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Jag's Pizza

7696 Royal Oak Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Jag's Pizza has been inspected 6 times by Fraser Health Authority since September 24, 2024. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 28, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 17, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 28, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 14, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food inserts at preparation cooler being stacked too high
      • Corrective Action(s): Reduce level for foods in the inserts below the indented line -any foods stored above may not be kept at proper temperatures
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler too warm: internal temperature of shredded cheese at 9 deg C, air temperature ranging 8 to 10 deg C
      • Operator is aware of the problem and already has a serviceman coming later today
      • No daily temperature logs are being maintained
      • Corrective Action(s): Remove ALL potentially hazardous foods from the unit into your other fridges/freezers
      • When fridge temperatures are too warm you must rectify it immediately: adjust temperature and/or have unit serviced, remove potentially hazardous foods from the unit into another fridge/freezer and do not place back until temperatures are maintained at or below 4 deg C
      • Maintain temperature logs for all fridges
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler too warm -ranging between 8-10 deg C
      • Corrective Action(s): Maintain temperatures at or below 4 deg C
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer and dough mixer are noticeably food laiden with food debris
      • Corrective Action(s): There should be no visible food debris (gross material) on your food equipment before putting them away for the day
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lone worker does not have certification.
      • Corrective Action(s): At least one worker on duty must have this certification in the operator's absence
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of olives observed in the Walk-in cooler
      • Corrective Action(s): Once a food can is opened empty out the leftovers into a washable container (cans will start to rust once opened)
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: frozen ground beef observed thawing at room temperature
      • Corrective Action(s): Defrost health safely either overnight in the fridge, or under cool running water
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No sanitizing step for Manual Washing being done when reviewed with operator.
      • You MUST:
      • (1) Wash + Rinse in 1st compartment
      • (2) Sanitize with bleach >100ppm as per test strips in second compartment
      • (3) Air Dry
      • --> As per sign posted
      • - No bleach sanitizer setup for food contact surfaces you MUST have your bleach sanitizer bucket/spray readily available at opening as per strips
      • Corrective Action(s):
      • Violation Score: 15

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