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Pizzarolla Restaurant

A-6036 Main St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pizzarolla Restaurant has been inspected 16 times by Interior Health Authority since March 28, 2013. The most recent inspection, on April 22, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on August 28, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 8, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 5, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 8, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 8, 2021. For example: 2 Are proper pest control measures in place on the premises?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall yes, however, the walk-in cooler fans have dust accumulation. Dust particles can create potential for cross contamination. -Ensure to remove dust, clean and monitor on a regular basis.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): longer term plans need to be made for this facility. There is no hand washing sink in close proximity to the sushi and pizza prep areas A hand sink by the sushi cooler would be a good place with the location of the plumbing; reorganizing of the pizza area may create more space and storage solutions as well
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): longer term plans need to be made for this facility. There is no hand washing sink in close proximity to the sushi and pizza prep areas A hand sink by the sushi cooler would be a good place with the location of the plumbing
  8. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): walk in cooler was reading around 7-9C. walk in cooler needs to be assessed as this should not be fluctuating this much with the door opening.
    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure once foods are cooled/frozen they are covered and/or put in proper containers
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): thermometer is needed for the walk in cooler and do not just rely on the gauge. temperature logs need to be taken to monitor for temperature fluctuations. dishwasher thermometer is needed to determine final rinse cycle is reaching proper temperature before dishwasher is sanitizing all equipment
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): all open bags of food need to be place in pest proof containers once opened
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): dishwasher needs to be monitored to ensure proper rinse temperature is reached
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): wood shelves need to be sealed and/or painted
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): food needs to be stored 6" off the floor at all times there is a lot of other equipment stored, anything that isn't used for daily use needs to be removed so there is adequate food storage
  9. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sushi rice was left over night on the freezer table, all foods need to be put back in the fridge as that table does not keep temperatures without a lid
    • F1.7 Are foods protected from contamination?
      • Observation(s): raw meats need to be stored on the bottom of the fridge to prevent cross contamination open bags of food need to be put in pest proof containers once open shatterproof light covers are needed
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): dishwasher thermometer is needed as the gauge is not working. gauge needs to be serviced or dishwasher thermometer needs to be placed each time dishwasher is run
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep freezers need to be defrosted as there is a large build up of ice
  10. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Upstairs occupant had flooded and facility below was impacted during the weekend. Operator had cleaned it up and was undergoing renovations. Operator had placed plastic sheeting on surfaces to prevent dust build up from light work being undertaken by contractor. Please ensure if further work is identified to be completed, additional plastic sheeting is hung to prevent dust movement through facility.
  11. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): One of the rice hot holding units (not mechanical) is not capable of maintaining rice at required hot holding temperatures. Discontinue use of this equipment for high hazard food storage.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Food containers placed on top of grated cheese - this activity could contaminate cheese. Rice scoop should not be stored on top of rice in rice holding unit. Raw meat should not be stored above ready to eat foods in the walk in cooler.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Pails of water located at food preparation stations for handwashing is not a sanitary method of hand washing; this must be discontinued immediately. The sinks are not located convenient to the food preparation areas; kitchen redesign should be considered in order to facilitate hand washing.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  12. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Operator is currently during 2 compartment sink for dishwashing - bleach at 100 ppm during time of inspection. Dishwasher is currently not working as the sanitizing temperature for the high temperature dishwasher is only 36°C Surfaces are currently being cleaned with vinegar instead of bleach
  13. Monitoring

    2 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): multiple bags of frozen foods are left sitting at room temperature. walk in cooler reading 6C small fridge has raw meats on top shelf, ensure all raw meats are stored on the bottom
    • Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): hood vent is still needed over top grill top, grill is used for teriyaki
  14. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): An exhaust fan will be required for the countertop fryer and griddle. Plan for this installation in the near future. When kitchen ceiling tiles are replaced do so with washable face type.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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