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Madhouse Pizza

200 - 1189 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Madhouse Pizza has been inspected 17 times by Fraser Health Authority since November 28, 2017. The most recent inspection, on October 7, 2026, recorded 2 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 6 times across 6 separate inspections, most recently on October 7, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on August 26, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 7 times across 7 separate inspections, most recently on October 23, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 October 7, 2026. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer is not being used today for saniting utensils, bowls, and food contact surfaces. Quats disinfectant is not labelled as a sanitizer (must be a sanitizer suitable for food surfaces at correct dilution). Chlorine sanitizer is not being used.
      • Corrective Action(s): Corrected - use liquid sodium hypochlorite (bleach) at 100-200ppm to sanitize utensils, equipment, and food contact surfaces. Wash, rinse, sanitize for 2 minutes, and air dry. Set up sanitizer in sink during inspection. Use test strips to verify concentration.
      • Violation Score: 25
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation:
      • Corrective Action(s): Check to ensure your food operating permit has been renewed. Contact Fraser Health if you have questions.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food, dirt, etc. noted on floor, under equipment, etc. Dust/dirt on walls and ceiling. Prep cooler requires deep cleaning of shelves and surfaces. Walk in cooler shelves require cleaning. Small fridge freezer and single door freezer require cleaning due to accumulation of food and ice at bottom.
      • Corrective Action(s): Deep clean the entire kitchen, including items above. Follow a written, routine cleaning schedule.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Blue chemical in unlabelled spray bottle. Other spray bottles not labelled.
      • Corrective Action(s): Label all chemical spray bottles to accurately show contents. Follow safety requirements on chemical bottle labels.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site today does not have a valid Food Safety training certificate. They may have taken course but >5 years ago.
      • Corrective Action(s): At least one person per shift to have a valid Food Safe Level 1 (or equivlent) food safety course.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Utensils manually cleaned in triple sink are not being sanitized. Sanitizer bottle is empty and 0ppm quats sanitizer detected during inspection from automatic sink dispenser.
      • Corrective Action(s): Replace empty sanitizer bottle as soon as possible. In the meantime, staff will use the wall dispenser (used for filling spray bottles) to dispense sanitizer to fill third sink. 200ppm quats is required (or as per label).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There are no paper towels in either dispenser at triple sink that is sometimes used for hand washing.
      • Corrective Action(s): Provide paper towels in dispenser in back area for drying hands - correct as soon as possible. In meantime, use paper towels at the front area hand station.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is a build up of grease and food debris on floor (along wall edges), grease on walls, fridge doors and door handles require cleaning, build up of food on bottom of inside of coolers, etc.
      • Corrective Action(s): Deep clean kitchen and storage areas. Follow a written routine cleaning schedule. This will help with sanitation and pest control/monitoring.
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning has not been completed. Food debris noted around pizza prep cooler and inside cooler (spilled toppings etc)
      • Corrective Action(s): Please implement a cleaning schedule, and allow proper staffing so cleaning can be completed. Small tasks completed each day will add up to much improved sanitation.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer concentrate bottle at 3 compartment sink is empty, and there is no detectable level of sanitizer for 3rd sink.
      • Corrective Action(s): Please replace sanitizer concentrate bottle for 3rd sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls, equipment, and door handles are not being maintained in a sanitary condition
      • Corrective Action(s): More attention required to cleaning inside pizza prep coolers (loose toppings and cheese etc), fridge door handles, glass doors for pop cooler, and walls around/behing pizza prep area. Please implement a routine daily/weekly cleaning schedule
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of small bar cooler and food temperature is above 4C (measured 10C and 50F food temperature)
      • Corrective Action(s): All higher risk potentially hazardous foods are to be stored at 4C/40F or colder. Only store low risk foods (ketchup, brownies, etc.) in this cooler. Discarded higher risk foods during inspection that were above 4C for >2 hours. This is a repeated violation.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Upright freezer - air and food temperature about -6C. Was just re-stocked but frozen food is at -6C.
      • Corrective Action(s): Verify that the temperature goes down to -18C (if it was on defrost cycle). If not, move food to the walk in freezer.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some shelves and floor (under sink, in corners) requires cleaning.
      • Corrective Action(s): Follow a written routine cleaning schedule to include above items. Deep clean kitchen and keep doors shut.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Bar cooler's door near front hand wash sink was open for an extended period. Ambient air temperature regestered at 8C, unable to measure internal temperature. Cooler mainly stores small volumes of low risk foods.
      • Corrective Action(s): Move any potentially hazardous foods to a functiong cooler with a temperature registering 4C or lower. Service or repair cooler or adjust temperature setting to a lower colder setting such that it achieves 4C or lower. Keep cooler door shut.
      • Date to be corrected by: As previously discussed.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing station supplied with hot and cold water and soap. However paper towel dispenser did not have any paper towel
      • Corrective Action(s): Operator added paper towel to dispenser at time of inspection.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small bar cooler used to store mainly small volumes of lower risk foods. There is some dairy (sour cream, cheese) in this cooler and air and food temperature is at 7C.
      • Corrective Action(s): Store dairy and higher risk foods at 4 C or colder in alternate fridge or lower temperature of bar cooler to 4C.
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink filled with sanitizer - 0ppm quats detected using test strip. No utensils being cleaned in sinks at time of inspection.
      • Corrective Action(s): Sink was re-filled during inspection and 200ppm quats now dispensed as measured using test strip. Post signs to remind staff to run water until 200ppm quats detected prior to filling sanitizing sinks.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Ricotta cheese stored in bar cooler - temperature is at 49C.
      • Corrective Action(s): Ricotta cheese discard during inspection. If temperature of potentially hazardous foods is above 4C/40F for more than 2 hours, discard food. Bring out food to bar cooler in small volumes or store is alternate cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer dispensed at 0ppm which is not effective to sanitize work surfaces or utensils.
      • Corrective Action(s): Corrected during inspection: Chemical bottles was replaced and 200ppm quats sanitizer always now being dispensed. Wash, rinse, sanitized, and air dry utensils, cutting boards, etc. Provided test strips check daily.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1) Hot water was at 45C but after sinks filled, temperature went down to 25C. When measured at hand sink. Hot water is required for proper hand washing and cleaning. A continuous flow of hot water at least 38C is required.
      • .
      • Corrective Action(s): Date to be corrected by Immediately.
      • Violation Score: 15
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual washing and then sanitizing. During inspection, 0 ppm sanitizer was detected in the sanitizing solution. The sink was drained and re-filled and no sanitizer detected and the bottle was empty.
      • Corrective Action(s): Sanitizer was replaced with a full bottle and after running to remove air, 200ppm quats sanitizer was detected from the automatic dispenser. Always ensure that sinks, utensils, food equipment, and food contact surfaces (counters, cutting boards, knives, etc.) are washed, rinsed, sanitized, and air dried using 200ppm quats sanitizer as per label on the bottle. If items are used throughout the day, clean and sanitize every 4 hours maximum. Provide test strips. Include procedures as part of your sanitation plan.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Time tracking for pizza slices is being done but only by memory.
      • Corrective Action(s): Time track for pizza slices held at room temperature. Discard after 2 hours. Keep copies of your food safety plan on site.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Counters, wall, floors require cleaning.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Clean shelves, counters, wall behind can opener, can opener, floor under triple wash sinks, etc.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on lower shelving.
      • Corrective Action(s): Clean and organize all storage areas. Remove all unused items to free up space. Cleaning of "hard to reach" areas (below and underneath all equipment) is required on a routine basis.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Door handle (walk in cooler) broken. Ceiling tiles missing. Prep line compressor leaking.
      • Corrective Action(s): Repair items. Reposition ceiling tiles.
  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler door handle broken.
      • Corrective Action(s): Repair asap.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dusts/food debris accumulation undeneath the preparation cooler. Empty bottles/containers piling up under the 3 compartment sink. These issues can attract pest.
      • Corrective Action(s): Clean underneath the preparation cooler and other hard to reach areas on a regular schedule. Remove empty bottle/containers from the premises.
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Prep tables/work areas cluttered and unorganized. Storage shelving requires cleaning.
      • Corrective Action(s): Clean and organize facility. Store all items in designated areas. Remove all unused/unwanted items.
      • Violation Score: 3

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