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D-Plus Pizza (Fraser Hwy)

103 - 15933 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

D-Plus Pizza (Fraser Hwy) has been inspected 8 times by Fraser Health Authority since September 25, 2023. The most recent inspection, on April 14, 2026, recorded 1 infraction.

4 of 8 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 3 times across 3 separate inspections, most recently on April 14, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 2 times across 2 separate inspections, most recently on April 24, 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 once on October 7, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observation: Large mixer attachment does not appear to be food grade.
      • Correction: Provide documentation to confirm attachment is food grade, or replace with food grade attachment. Non-food grade metals may potentially leach into food.
      • Date to be corrected by: April 16/26
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observation: Items not required for business use were observed on the premises (e.g. cash register, cabinet doors, lumber).
      • Correction: Remove items not required for business use and clean/organize premises. Additional unnecessary equipment/items may impact cleaning and pest control.
      • Date to be corrected by: April 21/26
      • Corrective Action(s):
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer detected in chlorine bleach water sanitizer spray bottle.
      • Corrective Action(s): Bleach water changed and tested at 100 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces, to kill/inactivate pathogens that may potentially be present on surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Phone observed on prep table surface.
      • Corrective Action(s): Phone removed. Prep table sanitized. Ensure phones are not stored on food contact surfaces as they can introduce contamination. Review phone policy with staff (e.g. keeping phones away from food storage/prep areas, hand hygiene).
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small portions of potentially hazardous food (e.g. paneer, diced cooked meat) observed in the lower compartment of the preparation cooler had an internal temperature of 6 to 7 degrees C.
      • Corrective Action(s): Potentially hazardous food transferred to walk in cooler at 4 degrees C or less. Ensure cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens or toxins. Small quantities of potentially hazardous food that will be used within 2 hours may be stored in the prep cooler in the interim until it is capable of maintaining 4 degrees C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wall mounted dicer has some dried debris on the cutting blades.
      • Corrective Action(s): Dicer was removed to be soaked so that it can be washed, rinsed, and sanitized. Ensure equipment and utensils are thoroughly washed, rinsed, then sanitized after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buildup of flour observed on dough mixer mesh guard.
      • Can opener has buildup of debris on upper portion (not in direct contact with cutting part).
      • Corrective Action(s): Ensure above-noted items are thoroughly cleaned and sanitized to help prevent potential food contamination. Date to be corrected by: Today.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A couple of wooden shelves that were unsealed were observed in the walk-in cooler (dough storage shelving).
      • Corrective Action(s): Ensure surfaces are sealed to provide a smooth, non-absorbent, durable, easy to clean and sanitize surface that is suitable for the intended purpose. Date to be corrected by: October 21, 2024.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Prep cooler (lower portion) unable to maintain 4 degrees C or less. Temperature: 6 to 7 degrees C.
      • - Prep cooler gasket (left side) appears to be damaged.
      • Corrective Action(s): - Ensure cooler is capable of maintaining food at 4 degrees C or less for the storage of potentially hazardous food. Have cooler serviced or adjusted as necessary. Date to be corrrected: Date to be corrected by: October 11, 2024.
      • - Ensure cooler gaskets are in good working order to help maintain cold air temperatures. Date to be corrected by: October 21, 2024.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. No hot water available at left faucet located at three compartment sink.
      • 2. Lower compartment of preparation cooler at 6 to 7 degrees C. Note: Minimal food storage at time of inspection.
      • 3. Door seals (right side of preparation cooler) are broken.
      • Corrective Action(s): 1. Hot water valve was opened at time of inspection and hot water was made available. Hot water faucet to be repaired or replaced (hot water does not stop flowing unless flow is diverted to overhead sprayer).
      • 2. Have preparation cooler serviced so that it is capable of maintaining food at 4 degrees C or less in order to limit microbial growth. Date to be corrected by: September 27, 2023.
      • 3. Ensure door seals are in good working order so that they can help prevent the escape of cold air. Date to be corrected by: October 9, 2023.
      • Violation Score: 9

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