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Freshslice Pizza (South Fraser Way)

407 - 32900 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice Pizza (South Fraser Way) has been inspected 15 times by Fraser Health Authority since August 8, 2017. The most recent inspection, on September 24, 2026, found no infractions.

13 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 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 2 times on August 8, 2017. 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 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front preparation cooler was greater than 4C during inspection. Temperature log indicated that temperature for preparation cooler was greater than 4C for multiple days. Potentially hazardous foods were discarded during inspection:
      • - 1 bag of ham
      • - 1 container full of bacon
      • - 2 bags of chicken
      • - 1 bag of ground beef
      • - 1 container of chicken wings
      • All other food items were moved to the walk-in cooler.
      • Corrective Action(s): Repair or replace the walk in cooler to ensure that the walk in cooler is capable of reaching 4C or cooler.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rags stored on counter. Ensure that wiping cloths are always stored in approved sanitizer solution between use to prevent cross contamination.
      • 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): Wooden knife block used to store knives.
      • Ensure that knives are stored in a sanitary manner (ie magnetic strip, container that can be sanitized and do not use wooden knives block as they cannot be adequately sanitized and may allow bacterial growth.
      • Corrective Action(s):

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