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Best Bite Pizza

46372 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Best Bite Pizza has been inspected 21 times by Fraser Health Authority since October 1, 2012. The most recent inspection, on May 27, 2026, recorded 1 infraction.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on September 29, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on April 10, 2018. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 27, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 once on April 12, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 7, 2019. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation, hot holding unit for pizza was measured below 60C
      • Corrective Action(s): Pizza was just made less than 30 minutes ago, operator increased the hot holding unit to 60C
      • Please always keep pizza above 60C or no more than 2 hours (discard time stamp must be displayed)
      • Failure to comply will lead to discarding of food
      • Violation Score: 15
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas observed to have acccumulation of food debris and grime:
      • - Domestic freezer
      • - Hard to reach corner in the prep area
      • - Underneath the shelving unit beside the meat slicer (date to be corrected by: 1 week)
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor drain in the prep area is missing a drain cover
      • Corrective Action(s): please cover it with the floor drain cover (date to be corrected by: 1 week)
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The pizza prep cooler (by the oven) was measured at 5.4°C (ambient air). The internal temperature of sauces were measured at 6.7°C and 7.7°C (ranch and tomato).
      • The ambient air temperature of walk-in cooler was measured at 5.1°C. The internal temperatures of sweet/spicy sauces were at 6.1°C, pasta in water was at 6.3°C that were in the cooler overnight.
      • Corrective Action(s): Ensure 4°C. Follow the Food Safety Plan.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding temperatuer of the pizza display case was measured at 47°C (ambient air). The internal temperature was measured at 57°C.
      • Corrective Action(s): Do not use until item maintains 60°C. The pizza was made within 1 hour and reheated.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Commercial dough roller and the surface around the equipment were found with caked-on dough from previous uses.
      • Corrective Action(s): Clean and sanitize all food contact surfaces. Implement the clean-in place and/or dismantle according to the sanitation plan. To be corrected within 1 day.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler and the pizza prep cooler were notable to maintain 4°C. The hot holding is unable to maintain 60°C.
      • Corrective Action(s): Repair. Ensure 4°C/60°C maintained for the internal temperature of potentially hazardous foods. To be corrected within 1 day.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Premise had 2 display thermometers (1 walk-in, 1 hot-holding). Missing thermometers for the small display cooler, pizza prep cooler.
      • Corrective Action(s): Ensure all refrigeration units ahve accurate display thermometers. To be corrected within 1 week.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: high contact areas have build up of food grime; walk in cooler ceiling is starting to get build up of dust, inside of prep cooler needs to be wiped, microwave needs to be wiped after use
      • Corrective Action(s): ensure all high contact areas are cleaned & sanitized, ensure walk in cooler ceiling is cleaned & sanitized, ensure inside of prep cooler & microwave are kept clean
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hood remains to be professionally serviced
      • Corrective Action(s): ensure fume hood is maintained in a sanitary manner & ensure it is professionally serviced
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): employee observed to be wearing gloves but touching non food contact surfaces & food contact surfaces without chnaging gloves
      • Corrective Action(s): ensure proper glove usage or cease using gloves for food prep; ensure proper hand washing as required for food prep
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry flour contains scoops directly in the food packaging
      • Corrective Action(s): ensure scoops are stored as to not contaminate food product
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hood not professionally maintained
      • Corrective Action(s): ensure fume hood is professionally maintained
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no valid foodsafe during inspection
      • Corrective Action(s): ensure at least one employee has food safe during operation
      • 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): Spray bottle with bleach solution in back storage area of kitchen, not observed using in kitchen
      • Corrective Action(s): Keep bottle in kitchen and use requently to wipe down prep counters
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach solution in spray bottle not labelled
      • Corrective Action(s): Label bleach solution with "BLEACH"
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Many food prep equipment and food items stored throughout kitchem on counters and in front and on shelves. Diffucult to clean/monitor for pest activity
      • Corrective Action(s): Organize food on shelves and store food equipment so that counters can be easily cleaned and floors visible under shelving to monitor for any spills or pest activity
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust build up on fan in walk in cooler and on ceiling above fan
      • Corrective Action(s): Clean thoroughly and include as part of routine cleaning plan
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler missing tiles, appreas to be water damage behind tiles/black drywall observed
      • Corrective Action(s): Determine source of water damage, correct source then retile walk in cooler
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Fluorescent lights in kitchen require a cover
      • Corrective Action(s): Obtain a cover for the light bulbs (sheath/tube over the bulb would suffice)
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1.) Observed an entry point/gap at base of exterior back door.
      • 2.) Observed container of food (flour) that was not covered or sealed.
      • Corrective Action(s): 1.) Repair/replace weather stripping to ensure there are no gaps/holes between door and door frame. Ensure screen door is firmly placed on exterior back door to ensure the screen door is fully sealed and surrounds door frame.
      • 2.) Place a lid/cover over food container.
      • To be corrected by 10-May-18.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed the following:
      • -Dirt/debris accumulation underneath and behind three-compartment sink and the surrounding prep-tables in the back rook.
      • -Dirt/debris accumulation underneath and in hard-to-reach areas of the cook line.
      • -Food debris in the freezer within the walk-in cooler.
      • Corrective Action(s): -Have cleaning doen for above-noted areas. To Be Corrected By 16-April-2018.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Black residue on walls and ceiling of premise. Black residue is more concentrated surrounding exhaust hood. Exhaust hood has no label indicating last service date.
      • Corrective Action(s): Have exhaust hood serviced to ensure proper ventilation/operation. To be corrected immediately.
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle not labelled.
      • Corrective Action(s): Label spray bottle regardin its contents.
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No cover over light fixtures in kitchen.
      • Corrective Action(s): Replace light cover/sheathe over light bulbs. To be corrected by 10-May-18.
      • Violation Score:
  19. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open, no screen door to prevent pests form entering
      • Corrective Action(s): Install a screen door if back door will be left open
      • Violation Score: 9
  20. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open for ventilation (Hot day)
      • Corrective Action(s): Obtain a screen on the back door to prevent entry of pests
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler 12.8C ambient air temperature
      • Corrective Action(s): Adjust cooler to maintain less than 4C. Cooler adjusted by operator, at end of inspection 3.1C
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler did not have a thermometer
      • Corrective Action(s): Obtain accurate thermometers for coolers
      • Violation Score: 1
  21. Routine Inspection

    0 infractions

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