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Sutherland's Pizzeria (Pizza and Ice Cream)

103-1701 George St Enderby BC V0E 1V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sutherland's Pizzeria (Pizza and Ice Cream) has been inspected 8 times by Interior Health Authority since April 30, 2013. The most recent inspection, on October 16, 2025, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 4 times across 3 separate inspections, most recently on October 16, 2025. 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 3 times across 3 separate inspections, most recently on November 14, 2024. 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 2 times across 2 separate inspections, most recently on July 19, 2022. 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 6 times across 3 separate inspections, most recently on November 15, 2023. 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 3 times across 3 separate inspections, most recently on November 14, 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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - whirlpool upright cooler at 8C in ice cream area, reduce to below 4C
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They were using hydrogen peroxide as food contact surface sanitizer, and QUATS for ware washing. They had QUATS test paper (>200 ppm) in office but no hydrogen peroxide test paper (>500ppm).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - utensil pail was unclean in deli area - meat slicer was not properly cleaned when finished - walk-in cooler fan covers and shelving were unclean
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips available. Acquire tests strips from your chemical supply company to ensure sanitizer is maintained at 200ppm. Note: All sanitizer dispensers were dispensing 200ppm QUAT solution at the time of inspection. All refrigeration equipment must have a stand alone NSF thermometer to accurately monitor cold holding temperatures.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No test strips available for sanitizer used. Corrective action: Acquire test strips from your chemical supplier for all test strips used on site. F2.1B - Refrigeration equipment lack NSF certified thermometers. Corrective action: Place a stand alone NSF certified thermometer in all refrigeration units. Monitor temperatures of refrigeration equipment using these thermometers, ensure all equipment maintains ≤4°C.
      • 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): F2.5B - Dry storage shelving made of unfinished plywood. Food contact surfaces must be constructed from a material that is easy to clean. Corrective action: Finish shelving in a manner that makes them easy to clean (vinyl sticker, paint, etc.) F2.5B - Slushy machine leaking syrup. Syrup may attract pests. Corrective action: Clean up slushy syrup and fix machine to prevent future leaks. F2.5C - Wiping cloths in continuous use may allow for pathogen growth that could contaminate food contact surfaces. • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use F2.5D - Chemical sanitizer bottles not labeled. Corrective action: Label all sanitizer bottles to prevent chemical contamination of food. F2.5J - Shatterproof cover missing in walk in refrigeration unit. Corrective action: Replace shatterproof cover
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan currently on site, template provided to operator
      • 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.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan available on site, template provided to operator.
      • 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.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • 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.
  5. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Pizza hot holding measured 52°C at time of inspection. Pizza will be discarded at 2 hour mark. Pizza hot holding unit temperature must be turned up - temperature must be a minimum of 60°C at all times. Recommend hot holding log where the temperature is monitored and recorded every 2 hours. Food that is kept between 4-60°C MUST be discarded after 2 hours.
      • 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): Viper sanitizer spray bottle not labelled. Foods are covered and dated.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  6. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): -Donair is cooked on the first day and it is cooled for re-heating for the the next day on the broiler; that second day it is fully sliced through. The leftover sliced meat is then cooled at room temperature(ensure the food is not left out for more than 2 hours) and then placed into the sliding door refrigeration unit. Proper cooling temperatures are as follows: from 60C down to 20C in 2 hours and then from 20C down to 4C in 4 hours(in refrigeration). **No NSF certified probe thermometer onsite in this area
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): **Walk in cooler does not have NSF certified thermometer All refrigeration temperatures are at 4C or less
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -meat slicer maintained in sanitary condition -ice cream scoops are stored in dipper well when in operation for ice cream service -Viper sanitizer solution was made at time of inspection > 550ppm strength **Three compartment sink warewashing: Warewashing only consists of washing with detergent and then sanitizing. Discussed with food handler to incorporate a rinse step with just hot water after the wash step and before sanitize step. Provided three compartment sink warewashing method poster
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): ** Written food safety plan could not be found at time of inspection
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): **Written sanitation plan was not able to be found at time of inspection
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Sanitizer spray bottle had less than 200ppm bleach sanitizer in it. An employee was notified and the solution was changed at the time of inspection.

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