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Great Pizza

203 - 15988 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Great Pizza has been inspected 6 times by Fraser Health Authority since September 16, 2024. The most recent inspection, on June 23, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on June 23, 2026. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 16, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer located inside the large prep cooler is broken.
      • Corrective Action(s): Provide an easy-to-view thermometer accurate to 1C to monitor unit temperatures. Date to be corrected by: June 24, 2026.
      • Violation Score: 1
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

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