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Freshslice Go

9904 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice Go has been inspected 8 times by Fraser Health Authority since January 25, 2024. The most recent inspection, on August 21, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on August 7, 2026. 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 2 times across 2 separate inspections, most recently on August 7, 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prepped pizza dough with toppings stored in a cooler that had an ambient air temperature of 9 C.
      • Pizza was placed in cooler 1.5-2 hours ago according to staff.
      • Corrective Action(s): Cook all pizza that were in cooler immediately.
      • Keep a timer for all pizza that is placed in this cooler. Once it is stored in this cooler, it must be used within 2 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: QUATs surface sanitizer in spray bottle registered at 10,0000 ppm.
      • Corrective Action(s): When making QUATs sanitizer solution, follow manufacturer's instruction.
      • Concentration of QUATs should be at 200 ppm.
      • Staff made a fresh solution that registered 200 ppm.
      • Use test strips to verify solution.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza dough cooler had an ambient temperature of 9 C.
      • This is a repeat violation.
      • Corrective Action(s): Service or replace cooler so that is able to maintain a temperature of 4 C at all times.
      • Correct immediately.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 9
  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza sauces and prepped pizzas stored in a cooler that was 13 C.
      • Internal temperature of white garlic sauce registered 10.5 C. Sauces were in cooler from the previous night.
      • According to Operator, prepped pizzas are stocked in cooler and cooked within 2 hours (delivered from another approved Freshslice location).
      • Corrective Action(s): Discard sauces that require refrigeration after opening.
      • Use all pizzas within 2 hours. Use timers to keep track.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza cooler had an ambient air temperature of 13 C.
      • This is a repeat violation.
      • Corrective Action(s): Service cooler so that it is able to maintain a temperature of 4 C or below. Correct immediately.
      • In the interim, continue using this cooler to store potentially hazardous foods for a maximum of 2 hours.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle registered between 2500 ppm-5000 ppm Quats.
      • Corrective Action(s): Staff were instructed to remake sanitizer solution. Ensure sanitizer solution is between 200-400 ppm Quats.
      • Follow manufacturer's instructions when making the solution.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza cooler registered between 7-9 C (top part was 7 C and bottom part was 9 C).
      • Corrective Action(s): Service cooler so it is 4 C or below.
      • In the interim, use this cooler to store pizzas for a maximum of 2 hours after which they must be used or discarded.
      • Correct immediately.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, concentration of QUATS in sanitizer pail and 2nd sink of dishwashing sink recorded ~50ppm which may result in inadequate sanitation of the dishes/utensils/food contact surfaces. Staff stated that as per the Sanitation Plan, they add 2 pumps of sanitizer solution to the 2 comp dishwashing sink to prepare solution but the instruction sign posted on the wall states '2 PUMPS OF BLEACH' not QUATS.
      • Corrective Action(s): Staff added 2 more pumps of QUATS solution and concentration of new QUATS sanitizer solution recorded at 200ppm.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

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