Auntie Jen's Pizzeria

1417 Commercial Dr, Vancouver BC V5L 3X8 · Food Service Establishment 1

11 inspections

1. Routine Follow-upJul 11, 2025

   1 infraction

   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
2. RoutineJun 25, 2025

   3 infractions

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution concentration is too high.
   • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Procedures in the food safety plan are not being followed.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
3. Routine Follow-upOct 10, 2024

   0 infractions

4. RoutineOct 3, 2024

   4 infractions

   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Temperature records are not being used to monitor critical limits.
     • Procedures in the food safety plan are not being followed.
     • Food safety plan is not developed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. Routine Follow-upApr 3, 2024

   0 infractions

6. RoutineMar 20, 2024

   2 infractions

   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Procedures in the food safety plan are not being followed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
7. Routine Follow-upSep 19, 2023

   0 infractions

8. RoutineSep 12, 2023

   4 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Procedures in the food safety plan are not being followed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
9. Routine Follow-upMar 13, 2023

   0 infractions

10. RoutineMar 6, 2023

    5 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • Procedures in the food safety plan are not being followed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
11. RoutineSep 16, 2022

    0 infractions