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Pizza Pizza

2302 Nicola Ave Merritt BC V1K 1R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pizza has been inspected 6 times by Interior Health Authority since March 24, 2021. The most recent inspection, on December 11, 2025, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 December 11, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on December 5, 2023. 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 January 20, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 8 times across 4 separate inspections, most recently on December 11, 2025. 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 December 11, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

6 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): NEW INFRACTION: Pizza hot holding must be a minimum of 60° C (140° F). Adjust the positioning of the heat lamps, or raise the pizza display, so that the pizzas being hot held are 60° C or hotter. Correct right away.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: Staff must have a probe thermometer to monitor the hot holding and cooking temperatures of foods. Required temperatures are on the food safety poster left at the time of inspection.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. NOTE: Staff must monitor food temperatures and cooler temperatures daily to ensure that all processes are correct. All monitoring temperatures must be record on the company log sheet daily. All required temperatures are on the food safety poster left at the time of inspection. Correct right away. 2. INFRACTION NOT RESOLVED: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information left in the premises at the time of inspection, and develop/write the required food safety plan. 3. NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use, and keep on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. INFRACTION NOT RESOLVED: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information left in the premises at the time of inspection , and develop/write the required sanitation plan. 2. NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use, and keep on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NEW INFRACTION: The sole food handler at the time of inspection did not have FoodSafe Level 1 certification, or equivalent. The food handler(s) must have FoodSafe certification or equivalent. Correct right away.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information left in the premises at the time of inspection, and develop/write the required food safety plan. NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use, and keep on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information left in the premises at the time of inspection , and develop/write the required sanitation plan. NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use, and keep on site.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW INFRACTION: Pizzas on display on the hot holding trays must be held at 60° C, or hotter. Adjust the hot holding units so that foods are held at correct temperature.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • INFRACTION NOT RESOLVED: This was previously out of compliance at previous inspection. The hot water temperature at the ware washing sinks and the hand wash sink is being maintained at too low of a temperature for proper manual washing and sanitizing of wares. A temperature of 45° C (113° F) to 49° C (120° F) must be maintained at the taps for proper washing and sanitizing. At the time of inspection the hot water temperature only reached 32° C (90° F) at the taps. Adjust water temperature.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NEW INFRACTION: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information attached with this report , and develop/write the required food safety plan. • NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use.
      • 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): • NEW INFRACTION: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information attached with this report , and develop/write the required sanitation plan. • NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The hot water temperature at the ware washing sinks is being maintained at too low of a temperature for proper manual washing and sanitizing of wares. A minimum temperature of 45° C should be maintained in the sinks for proper washing and sanitizing. At the time of inspection the maximum hot water temperature reached was 41° C. Adjust water temperature.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Do not store/stack the clean food inserts in the 3rd wash sink; this 3rd wash sink must be kept available for the sanitizing of wares during the ware washing process. Also, storing clean inserts in the sink has the potential for exposing the inserts to recontamination when other items are being washed in the adjoining sinks. • Store the clean inserts on the racks above the triple ware washing sink, or find an alternative storage location.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Corrected at time of Inspection. Any open food container marked "Refrigerate after Opening" must be placed back into a cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • At the time of inspection the temperature of the food preparation table cooler was 7 - 13° C. Recheck the temperature of the cooler to ensure that the temperature has lowered to 4° C or colder. Check right away. • The food preparation table cooler was not listed on the temperature check log sheet. Check this cooler daily, and record the temperature on the log sheet. Correct procedure right away.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips for the quats sanitizer (Sanitol) were not on site. Purchase sanitizer test strips right away. • The probe thermometer may have been heat damaged; purchase a new probe thermometer for monitoring food and storage temperatures.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • The food safety plan could not be produced at the time of inspection. The food safety plan must be available on site. Correct right away.
      • 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): • The sanitation plan could not be produced at the time of inspection. The food safety plan must be available on site. Correct right away. • In the kitchen, post a handwashing sign at the hand wash sink, post the
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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