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Pizza Factory (Coquitlam)

101 - 565 Clarke Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Factory (Coquitlam) has been inspected 15 times by Fraser Health Authority since January 28, 2013. The most recent inspection, on July 10, 2026, recorded 1 infraction.

6 of 15 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on June 25, 2026. 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 4 times across 4 separate inspections, most recently on June 25, 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 2 times across 2 separate inspections, most recently on March 3, 2020. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 September 9, 2021. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 8, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(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. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 certificate expired in 2024.
      • Corrective Action(s): Complete FOODSAFE Level 1 or equivalent course and submit to health inspector via email. Correction date: 1 month
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza prep cooler measured at 13C minimum using probe thermometer. Food products inside measured at 15 - 15C. Internal temperature of ingredients in inserts at the prep cooler measured at 6 - 16.5C. Operator and staff stated all foods are stored in walk-in cooler overnight and were transferred to prep cooler for the afternoon, 1 hour prior to inspection. Operator stated ingredients in inserts are used on 1 hour cycles, then discarded. No time tracking in place.
      • Corrective Action(s): All foods stored inside prep cooler were transferred to the walk-in cooler during inspection. Time tracking monitoring log to be implemented for inserts (ie. labels, timers, logs).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available. Staff stated wet cloths are used to clean throughout the day.
      • Corrective Action(s): Operator prepared 100 - 200 ppm chlorine solution in spray bottles during inspection. A bucket of sanitizer was prepared to store in-use cloths during the day. Please obtain chlorine test strips to verify concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods not covered in walk-in cooler.
      • Corrective Action(s): Please cover all foods when storing. Correction date: Immediately
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen pepperoni (internal temperature -6C) and frozen cooked chicken (internal temperature -2C) thawing at room temperature.
      • Corrective Action(s): Staff transferred products to walk-in cooler to finish thawing. Thawing must be done under cold running water or in the cooler.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard with visible food debris used as a shelf liner in walk-in cooler.
      • Corrective Action(s): Staff removed the cardboard during inspection. All surfaces must be smooth and easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler ambient temperature measured at 13C minimum.
      • Corrective Action(s): Repair cooler such that it is able to maintain 4C or below at all times. Please contact health inspector once repair is scheduled. Follow up inspection to be conducted after repairs. Correction date: 2 weeks
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 certificate expired in 2024.
      • Corrective Action(s): Complete FOODSAFE Level 1 or equivalent course and submit certificate to health inspector via email.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  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): front table cooler at 10C. Persishable food kept in cooler.
      • Corrective Action(s): Repair person for cooler was called. Food cannot be stored at room temperature for more than 2 hours. Follow up inspection to be conducted
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): back door open, no screen door present
      • Corrective Action(s): back door was closed
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various foods in pizza prep insets were at 8-9 deg C and staff member indicated they had either been placed there since the previous night or in the morning (more than 2 hours prior to inspection):
      • - Salami/pepperoni
      • - Chopped onion
      • - Chopped peppers
      • - Grated Cheese
      • - Mushrooms
      • - Diced cooked chicken
      • - Sausage
      • Corrective Action(s): Discard all food items listed above. Staff member discarded items. As discussed, do not overfill inserts. Only fill enough in the inserts to use within a 2 hour time period. Ensure lid is on inserts when they are not in use.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various food items in walk in cooler left uncovered:
      • - Cheese
      • - Pasta (stored in bucket on ground)
      • - Pre-cooked chicken wings
      • - Sliced/prepped veggies
      • Corrective Action(s): Cover all food items (either with plastic wrap or lid). Keep food items covered and protected from contamination.
      • Correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler in front area was at 7-8 deg C (bottom compartment).
      • Corrective Action(s): Adjust or repair prep cooler to maintain internal temperature of 4 deg C or less.
      • Correct by: Immediately
      • 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): No staff on site had FOODSAFE at time of inspection. This is a repeat violation.
      • Corrective Action(s): Operator came on site during inspection. If during a follow up inspection there is no one on site with FOODSAFE, further enforcement will be taken.
      • Correction Order Issued: Operator is to get another staff member FOODSAFE Certified. Proof of registration to be provided to district EHO. There must be at least one person on site at all times that has FOODSAFE.
      • Violation Score: 1
  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 solution was available for use. Bleach solution made up during inspection.
      • Corrective Action(s): - Sanitizer solution must be available at all times during operation. Please ensure that sanitizer solution (1 capful/gallon ~ 200ppm) is available at all times to soak wiping cloths for the front and back food preparation areas of the kitchen.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in prep cooler left open. Ice forming inisde cooler and is melting into the food.
      • Corrective Action(s): Please keep food in the cooler covered.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FOODSAFE working at the time of inspection.
      • Corrective Action(s): This is a repeat violation. This must be corrected by April 15th, 2020
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Sanitizer spray bottle with 200ppm bleach is present but not functional; operator did not know what was in the spray bottle
      • 2) Meat slicer had food residue on it and had not been cleaned from the previous night.
      • 1) Sanitizer is needed to adequately sanitize food contact surfaces
      • 2) Meat slicers must be cleaned and sanitized minimum every 4 hours
      • Date to be corrected by: Immediately
      • 1) Get an operational spray bottle and prepare a bleach solution by mixing 1 teaspoon of bleach per 1 litre of water
      • 2) Properly clean and sanitize the meat slicer; do it more frequently (every 4 hours)
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items in walk in cooler not covered
      • 2) Container with food dispensed into another container with food.
      • 1) Ventilation may blow something into the uncovered food therefore contaminating it
      • 2) The bottom of one container may contaminate the food which it is dispensed in
      • Date to be corrected by: Immediately
      • 1) Cover all food items in walk in cooler
      • 2) Do not dispence other containers/items into a container with food in itl.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was left open at time of inspection
      • This may allow for entrance of pests
      • Keep the back door closed or install a screen door if you wish to keep it open
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newspaper and cardboard used on shelving for storage
      • These items are not of suitable design; durable, non-porous, and easy to clean
      • Remove these items and refrain from using them.
      • Date to be corrected by: 1 day
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottle not labelled
      • Labelling of the sanitizer bottle is important so you do not mistake it for something else.
      • Label the sanitizer bottle
      • Date to be corrected by: Immediately
      • Corrective Action(s):
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, food related items noted under work tables.
      • Corrective Action(s): Please clean as required. This helps monitor for pests.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff with FOODSAFE certificate present at the time of inspection.
      • Corrective Action(s): At least one person with a valid FOODSAFE certificate must be present at all times.
      • Violation Score: 1
  13. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Cooler still measures 10C
      • Corrective Action(s):
      • - Move all potentially hazardous foods to the walk-in cooler
      • - During rushes, half-fill the inserts; food must be discarded after 2 hours
      • - Do not store anything in this cooler overnight
      • - Have this cooler repaired so that it can achieve and maintain 4C AT ALL TIMES
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza toppings cooler measured 10C at the time of inspection
      • Corrective Action(s):
      • - Move all potentially hazardous foods to working coolers
      • - Ingredients may be only used for two hours, then discarded
      • - Repair cooler so that it is able to achieve and maintain 4C
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza was stored in pizza boxes at room temperature to be sold by the slice.
      • Corrective Action(s): Pizza slices must be hot held at 60C or above.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the staff had FOODSAFE Level 1 or equivalent training
      • Corrective Action(s):
      • At least one member of staff must be FOODSAFE trained per shift. The owner is also required to have FOODSAFE training. Please be reminded that any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/
      • Violation Score: 1
  15. Routine Inspection

    0 infractions

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