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Pizza Art

7239 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Art has been inspected 14 times by Fraser Health Authority since November 19, 2019. The most recent inspection, on May 4, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 3 separate inspections, most recently on February 21, 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 3 times across 3 separate inspections, most recently on December 5, 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 2 times across 2 separate inspections, most recently on May 4, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 2, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 22, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meats (ham, pepperoni, etc) were being thawed in the containers with water, instead of being thawed in the fridge or under cold running water.
      • Corrective Action(s): As discussed, when you are thawing frozen meats, you should be thawing them either in the fridge or under cold running water. This will help to make sure meat is thawed evenly. Otherwise, the outside parts of the meat will defrost first before the inside part, and bacteria will grow before the meat is fully defrosted as this is at room temperature. Meats not to be left at room temp for more than 2 hours.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the prep coolers is not working, operator is aware and is waiting for it to be fixed. No foods stored inside
      • Corrective Action(s): Repair cooler such that it can maintain an internal temperature of 4 deg C or less
      • Correct by: today
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Timer was not in place for the pizzas left at room temperature
      • Corrective Action(s): Ensure that pizzas at room temperature are kept on the 2 hour time limit as per previously discussed
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Few rodent droppings observed on the door seal by the kitchen exterior.
      • Corrective Action(s): Droppings removed, ensure to continue regular cleaning in this area
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT VIOLATION:
      • Food is being stored outside (whole peppers, onions) in the back area with the staircase. Even though the food is in plastic bins, the area is completely exposed and open to the outside where rodents can come and contaminate the containers.
      • Corrective Action(s): Move all food inside. Do not store any food outside. Spoke with owner over phone who has plans to install a completely enclosed shelf/cabinet unit. To be discussed with area EHO before any changes/installation occurr. EHO card provided to staff.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At time of inspection, both staff members on site did not have FOODSAFE
      • Corrective Action(s): There must be always at least one pesron on site with FOODSAFE at all times. Get at least one person on EACH shift trained in FOODSAFE
      • Correct by: immediately
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of peppers and bag of onions stored in covered outside area that is still open/exposed to potential rodents, etc.
      • Corrective Action(s): Foods must be stored inside the premises. This was noted on a previous inspection report from 2022 as well.
      • Correct by: today
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Too much flour spills on the floor of the main kitchen.
      • Corrective Action(s): Keep the floors as clean and dry as possible for food processing.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) Meat slicer has food debris on it underneath the guard
      • 2) Can opener has food debris on piercing edge
      • Corrective Action(s):
      • 1+2) Clean and sanitize areas noted.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Facility is participating in TooGoodToGo App without prior approved food safety plan.
      • Corrective Action(s): CORRECTION ORDER ISSUED - Cease and desist participating in this program until proper food safety plan has been submitted and approved.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Rodent droppings noted throughout facility:
      • - behind pizza boxes
      • - underneath oven
      • - underneath three compartment sink
      • - edges of facility
      • - on top of rodent trap
      • 2) Shreds of paper towel noted in cubby that holds paper towels - evidence that rodents may be using this as nesting material.
      • Corrective Action(s):
      • 1+2) Clean and sanitize entire facility using a 1:10 bleach solution (1 cup bleach: 10 cups water). Provide pest report to the undersigned. Follow all pest technician suggestions.
      • Discard any unwashable food contact surfaces including pizza boxes. Discard any items that have been chewed through. Check all foods for pest contamination prior to use and discard any contaminated food.
      • Violation Score: 15
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Barrier in place between warewashing sink and prep table is not suitable.
      • Corrective Action(s): Replace with material that is smooth, waterproof and easily washable.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces for pizza stored above 4C.
      • Corrective Action(s): Unless sauces have been proven to be shelf-stable and not a potentially hazardous food, store all sauces in the cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer has food residue under blade guard
      • Corrective Action(s): Wash and sanitize meat slicer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored in open cans.
      • Corrective Action(s): Transfer foods from cans to food grade containers once open. Opened cans may leach chemicals into food.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in back area
      • Corrective Action(s): Reminder that sprays/bait are not suitable for use in a food premise - must use physical traps.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris observed under blade guard of meat slicer.
      • Corrective Action(s): Clean and sanitize area noted.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer available for food contact surfaces. Staff stated that they had run out of quats. Bleach available.
      • Corrective Action(s): Operator stated that he will purchase quats after the inspection. If quats are not in stock, use a solution of 5mL bleach in 2.5L of water.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff had FOODSAFE Level 1 (or equivalent) at the time of inspection.
      • Corrective Action(s): At least one member of staff must have FOODSAFE Level 1 (or equivalent) during operating hours.
      • Violation Score: 1

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