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J's Pizza (Chilliwack)

106 - 5615 Teskey Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

J's Pizza (Chilliwack) has been inspected 23 times by Fraser Health Authority since January 15, 2013. The most recent inspection, on August 25, 2026, found no infractions.

11 of 23 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 7 times across 7 separate inspections, most recently on March 2, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(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 5 separate inspections, most recently on March 2, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 9, 2018. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on August 10, 2026. 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed kitchen hand washing sink missing paper towel.
      • Corrective Action(s): Ensure that hand washing sinks are adequately supplied with running hot/cold water, paper towel and liquid hand soap. Corrected during inspection - operator placed paper towel in dispenser.
      • Correct by: Immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food premises not maintained in sanitary condition; walls around pizza prep station, wire wracks by pizzz oven, can opener, walk-in cooler ceiling with dust, build up on kitchen door knob, area by deep fryers.
      • Corrective Action(s): Ensure that food premises is maintained in a sanitary condition - clean walls around pizza prep station, wire wracks by pizza oven, can opener, walk-in cooler, kitchen door knob and area by deep fryers.
      • Correct by: August 17, 2026
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Gravy and chilli observed to be at 15C in the hot holding unit. Operator mentioned that the food was not reheated and stored directly in the hot holding unit.
      • Corrective Action(s): Repeat violation. Ensure gravy and chilli are reheated using the induction stove prior to storing in the hot holding unit at 60C or above.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed opened raw chicken breast packaging in the walk-in cooler covered with a cloth.
      • Corrective Action(s): Do not use cloth to cover opened packaging. Store opened packaged food in food grade containers with a tight fitting lid. Discussed with operator, the operator will store chicken in a Ziploc bag placed inside a container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up in the dough bins, behind the dough mixer, and walk-in cooler racks. Hard-to-reach areas observed to be not maintained in sanitary conditions.
      • Corrective Action(s): Deep cleaning required to help maintain safe food handling and sanitation of the kitchen.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of gravy and a containef of meat tomato sauce measured at 8°C in the hot holding unit.
      • Operator stated the process of reheating occurs in the hot holding unit.
      • Corrective Action(s): 1. Prior to taking out the sauces, turn on the hot holding unit.
      • 2. Take out the sauces from the cooler and reheat them using a heat source (ie. microwave) until the internal temperaturereaches 74°C
      • 3. Store properly reheated sauces in the hot holding unit that can maintain the perishable foods at 60°C or higher.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. The operator stated a blue solution in a spray bottle is being used to clean and sanitize the food contact surfaces. The blue solution was measured at 0ppm Chlorine and 0ppm Quat, and 0ppm Iodine.
      • -Observed bottles of Windex, Quat solution, bleach. The operator spicifically picked out the blue unlabelled bottle as the sanitizer for the food contact surfaces.
      • 2. Observed a pizza cutting knife stored below the soap dispenser with drops of soap.
      • Corrective Action(s): Use one approved sanitizer.
      • Clean and sanitize all equipment and food contact surfaces.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff take-off the black gloves and save them to re-use,
      • Corrective Action(s): Discard.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed cut vegetables without covers inside the walk-in cooler. the cooler fans with black dusts.
      • 2. Observed a box fain in the food prep area with black dust and debris.
      • Corrective Action(s): Protect all foods from contamination. Clean the fans. To be corrected within 2 days.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff does not have FoodSafe.
      • Corrective Action(s): Ensure at least one person has FoodSafe during operation.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed light cover and ceiling tile missing in kitchen area and cracked lid covering sauce in cooler.
      • Corrective Action(s): Ensure that food is protected from contamination - replace ceiling tile, light cover and lid for sauce to prevent physical contamination.
      • Correct by: February 12, 2025.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan is missing.
      • Corrective Action(s):
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hoods remain to be professionally serviced
      • Corrective Action(s): ensure fume hood cleaning is arranged or provide report for most recent cleaning
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): prep cooler at elevated temp 11*C ; probed at 8.1*C; owners thermometer in cooler at 7.6*C, unable to provide temperature logs
      • Corrective Action(s): discarded all potentially hazardous foods; ensure temperature is maintained below 4*C prior to using
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): bleach sanitizer measured above 200ppm
      • Corrective Action(s): ensure bleach sanitizer is 100ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: all dry food storage containers have scoops stored directly within containers
      • Corrective Action(s): ensure scoops stored in manner as to not expose food to contamination
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): chicken wings thawing at room temperature 7*C
      • Corrective Action(s): ensure thawing is done in the refrigerator or under running water
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: fume hoods have not been serviced since 2021
      • Corrective Action(s): ensure fume hoods are serviced
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler at elevated temperature above 7*C
      • Corrective Action(s): ensure refrigerator is working as intended and able to maintain below 4*C
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Multiple bags of cheese in walk in cooler probed at 6.4C
      • - Pizza dough probed at 6.4C
      • - Feta cheese probed at 8.1C
      • Corrective Action(s): - All perishable food items must not be used and discarded
      • Date to be corrected by: Today
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Meat slicer observed to have dried up layer of grime in the cracks, crevices, and handle
      • - Food uncovered in the walk in cooler underneath dirty racks
      • - Fan grills (walk in cooler and portable fan) observed to be dusty
      • Corrective Action(s): - Please clean and sanitize the slicer
      • - Please cover all food in the walk in cooler
      • - Please clean the fan
      • Date to be corrected by: Sept 8, 2021
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Racks in walk in cooler observed covered in grease and grime
      • - Racks above the prep line observed to be dusty
      • - Floor under the prep table at the back observed to be greasy and have food scraps
      • - Outside of the pizza oven observed to be greasy and baked on layer of grime
      • - Along the edges of floor/wall in walk in cooler accumulation of food debris
      • Corrective Action(s): - Please clean all noted areas
      • Date to be corrected by: Sept 13, 2021
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Walk in cooler ambient air temperature measured at 6-7C
      • Corrective Action(s): - Please service/fix the walk in cooler so that it can maintain an air ambient temperature of 4C or below
      • Date to be corrected by: Sept 8, 2021
      • Violation Score: 15
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Added scooped ice cream to the menu without approval. Dipper well has not been plumbed in
      • Corrective Action(s): Stop scooping ice cream immediately. Install plumbing to the dipper well.
      • Violation Score: 5
  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler at 14C with probe thermometer. Meat and cheese in cooler at time of inspection. However staff aware it is not at C or below. Refrigeration company is scheduled to come today
      • Corrective Action(s): Do not place potentially hazardous food such has meat and cheese in the cooler until it is 4C or below
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach on site, operator at the store currently purchasing it
      • Corrective Action(s): Ensure bleach is on site and in a spray bottle or bucket at 100ppm at all times
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair prep cooler so it maintains 4C
      • Corrective Action(s):
      • Violation Score: 3
  21. Follow-Up Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature log still not maintained
      • Thermometer needed in pizza warmer, current one is broken
      • Corrective Action(s):
      • Violation Score: 1
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff using Mr Clean on counter tops and prep surfaces. Mr Clean is not a food grade sanitizer. Operator's sanitation plan states that Bleach at 100ppm is to be used on surfaces. This is an ONGOING ISSUE.
      • Corrective Action(s): Do not use Mr Clean on food surfaces, it is not a food grade sanitizer. Bleach solution made up in an insert as bleach spray bottle was missing. Bleach at 100ppm in insert
      • Violation Score: 15
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: 1)Staff unsure if temperatures are being recorded for fridges and freezers, temp logs are not available for staff to use
      • Corrective Action(s): 1)Have temp logs available for staff to use and record temps at least once daily
      • 2) Ensure hot holding (pizza warmer) has a thermometer inside. Currently there isn't one
      • 3) Ensure hot holding of sauce and pizza is recorded on temperatuer log sheet
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one onsite with Foodsafe
      • Corrective Action(s): This is an ongoing issue. Correction order issued that there MUST be someone on site at all times with Foodsafe. Have more staff members take Foodsafe by Nov 23/17 and submit a copy of staff's Foodsafe certificates to EHO by Nov 23/17
      • Violation Score: 1
  23. Routine Inspection

    0 infractions

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