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Freshslice

2743 - 10153 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice has been inspected 25 times by Fraser Health Authority since November 27, 2012. The most recent inspection, on September 1, 2026, found no infractions.

12 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 4 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 6 times across 5 separate inspections, most recently on February 3, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on June 24, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 3 separate inspections, most recently on June 20, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on September 26, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 11, 2018. 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.

25 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): In the corner under the mop sink, food debris including dried out olives observed that could attract rodents into the facility. Staff removed the food debris during inspection.
      • Corrective Action(s): Please ensure to clean the facility including hard to reach areas regularly to prevent build up of food debris/grease.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 500 PPM QUAT detected in the sanitizer container.
      • Corrective Action(s): **Issue corrected at the time of inspection** The sanitizer container was diluted and 400 PPM QUAT was detected after the dilution. Use QUAT test strips to test the sanitizer concentration after mixing to ensure it's at the concentration as suggested by the manufacturer (usually 200 - 400 PPM) before using. When the concentration is too high, not all the sanitizer will be evaporated and may be transferred to food that may lead to a chemical hazard for consumers.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The reach-in pizza prep cooler was noted with an ambient air temperature of 5.8C.
      • Corrective Action(s): Operator decreased the temperature of the cooler. Adjust and monitor the temperature of the cooler so that it can hold cold potentially hazardous food items at 4.0C or below. Food held above 4.0C for an extended time period may lead to bacterial growth or toxin production that can cause foodborne illnesses for the consumers.
      • Date to be corrected by: Today
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed 3-4 new live cockroaches caught on one of the sticky trap located next the back door compared to the last visit. Weekly pest control contractor visit in place.
      • Corrective Action(s): Continue to implement Integrated Pest Management (IPM) approach which involves, but not limited to, the following:
      • - Remove any pest entry ways (e.g., sealing off cracks and crevice).
      • - Keep high sanitation standard by removing food debris and water on the floor.
      • - Remove areas or materials that can act as harboring site (e.g., flatten cardboard)
      • - Work with your pest control contractor and adhere to their recommendations.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (REPEAT VIOLATION) 0 ppm QUATS observed in the QUATS sanitizer bottle. 100 ppm bleach solution was prepared at this time.
      • Corrective Action(s):
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed 4-5 dead cockroaches caught on one of the sticky trap located near the back door. Weekly pest control contractor visit in place.
      • Corrective Action(s): Remove cockroach attractant by improving general sanitation. Seal off any pest entry ways. Continue to work with your pest control company and adhere to their recommendation.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris noted under the pizza assembly station and behind the pizza oven.
      • Corrective Action(s): Clean and sanitize aforementioned areas. Correct this by: Feb 7, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A pipe connecting a sanitizer dispenser with a sanitizer bottle was disconnected.
      • Corrective Action(s): Reconnect the pipe in order for the dispenser to dispense correct concentration of QUATS sanitizer. Correct this by: Feb 7 2022.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATs dispenser measured at 0ppm.
      • Corrective Action(s): Service the QUATs dispenser to measure at 200ppm to ensure proper sanitization of kitchen equipment. THIS IS A REPEAT VIOLATION. Corrected by: July 30, 2021.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs dispenser measured at 50ppm. QUATs spray bottle in the back food handling area is empty.
      • Corrective Action(s): Temporarily use bleach (i.e.: chlorine-based) to sanitize the kitchen equipment. Third-compartment sink must be measured at least 100ppm chlorine. Prepare 1 parts bleach to 500 parts water (i.e.: 1:500 dilution factor). Replace empty QUATs spray bottle.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: QUATs dispenser measured at 50ppm.
      • Corrective Action(s): Service the QUATs dispenser to measure at 200ppm. Corrected by: July, 23, 2021.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple soiled utensils were noted near the rear food handling area. The operator claims in use utensils are cleaned and sanitized twice a day. As per Freshslice's sanitation plan, in use utensils are to be cleaned and sanitized every 30 minutes. Soiled utensils were removed from the food handling area for cleaning.
      • Corrective Action(s):
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): The QUAT sanitizer bottle near the rear food handling area was empty. The operator replaced the bottle.
      • Corrective Action(s):
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches noted in glue traps placed on the food counter behind the microwave and in the trap placed by the rear exit door. A live cockroach was noted on the wall by the rear exit door.
      • Corrective Action(s): Facility has an on-going contract with pest control company. More aggressive treatment needs to take place to control and eliminate the cockroach problem.
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Manager stated that the pizza prep-cooler has been repaired; however, the lower compartment of the cooler only achieved a temperature of 8C (ambient) at its lower point during a 30 minute interval.
      • Lower compartment of the pizza cooler was not in use at the time of inspection.
      • Only a limited 2 hour supply of pizza toppings were stored in the pizza prep-cooler insert. Time recording for the 2 hour hold in place.
      • Pizza prep-cooler is stilll not considered to be in good working order and needs to be repaired. Contact the health department again for re-inspection and not to use the unit until is it re-inspected.
      • Corrective Action(s):
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods stored in the pizza prep cooler was not kept less than or equal to 4C. The following internal temperature was recorded:
      • 4 containers of chopped peppers 14C stored in the unit from previous night: 14C.
      • Food product was discarded.
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door of the facility was left open.
      • Corrective Action(s): To prevent entry of pest, either keep the back door closed or install a proper screen door.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler not in good working order. Ambient air temperature in the lower compartment was at 11C.
      • Corrective Action(s): Have the cooler unit repair. Do not use the lower compartment of the cooler to store cold potentially hazardous foods until it is capable of maintaining foods less than or equal to 4C and re-inspected by a health inspector.
      • The top portion of the prep cooler can be used to store a 2 hour supply of food. If food is not sold in 2 hours and is above 4C, they are to be discarded. Until the cooler is in good, the food in the top portion should be time tracked as well.
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese topping and 1 bag of meat toppings stored in the undercounter cooler was not kept less than 4C. Internal temperature was at 8C. Food products were moved back into the walk-in cooler
      • Corrective Action(s):
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: A least 1 staff member must hold a valid FOODSAFE Level 1 certification while the business is in operation. Staff members who are certified are to keep a photocopy of their certification onsite. As a reminder, all FOODSAFE Level 1 certification issued prior to July 29, 2013 will expire in July 29, 2018. FOODSAFE Level 1 can be renewed if a person holds a FOODASAFE Level 1 certification issued by any of the BC regional health authorities.
      • Corrective Action(s):
      • Violation Score: 1
  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Diced chicken stored in the lower compartment of the pizza prep cooler had an internal temperature of 7C. Food items stored in the inserts were at 4C. Food items in the lower compartment were moved to the walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of proper documentation for the display of pizza at temperature less than 60C for a maximum of 2 hours. There was only one timer on the wall and the proper hold time written on the time tracking white borad was labelled with the inaccurate date and time. Inspection was conducted at approximately 2:30pm, which is after lunch hour rush. As mentioned on previous inspection report, ensure the proper documentation is kept for pizza stored within the hot case.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sink plugs were available for any of the compartments for the 3-compartment sink. Consequently, dishware, equipment, and utensils cannot be adequately washed, rinsed, and sanitized in accordance with the 3 compartment sink method.
      • A new set of sink plugs were obtained at the time of inspection.
      • Facility uses Quats or chlorine as a sanitizer. Staff member were not using the correct test paper to monitor the concentration of the sanitizer. Chlorine test paper were used to measured quats concentration. To ensure sanitizing solutions are properly diluted, ensure the correct test paper are used.
      • Corrective Action(s):
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black grease was again noted on the convey belt of the pizza oven. Exhaust canopy was again noted to be covered with a layer of yellow grease. Ensure both of the equipment are frequently cleaned to prevent grease build up.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature for under counter pizza cooler was at 7C. Cooler unit must be able to keep potential hazardous foods less than or equal to 4C. Have cooler repaired if temperature does not decrease to 4C.
      • Corrective Action(s):
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 3 staff were working during the time of inspection, but none were certified with FOODSAFE Level 1. Only the manager's FOODSAFE Level 1 certificate was available, but manager was not working during the time of inspection. At least 1 person must be certificated with FOODSAFE Level 1 while the restaurant is in operation.
      • Corrective Action(s):
      • Violation Score: 1
  25. Routine Inspection

    0 infractions

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