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Me 'N' Ed's Pizza Parlour (Burnaby)

7110 Hall Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Me 'N' Ed's Pizza Parlour (Burnaby) has been inspected 17 times by Fraser Health Authority since October 17, 2012. The most recent inspection, on September 14, 2026, found no infractions.

7 of 17 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: Protecting food from contamination, 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.

  • 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 27, 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 4 times across 3 separate inspections, most recently on April 22, 2022. 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 3 times across 2 separate inspections, most recently on June 22, 2023. 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 once on October 25, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 30, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inside of ice machine has some black debris/buildup
      • Corrective Action(s): Clean the interior of the ice machine interior thoroughly and remove buildup
      • Correct by: today
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris underneath pizza oven area
      • Corrective Action(s): Sweep/clean remove debris in kitchen
      • Correct by: today
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped green onions, shredded cheese, parsley left at room temperature for garnishing. This is a repeat violation.
      • Corrective Action(s): Keep the garnishing toppings over ice or inside the pizza prep cooler.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer at the back food prep area. Staff was preparing food at the time of the inspection. This is a repeat violation.
      • Corrective Action(s): Staff prepared new sanitizer at 100ppm chlorine bleach concentration. You must have surface sanitizer at all times and keep it readily available.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chopped green onions, shredded cheese, parsley left at room temperature for garnishing. This is unacceptable storage method for perishable, potentially hazardous foods.
      • Corrective Action(s): Store all potentially hazardous foods for garnishing inside the cooler at < or = 4C or over ice.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer at the back food prep area.
      • Corrective Action(s): Operator prepared new sanitizer at <200ppm chlorine bleach concentration and added soap. Do not mix soap in the sanitizer. To prepare 100ppm bleach concentration, mix:
      • - 5 ml bleach with 2.5L water or
      • - 1 tsp. bleach with 10 cups water.
      • Keep surface sanitizer available at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid hand soap at the handwashing station the bar.
      • Corrective Action(s): Provide liquid hand soap to adequately wash hands.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Working thermometer missing inside the pizza prep cooler.
      • Corrective Action(s): Provide a working thermometer inside the pizza prep cooler.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Again, knives stored in crack between table and condiments holder.
      • Corrective Action(s): Do not store knives here as this area cannot be adequately cleaned.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in back area where onions were being prepped.
      • Corrective Action(s): Sanitizer must be available at all times when food is being prepped. Solution made at time of inspection, measuring between 100-200ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Knives stored in crack between table and condiments holder.
      • Corrective Action(s): Do not store knives here as the crack is difficult to clean and sanitize.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 1) No bleach bucket available in back prep room where tomatoes were being prepped. One must be available at all prep areas.
      • 2) Bleach bottle with a vinegar label measured above 200ppm chlorine. 100ppm chlorine is required
      • Corrective Action(s): 1) Prepare 100ppm bleach bucket in back prep area
      • 2) Reduce spray bottle concentration to 100ppm.
      • Date to be corrected: today
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.No bleach sanitizer solution available in back prep area.
      • 2. Front pizza area prep sink has bucket of sanitizer and wiping cloths noted at 10 ppm chlorine.
      • Corrective Action(s): Ensure all areas of kitchen where food is prepared has sanitizer solution available at 100 -200 ppm chlorine with wiping cloths. Replenish solution every 4 hours or when solution becomes dirty/cloudy. Sanitizer must be available at front pizza prep area, back food prep area and waitress/bar station at all times during operation.
      • Correction date: immediately
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard strips secured with duct tap at edge of shelves in bar glass beverage cooler to prevent glasses from falling out of cooler unit. Acting as shelf stopper.
      • Corrective Action(s): Ensure all materials in food premise are smooth, durable, easy to clean and non-absorbent. Replace cardboard shelf stoppers with metal or hard plastic material.
      • Correction date: 2 weeks
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front prep pizza area sink has small bucket of wiping cloths soaking in 0 ppm sanitizer solution.
      • Corrective Action(s): Ensure sanitizer solution is maintained at 100-200 ppm chlorine at all times in use. Addition of too many dirty/soiled wiping cloths will result in a rapid depletion of sanitizer solution. Replenish sanitizer solution every 4 hours or when solution drops under required sanitizer concentrations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. 4 small prepared pizzas noted in walk in cooler stored without covers
      • 2. Pizza sauce scooper left in sauce inside container.
      • Corrective Action(s): 1.Ensure all food when stored in coolers are covered and protected from contamination.
      • (Corrected during inspection)
      • 2. Ensure all scoopers are stored outside bulk food containers and maintained in sanitary condition. Concerns are the handle of scooper being submerged in food and or food handler has to put hand into food to get scooper. Food must be protected from contamination.
      • Correction date: immediately
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 ziplock bags of sliced cooked beef thawing on top of pizza oven on metal tray - meat is completely thawed and noted 30 C.
      • Corrective Action(s): Ensure all food requiring thawing is left in cooler overnight or micro waved and placed on pizza and then cooked. Do not thaw any foods on top of the pizza oven. This is not an approved method of thawing food and may keep the food in the danger zone for too long.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1.Front prep sink in pizza station noted with tape on washing wand - leaking water
      • 2. Dishwashing station and prep area side of walk in cooler door handle noted with duct tape.
      • 3. Zap strap noted on meat slicer to hold 2 parts together (non food contact surfaces)
      • Corrective Action(s): Ensure all equipment is maintained in good working order and operating as intended. Tape and other materials may serve as a temporary repair material but does not replace a permanent repair/replace of equipment.
      • Correction date: 1 month
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found a can of tomato sauce that was dented.
      • 2. Found ice scoop in walk-in cooler to be on wood shelf
      • 3. Ice bin out front was with out lid
      • Corrective Action(s): 1. Do not use cans that are dented as metal from the can may leach into the food and cause metal poisoning.
      • 2. Ensure ice scoop is store in a washable container
      • 3. Keep lid on ice bin when not using (i.e. when not buy)
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

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