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Delta Pizza

108 - 12921 84th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Delta Pizza has been inspected 17 times by Fraser Health Authority since January 8, 2013. The most recent inspection, on June 2, 2026, recorded 1 infraction.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 10 times across 9 separate inspections, most recently on June 2, 2026. 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 2 times across 2 separate inspections, most recently on November 24, 2025. For example: 209 - Food not protected from contamination [s. 12(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 24, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 24, 2025. For example: 304 - Premises not free of pests [s. 26(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 July 3, 2020. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in a spray bottle registered below 10 ppm chlorine.
      • Corrective Action(s): New food contact surface sanitizer in a spray bottle registered at 100 ppm chlorine.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the sink used for handwashing.
      • Corrective Action(s): Ensure hand sink is always equipped with hot and cold running water, liquid soap and single-use towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food handlers with long beards are not wearing beard nets.
      • Corrective Action(s): Food must be protected from contamination using beard nets, hair nets etc. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dough machine not cleaned after use (was previously used the night before).
      • Corrective Action(s): Clean equipment after use. Do not leave food equipment on equipment overnight as it can attract pests.
      • Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation:
      • Rodent droppings observed in storage area.
      • Corrective Action: Remove droppings and sanitize infected areas. Premises must be free of pests. Pest control technician on site at the time of inspection.
      • Correct immediately
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observation:
      • Hole in side back door. Equipment that is not needed stored in storage room.
      • Corrective: Seal the hole and remove equipment that is no longer required.
      • Correct immediately.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • Pizza dough equipment not kept in a clean condition.
      • Corrective Action: Clean all equipment and sanitize. Keep equipment clean when not in use.
      • Corrective Action(s):
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer registered 0 ppm bleach.
      • Staff member was not able to correctly describe manual dishwashing procedures.
      • Corrective Action(s): Bleach solution was re-made and registered at 100-200 ppm chlorine.
      • Discussed proper dishwashing procedures - ensure all pans and utensils are sanitized.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member's FOODSAFE Level 1 certificate expired.
      • Corrective Action(s): There must be one person at all times on-site that has FOODSAFE Level 1 training or equivalent. Correct by March 3, 2025.
      • Violation Score: 1
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bags of onions are stored on the floor in the dry storage area.
      • Corrective Action(s): All food items are to be stored above 15cm at least to allow for easy cleaning and avoidance of pest contamination.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following items require attention:
      • 1) knives stored in knife holder observed to have food debris still on them
      • 2) Dough slider observed to have dried flour bits underneath
      • Corrective Action(s): Clean and sanitize the areas mentioned before using. Ensure these areas are cleaned more frequently to avoid build-up
      • Date to be corrected by: Immediately
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Large dough machine was left uncleaned overnight again.
      • Corrective Action(s): As previously discussed, the dough machine must be cleaned and sanitized after each use and never left dirty overnight. Operator and staff began cleaning the dough machine at time of inspection.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza toppings (shredded cheese, pizza sauce, veggies) stored in top inserts of prep cooler were uncovered and were measured to be between 9C - 10C.
      • Corrective Action(s): Lids were placed on inserts at time of inspection. Ensure topping inserts are properly covered during non-busy times, and that inserts are not filled up completely to facilitate better cold air circulation. By the end of the inspection, toppings stored in covered inserts had decreased to be between 4C - 6C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Dough mixer, vegetable slicers, and dough roller machines were found to have build-up of old food debris/residue. This is a repeat violation.
      • 2) Dirty knives were stored in a dirty knife rack on the wall.
      • Corrective Action(s): 1) As previously discussed, all food equipment must be thoroughly cleaned and sanitized after each use. All removable parts of equipment must be taken off, manually scrubbed with soapy water, rinsed, then sanitized. Operator began cleaning equipment at time of inspection.
      • 2) Replace or clean the knife rack, and ensure only clean knives are stored in the knife rack.
      • Correct by: Immediately.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint brushes were being used to brush vegetable oil onto pizza pans.
      • Corrective Action(s): All food equipment must be made of food-grade material. Discontinue use of paint brushes and replace with brushes meant to use on food.
      • Correct by: Immediately
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dough machine and large vegetable slicing machine require cleaning and sanitizing - old food debris noted on both machines.
      • Corrective Action(s): As previously discussed, ensure all equipment is thoroughly cleaned and sanitized after each use. Never leave equipment dirty overnight. Operator began cleaning at time of inspection.
      • Correct by: Today
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily avaialble for use in the kitchen. Operator could not locate the designated sanitizer spray bottle.
      • Corrective Action(s): Fresh sanitizer solution prepared - Mix 1 oz of bleach with 1 gallon of water for proper concentrations.
      • Sanitizer solution must be avaialble for use during all hours of operation.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dough machine was not cleaned and sanitized after use last night.
      • Corrective Action(s): As previously discussed, ensure the dough machine (and any other equipment used for food items) is cleaned and sanitized after each use. No piece equipment should be left dirty overnight. Operator began cleaning dough machine at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Interior of pizza prep cooler requires cleaning.
      • Corrective Action(s): Correct by: Today
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine detected at dish surface after dishwasher rinse cycle.
      • Corrective Action(s): Corrected during inspection. Switched supply of sanitizer during inspection; 100 ppm chlorine detected after rinse cycle.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored in knife rack were not clean
      • Corrective Action(s): Clean and sanitize all knives as well as the knife rack, and ensure only clean knives are stored in this rack at all times. Operator removed all knives from rack for cleaning and sanitizing at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was available for use at time of inspection.
      • Corrective Action(s): Mix 1 tsp of bleach with 1 litre of water. Operator prepared fresh bleach sanitizer solution at time of inspection. 200 ppm chlorine detected. Ensure sanitizer is always available for use during all hours of operation.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not dispensing sanitizer (0 ppm chlorine detected)
      • Corrective Action(s): Manually sanitize dishes in 2-compartment sink until the dishwasher has been fixed. Mix 100 ppm bleach solution and ensure dishes are fully submerged in bleach soultion after washing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not dispensing sanitizer (sanitizer is not being pulled through the line).
      • Corrective Action(s): Operator called service technician at time of inspection; scheduled servicing for tonight. Sanitize dishes in 2-compartment sink in the meantime, using 100 ppm bleach solution.
      • Correct by: Tuesday, October 10
      • Violation Score: 9
  17. Routine Inspection

    0 infractions

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