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786 Pizza and Chicken

101 - 15932 96th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

786 Pizza and Chicken has been inspected 19 times by Fraser Health Authority since February 23, 2023. The most recent inspection, on September 15, 2026, recorded 1 infraction.

4 of 19 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 9 times across 9 separate inspections, most recently on September 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 7 times across 6 separate inspections, most recently on May 11, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 separate inspections, most recently on October 3, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on November 19, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 14, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) One spray bottle of bleach was too strong - test strip bleached out.
      • 2) Garbage bags with oily surfaces was observed in the kitchen (one bag was stored in a bowl).
      • Corrective Action(s): 1) Ensure surface sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon of bleach to 1 litre of water. Bleach at 200ppm was prepared at the time of inspection.
      • 2) Do not use garbage bags to cover or store foods. Only use food grade materials to contact foods. Garbage bags were discarded at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings were observed in the storage area.
      • Corrective Action(s): Contact your professional pest control operator to prevent further infestation. Clean affected areas and disinfect with 1:10 bleach. Monitor for pest activity and notify your pest control operator if pests issues persist.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A piece of cardboard was used for tracing samosa dough.
      • Corrective Action(s): Ensure all food contact surfaces are smooth, non absorbent, and easily cleanable. Cardboard was discarded at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer was unlabelled.
      • Corrective Action(s): Ensure all sanitizers and spray bottles are properly labelled to prevent accidental mixing and/or mixing. Check labels regularly and relabel as needed.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared in the 3-compartment sink at the time of inspection. Staff attempted to prepare bleach ad added 1 cap of bleach to 1 sink of water.
      • Corrective Action(s): Ensure 3-compartment sink is prepared with bleach during operating hours to allow for cleaning and sanitizing of equipment, utensils, and dishware. Ensure bleach is maintained between 100ppm to 200ppm. Staff added a total of 12 caps of bleach into the water at the time of inspection to create 100ppm bleach sanitizing solution.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw, shelled eggs were stored above ready-to-eat foods.
      • 2) Bleach was too strong and bleached out the test strip.
      • 3) Dough was covered with a garbage bag.
      • Corrective Action(s): 1) Ensure raw foods (meats and raw eggs) are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated to the bottom shelf at the time of inspection.
      • 2) Ensure bleach is maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon of bleach to 1L of water. Spray bottle was diluted approximately 10 times to 200ppm at the time of inspection.
      • 3) Do not use garbage bags to store foods. Garbage bags have chemicals which may potentially contaminate foods. Garbage bag was discarded at the time of inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required behind the broken door for the 3-door storage area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Phone was placed on the pizza prep table.
      • Corrective Action(s): Do not store phones on food contact surfaces. Work area was sanitized at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knife that was washed and sanitized was found with food debris.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knife handle was wrapped with tape.
      • Corrective Action(s): Do not wrap knife handles with tape - all surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer and insert was found to have food debris on them.
      • Corrective Action(s): Ensure equipment is properly washed and sanitized after each use to prevent potential cross contamination. Dicer and insert were washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach was too strong and bleached out the test strip.
      • Corrective Action(s): Bleach must be at 100ppm to 200ppm. Concentrations in excess of 200pp may be toxic. Bleach was diluted to 200ppm at the inspection. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1L of water.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken was thawing in a bowl of water. Chicken was still frozen.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and/or the formation of toxins. Chicken was placed in the walk-in cooler at the time of inspection.
      • Violation Score: 1
  6. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer had tomato debris on the blades.
      • Corrective Action(s): Ensure dicer is properly cleaned and sanitized after each use to prevent potential cross contamination. Dicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach was too strong. Bleach strip bleached out.
      • Corrective Action(s): Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm are considered toxic. To mix 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door screen was left open at the time of inspection.
      • Corrective Action(s): Ensure back door is kept closed or screen is in place to prevent potential entry of pests. Back door was closed at the time of inspection.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer was found to have food debris on the blades and hand piece.
      • Corrective Action(s): Ensure dicer is properly washed and sanitized after each use to prevent potential cross contamination. Dicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom did not have single use paper towels.
      • Corrective Action(s): Handwash stations must have hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were placed at the handwash station at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed handling a cellphone along the pizza make area, wearing gloves. Staff was asked to change gloves.
      • Corrective Action(s): Ensure staff adhere to good hand hygiene practices at all times. Review glove use/handwashing practices with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Onions and potatoes were stored on the floor.
      • 2) A scoop was stored inside the cooked/diced chicken, with the handle in contact with the food.
      • Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination. Food items were relocated at the time of inspection.
      • 2) Ensure scoop is properly stored to prevent potential contamination of foods.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Onions were stored on the floor.
      • Corrective Action(s): Ensure foods are stored off the ground to prevent potential contamination.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen. This is a continuing violation. Facility is currently serviced by a professional pest control operator.
      • Corrective Action(s): Continue to use professional pest control services and continue to use strategies to mitigate further pest issues.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither staff member on-site had FOODSAFE Level 1 or equivalent training. This is a continuing violation.
      • Corrective Action(s): In the absence of the operator, at least one staff member in the facility must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in the hot holding cabinet ranged from 25C to 49C. No time tracking records were being maintained (last records were for October 02, 2024).
      • Corrective Action(s): Hot foods must be maintained above 60C to prevent the growth of pathogens and/or the formation of toxins. If hot foods are stored at ambient temperatures, records must be maintained and foods must be discarded after 2 hours. Pizza was discarded at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have single use paper towels. Staff stated cloth towels can be used to wash hands.
      • Corrective Action(s): Handwashing stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Cloth towels cannot be used to dry hands - potential recontamination of hands. Single use paper towels were placed by the handwash station at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat was stored above cut vegetables.
      • Corrective Action(s): Ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen.
      • Corrective Action(s): Ensure facility is maintained in a pest free condition. Keep the back door closed at all times. Clean and sanitize areas affected with rodent droppings.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection.
      • Corrective Action(s): Ensure back door is closed to prevent potential pest entry. Door was closed at the time of inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old rodent droppings were found in the compressor area of the pizza cooler.
      • Corrective Action(s): Facility must be cleaned on a regular basis and maintained in a clean and sanitary condition.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE Level 1 or equivalent trained staff on-site at the time of inspection. Operator had left the facility.
      • Corrective Action(s): While facility is in operation, at least one staff member on-site must have FOODSAFE Level 1 or equivalent training. Either additional staff must be trained in FOODSAFE Level 1 or equivalence, or the operator must remain on-site at all times.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach in the 3-compartment sink was at 25ppm.
      • 2) Vegetable dicer was found to have vegetable debris on the blade.
      • Corrective Action(s): 1) Ensure 3-compartment sink had bleach at 100ppm to 200ppm to properly sanitize equipment and utensils. Bleach at 100ppm was prepared at the time of inspection.
      • 2) Ensure equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the kitchen.
      • Corrective Action(s): Contact pest control to determine potential entry points for pests. Seal potential entry points and monitor for pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found throughout the kitchen.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings and monitor for pests. Continue to clean and sanitize areas affected with droppings as needed.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle labelled "Degreaser" had Mr Clean.
      • Corrective Action(s): Ensure chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station by the dough maker was covered with a bus pan lid. This handwash station is constantly being obstructed.
      • Corrective Action(s): Handwash stations must be accessible to allow staff to wash their hands properly. Repeat violations related to handwash stations not being accessible for staff use will result in the issuance of a Violation Ticket.
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station did not have any liquid hand soap.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While awaiting soap, use the other kitchen handwash station.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Operator was observed with finger in ear and did not wash hands before handling food. Operator stated he thought a bug went into his ear.
      • Corrective Action(s): Ensure proper hand hygiene practices at all times to prevent contamination of foods.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored inside ingredient containers at the time of inspection.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Broken styrofoam cup was used as a scoop.
      • Corrective Action(s): Discontinue the use of styrofoam cups are scoops. Broken styrofoam may physically contaminate foods.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer pail was not labelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers needs to be relabelled as needed.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza (15 slices) in the hot holding cabinet was at 38C. Operator did not document when the pizza was placed in the hot holding unit. Temperature records were last recorded on June 09, 2023.
      • Corrective Action(s): Time as a food safety measure can only be used if staff are documenting when the pizza was placed in the hot holding unit. 15 slices of pizza were discarded at the time of inspection. Facility is no longer permitted to use time as a food safety control. Any pizza stored below 60C will be discarded and facility may be issued a violation ticket.
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza (1 full pan and 2 partial pans) in the hot holding unit was at 32C and no time tracking was available. Records stopped on May 09, 2023.
      • Corrective Action(s): Pizza must either be held above 60C or time tracking records available to verify the pizza is discarded after 2 hours of storage between 4C to 60C. Pizza was discarded at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station by the dough mixer had an insert of flour in the basin, obstructing the use of the handwash station.
      • Corrective Action(s): Handwash station must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Insert was moved at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bag of flour was stored on the floor.
      • 2) Scoops were stored inside ingredient containers.
      • Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Both bleach sanitizer spray bottles and spray bottle of degreaser were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on-site at the time of inspection did not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one employee must have FOODSAFE Level 1 or equivalent training. Operator stated staff member was scheduled to complete FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pot of meat sauce made the previous night was at 13C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Foods can be rapidly cooled using an ice wand/ice bath, placing the sauce in a freezer, or cooling in shallow containers. Sauce was discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had not detectable bleach concentration.
      • Corrective Action(s): Bleach must be between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Neither handwash station in the kitchen had single use paper towels.
      • Corrective Action(s): Hanwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5

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