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

7110 Hall Ave, Burnaby · Restaurant

16 inspections

1. Routine InspectionMar 27, 2026

   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
2. Routine InspectionSep 17, 2025

   0 infractions

3. Routine InspectionMar 11, 2025

   0 infractions

4. Routine InspectionOct 25, 2024

   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
5. Follow-Up InspectionJun 22, 2023

   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
6. Routine InspectionApr 25, 2023

   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
7. Follow-Up InspectionNov 1, 2022

   0 infractions

8. Routine InspectionOct 26, 2022

   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
9. Routine InspectionApr 22, 2022

   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
10. Routine InspectionJul 17, 2020

    0 infractions

11. Routine InspectionSep 30, 2019

    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
12. Routine InspectionApr 3, 2019

    0 infractions

13. Routine InspectionNov 21, 2018

    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
14. Routine InspectionMay 25, 2018

    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
15. Routine InspectionNov 1, 2017

    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
16. Routine InspectionOct 17, 2012

    0 infractions