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Doppio Zero Pizza

103 - 1655 Como Lake Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Doppio Zero Pizza has been inspected 14 times by Fraser Health Authority since October 31, 2018. The most recent inspection, on May 27, 2026, found no infractions.

6 of 14 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 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 3 times across 3 separate inspections, most recently on May 22, 2026. 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 August 19, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on January 10, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 8, 2019. 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.

14 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observation: The pizza prep line cooler was probed at 11C under the counter, and an insert of olives on the top ups probed at 9.8C. The food was moved into the cooler from the walk-in cooler when they opened, so approximately an hour. Food is not to be stored >/=4C as pathogens are able to survive and multiply in the warmer temperatures.
      • Correction: Move all food items out of the cooler (under counter) Do not store any food in the cooler until it is repaired and can maintain </=4C. Operator added an ice bath with a tray for the top inserts. food probed at </=4C now. Repair the cooler.
      • Date to be corrected by: 24 hours
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: There were no sanitizer spray bottles available at time of inspection. Operator stated they use Pinesol or Lysol to wipe counters, but just ran out. Food contact surfaces need to be sanitized to remove any pathogens that may remain after cleaning.
      • Correction: Operator made bleach solutions for the spray bottles that tested 100ppm. Ensure a sanitizer solution is made each day, and food contact surfaces are cleaned and sanitized throughout the day.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: The back hand sink was being used to thaw shrimp in a bucket under cold running waster. Both hand sinks did not have paper towels. Hand sinks should be accessible at all times fully stocked so employees can wash their hands.
      • Correction: Operator moved the shrimp to the prep sink to thaw, and added paper towels to both hand sinks. Ensure hand sinks are accessible., and have hot water, liquid soap, and paper towels.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: The glassware washer at the bar had no detectable chlorine on the glasses. The chlorine bottle is full but none is being dispensed. Glasses need to be cleaned and sanitized to remove any pathogens on the glasses.
      • Correction: Repair the glassware washer so it dispensed 50ppm chlorine. In the mean time, use the dishwasher to wash the glasses.
      • Date to be corrected by: 24 hours
      • Corrective Action(s):
      • Violation Score:
  3. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation:
      • 1) The back doors are propped open. This will allow flies and pests to enter the premises.
      • 2) There is a bus pan under the front, pizza assembly cooler filled with water. The bus pan is collecting condensation from the cooler. The pooling/collected water will attract and breed flies and rodents.
      • Corrective Action(s):
      • 1) Immediately close the back doors and keep them closed, unless screens are installed on the doors so it will exclude flies and pests.
      • 2) Immediately empty the bus pan of water, and train staff to empty the pan EVERY night before leaving.
      • **Correction date: Today**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1) The interior surfaces of the ice making machine has mould/mildew on it. This may contaminate the ice and may cause patrons to become ill.
      • 2) There is dust and flour on the walls in the dough mixer area; and on the upper walls of the kitchen especially around the back of the pizza oven and deep fryer. The dust could fall into food and contaminate it. The flour will attract and harbor pests.
      • Corrective Action(s):
      • 1) Wash and then sanitize (with bleach) the interior surfaces of the ice making machine to remove the mould/mildew.
      • 2) Wash the upper walls in the kitchen, especially in the dough mixer area and around the back of the oven and deep frying area. Use hot water, soapy water to wash the walls. Degreaser may even need to be used on tough areas (deep fryer and back of oven).
      • **Correction date: Aug. 26/25**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Plastic, protective cover found on upright freezer (by mixer); on microwave; and on the exhaust canopy beside the brick oven. The plastic is not cleanable or durable.
      • Corrective Action(s):
      • Peel off the protective plastic cover on the equipment to expose the stainless steel surface underneath. The stainless steel is durable and cleanable.
      • **Correction date: Today**
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Lots of drain/fruit flies found in the kitchen areas. They are on walls, and around sinks and drains.
      • Corrective Action(s):
      • 1) Contact a pest company to treat all floor drains and sink drains with a special foam that will remove accumulated food and grease from the interior surfaces of drains, and kill flies.
      • 2) Detailed cleaning with a scrub brush and hot soapy solution of the undersides and legs of sinks, prep tables and racks to remove any food debris and pooling water. This shall be done on a weekly basis.
      • **Correction date: July 12/24**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • The interior surfaces of the ice machine has mould and mildew growing on it. This can fall and contaminate the ice, which could cause people to become ill.
      • Corrective Action(s):
      • Wash and sanitize the interior surfaces of the ice machine with hot soapy water, and then sanitize. Ensure to empty the all the ice out before cleaning and sanitizing.
      • **Correction date: July 6/24**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • The glasswasher had [Cl2] of 0ppm. The dispensing motor for the chlorine/sanitizer was not roatating and dispensing the chemical.
      • Corrective Action(s):
      • 1) Immediately stop using the glasswasher and use the dishwasher in the kitchen to wash and sanitize glasses.
      • 2) Call a repair company to fix the glasswasher so the [Cl2], during the rinse cycle is between 50-100ppm. Have all the dispensing motors (soap and rinse aid) serviced to ensure they are working correctly.
      • **Correction date: July 9/24**
      • Violation Score:
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • The handwashing sink in the kitchen, below the pass-thru window, was blocked and inaccessible. Staff are unable or encouraged to wash their hands when they become dirty.
      • Corrective Action(s):
      • Immediately remove all items infront and on top of the handwashing sink so staff are able to wash their hands. During the inspection, staff removed items and the handwashing sink is accessible.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Found minimal mice droppings on the floor in the wood piles; along the base of walls in the wood oven and bar area; and on along the base of walls behind the cook station in the back kitchen. Mice and droppings have pathogens in them, which could contaminate food
      • Corrective Action(s):
      • Clean up the droppings, wash and sanitize all surfaces that came into contact with the droppings, and do not any items on the floor (pizza boxes, wood, etc.). Increase the frequency detailed cleaning of hard-to-reach areas are being done. Pull equipment, shelves, etc. away from walls to be able to clean the floor and walls behind and beneath the equipment on a weekly basis.
      • **Correction date: Jan. 17/24**
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash basin in the front bar did not have single use paper towel available. Employees unable to properly wash hands.
      • *Ensure handwash stations are stocked with soap, paper towel, hot/cold water.
      • Corrective Action(s):
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Insufficient sanitizer concentration in the glasswasher at time of inspection (0ppm chlorine).
      • Corrective Action(s): Replaced sanitizer supply with fresh bottle of "Advance Sanitizer" and primed the pump to purge air from the line.
      • *Chlorine sanitizer concentration is now 50+ppm. Ensure to monitor sanitizer concentration daily using chlorine test papers. Test papers can be obtained from the chemical supplier.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer concentrate for the glasswasher is empty. Operator indicates that the chemical is on order and scheduled to arrive today.
      • Corrective Action(s): *Discontinue use of the glasswasher until sanitizer supply is replenished.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust on the vent hood; build up of food debris under the cooking station
      • This is unsanitary and may result in harbouring of pests.
      • Clean the noted areas.
      • Date to be corrected by: 1 Week
      • Corrective Action(s):
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

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