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Pizza 24

101 - 2451 Clearbrook Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza 24 has been inspected 20 times by Fraser Health Authority since January 14, 2013. The most recent inspection, on March 12, 2026, recorded 1 infraction.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions 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 November 13, 2025. 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 4 separate inspections, most recently on March 12, 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 3 times across 3 separate inspections, most recently on November 13, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 2, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 16, 2018. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer bucket was measured at 0 ppm. Staff made a new sanitizer solution, measured at 200 ppm.
      • Corrective Action(s): Ensure that chlorine bleach sanitizer solutions are at 100-200 ppm.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large cheese tub that does not fit prep cooler properly measured at 7.4C with probe thermometer.
      • Corrective Action(s): Staff transfered cheese to an insert that fits the prep cooler. Ensure that when the prep cooler is not in use to close the cover and store all items that is left outside at room temperature into the cooler. Potentially hazardous food must be stored at 4C or below.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in hot holding warmer measured at 55.8C with probe thermometer.
      • Corrective Action(s): Staff increased the temperature of hot holding warmer. Ensure potentially hazardous food is stored at 60C or above.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff provided a bottle that is supposed to be a food contact surface sanitizer with chlorine. No chlorine was detected and the contents was foaming up. Staff stated that there was something else added to the bottle along with bleach.
      • Corrective Action(s): Staff dumped the contents from the spray bottle, cleaned it out, and made a chlorine sanitizer solution registering at 200 ppm at the time of inspection.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff does not have FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that one staff on-site has FOODSAFE Level 1 or equivalent certification when there is food preparation/when the store is in operation.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): In service line cooler, the cheese tub and insert is too big for the unit and prevents the unit from closing. The large cheese insert was detected at 8C to 14C for less than 2 hours. The requirement is 4C and below and the cooler must be able to close the cover.
      • Corrective Action(s): Ensure all food storage is at 4C and below and the unit can close adequately. Use the correct size insert to allow for 4C and below storage of food in coolers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house stacks of pop is covered with carpet/rug when stored is closed observed at 10:45 am. Do not use contaminated or dirty covers for food storage.
      • Corrective Action(s): Ensure covers storage units for food is clean and sanitary.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were not available near hand station in use. Paper towels were stored in the back of kitchen. Ensure all dedicated hand washing stations have paper towels, liquid soap and running hot and cold water at the station for staff to use.
      • Corrective Action(s): Ensure all dedicated hand washing stations have paper towels, liquid soap and running hot and cold water at the station for staff to use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Observed can of Cloverdale MultiMaster Semi Gloss paint and car oil can stored on shelving above cans of pineapple. This can result in chemical contamination of food.
      • 2. In walk in cooler, some tubs of food are stored directly on the ground, bottles of Tandoori sauce are open without lids or covers.
      • Corrective Action(s): Ensure all food products are stored in dedicated food storage shelving at least 15 cm above the ground with food grade covers or lids. Ensure all chemical products are stored away from food storage areas to prevent chemical contamination. Correction required today.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing solution was not available or in use at the time of inspection.
      • Corrective Action(s): Ensure a food grade sanitizer is in use during service. 200 ppm chlorine solution was created by owner at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. The only hand washing station was obstructed with spoons and cleaning equipment at the time of inspection. Ensure hand washing stations are available and free of obstruction. All hand washing sinks must have liquid soap, paper towels and running hot and cold water.
      • 2. Washroom hand washing sink soap dispenser is broken. Repair and replacement needed. The unit can still dispense liquid soap at the time of inspection.
      • Corrective Action(s): Ensure hand washing stations are available and free of obstruction. All dedicated hand sinks must have liquid soap, paper towels and running hot and cold water.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A metal garbage can is used to store flower in the kitchen. Garbage cans are not food grade containers and cannot be used to store food.
      • Corrective Action(s): Do not use garbage can to store food or food equipment. Use a food grade container instead. Correction required in two days.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1.Front service cooler had a build up of ice and poor air circulation. Unit measured at 3C but ice build up was preventing back corners of the unit to cool properly. 11C measured in corner of unit. 4C and below required throughout unit. (CORRECTED AT TIME OF INSPECTION).
      • 2. Hand sink hot water facet is broken and is need of repair.
      • Corrective Action(s): 1.Repair this unit to ensure 4C and below can be maintained consistently throughout unit. Unit was able to hold temperature at 3C after ice was melted by operator.
      • If the unit is not maintaining 4C and below, do not use this unit and use an alternative cooler which can hold food at 4C and below.
      • 2. Repair need for the hot water facet in main kitchen hand sink. Correction required in three days.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Only staff on site did not have FoodSafe Level 1 training and certification. Owner arrived and he is trained in FoodSafe Level 1.
      • Corrective Action(s): Ensure at least one staff on site is trained and certified in FoodSafe Level 1 to ensure food is served in a safe and sanitary manner.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Paneer in large container was found on the prep table.
      • Corrective Action(s): Cheese and other perishable food items must be stored in the prep line cooler when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink was out of liquid soap.
      • Corrective Action(s): Soap dispenser refilled at time of inspection. Ensure to maintain constant supply of liquid soap and paper towels at all hand wash stations.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee on duty was wearing gloves and hand washing with gloves before moving to other tasks.
      • Corrective Action(s): Ensure to remove gloves and wash hands properly at the hand sink. Gloves must be changed frequently when switching task and wash hands before putting on new gloves. This was discussed with the employee and operator.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Missing light cover above the ware washing area.
      • Corrective Action(s): Replace missing light cover.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No bleach solution available at time of inspection.
      • Corrective Action(s): Operator asked to make bleach and water (~100 ppm) solution. Add more bleach when using generic brand bleach as it is not as strong as other well known brands. Ensure there is bleach sanitizer at the start of the day and change or make more as necessary thoughout the day.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Slicer machine still had some debris build up.
      • Corrective Action(s): Ensure to clean the slicer machine thoroughly and sanitize. All debris must be removed so sanitizing can be done properly.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main vegetable topping cooler does not maintain food temperature at or below 4 degree Celsius.
      • Corrective Action(s): Only minimal quantity of vegetable topping stored. Ensure all cut and processed vegetables are discard after sitting at room temperature for 2 hours. Technician has been contacted. Technician will be onsite later in the evening.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Only staff on duty does not have Foodsafe level 1 training or equivalent
      • Corrective Action(s): Ensure at least one staff on duty has valid foodsafe level 1 training.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: only employee on duty at the time of inspection did not Foodsafe level 1 training.
      • Corrective Action(s): Another employee with Foodsafe level 1 called into work, Ensure at least one staff on duty has Foodsafe level 1 training.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Permit to operate not posted
      • Corrective Action(s): Post the permit to operate.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One light fixture not functional in the prep area.
      • Corrective Action(s): Repair the light fixture.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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