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Freshslice Pizza

640 - 22709 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice Pizza has been inspected 11 times by Fraser Health Authority since March 27, 2024. The most recent inspection, on April 13, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on April 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 April 9, 2025. 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 January 2, 2025. 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 2 times across 2 separate inspections, most recently on April 10, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 9, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Old food debris still observed on the inside portion of the handles on the pizza prep cooler
      • Water temperature observed to be too low at 61F. Concentration of Quat sanitizer once sink was filled at approx 75F measured to be just below 200ppm. Once a third pump was dispensed a proper residual of approx 250ppm Quat was measured
      • Corrective Action(s): Purchase a proper scrub cloth with grit to remove the food product build up. Handles and all high touch surfaces must be cleaned and sanitized daily.
      • Ensure staff are aware that 3 pumps are required
      • Purchase a thermometer to verify temperature of the sanitizer water
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pizza oven observed with substantial debris affixed to the roolers and surfaces
      • Corrective Action(s): Clean pizza oven
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quat test strips on site but missing the color comparator
      • Corrective Action(s): Purchase new Quat test strips supplied with a color comparator so employees can accurately verify the concentration of the sanitizer.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Vegetable wash/prep sink observed blocked by a box containing fresh slice pizza tote bags. Employee on site stated they do not use this sink for vegetable washing but rather use the 3 compartment warewashing sink
      • Corrective Action(s): Immediatley remove the box and ensure all employees are aware that the 3 compartment warewashing sink is not the designated sink for washing/prepping vegetables in order to prevent contamination of the vegetables..
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quat sanitizer concentrtion in sanitizing sink observed to be too low at approx 100ppm. Sink observed filled well past the fill line to the very top of the sink. Water temperature observed to be too low at 51F. Once water was drained and refilled at 75F and filled to the fill line a concentration of 200ppm Quat was measured
      • Wash sink observed not holding water due to failure of the stopper.
      • Old food debris affixed to the handles of the pizza prep cooler
      • Corrective Action(s): Ensure staff only fill sink to the designated fill line and add water at approx 75F
      • Purchase 3 new stoppers for the 3 compartment sink
      • Use a scrub device with grit to remove to food debris on the handles. High touch/contact surfaces are to be washed and sanitized daily.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pizza oven observed with substantial debris affixed to the rollers and surfaces.
      • Corrective Action(s): Clean pizza oven
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quat test strips on site but missing the color comparator.
      • Corrective Action(s): Purchase new quat test strips with the color comparator so employees can verify the concentration.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dough cooler at 7.5c. Cooler is only being used to store dough
      • Corrective Action(s): As discussed until repaired or replaced with a new cooler, dough cooler cannot be used for the storage of any potentially hazardous food items.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Dough cooler not properly cold holding. Internal temperature of chicken wings at 8c (Wings placed into cooler last evening). Wings dscarded at time of inspection.
      • Corrective Action(s): Contact technician to service unit
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dough cooler observed not properly cold holding. Air temperature ranged from 5.1 to 7.8c
      • Corrective Action(s): Do not use to store any potentially hazardous food items inside
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer inside the dough cooler is not accurate.
      • Corrective Action(s): Purchase an accurate thermometer as discussed.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several opened tins with contents inside observed in pizza prep cooler.
      • Corrective Action(s): Once tins have been opened the contents are to be placed into a container
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dough storage cooler observed to be at 8 to 10c. Cooler may be on a defrost. Temperature setting was set at low and the back side of the cooler where the cooling fins are located was up firmly against the wall so it could not get proper air flow.
      • Corrective Action(s): Temperature of cooler lowered and cooler moved away from the wall at time of inspection. Monitor cooler over the next few hours to verify temperature drops below 4c. If not the cooler will need to be serviced by a technician.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light intensity currently insufficient at vegetable wash/prep sink at only 39 LUX. Install lighting above the prep sink area
      • One bulb observed missing in the exhaust canopy. Replace missing bulb
      • Purchase new drain stoppers for the 3 compartment sink. 3 in total
      • Install paper towels in the paper towels dispenser
      • Very little dry food storage space observed. Food ie pop cannot be stored on the floor. Ensure sufficient shelving is in place prior to operating
      • Install the chemicals for warewashing at the 3 compartment sink
      • Ensure chlorine test strips are on site to verify the bleach concentration for both the sanitizing sink and for the spray bottles
      • Corrective Action(s):

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