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Apollo Pizza

9 - 11161 84th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Apollo Pizza has been inspected 19 times by Fraser Health Authority since September 4, 2012. The most recent inspection, on March 16, 2026, recorded 1 infraction.

6 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 6 times across 6 separate inspections, most recently on April 5, 2024. 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 3 times across 3 separate inspections, most recently on June 5, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 February 13, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 February 15, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

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

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Hisense freezer next to the hand sink ambient air temperature -14 degrees C. Back area freezer ambient air temperature -10 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at below -18 degrees C. Adjust freezers to colder settings or service if required. Correct by April 3, 2026.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed on handles to lower section or preparation coolers and around inserts at top section. Food debris accumulations also observed on the outside of the floor bins.
      • Corrective Action(s): Ensure food premises is maintained in a sanitary condition. Thoroughly clean and sanitize all aspects of the preparation coolers and flour bins. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hisense freezer next to the hand sink ambient air temperature -14 degrees C. Back area freezer ambient air temperature -10 degrees C
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust to colder setting or service if required. Correct by April 3, 2026.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal food product temperature of cut tomatoes, cut onions ~ 6 degrees C, shredded cheese, sliced ham, crumbled beef, and pepperoni ~10-13 degrees C at the right preparation cooler. Lower section ambient air temperature ~12 degrees C.
      • Corrective Action(s): Above food products to be used within 2 hours otherwise discard. Ensure cold potentially hazardous are stored at or below 4 degrees C. At this time fill inserts to only 1/3 to 1/2 full.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed improper warewashing of dishes and utensils by staff.
      • Corrective Action(s): Ensure all dishes and utensils are washed, rinsed, sanitized in 100ppm bleach for 2 minutes, then air dryed. This is as per your sanitation plan. 3 compartment sink setup for manual warewashing. Instructed staff to rewash all dishes and utensils.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Internal food product temperature of cut tomatoes, cut onions ~ 6 degrees C, shredded cheese, sliced ham, crumbled beef, and pepperoni ~10-13 degrees C at the right preparation cooler. Lower section ambient air temperature ~12 degrees C.
      • Corrective Action(s): Do not overfill the lower section. Allow proper air flow through the system. Adjust temperature setting and/or service if required. Ensure unit is capable of maintaining 4 degrees C or less.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Designated hand wash station liquid soap and paper towels not provided in mounted dispensers.
      • Corrective Action(s): Install a liquid soap and paper towel dispenser at the designated hand wash station. Correct immediately. In the interim, liquid soap in a small pump style dispenser available with a roll of paper towels placed on a chair.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Accurate indicating thermometers missing inside preparation coolers and the 2 door cooler.
      • Corrective Action(s): Place accurate indicating thermometers for all coolers. Correct immediately. Monitor and record temperatures of all coolers and freezers. Have records available for review at all times.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored directly in dry product.
      • Corrective Action(s): Ensure scoops and any dispensing utensils for dry products are stored outside of dry product. Store these items in a sanitary manner at all times. Correct immediately.
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered foods observed in the lower section of the preparation cooler.
      • Corrective Action(s): Ensure all food products are adequately covered to protect food from contamination. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulations observed in the main food preparation area. Thorough cleaning required inside the cooler units that are now used for general storage.
      • Corrective Action(s): Ensure premise is maintained in a sanitary condition at all times. Clean underneah and behind all equipment and the counter in the main food preparation area. Thoroughly clean inside both coolers units that are now used for general storage. Correct immediately.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 knives observed stored in spacing between the stainless steel table and the 2 door cooler. Spacing observed to be soiled with food debris.
      • Corrective Action(s): Ensure all knives are stored in a sanitary manner at all times. Store in a clean tray or on the magnetic strip.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered food products observed in the walk in cooler, 2 door cooler and lower section of the pizza preparation cooler.
      • Corrective Action(s): Ensure all food products are adequately covered to protect from contamination. Correct immediately.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several uncovered food containers observed in the lower section of the pizza preparation cooler. Some containers stacked one on top of another without lids.
      • Corrective Action(s): Cover food products adequately to protect food from contamination. Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity observed underneath the 2 compartment sink. Some pooling water observed on the floor.
      • Corrective Action(s): Thoroughly clean underneath the 2 compartment sink. Ensure all spills and any food debris that falls on the floor is cleaned quickly to prevent pest harbourage. Correct by September 27, 2022.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Garbage bags used to cover pizza dough in trays.
      • Corrective Action(s): Do not use garbage bags to cover any food products. Use food grade plastic material to cover food products. Correct immediately.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer solution available for use to sanitize food contact surfaces and food equipment. No bleach available onsite.
      • Corrective Action(s): Operator immediately purchased a new bottle of bleach. Diluted 1 oz of regular unscented bleach to 1 gallon of water. Ensure during operation a 100ppm bleach sanitizer solution is available for use at all times.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection designated hand wash station at front obstructed from use by two small domestic cooler stacked one on top of the other.
      • Corrective Action(s): Do not obstruct this hand sink. This hand sink is to remain clear at all times to allow staff to wash hands.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity noted around the 2 compartment sink.
      • Corrective Action(s): Thoroughly clean in and around the 2 compartment sink. Eliminate any pooling water or leaks. Contact a pest control company if required to address the fruit files. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Cardboard used to line shelves in the walk in cooler, upright 2 door cooler, and lower section of preparation cooler.
      • - Food debris accumulations observed around the dough mixer.
      • Corrective Action(s):
      • - Discard all soiled cardboard used to line shelves. Do not use cardboard as it is not a smooth, non absorbant and easy to clean material. Correct immediately.
      • - Thoroughly clean and sanitize in and around the dough mixer. Focus cleaning efforts underneath the dough mixer, on the wall, and the side of the preparation table. Correct immediately.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls and floor around the dough mixer area is dirty. Some areas of the kitchen are dirty (near the can opener, door of refrigeration units...etc). Floor covering under the washdown sink is in poor condition, some tiles are broken and worn through.
      • Corrective Action(s): Ensure that you do not miss any area when cleaning. Wipe down all non food contact surfaces at least weekly. Repair the floor.
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the handwashing station at the front.
      • Corrective Action(s): Replenish the dispenser.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls, floors around the mixer and under the dry storage are dirty. The wire rack shelves inside the double door stainless steel fridge are dirty.
      • Corrective Action(s): Clean these areas.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand basin at the entrance to the kitchen is dirty. No paper towel available.
      • Corrective Action(s): Clean the basin. Ensure the dispenser is stocked with paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Wire rack shelves in the walkin fridge is dirty. Container of shredded cheese underneath is exposed.
      • Corrective Action(s): Clean the racks. Cover food in the walk-in
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food inside the upright double door fridge were not covered and the racks were dirty. Stapler stored above the pizza make table.
      • Corrective Action(s): Keep food covered and clean the racks to prevent soils from dropping into the food below. Store stapler away from open foods and prep area to prevent stray staples from landing in food.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Inside of the fridge is dirty. Splatters noted on the wall.
      • Corrective Action(s): Clean the interior of the fridge including the racks and doors. Thoroughly clean all hard to reach areas. Pull out and clean behind the wooden racks that the flour is stored on. Ensure that the can opener and the seams around the prep table surface are cleaned. Use a bleach solution.
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

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