrective Action: All utensils must be stored in a sanitary and organized manner that prevents contact between food contact surfaces. Utensils must be separated, stored in designated clean containers, and arranged with handles pointing outward to prevent food contact surfaces from being touched and to reduce the risk of injury.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Observed that a sanitizer bottle was not properly labelled. Public Health Significance - Unlabelled chemical containers pose a risk of misuse, accidental contamination, and potential chemical exposure. Staff may not be able to identify the contents or verify whether the sanitizer is at the correct concentration, increasing the risk of improper sanitization and foodborne illness.
      • Corrective Action: Operator must ensure all cleaning and sanitizer products and bottles are clearly labelled with their contents. Only approved, properly labelled containers should be used, and staff must be trained to maintain accurate labelling at all times.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Observed that the refrigerators, freezers, and hot holding units did not have proper thermometers available for verifying temperatures. Public Health Significance - Without a proper thermometer it is not possible to accurately verify that cold holding, frozen storage, and hot holding units are maintaining required temperatures. Failure to monitor temperatures increases the risk of food being held in the danger zone, which can promote bacterial growth and may lead to foodborne illness.
      • Corrective Action: Ensure that all refrigerators, freezers, and hot holding units are equipped with an accurate, easily readable and proper thermometer. Staff must use these thermometers regularly to verify proper holding temperatures and maintain safe food storage practices.
  2. Initial Inspection

    0 infractions

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