Skip to content
Loading map…

Warehouse Pizza

RR 6-1335 Northwest Blvd Creston BC V0B 1G6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Warehouse Pizza has been inspected 3 times by Interior Health Authority since January 21, 2025. The most recent inspection, on June 24, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 2 times on June 24, 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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 24, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 21, 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 once on January 21, 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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Contents inside the prep cooler, including potentially hazardous foods, were recorded at an internal temperature of 8°C at the time of the inspection. Potentially hazardous foods must be stored at 4°C or below to minimize bacterial growth and reduce the risk of foodborne illness. Temperature logs were present on site, but were not taken on a consistent basis.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. A metal scoop used for dispensing cheese was observed stored directly on top of the cheese inside the prep cooler. Storing the scoop in direct contact with the food may contaminate the cheese if the handle or other non-food-contact surfaces come into contact with it. 2. A metal scoop used for flour was observed stored directly inside the flour container. Storing the scoop inside the container may contaminate the flour if the handle comes into contact with the food.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher recorded 0ppm chlorine during the inspection. It was noted that the sanitizer container connected to the dishwasher was nearly empty, which likely contributed to the lack of detectable sanitizer. The employee on site advised that replacement sanitizer had been ordered and they were waiting for it to arrive. EHO advised that, until the replacement sanitizer arrives, a capful of bleach must be added to the dishwasher prior to each wash cycle to ensure an adequate sanitizing concentration is achieved and that utensils and food-contact surfaces are properly sanitized. Once the replacement sanitizer is received, the dishwasher must be supplied with the chemical sanitizer and chlorine concentrations should be routinely verified to ensure the machine is dispensing sanitizer at the required level.
      • F2.3A Mechanical dishwasher/glasswasher 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): An accumulation of ice buildup was observed on the walls and ceiling of both stand up freezers on site. Excessive ice accumulation may melt or break loose and contaminate food being stored below.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Repeat infraction. Facility had test strips on site, but they were not in their original container so the concentration of sanitizing solution could not be properly determined.
      • 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): 1. Chemical dishwasher recorded at 0ppm chlorine. 2. Automatic QUAT sanitizer dispenser was not functional at the time of inspection and was dispensing 0ppm QUAT solution.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not seen on site. Please locate the document for EHO review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not seen on site. Please locate the document for EHO review.

Nearby inspected facilities

Own this business? Add a badge to your website