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Velocity Pizza

175 Kokanee Way Kamloops BC V2C 6Z2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Velocity Pizza has been inspected 9 times by Interior Health Authority since January 3, 2018. The most recent inspection, on September 1, 2026, recorded 5 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 7 times across 5 separate inspections, most recently on September 1, 2026. For example: 7 Are foods protected from contamination?

  • 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 5 times across 5 separate inspections, most recently on September 1, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on September 1, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 10, 2022. For example: 2 Are proper pest control measures in place on the premises?

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.

9 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: The fly swatter was located underneath the clean cooking equipment. Corrective Action: The fly swatter must be stored in a location where it does not contaminate food or cooking equipment. F1.7D: Sanitizer was not readily available at the time of the inspection. Additionally, the operator could not adequately explain the wash, rinse, sanitize procedure. Corrective Action: Mix sanitizer solution and ensure it is available at all times. Post signage at the 2-compartment sink that notes proper dishwashing procedure.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: Sanitizer test strips were not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Sanitizer was not mixed and available at the time of the inspection. Corrective Action: Sanitizer must be available and ready to use at all times.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Visible grease and food build up was noted throughout the facility. Corrective Action: Clean and sanitize in the hard to reach corners and the racks holding cooking equipment and food items.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: The front handwashing sink had a broken paper towel holder. Corrective Action: Fix the paper towel holder. The back two compartment sink is not a replacement handwashing sink as it is the facilities only ware washing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Open containers of pickled jalapenos and banana papers stored at room temperature despite label stating "Refrigerate after opening". Containers were moved to the cooler. Review labels of all received products to ensure that they are stored according to manufacturer instructions.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of flour stored directly on the floor. Operator moved the bags to the shelving provided for such.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Large stand mixer exhibited build up of food debris. The mixer should be deep cleaned regularly to prevent build of of food which can harbour bacteria and attract pests • There was no prepared sanitizer present on site. A bottle of chlorine solution was retrieved from a separate location. Each site must have their own spray bottles or buckets of sanitizing solution available for use. Correction actions: • Disassemble where possible, and deep clean the stand mixer as often as necessary to prevent the build up of food and debris. • Acquire and prepare enough spray bottles of sanitizing solution so that each separate facility on site has their own bottle to stay on location.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator indicated that wiping cloths are rinsed after use and not stored in sanitizer. All wiping cloths must be stored in a solution containing adequate concentration of sanitizer when not in use to prevent of pathogens. When cloths are stored out of sanitizer, bacteria can grow and then spread to any surface the cloths are used on. Corrective action: Prepare buckets of sanitizing solution to store wiping cloths, and monitor the concentration of the solution regularly.
      • 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): Paper towel dispenser would not dispense paper towel. Dispenser repaired during inspection
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer test strips available in close proximity. Test strips available at the Kamloops Travel Center Food Service area - far end of the building. Corrective Action: • Please ensure test strips are available for staff to monitor sanitizer concentrations daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Refer to infraction F2.6 below.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • In-use utensils (i.e., pizza cutters) are not washed/sanitized at the required frequency. Cleaning and sanitizing of pizza cutters left at room temperature after each shit (8 hours) is not sufficient. Corrective Action: • Clean and sanitize all in-use utensils every 2 hours as the food debris on them can promote growth of disease-causing bacteria. A guide on alternative methods of storage of in-use utensils is emailed to the operator.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • No sink stoppers were available at the time of inspection. Adequate sanitization cannot be conducted if the sink cannot be filled with sanitizer. Corrective Action: • Find or replace the stoppers for the two-compartment sink. Ensure staff are knowledgeable on proper manual dishwashing (i.e., was-rinse-sanitize-air dry).
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  4. Monitoring

    7 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff put on gloves to make pizza without washing hands first after taking order.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bleach(chlorine) test strips needed to ensure proper sanitizer concentration.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The floor needs to be cleaned. Clutter must be removed. • Wiping cloth must be kept in the sanitizer solution (Chlorine 200 ppm, Quats 200 ppm). • Chemicals and sanitizers that were not approved for food premises used must be removed from kitchen.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There was no paper towel at front hand sink, staff placed some at the sink during inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • There were some pest droppings in the premises. The manager informed that they had pest issues before, but they have not seen it for a while. However, the floor in the back kitchen was dirty and clutter underneath the equipment, such as prep table and two compartment sink. The premises needs to clean up to prevent harboring of pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • There were no approved sanitizers onsite. The manager was asked to purchase a bottle of bleach from the convenience store next store. The manager diluted the bleach in the spray bottle and made it ready to use. The sanitizer must be available at all times. • The manager must ensure the sanitizer solutions are within the correct concentration. -Food contact surfaces: Chlorine 200 ppm, Quats 200 ppm -Manual dishwashing: Chlorine 100ppm, Quats 200 ppm
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The floor needs to be cleaned. Clutter must be removed. • Wiping cloth must be kept in the sanitizer solution (Chlorine 200 ppm, Quats 200 ppm). • Chemicals and sanitizers that were not approved for food premises used must be removed from kitchen.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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