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Pizza Pizza Restaurant #581

102-1208 Tranquille Rd Kamloops BC V2B 3K2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pizza Restaurant #581 has been inspected 3 times by Interior Health Authority since January 4, 2024. The most recent inspection, on January 12, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on January 12, 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 3 times across 2 separate inspections, most recently on January 12, 2026. 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 January 2, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 4, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 4, 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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 Operator was observed performing hand hygiene-he didn't follow the proper sequence ( #6 step was done prior to step #5) as per Wash Your Hands! sign ( same content as Ecolab hand wash sign) The other food handler was observed re-contaminating hands ( by wiping with re-usable soiled rag) after washing hands prior to donning the disp. gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 please read the comment under F2.7
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C Paper towel dispenser ( front) was malfunctioning
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Please see comment under F2.5K and F2.2A
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A A roll of QT-10 test strip had an expiry date of Aug 2023. Operator must ensure monitoring supplies being used in establishment are not expired/ defective and are regularly calibrated to ensure accuracy in measurements of Critical Limits.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A An opened bag of Durum Semolina flour was observed stored under the prep table. Operator must ensure that contents of opened bags of food are transferred to food-grade bins with tight-fitting, pest-proof lids.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K Washed/sanitized food contact surfaces ( plastic inserts for pizza ingredients) were allowed to make contact with contaminated items, ( e.g., unwashed personal items, such as lunch bag for staff/operator).
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G Norbec walk in cooler does not have a light fixture
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B One of three hand wash stations in the establishment does not have a pre-filled soap dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sliced pizza (pepperoni) under the heat lamps were checked for internal temp. The temperatures observed were 56 and 57°C
    • F1.7 Are foods protected from contamination?
      • Observation(s): prepped meats in 1/2 insert containers in the Walk in Cooler are not labelled with Use By dates to ensure they are protected from spoilage microbes
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and K Re-usable pizza screens are being stored in soiled cardboard boxes; Exhaust hood ( ducts) canopy is due for servicing by a Contractor ( 3rd party professional exhaust hood maintenance company).
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff do not know where the food safety plan is kept in the premises-Operator must ensure staff are trained in the use of the food safety plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff do not know where the sanitation plan is kept in the premises-Operator must ensure staff are trained on the use of the sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Swati Rathee does not hold a valid FOODSAFE 1 ( or equivalent) Certificate.
      • 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.

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