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Boston Pizza #18 - Nordel Way

12060 Nordel Way, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Boston Pizza #18 - Nordel Way has been inspected 18 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on June 5, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on April 23, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 separate inspections, most recently on June 10, 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 April 23, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 26, 2018. 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 once on November 14, 2017. 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer detected 0 ppm in all buckets and spray bottles. Quats not dispensing properly from dispenser.
      • Corrective Action(s): Until dispenser is repaired, manually make a sanitizer solution.
      • Staff brought sanitizer on-site and made a 100-200 ppm solution for surface sanitizing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Sanitizer dispenser not dispensing at an adequate concentration.
      • 2. Dessert/beverage cooler at 7 C - stocked with half a gallon of milk and whip cream.
      • 3. Front line cooler bottom section at 6 C - stocked with one container of sour cream.
      • 4. Leak at the hand sink by oven and leak at the 2 compartment prep sink.
      • Corrective Action(s): 1. Repair dispenser so Quats is being dispensed at 200 ppm Quats.
      • 2 & 3. Service coolers so that they are 4 C or below. Can continue to use for non-potentially hazardous foods until they are repaired. Relocate sour cream, milk and whip cream to another cooler at 4 C or below.
      • 4. Repair leaks.
      • Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Insert prep cooler across from cookline had food products registering internal temperatures above 4C: salad dressing (5.1C); cheddar cheese (6.5C). The containers had no lid on top, and protective shield was opened. The inserts were stored for less than 2 hours. Storing potentially hazardous foods in the danger zone (4 - 60C) can support the growth and toxin formation from pathogenic bacteria. Their multiplication can lead to food borne illness in customers.
      • Corrective Actions: Operator placed lids on inserts with no lid, and closed protective shield/barrier. Always ensure that cold potentially hazardous foods are maintained at 4C and below.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Front end ice machine had designated scoop stored directly on beverage dispenser grid. Storing the scoop on the grid's surface introduces cross-contamination concerns, as the scoop is contaminated with potential microbes (pathogens) and food debris, which is then transferred to iced products going out to customers. This can lead to possible food borne illness.
      • Corrective Actions: The ice scoop was placed in a separate container, for storage. Please store scoops and utensils in a manner that doesn't contaminate foods.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Puddle of water observed on floors in front of mop sink. Leaving standing water out in a food premises can attract pests and can lead to further contamination risks of food and equipment.
      • Corrective Actions: Operator advised to wipe up puddle, to eliminate an attractant for pests of concern.
      • Corrective Action(s):
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dicer in storage observed with food debris in blades and blade contact rubber.
      • Corrective action: Staff moved the dicer to the dish pit and began the cleaning process. Ensure equipment and utensils are properly cleaned and sanitized before reusing to prepare food and before putting away in storage. Food debris that is not removed before sanitizing can block the action of the sanitizer on the surface, where potential pathogens may survive and then grow and / or produce toxins in storage at room temperature. Food debris on items in storage may also attract pests that may contaminate food and food contact surfaces.
      • Corrected During Inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Undercounter fryer freezer ambient air temperature and surface temperature of frozen food measured -18 C / 0 F. Ambient air temperature was at -14.1 C and surface temperature of chicken strips was -10.0 C. Temperature logs indicated 10 Am check of the freezer was at -14 C / 7 f. A typo on the temp log sheet provided to the restaurant omitted the negative sign (-) befire the - 10 F, which staff informed led to the confusion of the required temperature.
      • Corrective action: Monitor the temperature of the frozen food to ensure it is stored at or below - 18 C / 0 F to control for quality and shelf life. The temperature log sheet was adjusted temporarily by adding the negative sign (-) to the column with required temperatures in pen.
      • Date to be Corrected by: 1 Week.
      • Corrective Action(s):
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter fryer freezer ambient air temperature at 3:30 pm was -14 C and temperature logs at 10 Am show it was 7 F / -14 C.
      • Corrective action: Service the freezer to ensure it is operating properly and capable maintaining frozen food at or below -18 C / 0 F.
      • Date to be Corrected by: 1 Week.
      • Corrective Action(s):
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed underneath preparation coolers, stainless steel worktables, ice machine in the kitchen. Built-up food debris also observed underneath the undercounter coolers in the bar area.
      • Corrective Action(s): Clean and sanitize the aformentioned areas. Review facility's Sanitation Plan to ensure cleaning of hard to reach area are done daily.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed underneath preparation coolers, stainless steel worktables, ice machine in the kitchen. Built-up food debris also observed underneath the undercounter coolers in the bar area.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Review facility's Sanitation Plan to ensure cleaning of hard to reach area are done daily and not weekly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 overhead preparation coolers near the expo line observed to be not in operational condition and is turned off. Chef informed that they put all food under ice and changed ice solution every 4 hours. Built-up of ice observed in the walk-in freezer.
      • Corrective Action(s): Service the 3 overhead preparation coolers to hold an air ambient temperature of 4C or lower. Food under ice is a temporary fix and not meant to handle high volume. Corrected by: December 22, 2022.
      • De-frost walk-in freezer. Clear ice build-up in walk-in freezer. Corrected by: December 22, 2022.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese and chicken in the inserts >8C in the prep cooler. Staff stated both cheese and chicken were kept there more than 1.5 hours.
      • Corrective action: Discarded both cheese and chicken. Remind staff to put only small portion into inserts and place lids on right after each use, make sure cold food kept cold <4C.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler: Fried chicken wings chilled in trays, however, they were not properly protected from contamination.
      • Corrective action: To cover trays with baking sheets.
      • Corrective Action(s):
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two-compartment prep. sink - hot water is unavailable.
      • Corrective Action(s): Today. Repair the hot water knob/faucet at the 2-compartment prep. sink.
      • Hot water must be available.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A big hole on the wall near the mop sink.
      • Corrective Action(s): Please repair it.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Drainage flies near the dishwasher; in the dry storage area near pop line area; & in the bar area;
      • Corrective Action(s): Rectify the issue; Notify a pest control company about the issue;
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple food items (ie chopped chicken, cooked ground beef) stored at ~7C in insert containers in the top refrigerated portion of the prep line cooler directly behind the walk in cooler.
      • 2) Cold gravy stored at 10C in an insert container in the top refrigerated portion of the prep undercounter cooler. The operator stated that the gravy is reheated to order.
      • Corrective Action(s): Store small portions of cold PHFs in insert containers that can be used within 2hours. All cold PHFs must be stored at < or = 4C at all times. The cook moved the gravy inside the walk in cooler measured at 4C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There was no hand soap or paper towels at the handwashing sink at the bar.
      • Corrective Action(s): Provide hand soap and paper towels at all times for proper handwashing.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): The lower freezer drawer adjacent to the pizza oven was measured at 1C. The cold food items were still partially frozen. The sliding drawer does not close properly.
      • Corrective Action(s): The operator moved the food items into a working freezer that maintained temp -18C. Ensure that this drawer fully closes and maintains temperature < or = -18C.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The prep line cooler directly behind the walk in cooler lacked a working thermometer.
      • Corrective Action(s): Provide a working thermometer in this cooler. All refrigeration units must have working thermometers.
      • Correct by: Two days.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There was little to no hand soap at the main handwashing station in the kitchen adjacent to the walk in cooler.
      • Corrective Action(s): The operator replaced the soap dispenser with new bottle of hand soap. All handwashing stations must be fully stocked with hot/cold running water, soap, and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items stored uncovered:
      • - chopped lettuce stored uncovered in plastic insert containers inside the walk in cooler
      • - two trays of chicken breast stored uncovered inside the walk in cooler
      • - two plastic bins with chopped mushrooms uncovered.
      • - shredded cheese in plastic bag stored directly on chopped lettuce in prep cooler.
      • Corrective Action(s): - Cover all food items with proper lids or plastic wraps.
      • - Do not store bags of food items directly on top of other ready to eat food items (ie salads).
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: One of the ceiling tiles above the prep area is not secure. There is build up of dirt on some of the ceiling tiles above the prep station.
      • Corrective Action(s): Properly secure the ceiling tiles noted above. Recommend replacing the ceiling tiles to prevent contamination of food during food preparation.
      • Date to be corrected: On going.
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

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