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Bella Pizza

4624 Imperial St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Bella Pizza has been inspected 13 times by Fraser Health Authority since November 28, 2022. The most recent inspection, on April 27, 2026, recorded 1 infraction.

4 of 13 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on September 23, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on September 23, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 11, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 3, 2023. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • 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 across 2 separate inspections, most recently on January 3, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some mould buildup observed on the Walk-in cooler walls and wire shelves
      • Corrective Action(s): Clean and disinfect on a regular basis to prevent the buildup
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): bleach sanitizer spray reading ~0ppm detected as per strips
      • Corrective Action(s): Maintain minimum >100ppm chlorine residual (1/2 teaspoon bleach + 1 liter water)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open can and storage of atichokes in walk-in cooler
      • Corrective Action(s): Once food cans are opened empty out any leftovers into a washable container
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Damaged roasted red pepper can observed
      • Corrective Action(s): Do not use foods from damaged cans, food may be contaminated -return to supplier/discard
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two flats of eggs in Walk-in cooler stored above ready-to-eat foods (salads)
      • Corrective Action(s): Store raw eggs below ready-to-eat foods in case of leakage
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A) Mainline Preparation Cooler is too warm:
      • -air temperatures are ranging 14-16 deg C
      • -internal temperature of pineapple 14.6 deg C
      • -internal temperature of sliced ham 14.8 deg C
      • All foods have been there since this morning >2 hours
      • B) Walk-in cooler is too warm -temperature ranging 7-8 deg C
      • Internal temperature of ham 7.4 deg C
      • Internal temperature of sliced sausage 7.8 deg C
      • NOTE: Daily Temperature Logs are not being maintained -last manual temperature log is from March
      • Corrective Action(s): A) Discard all potentially hazardous foods from the Preparation Cooler
      • B) Operator adjusted thermostat of Walk-in cooler to a colder setting -check in 1 hour your thermometers at food level
      • ** have both fridges serviced immediately
      • ***Maintain Daily Temperature Logs for ALL fridges
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed Manual Washing Method with lone worker and no Sanitizing Step is being done only wash with detergent and rinse
      • Corrective Action(s): You MUST be following the Manual Washing Method as posted at your wash sinks:
      • 1: wash with detergent
      • 2: rinse thoroughly
      • 3: sanitize with bleach >100ppm for at least 30 seconds then air dry
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both the Preparation Cooler and Walk-in cooler are too warm
      • Corrective Action(s): Adjust/repair both units to maintain foods at or below 4 deg C
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation cooler is too warm -air temperature is around 8-9 deg C.
      • Internal temperature of olives at 8 deg C
      • NOTE: observed the thermostat setting was at 1 of 7 (colder higher). Usually thermostat is set in the middle (around "4" for your unit)
      • No Daily Temperature Logs being maintained
      • Corrective Action(s): Operator turned up thermostat to setting of "4" -check in an hour if temperatures have decrease at or less than 4 deg C otherwise you will need to remove all foods to your Walk-in cooler and have the unit serviced
      • Maintain Daily Temperature logs for all fridges
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle for sanitizing surfaces -source bottle indicates not for food contact surfaces. No approved sanitizer in use
      • Corrective Action(s): Discontine use of the disinfectant source bottle for food contact surfaces -use your bleach sanitizer solution: 1/2 teaspoon bleach + 1 liter water for >100ppm residual checked with your test strips
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler is too warm
      • Corrective Action(s): see Code 205 for further details
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When reviewing Manual Wash method at 2-compartment sink no sanitizing step is being done. Only soap and rinse.
      • Corrective Action(s): You MUST be sanitizing dishware with your bleach sanitizer as per the sign posted:
      • -Wash and rinse in the left compartment
      • -sanitize with bleach (1/2 teaspoon bleach + 1 liter water) in the second compartment for at least 30 seconds
      • As per the sign posted
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No plugs available for 2-compartment sink Manual Washing
      • No Chlorine Test Strips available to test sanitizer solution
      • Corrective Action(s): Obtain at least 1 plug
      • Obtain test strips
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two workers on duty have this certification
      • Corrective Action(s): At least one worker must be certified -equivalency list from BCCDC provided
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply: max temp 41deg C
      • - increase hot water temp. to 49 deg C
      • - repair/adjust hot water tank/electrical work accordingly
      • Corrective Action(s):
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Provide new Food Safety Plan procedures for current premise menu
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Provide new Sanitation Plan for premise cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water: breaker for hot water tank turned on during inspection, warm water returned max temp 40deg C
      • - increase hot water temperature to 49deg C
      • - service electrical connection of hot water tank to ensure breaker is operating correctly and a consistent supply of hot water is available during operation.
      • Corrective Action(s):
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Provide new Food Safety Plan procedures for premise menu. (resources provided)
      • Corrective Action(s):
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Provide new Sanitation Plan procedures for premise cleaning. (resources provided)
      • Corrective Action(s):
      • Violation Score: 1

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