Skip to content
Loading map…

Freshslice Pizza (120th St)

7271 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice Pizza (120th St) has been inspected 15 times by Fraser Health Authority since August 23, 2021. The most recent inspection, on May 22, 2026, found no infractions.

8 of 15 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 and Food temperature control.

The last 3 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 6 separate inspections, most recently on April 7, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 7, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 31, 2022. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  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): Food items in inserts in the top section of the prep cooler measured at 6-8C. The cooler ambient temperature is also too high and not able to keep food on both the top and bottom compartments cold. The food items were stpored in the inserts overnight (covered with glass lid).
      • Corrective Action(s): Staff discarded the food items as it was also part of the food safety plan to discard food in the inserts at 11am every day. Staff was also instructed to move food items stored in the bottom section of the cooler to the walk-in cooler (only a small amount of food kept in the bottom section). Only keep enough food in the inserts that can be used within 2 hours and top up as needed from the walk-in cooler. Do this until prep cooler is fixed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Prep cooler used to store pizza toppings, cheese, and sauces has an ambient temperature of 8-10C. Thermometer inside the cooler also shows 8C.
      • 2. Left drawer of the prep cooler is broken and the drawer may not be closed properly which may have cause cold air to escape.
      • Corrective Action(s): 1. Fix prep cooler so that it can maintain an ambient temperature of 4C or below. 2. Fix the left drawer of the prep cooler to prevent cold air from escaping. Date to be corrected by: Immediately.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel gets stuck in paper towel dispensers.
      • Corrective Action(s): Repair/replace so paper towel comes out easily. Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were asked to demonstrate how dishes are manually washed in the 3 compartment sink - sanitizing step was skipped.
      • Corrective Action(s): Staff were instructed on how to properly wash dishes. Ensure dishes are washed, rinsed, sanitized, and then air dried. Follow the Fraser Health manual dishwashing poster provided. Use test strips to verify concentration of sanitizer.
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Lack of hot running water in premise at the time of inspection.
      • Corrective Action(s): Premise ordered to close. Replace/service hot water tank so that there is hot running water at all times. Until there is hot running water, premise must remain closed.
      • Violation Score: 25
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The ambient air temperature of the walk-in cooler registered at 9 C. Temperature between packages of meat registered at 5 C. Cooked chicken wings registered at 8 C.
      • Corrective Action(s): Staff were instructed to transfer the potentially hazardous foods from walk-in cooler to drawers of the pizza prep cooler.
      • Coolers must be at 4 C or below. Service cooler or adjust temperature setting immediately so that it can maintain a temperature of 4 C below at all times.
      • At the time of inspection, walk-in cooler was nearly empty as delivery is scheduled to come in tomorrow. DO NOT accept a new food delivery tomorrow until walk-in cooler is at 4 C (40 F) or below.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats solution at the three compartment sink dispensing at 50 ppm.
      • Corrective Action(s): Quats sanitizer solution must be at 200 ppm as per manufacturer's recommendations. Staff did not know how to repair the line so sink was filled manually with 200 ppm Quats solution.
      • Ensure dispenser is dispensing the Quats solution at 200 ppm at all times. Correct immedietely.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Walk-in cooler at 9 C (must be 4 C or below).
      • 2. Quats dispenser dispensing solution at 50 ppm (must be 200 ppm).
      • Corrective Action(s): 1&2. Repair both walk-in cooler and Quats so they are working as per the requirements. Correct immediately.
      • This is a repeat violation.
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (pizza toppings) stored in inserts of cooler that is not able to maintain an ambient air temperature of 4 C or below. Inserts stored on ice however, inserts were too full and not fully submerged in ice.
      • Corrective Action(s): Pizza toppings were relocated to walk-in cooler. Do not store potentially hazardous food between 4 to 60 C for more than 2 hours. If inserts will be used, only fill them 1/4 full. Relocate all toppings to walk-in cooler after 2 hours or discard.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler with inserts at 8 C. Staff aware that cooler was greater than 4 C and were not using the inside of the cooler at the time of inspection however, inserts were in use.
      • Corrective Action(s): Fix prep cooler immediately so that it is able to maintain an ambient air temperature of 4 C or less.
      • Do not use to store potentially hazardous foods for more than 2 hours until cooler can hold a temperature of 4 C or less.
      • Violation Score: 9
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza toppings stored in inserts of prep cooler above 4 C. Staff stated inserts are only used and filled during rush hour.
      • Corrective Action(s): Pizza toppings were relocated to walk in cooler. Do not store potentially hazardous food out for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Quats sanitizer dispensed at 50 ppm for manual dishwashing.
      • 2. Quats spray bottle registered at 0 ppm for quats.
      • Corrective Action(s): 1. Staff added more Quats solution to reach 200 ppm as per manufacturer's instructions.
      • 2. Spray bottle was filled with fresh Quats solution at 200 ppm.
      • Adjust both dispensers so that the solution is being dispensed at the correct concentration.
      • *Concentrations of sanitizer solutions should be verified and recorded.
      • Note: if using bleach, a solution can be made using 1/2 tsp per litre of water.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler with inserts at 11 C. Staff aware that cooler was greater than 4 C and were not using the inside of the cooler at the time of inspection however, inserts were in use.
      • Corrective Action(s): Service cooler immediately. Do not use to store potentially hazardous foods for more than 2 hours until unit has been repaired.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website