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Great Pizza

203 - 15988 Fraser Hwy, Surrey · Restaurant

5 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water was measured at over 200ppm chlorine.
      • Corrective Action(s): High chlorine concentrations can contaminate food. Staff member was able to remake bleach water sanitizer at the correct concentration (100-200ppm chlorine) for a no-rinse food contact surface sanitizer (counters, equipment, cutting boards, etc.). Ensure all staff are aware of and following proper procedures for preparing sanitizer at the correct concentration. It is recommended to obtain chlorine test strips to verify concentrations.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Dark pink chemical observed in an unlabeled spray bottle in the washroom.
      • Corrective Action(s): Spray bottle labeled. Ensure that all chemicals are properly labeled to help avoid accidents/contamination.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large bucket of meat sauce that was not being cooled properly was again observed in the walk in cooler. Meat sauce cooked 1.5-2 hours ago, internal temperature at 24 degrees C. THIS IS A REPEAT VIOLATION - ENSURE ALL STAFF ARE AWARE OF AND FOLLOWING REQUIREMENTS.
      • Corrective Action(s): Meat sauce was transferred to shallow containers and placed back into the walk in cooler to facilitate rapid cooling. Refer to yesterday's routine inspection report for details on cooling requirements.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large bucket of meat sauce located in the walk in cooler was measured with an internal temperature of 12 degrees C.
      • Corrective Action(s): As the only staff member on site was unable to discard the meat sauce at the time of inspection, the meat sauce was intentially adulterated with a large quantity of bleach under the direction of the Environmental Health Officer to ensure that it is not served to the public. Staff member stated that meat sauce will be discarded later today.
      • Ensure that potentially hazardous food is cooled from 60C to 20C within two hours, then from 20C to 4C within the next four hours in order to limit the growth of potential pathogens, including the potential formation of heat-stable toxins in food. Food may be cooled in shallow layers in the walk in cooler to help facilitate rapid cooling. Verify temperatures with a sanitized probe thermometer.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front area prep cooler (smaller prep cooler) at 9 to 11 degrees C (above and below).
      • Corrective Action(s): Potentially hazardous foods located in the cooler (ranged from 9 to 11 degrees C) were discarded, including a medium sized insert of cooked meat, and four inserts of cut vegetables. Ensure cold potentially hazardous food is maintained at 4C or less to limit the growth of potential pathogens. Only small quantities of potentially hazardous food that will be used or discarded within two hours can be stored in the prep cooler in the interim until it is serviced.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water (chlorine) sanitizer measured well above 200 ppm chlorine.
      • Corrective Action(s): Sanitizer was re-made and tested at 100 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces. High concentrations can contaminate food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (front) at 9 to 11 degrees C.
      • Corrective Action(s): Have cooler serviced and ensure it can maintain food at 4C or less. Date to be corrected by: July 10, 2025.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in warmer at 33 degrees C. Staff stated pizza was made 1 hour ago.
      • Corrective Action(s): Warmer was adjusted to a hotter temperature setting. Pizza reheated to 74 degrees C or more and placed back into warmer. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of pathogens/toxins.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff on site at time of inspection unable to prepare a sanitizing solution at the warewashing sinks at the correct concentration (for chlorine bleach, 100 to 200 ppm). Solution measured only 10 ppm chlorine.
      • Corrective Action(s): Additional bleach added, re-tested at 100 to 200 ppm chlorine. Equipment/utensils resanitized. Follow directions on poster which is posted in the dishwashing area. Ensure food contact equipment/utensils/surfaces are properly sanitized every time (after the wash and rinse steps) as pathogens may potentially remain on surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap/paper towels available in dishwashing area.
      • Corrective Action(s): Liquid soap and paper towels supplied. Ensure hot and cold running water, liquid soap, and paper towels are always available to facilitate proper handwashing.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwashing sink lacked paper towels.
      • Corrective Action(s): Paper towels supplied. Ensure all hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing.
      • Violation Score: 5