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Real Things Pizza

961 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Real Things Pizza has been inspected 8 times by Interior Health Authority since October 22, 2013. The most recent inspection, on November 27, 2025, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on September 1, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 21, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on September 1, 2020. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 once on August 21, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Three sink compartments are available. Manual dishwashing takes place using two sink compartments. Two sink compartments are acceptable as long no reusable dishware is provided for the public and manual dishwashing can keep up with the needs of the premises. Poster will be provided for dishwashing in two sink compartments. Chlorine sanitizer solution in spray bottle was greater than 200 ppm. Diluted concentration (100-200 ppm) made in spray bottle during inspection. At concentrations above 200 ppm a potable water rinse is required.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips on site. Corrective Action: Ensure there are sanitizer test strips for each type of sanitizer in use on the premises.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The main coolers are 4C or colder. The small undercounter fridge is at 6Cand needs to be 4C or colder.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan needs more details. Write down what to clean, how often to clean and what chemical to use.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Condiment cooler #2 sometimes is above 4C. This cooler back is open to the walk-in cooler and a fan in the walk-in blows cold air into the condiment cooler. Today a box was in front of the fan and the fan plug was not hooked up properly so the temperature was 8C. The cooler had just been stocked so this had just occurred. Perishable foods need to be removed from this cooler and placed in a properly working cooler, except during the limited time the pizza place is open. Please send a copy of the written instructions to staff regarding this issue. Upright freezer outside is warmer than -18C and needs to be defrosted ASAP.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler 1 works off the walk-in cooler. It did not have the fan on overnight and temperatures were above 10C. All meats were discarded and the fan turned on.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Keep a daily temperature Log of the cooler temperatures.
      • 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): Label and date all foods Not in their original container.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk-in cooler lighting to be improved.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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