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Express Pizza

11945 224th St, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Express Pizza has been inspected 21 times by Fraser Health Authority since July 24, 2017. The most recent inspection, on April 17, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 5 times across 5 separate inspections, most recently on March 10, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on March 4, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 March 1, 2024. 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 November 7, 2024. 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 4 times across 4 separate inspections, most recently on March 10, 2026. 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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ladle for pouring gravy kept in a container with room temperature water.
      • Corrective Action(s): Ensure utensils are kept in a sanitary manner that limits pathogen growth.
      • Examples:
      • - keep in a container filled with ice and replace ice when ice has melted
      • -kep in a dry, clean container
      • both methods require to be washed and sanitized at least every four hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer was not available/made at the time of inspection.
      • Corrective Action(s): Ensure a sanitizer bucket with 100-200ppm chlorine concentration is prepared prior to opening and to adequeately sanitize surfaces during operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation observed on the ventilation hood, ceiling, and black shelving unit.
      • Corrective Action(s): Ensure all areas above are cleaned and sanitized to prevent physical contamination.
      • Date to be corrected by: March 17, 2026
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Chlorine test strips have expired (02-2025).
      • Corrective Action(s): Ensure to obtain new test strips to verify the chlorine concentration of sanitizer buckets and the dishwasher.
      • Date to be corrected by: March 17, 2026
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -garlic cloves immersed in olive oil stored at room temperature
      • Corrective Action(s): -discard immediately
      • -store garlic in oil below 4C or above 60C
      • -accessed Health Canada "Garlic in Oil Preparations" via the internet, discussed with operator
      • Violation Score: 5
  6. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A gap observed underneath (left side) of the back door. Operator indicated they are aware and that the landlord will seal the gap.
      • Corrective Action(s): Install door sweep to prevent pest entry.
      • Correct by: March 8, 2024
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -black mould growing on the walk in cooler walls
      • -green and black mould growing on the cooler shelves
      • Corrective Action(s): clean and sanitize all surfaces
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: -dishwasher not sanitizing, chlorine not detected in the final rinse
      • Corrective Action(s): repair the dishwasher to provide a sanitizing rinse
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: dry goods stored in open packages
      • Corrective Action(s): store all dry goods in rodent proof containers
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -evidence of a widespread mouse infestation
      • -nesting materials in the dry storage area
      • -droppings in all areas of the food premise
      • -mouse observed running under a wall gap in the dry storage area
      • Corrective Action(s): eliminate the infestation
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: mouse droppings in all areas of the food premise
      • Corrective Action(s): clean and sanitize the entire premise
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: no dishwasher sanitizing records
      • Corrective Action(s): maintain daily records of the dishwasher final rinse chlorine concentrations
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -evidence of a widespread mouse infestation
      • -mouse droppings observed in all areas of the food premise
      • -live mouse observed captured in a glue board trap
      • -nesting materials in the dry storage area
      • Corrective Action(s): eliminate the infestation with the assistance of a certified pest control operator
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: numerous holes in the building envelope, gap under the back door
      • Corrective Action(s): survey the building envelope and seal all potential entrance points
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -mouse droppings observed throughout the premise
      • -dust accumulations on the ceiling
      • Corrective Action(s): complete cleaning as required
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: shipping plastic observed on the door roller and coolers
      • Corrective Action(s): shipping plastic is not a cleanable surface, please remove
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rags used for sanitizing food surfaces seen being kept on open food surfaces not inside of a disinfectant solution. Rags seen to have accumulated dirt and debris
      • Date to be corrected by: Apr 27
      • Corrective Action(s): Keep rags in sanitizer solution when not in use
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1)Cutting board at prep cooler has accumulated dirt and debris due to lack of cleaning
      • 2) Dough mixer has food debris when not in use
      • Corrective Action(s): 1) Scrub and clean cutting board to remove all accumulated dirt. Clean and sanitize on a daily basis
      • 2) Clean and sanitize dough mixer, maintain by cleaning and sanitizing on a daily basis.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) General sanitation needs improvement. Food debris accumulated behind cutting board at prep cooler. Grease build up along wall near prep table. Insides of microwaves are dirty.
      • Date to be corrected by: Apr 27
      • 2) Dust accumulating on ceiling over food prep area.
      • Corrective Action(s): 1) Clean the indicated areas
      • 2) Wipe off ceiling tiles to remove accumulated dust and dirt
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature gauge on dishwasher broken
      • Corrective Action(s): Repair gauge for dishwasher
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Towels and clothing seen being stored on top of dough mixer.
      • Corrective Action(s): Clothing and towels removed at time of inspections
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail had 0 ppm chlorine at the time of inspection. Operator resupplied sanitizer pail with 200 ppm chlorine at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Personal items were observed to be placed on top of the food contact surfaces in the kitchen area. Operator removed all personal items at the time of inspection.
      • 2) Knives were observed to be stored in the crevice between the prep cooler and the working table. Operator clean and sanitized the knives and stored them in a sanitary manner at the time of inspection
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build-up observed in the following areas:
      • - On the sides of the fryer
      • - Near and on the small gas ranger
      • - Near and on the large stove
      • - On the sides of the oven
      • - Inside the prep cooler
      • - Inside the freezer
      • - Behind the fryer
      • Corrective Action(s): Ensure all of the above areas are cleaned and sanitized.
      • Date To Be Corrected: Sept 21st
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing station faucet was observed to be leaking water.
      • Corrective Action(s): Repair or replace faucet so it does not leak water.
      • Date To Be Corrected: Sept 21st
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator cannot provide FoodSafe Level 1 certification.
      • Corrective Action(s): Ensure FoodSafe certification is kept on site.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling and upper wall surfaces require cleaing due to dust build up
      • Corrective Action(s):
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen handsink requires recaulking
      • Shelf adjacent to dishwasher requires repainting
      • Corrective Action(s):
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator needs to take food safe level 1. There must be at least one person on site when in operation who has food safe level 1.
      • Corrective Action(s):
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operators food safe has expired. Take on line refresher course.
      • Corrective Action(s):
      • Violation Score: 1
  20. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall behind the mixer requires cleaning
      • Wall adjacent to the hand sink requires cleaning
      • Microwave ovens require cleaning
      • Underside of counters require cleaning
      • Corrective Action(s):
      • Violation Score: 9
  21. Routine Inspection

    0 infractions

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