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Jumbo Pizza (Chilliwack)

2 - 9701 Menzies St, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Jumbo Pizza (Chilliwack) has been inspected 18 times by Fraser Health Authority since October 15, 2012. The most recent inspection, on August 13, 2026, found no infractions.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 5 times across 5 separate inspections, most recently on July 18, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 once on July 18, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 May 9, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 30, 2017. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 5 times across 5 separate inspections, most recently on March 19, 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris and dust noted throughout facility in hard to reach areas and on shelves.
      • Corrective Action(s): Conduct a thorough clean and sanitzing of all noted areas. Follow routine cleaning schedule to maintain cleanliness. Replace wire shelves in walk-in cooler if unable to clean. Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard used as liners in cooler.
      • Corrective Action(s): Operator removed and discarded cardboard liners during inspection. Please use a smooth, nonabsorbent, easily cleanable material for liners.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAAFE Level 1 certificate is expired.
      • Corrective Action(s): Complete FOODSAFE Level 1 or equivalent course and submit valid certificate to district inspector via email. Correction date: 1 month
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed BUSH brand Orange Red Food color dye container stored in the facility. Operator stated that they use the dye in their tandoori sauce.
      • Corrective Action(s): Both the container of the dye and the tandoori sauce was discarded by the operator.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed open and sealed pizza cardboard boxes stored in the staff washroom. The staff washroom is not a sanitary location to store single-use food contact boxes.
      • Corrective Action(s): Staff moved the sealed pizza box out of the staff washroom and discarded open pizza boxes.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No drain plugs were observed at the start of the inspection for the two compartment sink. Operator was unable to locate the drain plug
      • 2) Black mold like build up noted in the water well basin for the ice cream scoops
      • Corrective Action(s): 1) Operator purchased drain plugs during the inspection and a 100 ppm chlorine food contact surface sanitizer. Ensure that all equipment and utensils that were washed today are washed, rinsed, sanitized and air dried agian.
      • 2) Operator thoroughly cleaned and sanitized the basin during the inspection. No signs of black debris noted.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed the use of cardboard throughout the facility as a liner material. Cardboard is not an approved material for the use as a liner.
      • Corrective Action(s): Ensure that all cardboard is discarded from the facility. Ensure that liner material is non-absorbent, impervious to moisture and easy to clean.
      • Correction date: today
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manually washed equipment/utensils were not being sanitized. Facility has a 2 compartment sink only and no commercial dishwasher.
      • Corrective Action(s): All equipment and utensils such as blade covers, tongs, knives and pizza cutters that require manual washing must receive a sanitizing step.
      • > Discussed with operator, prepare a tupperware of 100ppm bleach solution to submerge equipment and utensils for at least 2 MINUTES then air dry.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Flour on the floor around dry storage shelf and stand mixer
      • > Food debris inside prep cooler
      • > Food debris on pizza oven
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Food debris on doors and inside of prep cooler
      • Mold build up along seal of door of cooler
      • Corrective Action(s):
      • Clean and sanitize inside and outside of coolers
      • Clean mold off the seal along cooler door
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Line cooler doors/handles require cleaning
      • Corrective Action(s): Clean line cooler, include as part of routine cleaning
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser broken
      • Corrective Action(s): Replace/repair paper towel dispenser
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts in line cooler with meat, 15C
      • Corrective Action(s): Place inserts with meat on other side of line cooler, holding inserts at 8C, place vegetables on warmer side as it is lower risk. Ensure inserts are used up within 2 hours. Plce inserts into cooler at less than 4C if held above 4C longer than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizing observed of counters in kitchen area
      • Corrective Action(s): Use a bleach solution in either a spray bottle or a bucket and wipe down counters thoroughly routinely throughout the day and between activities. 1 ounce bleach to one gallon water concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris in areas in kitchen
      • Corrective Action(s): Clean the following areas:
      • -inside line cooler
      • -dry storage bins, inside and outside as needed
      • -shelves throughout kitchen
      • -floor under shelves in dry storage (chemical storage)
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sheet (linen) in walk in cooler, cardboard in walk in cooler on shelves
      • Corrective Action(s): Remove items in walk in cooler than are not food grade and cannot be cleaned/sanitized
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabeled spray bottle observed in kitchen area
      • Corrective Action(s): Label all spray bottles, water/chemical etc.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Remove cardboard from around table
      • Corrective Action(s): Must be smooth, easily cleanable surface. Cannot use cardboard.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Grime/debris observed on doors of line cooler, inside cooler, on top of line cooler
      • Corrective Action(s): Wipe down inside and outside of coolers throroughly and sanitize regularily throughout the day.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Crumbs on old cardboard (grease covered) in bin next to counter
      • Shelves in kitchen have crumbs and floors require cleaning (crumbs/debris)
      • Corrective Action(s): Remove cardboard and clean bin, clean walls and underneath bin
      • Clean throughout kitchen, floors/walls/shelving units. Food debris will attract pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on shelves throughout restaurant.
      • Floors require cleaning under and around counters and equipment, grime/food debris
      • Walk in cooler floor sticky
      • Corrective Action(s): Clean shelves, wipe down and remove debris/crumbs etc.
      • Clean floors throughout kitchen and walk in cooler, use a product that cuts grease
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard observed taped to side of counter.
      • Corrective Action(s): All food contact surfaces must be smooth and easily cleanable, remove the cardboard. Remove cardboard used in walk in cooler, it prevents proper air flow and cannot be cleaned and sanitized
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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