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Pizza Pizza

231-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pizza has been inspected 2 times by Interior Health Authority since December 9, 2024. The most recent inspection, on November 24, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on November 24, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on November 24, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on December 9, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • As with the previous inspection, sanitizer concentration is not being maintained at the recommended levels. Quat test strips onsite but can't be accessed by staff as the plastic container they are stored in could not be opened. No instructions on mixing near the sinks. Concentration in bottles was excessive. Look into a chemical dispensing system that does the dilutions for you as this has been an infraction before. • Remove cardboard from shelf in front upright cooler. All surfaces must be washable.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff on duty unable to produce a valid Food safe certificate
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Quat sanitizer concentration in spray bottle exceeding manufacturers recommended concentration. • Staff is "guessing" how much Quat concentrate to put in the spray bottle and 3 rd compartment of the sink. • Staff was not testing with Quat test strips concentration of sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • staff on duty could not show temperature records for the food premise.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • More training to be provided to staff on the use of sanitizers. How to mix them, where to use them, how to test concentrations.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Staff on duty could not present a valid food safe 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.

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