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Jim's Pizza (Abbotsford)

32224 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Jim's Pizza (Abbotsford) has been inspected 18 times by Fraser Health Authority since January 4, 2013. The most recent inspection, on September 21, 2026, recorded 1 infraction.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 September 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on December 2, 2025. 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 March 31, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 27, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer detected in spray bottle.
      • Corrective Action(s): 1. Operator prepared a 200 ppm QUATS sanitizer solution during the inspection.
      • 2. Purchase new QUATS test strips and ensure that the sanitizer concentration is 200 ppm.
      • Date to be corrected by: September 28, 2026
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The ambient temperature of the walk-in cooler was observed to be 10C. The operator stated that they had turned off the walk-in cooler 1 hour prior to the inspection.
      • Corrective Action(s): Walk-in cooler was turned on during the inspection and achieved 4C immediately. Do not turn off the walk-in cooler. The walk-in cooler must be able to maintain temperatures of 4C or lower at all times.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): This is a repeat violation. No paper towels were available in washroom. Re-usable towels were observed in staff washroom.
      • Corrective Action(s): Ensure that single-use paper towel is available in washroom at all times. Discontinue the use of towels for drying hands. Operator stated that they will install a dispenser in the washroom.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels were available in washroom.
      • Corrective Action(s): Ensure that single-use paper towel is available in washroom at all times. Discontinue the use of towels for drying hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were observed to be stored directly in food items.
      • Corrective Action(s): Ensure that scoops are stored in a sanitary manner, and that all scoop handles are stored out of food items.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Too much clutter and items in the shelves and other areas
      • in the back so cleaning is difficult to do properly.
      • Corrective Action(s):
      • Remove all unnecessary items in the kitchen and storage area
      • and clean shelves on a regular basis.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1. Cardboard boxes used for storing sliced onions and vegetables in the walk-in cooler.
      • 2. Pieces of cardboard used in the freezer to keep items from falling off on the door
      • side storage.
      • 3. Raw piece of wood used as shelving unit inside the prep line cooler.
      • 4. Raw wooden piece of plywood used as shelf for microwave in the prep area.
      • Corrective Action(s):
      • 1. Use only food grade containers (plastic containers with lids) for storing food items.
      • 2. Remove pieces of cardboard in the freeer and replace with metal or hard plastic
      • that can easily cleaned and not porous.
      • 3. Remove wooden shelf inside the prep line cooler. Use durable, easily cleanable and
      • non-porous material.
      • 4. Replace or seal wood so that it is easily cleanable and non-porous.
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Observation: Permit was not posted during inspection.
      • Corrective Action(s): Corrective Action: Post the operating permit in a conspicuous location.
      • Date to be corrected by: Today.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observation: During inspection a build-up of grease was observed behind equipment.
      • Corrective Action(s): Corrective action: Remove / clean the grease build-up underneath equipment.
      • Date to be corrected by: 2 weeks.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observation: During inspection the bleach sanitizer bottle was not labelled.
      • Corrective Action(s): Corrective action: Ensure to keep all cleaning agents labelled.
      • Date to be corrected by: Today.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Observation: In operator's absence, no staff was able to present FoodSafe Level 1 or equivalent certification.
      • Corrective Action(s): Corrective action: Ensure at least one person on-site has FoodSafe Level 1 or equivalent during operating hours.
      • Date to be corrected by: 3 weekis.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is not posted in a conspicuous location
      • Corrective Action(s): Post the permit in a conspicuous location visible to the general public.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops left in food products
      • Corrective Action(s): Do not leave scoops in food product to prevent contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas require cleaning.
      • Corrective Action(s): Thoroughly clean all hard to reach areas such as but not limited to areas under and behind equipment.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some light fixtures missing bulbs or covers or bulbs are not functional
      • Corrective Action(s): Ensure all non functional and missing light bulbs are replaced, light fixtures are equipped with covers.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has FOODSAFE level 1 or equivalent
      • Corrective Action(s): Ensure at least one staff on duty has Foodsafe level 1 or equivalent
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sanitizer spray bottle had 0 ppm chlorine at the time of inspection.
      • 2) Operator unable to communicate proper manual dishwashing practice
      • Corrective Action(s): 1) Operator restocked sanitizer spray bottle with 100 ppm chlorine at the time of inspection.
      • 2) Ensure to practice manual dishwashing in the order of Wash - Rinse - Sanitize
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Multiple kitchen utensils observed in the hand washing station basin
      • Corrective Action(s): Ensure hand washing stations are dedicated for hand washing purposes to ensure there are no obstruction for employees who need to wash their hands. Operator removed items from the basin at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on floor in the walk in cooler
      • Corrective Action(s): Ensure food are kept at least 6 inches from the floor level.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Kitchen observed to be clutter with equipment and items unrelated to kitchen operation
      • 2) Food debris and cob webs observed under both pizza ovens and gas rangers
      • 3) Grease build-up observed on the walk in cooler door
      • Corrective Action(s): Ensure to maintain kitchen in a clean and sanitized manner free of equipment not used in the kitchen to facilitate proper cleaning.
      • Date To Be Corrected: Feb 15th
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Food debris observed on pizza dough machine and pizza dough roller machine.
      • 2) Drainage pipe for 2 compartment sink on the right leaking
      • Corrective Action(s): 1) Ensure equipment are cleaned and sanitized after use.
      • 2) Repair or replace drainage pipe to ensure no leakage is present
      • Date To Be Corrected: Feb 15th
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Sauce cooler was observed to lack a working thermometer
      • Corrective Action(s): Ensure cold holding units are equipped with working thermometers to facilitate proper temperature monitoring.
      • Date To Be Corrected: Feb 15th
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: THIS IS A REPEAT VIOLATION. Operator unable to provide proof of FoodSafe Level 1 certification.
      • Corrective Action(s): Ensure operator is able to provide proof of FoodSafe Level 1 certification or equivalent.
      • Date To Be Corrected: Feb 15th
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Food Safe correspondence course offered by Go2 ( 604-633-9787/ext.232 )
      • Corrective Action(s): To be completed by February, 2020.
  12. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Clean and sanitized all food contact surfaces, walls, doors, floors
      • Corrective Action(s): Follow up inspection to be completed on August 15, 2019
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Screen doors to be installed on the back /receiving door.
      • Also, recycling staff to be stored in the sanitary manner ( provide the bin )
      • Corrective Action(s): To be corrected by August 15, 2019.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Only owner is present at the time and she does not have a food safe lev 1. This requirement has been discussed with an owner in the past inspections. His son is recertified but working in the afternoons or weekends.
      • At least one person per shift must have a Food Safe training.
      • Corrective Action(s):
      • Violation Score: 1
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Please at least one person per shift must have a food safe training
      • Corrective Action(s): to be completed in 3 months.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner/operator food safe certification has been expired.
      • Corrective Action(s): Please complete recertification on line ( foodsafe.ca) by December 1, 2018.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No certified staff present at the time of inspection.
      • Corrective Action(s): Please ensure to have at least one certified food handler present per shift. Follow up will be conducted in December 1, 2018
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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