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Pizza Pizza Windermere

1468 Hwy 93/95 Windermere BC V0B 2L0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizza Pizza Windermere has been inspected 3 times by Interior Health Authority since July 17, 2024. The most recent inspection, on May 7, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 3 times across 3 separate inspections, most recently on May 7, 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 2 times across 2 separate inspections, most recently on October 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on May 7, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 July 17, 2024. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. 3 door cooler temperature was 10°C. Potentially hazardous foods should be store at 4°C or colder. 2. Observed open sauce being store at room temperature that requires refrigeration. Ensure items are being stored according to manufactures instructions.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No running water to 3 compartment sink. Operator had already contacted a plumber to investigate the issue and they were going to come later that day. Water still provided at another sink for handwashing purposes.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Area around cooking equipment is soiled/has debris and requires cleaning. Also area under shelves and counters requires cleaning. 2. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 3. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 4. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean. 5. Observed open cans of food being stored in cooler. Once cans are open any remaining foods should be transfer to a food grade container for storage. 6. Some of the coving where the walls meets the floor is falling off the wall or missing. Coving should be added where the wall meets the floor to help facilitate proper cleaning.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Area around cooking equipment is soiled/has debris and requires cleaning. 2. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 3. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 4. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispensers were empty at handwashing sink in kitchen, staff washroom and customer washroom. To help facilitate proper handwashing paper towel from a dispenser should be provided.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water samples must be submitted on a month basis for biological analysis.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Pizza oven had build-up of debris and requires a through cleaning. 2. Ventilation hood is soiled and requires cleaning. 3. Area around cooking equipment is soiled/has debris and requires cleaning. 4. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 5. Observed peeling paint on ceiling in walk-in freezer. Peeling paint could contaminate open boxes of food below. Peeling paint should be fixed to prevent contamination of food. 6. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 7. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean. 8. Dry food storage area shelving is worn is some areas. Shelving should be smooth, durable, impervious, easy to clean and preferable light in color. Dry food storage area shelves also require cleaning. 9. Coving falling off the wall near staff washroom should be re-adhered to the wall.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Light in walk-in cooler was not working during time of inspection. Food storage spaces must be adequately lit.
      • 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): No soap provided in staff washroom. Soap from a dispenser must be provided to facilitate adequate handwashing. Customer washroom paper towel dispenser was not functional. Paper towel from a dispenser should be provided to facilitate proper handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): During time of inspection only one worker present who had not completed their food safe course. At all times food is being prepared and served someone must be present who has successfully passed a course in food safety.
      • 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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