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Princeton's Pizza Party 2 For 1

5-136 Tapton Ave Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Princeton's Pizza Party 2 For 1 has been inspected 7 times by Interior Health Authority since December 9, 2013. The most recent inspection, on January 15, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control 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.

  • 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 3 separate inspections, most recently on January 15, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on April 4, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4, 2018. For example: 2 - Is the premises free from a pest infestation?

  • 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 once on January 12, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

7 inspections

  1. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, a 3-compartment sink was observed. A designated handwashing basin was not observed at that time. The operator has introduced the raw potentially hazardous food (PHF) products to the facility (raw chicken and ribs). The operator informed that the raw food products were prepared outside of business operating hours, between 10am - 1pm. Due to the introduction of PHF, the facility is not able to operate with a 2-compartment sink and must upgrade to a 3-compartment sink method and a separate handwashing basin. Approved to operate while meeting the requirements that raw PHF are prepared and packaged outside of operating hours. Ensure to have a separate handwashing basin installed.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine test strips were not available on site. Operator to ensure that test strips are available to determine the strength chemical sanitizers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, a separate hand washing sink was not observed on site. Ensure that a handwashing sink is installed. **Follow up by: TBD.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan on site. Operator introduced raw potentially hazardous food products for food prep. Ensure to update food safety plan when adding new food products to the menu.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available on site.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE Certified staff not onsite.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is current and readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure all main food handlers and sole-charge staff are FoodSafe (or equiv.) certified
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please upgrade your containers with direct food contact to food grade plastic/material
  4. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - front prep cooler reading 7C; please use an accurate thermometer to check cooler temperature and ensure it is able to reliably keep foods at 4C or colder
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - evidence of pests in back corner of dry storage area; please clean-up with bleach water and monitor for any more activity
      • F2.2A - The premises must be maintained free of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please install paper towel dispenser at back sink
  5. Monitoring

    6 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please confirm the cooling of your meat sauce
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - walk-in cooler fan unit needs cleaning
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please remove duct tape on prep cooler doors
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - staff washroom paper towel dispenser not stocked
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    1 infraction

    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): owner does not have FoodSafe, but all other staff have it. FoodSafe now has an expiry date of 5 years so ensure those who took it before 2013 get the refresher course done before 2018.
  7. Monitoring

    0 infractions

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