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Boston Pizza - Tsawwassen Mills

3 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Boston Pizza - Tsawwassen Mills has been inspected 11 times by Fraser Health Authority since November 7, 2022. The most recent inspection, on September 9, 2026, recorded 2 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 9, 2026. 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 September 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 August 11, 2025. 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 May 24, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

11 inspections

  1. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small server cooler used for milk and juice storage: Air temperature 7-8C; food temperature (milk that was stored in this cooler overnight) 8C; your thermometer 8C. Your temperature records call this the "pass through" cooler - records show temperature 38F.
      • Corrective Action(s): All higher risk foods (milk, whipped cream, etc.) is to be stored at 4C/40F or colder. Discard milk that is in opened container at 8C - discarded during inspection. Other new containers of milk moved to alternate cooler at 4C or colder.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Small undercounter single door cooler temperature is at 7-8C.
      • Corrective Action(s): Monitor this cooler several times per day and do not use this cooler to store milk or whipped cream or higher risk foods unless it can keep them at 4C or colder. Adjust or service if necessary.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Server cooler for juice, chocolate milk, creamers - at about 10C but temperature has gone down to 7C during inspection. Note that this cooler is opened a lot.
      • Corrective Action(s): Keep door closed, re-check temperature and move higher risk foods (dairy) to another cooler if this cooler cannot keep at 4C or colder.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food storage containers are being stored in the drinking ice supply.
      • Corrective Action(s): Ice is to be kept protected from contamination, at all times. Do not store bottles/flood containers inside of drinking ice supply.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Storage room: (close to exterior door exit) unorganized. Kitchen prep walls: food debris/spillage noted. Prep lines (kitchen) /top of oven soiled with debris.
      • Corrective Action(s): Clean and organize storage facility. Remove all unused/unwanted items. Store all items off of floors. Effort is to be made to clean wall boards in prep areas. Clean prep lines/top of pizza oven.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pasta prep cooler: 10 C.
      • Corrective Action(s): Adjust - maintain at or below 4 C.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 Food contact surface sanitizer in spray bottles registered at 50 ppm Quats
      • Corrective Action(s): Both sanitizers spray bottles were re-filled with a Quats solution of 200 ppm. Ensure sanitizer is made fresh daily and registerers at 200 ppm Quats or follow manufacturer's instructions. Verify concentration using test strips.
      • *Maintaining adequate concentration of sanitizer is important to effectively sanitize and destroy harmful microorganisms on food contact surfaces
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles were labelled with the wrong chemicals
      • Corrective Action(s): Ensure spray bottles are correctly labelled to indicate their contents.
      • *Clearly labeled chemicals helps prevent misuse and accidental contamination of food.
      • Date to be corrected by: Immediately
      • 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: Main commercial dishwasher does not have a sanitizing rinse (low temp dishwasher with 0ppm chlorine detected on plate after final rinse). Glassware washer - 0ppm iodine detected after final rinse.
      • Corrective Action(s): Main dishwasher was primed - still no sanitizer detected. All dishes, pots, utensils etc. are to be washed, rinsed, sanitized, and air dried. Technician was called. Use 100ppm chlorine or 200ppm quats sanitizer is sanitizing manually. If dishwasher is fixed, use 50ppm chlorine (test strips available) and 12.5pm iodine for glassware washer final rinse.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There is no liquid soap or paper towels at hand sink in bar area.
      • Corrective Action(s): Provide liquid soap and paper towels at hand sink in bar area.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning ok. Some areas of floor (under shelves, under cooking equipment, etc.) requires better cleaning - some grease food build up noted).
      • Corrective Action(s): Follow a written, routine cleaning schedule. Clean hard to reach areas /floor areas under equipment, more often. Filters above exhaust - scheduled cleaning in place.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer has no sanitizer for final rinse cycle (0ppm Iodine sanitizer detected in final rinse water). Glassware washer in use for small amount of glassware. Sanitizer bottle was empty.
      • Corrective Action(s): Sanitizer (iodine 12.5ppm) detected in final rinsewater after sanitizer bottle replaced. Check this daily using your test strips and train staff. Update your sanitation plan if needed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food/grease noted under equipment in kitchen and under food storage shelves in dry food storage room. Large storage room is dark and needs to be organized. Some shelves in bar area require cleaning. Mechanical exhaust above cooking equipment - filters require cleaning.
      • Corrective Action(s): Follow a written, routine cleaning schedule that includes cleaning shelves in bar area, under equipment, and floors of storage rooms. Provide adequate lighting to facilitate cleaning and pest control monitoring. Clean mechanical exhaust filters above cooking equipment.
      • Violation Score: 3

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