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Papa John's Pizza (New Westminster)

A - 512 6th Ave, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Papa John's Pizza (New Westminster) has been inspected 15 times by Fraser Health Authority since July 10, 2018. The most recent inspection, on October 15, 2026, recorded 1 infraction.

5 of 15 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, Food temperature control and Protecting food from contamination.

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 5 separate inspections, most recently on June 15, 2021. 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 3 separate inspections, most recently on April 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 20, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 15, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 24, 2019. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Under the pizza prep cooler - cheese debris
      • > Under the dry storage shelves by the back door - food debris
      • > On top of some boxes stored on the dry storage shelf
      • > Onion skins on the floor next to the bagged onion
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Food debris must be removed at the end of each day to minimize food sources for rodents and other pests.
      • Date to be corrected by: end of day today
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dipping sauces that require refrigeration were stored in ambient temperature: cheese dip and garlic dip.
      • Corrective Action(s): Staff moved all cheese and garlic dips into the cooler.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required under the pizza prep cooler and prep tables.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure to leave zero food debris or residue left at the end of the day.
      • Date to be corrected by: end of day today
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 inserts in the pizza toppings cooler are chipped and cracked: mushrooms and green peppers.
      • Corrective Action(s): Replace inserts. Broken equipment may physically contaminate food.
      • Date to be corrected by: end of day today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Heavy presence of small flies (potentially drain or fruit flies) noted throughout the main kitchen and storage/warewashing in the back. There is a UV fly light in use in the back but does not seem to be mitigating the issue. Flies were noted around the front handsink, flying above the pizza toppings, and most significantly around the 3 compartment sink.
      • Corrective Action(s): A drain treatment is required. Obtain a 2nd UV fly light to use in the kitchen area.
      • Sanitation is a factor in the presence of flies. Do not leave out unwashed food containers. Waste (organics) and recycling must be properly contained. All surfaces must be free of food debris and residue especially by the end of the day.
      • Operator must receive a pest control service to target flies by January 3, 2025. Send the service report to EHO for review.
      • A follow-up inspection may take place.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 bottles of cream based sauces which are supposed to be time tracked when left at room temperature, as per the approved FSP, were noted to have time labels from over 1 week ago (May 18, 2023)
      • Corrective Action(s): The sauces were discarded at the time of inspection. Ensure time stamps are accurately used and the FSP is followed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Used pizza cutters were being stored in the same bin as washed pizza cutters. Staff was not able to answer the question around how frequently the cutters are replaced. He mentioned that they use the "clean" one when the other gets "too dirty".
      • Corrective Action(s): Since pizza cutters are not being time tracked and are being held at room temperature, these must be replaced every 2 hours. Clean and used utensils must NOT be mixed as that poses cross contamination. All of the cutters were taken to the dishwashing area at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing sink by the pizza preparation station was completely blocked with a large garbage bin.
      • Corrective Action(s): The bin was moved at the time of inspection. Ensure all hand washing sinks are accessible and adequately equipped with hot and cold running water, liquid soap, and disposable paper towels.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) 0 ppm Quats provided at 3-compartment sink.
      • 2) 0 ppm QUATS provided in spray bottles. Noted one spray bottle broken.
      • 3) 0 ppm bleach solution provided in spray bottles.
      • 4) On the Mark QUAT solution requires a potable rinse after use on food contact surfaces.
      • 5) Kay QUAT solution expired May 2020.
      • Corrective Action(s): Provide a clearly marked sanitizer at the 3- compartment sink and for use in spray bottles. Provide directions and a method for mixing the sanitizer in the 3-compartment sink and spray bottles to ensure manufacturer's directions are followed. A QUAT solution should be food grade, does not require a potable rinse and has a contact time of 2 minutes or less to achieve sanitation. If you choose to use bleach solution, provide directions and a method to achieve 100 - 200 ppm chlorine (2.5 mL of bleach for 1 litre of water for 2 mintues).
      • Violation Score: 25
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Scoop in flour container observed with no handle at the time of inspection (handle broken off).
      • Corrective Action(s): - Replace scoop in flour container. All scoops must have handles and must be properly stored (not burried in flour), to prevent cross contamination of flour.
      • Date To Be Corrected By: IMMEDIATELY
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff indicated that sanitizer in the third compartment of the sink is filled using the dispenser and topped up with fresh water.
      • Corrective Action(s): Do not mix the sanitizer solution after it comes out of the dispenser.
      • Ensure that sanitizer solution is maintained 200ppm QUATS
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both handsinks in the food prep area did not drain properly (very slowly). water was pooled in the handsinks after use for most of the duration of the inspection
      • Corrective Action(s): Handsink basins must drain quickly for sanitary use of the sinks. Have the sink snaked or cleaned out to allow proper draining
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Veggie slicer found to have debris stuck to blades
      • Corrective Action(s): Ensure that the slicers are disassembled, cleaned, and sanitized immediately after
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 has expired.
      • Corrective Action(s): retake FOODSAFE level 1.
      • minimum 1 staff member with FOODSAFE level 1 must be on site at all times of operation
      • Violation Score: 1
  14. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): OUTSTANDING: Vegetable press found to have tomato debris stuck
      • Corrective Action(s): ensure that the press is cleaned and sanitized immediately after use.
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food products in the bottom of the prep cooler found to be ranging from 7C to 8C
      • Corrective Action(s): All products moved to walk-in cooler. top of the unit was cold.
      • do not use the bottom of the prep cooler until it has been repaired.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Veggie slicers found to have food debris stuck to blades
      • Corrective Action(s): Ensure that the slicers are disassembled, cleaned, and sanitized immediately after use
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Sanitizer solution being dispensed into sink and spray bottles at 0 ppm QUATS
      • Corrective Action(s): Operator replaced empty QUATS concentrate bottle.
      • Ensure that sanitizer levels are checked daily and maintained at 200 ppm QUATS
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splatter and build up observed on order computer keyboard cover and outside walls of the walk-in cooler
      • Corrective Action(s): Ensure that the facility is maintained in sanitary condition
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler's bottom space found to have an ambient temperature of 8 degrees C
      • Corrective Action(s): Do not use the bottom space of the cooler unit until it has been repaired and is capable of holding products <4C at all times.
      • Violation Score: 9

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