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Great Pizza 2 For 1

22 - 12578 72nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Great Pizza 2 For 1 has been inspected 23 times by Fraser Health Authority since January 21, 2013. The most recent inspection, on April 30, 2026, recorded 2 infractions.

10 of 23 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 July 5, 2021. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 5 times across 4 separate inspections, most recently on April 30, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on November 5, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 26, 2018. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 once on July 17, 2017. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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.

23 inspections

  1. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Container of BUSH Orange Red IH7802 observed on site. This colouring is for external use only and not intended to be eaten.
      • Corrective Action(s): **Corrected during inspection** Container of colouring discarded.
      • Please review all foods in storage and discard all food made using this chemical (e.g. tandoori chicken).
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door preparation cooler observed to be holding temperatures from 7-13°C.
      • Corrective Action(s): **Corrected during inspection** Foods held overnight or > 4 hours discarded when identified.
      • Do not use equipment until it can maintain temperatures of 4°C or below.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soiled knives observed to be stored on magnetic knife rack.
      • Corrective Action(s): Please clean and sanitize all equipment before storing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Handwashing station (nearest point of sales) observed to need caulking. Caulking cracked, shrunk and no longer seals the gap between the backsplash and wall.
      • 2. 2 door preparation table observed to hold temperatures of 7-13°C.
      • Corrective Action(s): 1. Reseal/Caulk handwashing station so water will not collect/leak to floor.
      • 2. Monitor cooler to ensure it can maintain tempratures of 4°C or less. If it cannot, contact refrigeration technician to have unit serviced.
      • Unit is not to be used until it can maintain temperatures of 4°C or less.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Rodent droppings observed in back of house preparation area, near receiving/back door.
      • Corrective Action(s): 1. Pointed out activity locations to operator at time of inspection. Please clean and disinfect area with 1 part bleach : 9 part water solution. Monitor to ensure pest activity does not reoccur. If reoccurring, contact professional pest control company to have restaurant assessed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy grease build up observed on range hood filters. Color of filter ranged from dark orange to dark brown.
      • 2. Heavy food debris build up observed on and under conveyer of pizza oven.
      • Corrective Action(s): 1. Facility needs to clean range hood filters more frequently. Recommended 1 cleaning / week.
      • 2. Please clean identified area immediately. Food deris may be an attractant to pests.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Cardboard observed to be used as a shelf liner. Cardboard is a material that absorbs water and not easily cleanable.
      • Corrective Action(s): 1. Please remove cardboard from use as shelf liner.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One container of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff removed the containers of food coloring from the shelf to be discarded/and or returned to the supplier.
      • Corrective Action(s): Do not purchase Bush Brand Orange Red food colouring. Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of cooked curry sauce observed in walk-in cooler and measured at internal temperature of 33.6'C with probe thermometer (calibrated at Fraser Health on June 2, 2023). Staff stated that the sauce was prepared >2 hours ago. Staff voluntarily discarded the curry sauce during inspection.
      • Corrective Action(s): Ensure all cooked foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). Potentially hazardous foods which are not cooled to 20'C within 2 hours of cooking must be discarded. Use available ice wand(s) on site to cool foods fast. In addition, you may transfer large portions of foods to shallow containers and/or store containers of food in an ice bath. Monitor cooked food temperature with available probe thermometer on site.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed on the floor along the wall where white chest freezer is located.
      • Corrective Action(s): - Remove the rodent droppings and disinfect the area with 1 part bleach to 9 part water solution.
      • - Conduct regular cleaning of the affected area to prevent build up of food debris that could attract pest into the facility.
      • - Conduct refular montoring for any new rodent activity.
      • - Keep entry points such as back door closed and seal any gaps (if noticed)
      • TO BE CORRECTED BY - Ongoing
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris was observed along the walls and under the food prep tables located in back kitchen.
      • Corrective Action(s): Ensure that the facility is maintained in a good sanitary condition. Regularly clean the kitchen, under the tables, corners and other hard to reach areas to prevent build up of food debris that could potentially attract rodents into the facility.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Used aluminum can was stored in the flour bin and was used as a measuring scoop.
      • Corrective Action(s): Aluminum cans are tend to be single-use and can leach out harmful chemicals if re-used, that can potentially cause chemical contamination of food. DO NOT USE aluminum can as a scoop, instead use equipment/utensil made with food safe material.
      • ** Operator discarded the aluminum can at the time of inspection.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple flour containers had build-up of flour and food debris.
      • 2) Small bowls were found inside containers that were used as scoops.
      • Corrective Action(s): Ensure that all equipment/dishes/food contact surfaces are maintained in good sanitary condition.
      • 1) Wash and sanitize the container on regular basis to prevent build up of food debris/filth.
      • TO BE CORRECTED BY - Immediately
      • 2) Small bowls were removed from the containers. Either store them outside the container in a sanitary condition or store scoops with handle up inside the container.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer found with build up of veggie debris dried on
      • Corrective Action(s): Slicer taken apart, cleaned, then sanitized at time of inspection.
      • This machine must be cleaned and sanitized after use, not left to dry on.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tartar sauce and green chutney sauce containers had a plastic sauce container inside, used as a 'scoop' for the sauce.
      • Corrective Action(s): Sauce containers removed at time of inspection. Do not place any sauce containers inside - food handlers' may contaminate the sauce by reaching in to 'scoop' the sauce out. Alternatively, consider using a ladle to remove the sauce out of the container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould accumulation present on top of the tiling above the 3-compartment sink.
      • Corrective Action(s): Remove the mould and re-grout the area on top of the tiling to keep it in good sanitary condition.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiling underneath 3-compartment sink, as well as the wall cover underneath the light switch, is falling apart.
      • Corrective Action(s): Reinforce the wall cover and replace tiling that has fallen off. All areas around the sink should be smooth, easily cleanable, and impervious to moisture.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A sanitizing pail was created, but cloths were observed lying around the prep cooler area in visibly soiled condition.
      • Corrective Action(s): All cloths immersed inside the sanitizing pail. Do not leave any cloths outside, as they will accumulate grime over time and continue to contaminate food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple items in prep cooler inside the kitchen area (cooked chicken and sauces) were not covered.
      • Corrective Action(s): Immediately cover the cooked chicken and sauces inside the prep cooler. Food products should be covered at all times to protect from contamination.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution in sanitizing pail only as approximately ~10-50 ppm chlorine residual.
      • Corrective Action(s): Bleach solution was re-made and sanitizing pail was at 200 ppm. Ensure that you regularly switch out the bleach solution especially when it is dirty / soiled. Tables and countertops were re-wiped with the cloth inside the newly made bleach solution.
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Can opener contains a significant amount of grease buildup, especially around the gears.
      • 2. Onion cutter machine contains dried food grime and debris lodged inside metal grid.
      • Corrective Action(s): Can opener and onion cutter were thoroughly washed, rinsed, sanitized at time of inspection. Ensure that all equipment is routinely maintained in good sanitary condition so that food can be safely processed.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Screen door was removed at time of inspection to accommodate two back doors being open at once.
      • Corrective Action(s): One back door was closed, and screen door was securely placed back on the other doorframe. This is required to prevent any pests, incuding flies and rodents, from entering the facility.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Area underneath cook line and stoves, as well as the back cooler handles, contain food grime deposits.
      • Corrective Action(s): 1. Sweep and remove the settled food debris underneath the cook line.
      • 2. Remove grime deposits behind back cooler handles and wipe with bleach solution.
      • Regular maintenance of your facility will result in less extensive cleaning work for the future.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): 1.5 large pails of yogurt found that was made on site.
      • Corrective Action(s): EHO destroyed yogurt at time of inspection using bleach.
      • All yogurt must be purchased from a licensed diary producer. Receipts will be required for any products found on site.
      • Violation Score: 9
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Found numerous pieces of equipment with dried on food debris:
      • - meat slicer
      • - cheese/ veggie slicer
      • - onion/ pepper cutter
      • Corrective Action(s): As discussed in numerous inspections, all food contact equipment MUST be cleaned immediately after prep is finished (or at least every 4hours) by washing, rinsing, and sanitizing.
      • Repeat violations of this nature may be ticketed
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas requiring attention:
      • - back wall around dough mixer
      • - equipment bases (the areas that don't touch the food)
      • - hard to reach area between wall and floor
      • - door handles of coolers and freezers
      • - dry storage bins
      • - pizza pan shelves
      • Corrective Action(s): Do a deep clean of premise. Focus on areas not typically cleaned
      • Violation Score: 3
  23. Routine Inspection

    0 infractions

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