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Freshslice Pizza (Tsawwassen)

1818 - 4949 Canoe Pass Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Freshslice Pizza (Tsawwassen) has been inspected 8 times by Fraser Health Authority since April 13, 2021. The most recent inspection, on September 10, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on June 22, 2022. 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 May 5, 2023. 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 May 5, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

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. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature of food products in the preparation insert cooler registered between 5-8C
      • Corrective Action(s): Move food items in insert cooler to walk in cooler. Store only half amount of food in inserts. Adjust cooler temperature to lower setting. Monitor food temperature, such that cooler maintains temperature of 4C or lower. Service ore repair cooler if required. Date to be Corrected By May 12, 2023.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in 3 compartment sink and sanitizer bucket with wiping cloth registered 0 ppm QUATS. chemical dispensers was not receiving QUAT solution from chemical container.
      • Corrective Action(s): Staff replaced QUAT solution with 100 ppm bleach solution in 3 compartment sink and sanitizer bucket for the interim. Service QUAT chemical dispenser such that it dispenses 200 ppm QUATS Verify with test trips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Dented and bulging mushroom and olive cans observed
      • Corrective Action(s): Do not use cans that appear dented or bulging. Return to supplier or discard.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored.
      • Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer at all times.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual Dishwashing procedures not being properly followed.
      • Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
      • - Change sanitizing solutions in sinks and buckets every couple of hours
      • - Change sanitizing solutions in bottles daily
      • - Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized (S.17(2))
      • No sanitizers in sanitation sink for manual dishwashing.
      • Corrective Action(s): Ensure adequate level of sanitizer in three compartment dishwashing. Chlorine 50-100 ppm
      • Note: Make fresh solutions everyday ahd monitor the level of sanitizer with test strips.

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