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Firepit Pizza

103 - 16016 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Firepit Pizza has been inspected 28 times by Fraser Health Authority since July 4, 2018. The most recent inspection, on September 9, 2026, found no infractions.

12 of 28 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 12 times across 12 separate inspections, most recently on September 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 8 times across 7 separate inspections, most recently on September 8, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4 times across 4 separate inspections, most recently on April 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 July 12, 2022. 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 July 19, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

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.

28 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - Dough sheeter has a buildup of residue on several surfaces.
      • - Dough mixer hook has dried on dough from yesterday. Staff stated hook cannot be removed for cleaning.
      • - Plastic measuring cups have a buildup of grease and debris.
      • Corrective Action(s): - Ensure the above-listed equipment is properly washed, rinsed, and sanitized today. Equipment and utensils that are not properly washed and sanitized may contain harmful bacteria or other contaminants.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - One compartment of the three-compartment sink was filled with water that contained food residue and soap. When the staff member was asked if they have a bleach water sanitizer solution, they indicated that bleach is added to soapy water, then items are rinsed after washing and left to dry (no final sanitizing step).
      • - No bleach water sanitizer was available on site at the time of inspection. Staff stated a bucket is filled with bleach water after food prep is complete. A spray bottle located near the mop sink that was labeled "sanitizer" had a bleach concentration well in excess of 100ppm chlorine.
      • Corrective Action(s): - Staff member was directed on how to perform proper manual warewashing (wash --> rinse --> sanitize), and a bleach water sanitizer was prepared in the third compartment of the three-compartment sink at 100ppm chlorine. Equipment washed and sanitized. Note: A manual warewashing poster is available at the three compartment sink.
      • - Sanitizer spray bottle was emptied and filled with a 100ppm chlorine sanitizer. Ensure all surfaces such as counters are sanitized.
      • - Recommend: Obtain chlorine test strips.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small container of jalapeno was double stacked directly on top of garlic/ginger, with no barrier in between.
      • Corrective Action(s): Staff opted to discard both products. Ensure foods are not double stacked without a food grade barrier in between (lid, plastic wrap, etc.)
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A small amount of debris was observed in the corner where electric cables are located under the front counter. Unable to confirm if pest droppings are present.
      • Corrective Action(s): Ensure above-noted area is properly cleaned and sanitized. 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 (CORRECTED DURING INSPECTION): - A plastic dough divider was melted/burned.
      • Corrective Action(s): - Discarded. Ensure equipment and utensils are in good condition, smooth, easy to clean and sanitize, and suitable for the purpose.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Water is leaking under the metal divider between the left and middle compartments of the three-compartment sink. Staff stated that only the third compartment can be filled.
      • Corrective Action(s): - Ensure the three compartment sink is in good working order and all sink compartments can be filled for manual warewashing. Ensure divider is not leaking. Date to be corrected by: September 15, 2026.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - No thermometer available for walk-in cooler.
      • Corrective Action(s): - Provide an accurate, easy to read thermometer for the walk-in cooler. Ensure temperatures are being monitored as per your sanitation plan. Date to be corrected by: September 9, 2026.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Repeat violation. In the operator's absence, the only staff member on site does not have valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): - Ensure at all times in the operator's absence, at least one staff member on duty has valid FOODSAFE Level 1 or equivalent certification. Date to be corrected by: Today.
      • - Have additional staff certified in FOODSAFE Level 1 or equivalent as needed. Date to be corrected by: September 29, 2026.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous ingredients in the prep cooler were measured at 11C (upper inserts) and 7C to 8C (lower compartment). Food items were stored in the prep cooler overnight.
      • Corrective Action(s): Potentially hazardous ingredients including all meat, cheese, butter sauce, tomatoes, pesto, etc. were discarded. Other items (sliced onions, peppers, other vegetables) to be stored in another cooler (walk-in cooler) at 4C or less. Ensure potentially hazardous food is maintained at 4C or less to limit the growth of potential pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink had no liquid soap.
      • Corrective Action(s): Liquid soap refilled. Ensure all hand washing sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels at all times to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of pineapple observed in prep cooler.
      • Corrective Action(s): Discarded. Ensure that once cans are opened, if the contents are to be stored, they must be transferred to another foodgrade container with a lid (e.g. insert). Cans can rust/leach metal over time once opened.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler at 11C (above) and 7C to 8C (below) - internal food temperatures measured.
      • Corrective Action(s): Ensure prep cooler is serviced and is in good working order. Ensure prep cooler can maintain food at 4C or less. Date to be corrected by: April 15, 2026. Note: During operations until the prep cooler is repaired, small quantities of potentially hazardous food may be maintained in the cooler for two hours or less, to be used or discarded within that time. The remainder is to be stored in the walk-in cooler.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only staff member on site does not have valid FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at all times in the operator's absense, at least one staff member on site has valid FOODSAFE Level 1 or equivalent certification. Have additonal staff certified as necessary within one month to meet this requirement. Ensure another FOODSAFE Level 1 or equivalent certified staff/operator is on site today.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (toppings) located in the upper inserts of the prep cooler had internal temperatures ranging from 7 to 8 degrees C. Note: Lower compartment of cooler was at 1 degree C.
      • Corrective Action(s): Toppings moved to lower compartment. Ensure all potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens. Do not use the upper portion of the cooler for potentially hazardous food storage until is can maintain food at 4 degrees C or less; or time track (label) small amounts of food, to be discarded within two hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Small amount of dried cheese observed on rotating grater blade. Note: Grater blade will need to be separated from the backing to be properly cleaned.
      • - Pizza dough spacers stored on dry storage rack are greasy.
      • - Food inserts located above the three compartment sink have dust/debris on them (outer surface).
      • Corrective Action(s): - Grater blade was soaked at the time of inspection. Ensure this equipment is thoroughly washed, rinsed, then sanitized, along with other listed equipment. Food and other debris/oil may potentially harbour pathogens.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Two containers of food in the prep cooler were double stacked without a barrier in between
      • - A few food items in the walk-in cooler were uncovered
      • Corrective Action(s): - Items were unstacked and all foods covered. Ensure food is covered and protected from potential contamination at all times. Do not double stack containers without a lid/barrier in between as debris from the bottom of the container may get into food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small flies observed near the open prep cooler top.
      • Corrective Action(s): Keep prep cooler lid closed when not in use. Have premises serviced by pest control for flies. Drain treatment(s) may potentially be needed, along with deep cleaning and sanitizing of all surfaces. Date to be corrected by: Today and ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Debris observed inside of prep cooler on top of fan/compressor.
      • - Debris observed on wire racks in walk-in cooler
      • Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized. Date to be corrected by: October 20, 2025. Debris may potentially fall into food. Reminder to keep all food covered.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Repeat violation. Vegetable chopper (red) is degraded and pieces of plastic appear to be loose and may potentially fall into food. This is the same chopper that was required to be removed from the premises as noted on the previous inspection report.
      • Corrective Action(s): Correction order issued. Refer to order for details. Remove the above-noted vegetable chopper from the premises today. This chopper is not suitable for use and must not be on the premises.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upper portion of prep cooler unable to maintain food at an internal temperature of 4 degrees C or less at the time of inspection.
      • Corrective Action(s): Note: A large gap was observed between two inserts in the upper portion, and lids were open. Gap was closed by replacing the inserts with smaller (1/3) inserts, and lids were closed. Monitor temperature (e.g. place water into one empty insert, place into upper portion of prep cooler, and check internal temperature with a probe thermometer. Ensure all inserts are in place to prevent air from escaping, and keep lid closed). Contact a technician to have cooler serviced if upper portion cannot maintain food at 4 degrees C or less. Date to be corrected by: Today.
      • Violation Score: 9
  7. Follow-Up 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): - Staff stated only detergent and water are used for manual warewashing and a sanitizing step (e.g. bleach water) is not used.
      • - Vegetable chopper had dried on food debris in the chopping surface.
      • Corrective Action(s): - A bleach water sanitizer solution (chlorine) was prepared during the inspection and measured 100 to 200 ppm chlorine. Chopper was re-cleaned, and equipment was being re-sanitized during the inspection.
      • Ensure all food contact equipment, surfaces are utensils are properly cleaned following each use and then sanitized in order to effectively kill any pathogens that may be present on surfaces. Manual warewashing poster provided. It is recommended to obtain chlorine test strips to verify chlorine sanitizer concentrations.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap available at kitchen hand washing station (back area).
      • Corrective Action(s): A container of liquid soap was placed next to the hand washing station in the interim until a soap dispenser can be installed. Ensure all handwashing stations are supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper handwashing.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Vegetable chopper is degraded and pieces of plastic appear to be loose and may potentially fall into food.
      • Corrective Action(s): Do not use above-noted vegetable chopper as pieces of plastic may break off and go into food. Obtain another vegetable chopper that is smooth, non-absorbent, easy to clean and sanitize, durable, and suitable for the intended purpose on or before June 2, 2025. Remove the degraded vegetable chopper from the premises.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles containing bleach water unlabeled.
      • Corrective Action(s): Spray bottles labeled. Ensure all chemicals, cleaners, and similar agents are properly labeled to identify their contents in order to help prevent potential contamination and accidents.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No soap dispenser available for back area hand washing sink (located near prep cooler and prep table). A soap dispenser mount is on the wall from a previous dispenser.
      • Corrective Action(s): Ensure a liquid soap dispenser is in place to help ensure availability of soap and faciliate proper hand washing. Date to be corrected by: June 3, 2025.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The only staff member present on site does not have FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at all times in the operator's absence, at least one staff member on site had valid FOODSAFE Level 1 or equivalent certification. Date to be corrected by: June 16, 2025.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dirty cheese shredder stored on a storage shelf.
      • Corrective Action(s): Ensure all equipment properly cleaned & sanitized prior storage.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray sanitizer at 0 ppm of chlorine solution at the time of inspection.
      • Corrective Action(s): Immediately. Premix new/fresh surface sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open tin can with pineapple stored in the prep. pizza cooler.
      • Few containers with food items is not covered in the prep. cooler.
      • Corrective Action(s): Ensure that all food items transferred in food grade containers after opening.
      • Ensure that all food items properly covered.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Open tin container with food (pineapple) stored in the prep. pizza cooler.
      • Corrective Action(s): - All food must be transferred in food grade containers with lids.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Spray container with a clear liquid is not labeled.
      • Corrective Action(s): - Ensure that all containers are properly labeled. All chemicals or cleaning agents must be stored safely in original containers or properly labeled.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Staff on site doesn't have FodSafe Certificate Level 1 or equivalent.
      • Corrective Action(s): - Ensure, at list one staff member on site is FoodSafe Certified.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee present at the time of inspection didn't have Foodsafe Level 1 or equivalent training.
      • Note: Ongoing issue (see the report dated March 23, 2022). An enforcement action might be taken (eg., Correction Order and/or Violation Ticket).
      • Corrective Action(s): At list one staff must have Foodsafe Level 1 training. Get the staff to take the training or schedule in such a way that one staff at least, has the required training.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in back prep area and in washroom are missing paper towel. Hot and cold running water and liquid soap available
      • Corrective Action(s): - Provide paper towel at handwash stations. Ensure that you restock all handsinks as soon as you run out of supplies.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces sanitation not available at the time of inspection
      • Corrective Action(s): Fresh prepared solution was measured at 100ppm chlorine residual.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Mushrooms in cardboard boxes in walk-in cooler were stored on the floor
      • - All inserts in pizza prep cooler and food in undercounter coolers were left uncovered
      • Corrective Action(s): - Store all food items off the floor to protect from contamination
      • - Keep all food items well covered with proper lids or plastic wrap. The inserts of the pizza prep cooler must be kept closed when not busy to protect from contamination and maintain proper temperatures
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Employee present at the time of inspection didn't have Foodsafe level1 or equivalent training
      • Corrective Action(s): At least one staff must have Foodsafe level 1 training. Get the staff to take the training or schedule in such a way that one staff atleast, has the required training
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Mice droppings and chewed onions observed in opened bags of onions.
      • Corrective action: Dispose of three bags of contaminated onions.
      • Rationale: The onions have become contaminated by the bacteria in the mice droppings. Consumers can get sick from eating the contaminated onions.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer missing in the front area for cleaning the food preparation area.
      • Corrective action: Ensure that bleach sanitizer is always available in the front area before any food preparation.
      • Rationale: Bleach sanitizer is necessary to sanitize and reduce the bacteria on food contact surfaces in order to prevent food contamination and foodborne illness.
      • Corrective Action(s):
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel missing in the dispenser of the staff washroom.
      • Corrective action: Refill paper towel in dispenser.
      • Rationale: Single use paper towel is necessary for proper drying of the hands. Clean hands can become re-contaminated if they are dried on unsanitary surfaces and lead to food contamination.
      • Corrective Action(s):
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • 1. Under the utensil rack beside the handsink
      • 2. Under the mop sink
      • 3. Under the 3-compartment dish sink
      • 4. On the surface of the utensil rack
      • 5. On the surface of the pizza oven conveyer
      • 6. On the surface of the dough roller machine.
      • Corrective action: Clean and sanitize the following areas with bleach water. Contact the pest control company for more frequent visits.
      • Rationale: Rodent droppings carry disease - causing bacteria. The droppings can contaminate food and food contact surfaces, which can lead to foodborne illness.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Mold visible on the gaskets of the sandwich cooler.
      • Corrective action: Wipe and use bleach water to remove the mold from the gaskets.
      • Rationale: Hands of food handlers can become contaminated from touching the gaskets, which can lead to contamination of food and can result in foodborne illness.
      • Corrective Action(s):
      • Violation Score:
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found on the pizza conveyor oven and other food contact surfaces.
      • Corrective Action(s): All surfaces must be maintained in a clean and sanitary condition. Clean and sanitize all areas affected by rodent droppings immediately.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Facility has placed a block of rodent poison on the shelving unit.
      • 2) Pineapples were stored in an opened metal can.
      • Corrective Action(s): 1) Rodent poisons can only be placed in the restaurant by a qualified/certified pest control technician. Immediately remove all poison from the facility, unless it has been placed in the facility by a qualified professional.
      • 2) Once canned foods are opened, contents must be transferred to a food grade container to prevent potential contamination of foods.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility was found to have severe pest infestation.
      • Corrective Action(s): Have the facility serviced by a professional pest control operator immediately and prevent any potential entry or harbourage of pests. Facility has been issued a Public Health Act Closure Order regarding pest infestation. Facility must not operate until the conditions of the Order have been met.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were found throughout the facility.
      • Corrective Action(s): Clean all rodent droppings and disinfect all surfaces using a 1:10 bleach solution.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager did not have FOODSAFE Level 1 - no other staff present at the time of inspection.
      • Corrective Action(s): In the absence of the operator, at least one person must have FOODSAFE Level 1 or equivalent training while the facility is in operation.
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in prep cooler measured at 6C.
      • Corrective action: Food is moved to a functional walk-in cooler that measured at below 4C. Cold potentially hazardous food must be stored below or at 4C to prevent microbial growth and/or toxin production which may cause foodborne illness.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dough cooler, dough mixer, mandolin have dried food debris. Can opener has grease accumulation. Pizza cutting knife and board has food debris and is not cleaned and sanitized at adequate frequency.
      • Corrective action: Staff cleaned and sanitized all equipment/utensils mentioned above at the time of inspection using 100ppm bleach solution. All equipment must be cleaned and sanitized adequately to prevent microbial growth and/or toxin production which may contaminate food.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray in back area measured at 0ppm. Sanitizer in sanitizing sink measured at 50ppm chlorine.
      • Corrective action: Staff prepared bleach sanitizing spray for back area at time of inspection which measured t 100ppm chlorine. Staff set up fresh sanitizing solution in sanitizer sink which measured at 100ppm chlorine. Adequate sanitizer is necessary to prevent microbial growth and/or toxin production on surfaces.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) food inside walk-in cooler not covered at time of inspection.
      • Corrective action: All food must be covered to protect it from potential contamination. Staff covered all food at time of inspection.
      • 2) An open dented can of pineapple stored inside prep cooler.
      • Corrective action: Pineapples were discarded at time of inspection. Dented cans must not be used as the food may be potentially contaminated. Additionally, once a can is opened, food mus the transposed to a food grade container to protect it from contamination.
      • 3) Multiple containers had spoons and their handles were immersed in sauce.
      • Corrective action: All spoons were washed and sanitized at time of inspection. Ensure spoon handles do not contact food as they can contaminate the food.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Exhaust canopy has grease accumulation.
      • Corrective action: Ensure exhaust canopy is cleaned and maintained in sanitary condition at all times. Grease built up can be a fire hazard.
      • Date to be corrected by: 2 weeks
      • 2) Prep cooler handles has dried food debris.
      • Corrective action: Staff cleaned and sanitized door handles at time of inspection. Always clean and sanitize high touch surfaces and maintain it in sanitary condition to prevent potential food contamination as food handler may touch those handles during food preparation.
      • Corrected during insp.
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Food stored inside grocery bag in walk-in cooler.
      • Corrective action: Staff moved food into food grade container at time of inspection. Grocery bags are not food grade material and must not be used for food storage to protect food from contamination.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Cutting boards (red and green) stored above sink faucet in unsanitary condition. The cutting boards have deep grooves and have black mold has grown in them.
      • Corrective action: Operator mentioned those cutting boards are not used anymore and discarded them at time of inspection. All food contact materials must be in good condition and be easily cleanable.
      • Corrected during Insp.
      • 2) Prep cooler measured at 7C. Operator tried to adjust temperature during inspection.
      • Corrective action: Repair cooler unit in order to maintain a temperature of 4C or less. Do not use the prep cooler until it maintains a temperature of 4C or less.
      • Date to be corrected by: 2 days
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover missing for light fixture above dishwashing area.
      • Corrective action: Install a shatterproof light cover to protect clean utensils/food from potential contamination in case the light bulb breaks.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
  22. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Pizza cutter was stored between the pizza prep table and wall space.
      • Corrective Action(s): Ensure all equipment is stored in a clean and sanitary manner. Pizza cutter was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Insert of raw fish was stored above containers of curry sauce.
      • 2) Onions were stored on the floor.
      • Corrective Action(s): 1) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Fish was relocated at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood covers were found to be dirty/greasy.
      • Corrective Action(s): Vent hood covers must be maintained in a clean and sanitary condition. Covers will need to be cleaned in between services.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler cutting board had mould growth.
      • Corrective Action(s): Cutting board which have deep groves are difficult to clean and sanitize and may allow for mould growth. Ensure all equipment is smooth, non-absorbent, and easily cleanable. Cutting board was flipped to the other side at the time of inspection.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoop was stored directly in a container of sauce with the handle immersed in the sauce.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Pizza prep cooler was at 6C to 7C. Cooler was set on level 2.
      • 2) Bottom portion of the back door screen needs to be repaired.
      • Corrective Action(s): 1) Service or adjust cooler unit must be able to maintain 4C or less at all times. Cooler unit was adjusted to level 4 at the time of
      • inspection and temperature did not decrease. Potentially hazardous foods have been relocated to the walk-in cooler
      • 2) Repair screen door to prevent potential pest entry.
      • Violation Score: 9
  25. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Can of pineapples were stored in an opened can.
      • Corrective Action(s): Ensure canned foods, once opened, are transferred into food grade containers with proper covers. Pineapples were transferred into a food grade container at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back prep cooler door seals need to be repaired or replaced.
      • Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold air and to prevent debris from accumulating in the door seals.
      • Violation Score: 3
  26. Routine Inspection

    0 infractions

  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the walk-in cooler ranged from 8C to 14C. Ice was forming on the compressor and air temperature was at 14C. Staff member stated the cooler was at 7C when the restaurant was opened for the day at 1130am.
      • Corrective Action(s): Cold potentially hazardous foods must be stored below 4C to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods were discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach spray bottle in front pizza area did not have any bleach sanitizer. Spray bottle had no detectable chlorine sanitizer.
      • 2) Vegetable cutter was found to have dried food debris.
      • Corrective Action(s): 1) Ensure each food preparation area has bleach sanitizer at 100ppm to 200ppm prepared and ready for use. Bleach sanitizing solution at 100ppm was prepared at the time of inspection.
      • 2) Ensure all equipment is properly washed and sanitized after each use. Items may require a presoaking to remove built-up debris. Vegetable cutter was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walk-in cooler was at 14C.
      • 2) Back prep cooler door and door seals require repairs.
      • Corrective Action(s): 1) Walk-in cooler must be serviced to ensure it can maintain 4C or less at all times. Technician has been contacted and will be on-site today.
      • Correction date: Today
      • 2) Have prep cooler door and door seals serviced to prevent loss of cold refrigeration air.
      • Correction date: 1 month
      • Violation Score: 15

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