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Straight Outta Brooklyn Pizza

52-66 Front St Penticton BC V2A 1H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Straight Outta Brooklyn Pizza has been inspected once by Interior Health Authority, on October 29, 2025. The most recent inspection, on October 29, 2025, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 once on October 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 29, 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 once on October 29, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 29, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on October 29, 2025. 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.

1 inspection

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Staff noted pizzas left in display case in front are only left out for 2 hours and that they can tell if pizzas need to be discarded by observing the quality of the pizza. There needs to be proper monitoring procedures to clearly know when to discard pizzas left at ambient temperature. Protocols in place must meet the BCCDC "Guidelines for Using Time as a Public Health Control at Ambient Temperatures". The 4 hour rule only applies if the ambient temperature inside the establishment is 24°C or less. If the temperature inside the establishment is above 24°C the 2 hour rule will apply. Please maintain fridge logs twice a day.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are not available for sanitizer in use. Ensure test strips are available for all sanitizers in use. Chlorine test strips are available for the dishwasher. Physical thermometer missing inside one standup fridge. Ensure an accurate (e.g. NSF certified) physical thermometer is available inside this fridge.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): Leak in one of the lines for the dishwasher is causing precipitate to form on top of the dishwasher. Fix the leak and clean the top of the dishwasher. Used wiping cloths observed left at room temperature. When wiping cloths are not in use keep them fully submerged in your sanitizer. Change the sanitizer solution every 2 hours or when the solution appears cloudy/dirty. Poster will be provided for staff. Reminder to keep food containers stored at least 6 inches off the floor in the walk-in cooler.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is limited space to dry dishware. A drain board on the side of the dishwasher would be ideal however there is a mop sink immediately next to the dishwasher and the rack above the sink is already filled with dishware. Install a drain board on one side of the sink so that there is more space to dry. Other wire rack shelves are available but allow water to drip onto the floor rather than into a drain. In the long term there should be a barrier to limit potential contamination from the mop utility sink to the dishwasher. This could be achieved through a physical barrier or by replacing the utility sink with a mop sink model that is closer to the floor. Installing a mop sink closer to the floor would make it easier for staff to dump mop water as well. The automatic chemical dispensers (e.g. hard surface sanitizer) are located in an area where they may drip onto the floor. Recommend to switch the location of these automated dispensers with the wall mounted soap and paper towel dispensers so that they may drip directly into a drain.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was filled with dirty containers and could not be used. Staff moved containers and dedicated a bus bin in this area for dirty dishware. If space is limited in this area it would be better to remind staff to take dirty dishware straight to the dish pit.
      • F2.7E Handwashing stations must remain accessible at all times.

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