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Red Swan Pizza

B-3603 32 St Vernon BC V1T 5N5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Swan Pizza has been inspected 8 times by Interior Health Authority since September 10, 2021. The most recent inspection, on July 28, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 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 4 times across 4 separate inspections, most recently on February 18, 2025. 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 November 8, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 18, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 February 18, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 18, 2024. For example: 1 Does the facility have proper monitoring supplies?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6 Canned food in storage had no expiry date. (Daniel roasted peppers) Corrective Action: F1.7 Ensure that all canned foods have the expiry date affixed.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 1. The general floor of the facility was observed to be oily/greasy and very slippery. 2. Compressor cover in walk-in-cooler has visible dust build up. Corrective Action 1. The premises must be cleaned and degreased frequently to reduce slipping/ falling hazard. 2. Clean compressor outer casing to remove dirt build up.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 Food safety plan was not available onsite. Corrective Action f3.3 Food safety plan must be available onsite
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.3 Food sanitation plan was not available onsite. Corrective Action f3.3 Food sanitation plan must be available onsite
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store food items or ingredients such as cut vegetables beside the 3 compartment sink. All ingredients must be stored in the kitchen or food prep area separate from the 3 compartment sink. Note that all other food handling practices and procedures are very good.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats sanitizer must be tested and documented in daily operations log. Note that all cooer temps are monitored and documented.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cooler and hot holding temps must be monitored and documented daily, Quats sanitizer dispenser needs to be tested and documented daily.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Significant mold is present in the walk-in cooler on the walls and ceiling. Mold must be removed to render the walls and ceiling smooth and washable. Note that other than the above comment the facility is overall very well operated.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin located in the kitchen was not functioning and unable to be used. A new unit has been ordered and will be installed in 3 days. The 3 compartment sink is currently being used as a handwash basin,
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed used cloths on counter. Continuous use throughout the day. Corrective Action: Submerge wiping cloths in buckets filled with sanitizer solution between uses to ensure no bacteria growth and surface contamination.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap or paper towel at main kitchen hand sink. No paper towel in staff washroom. Corrective Action: Ensure handwashing stations are equipped with adequate supplies to ensure proper employee 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.

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