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Pizza Hut #31154

4448 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Hut #31154 has been inspected 17 times by Fraser Health Authority since August 30, 2017. The most recent inspection, on June 30, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on June 9, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on June 9, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on April 6, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on October 23, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dough prep/dishwashing area is missing a handwashing station. Manager was advised to place a liquid pump soap and paper towels at the 2-comp sink as a temporary measure.
      • Corrective Action(s): Use this sink as a temporary handwashing station until the original handwashing sink is replaced.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink for the back prep/dishwashing area has been covered with an 'out of order' sign. Sink is already on order for a replacement next week.
      • Corrective Action(s): Ensure to notify the health inspector once the replacement work is complete.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the handwashing sinks was missing liquid soap. Staff was advised to refill the soap at this time. The handwashing sinks in the main prep area as well as in dishwashing area were adequately supplied.
      • Corrective Action(s): Ensure to have all handwashing stations adequately supplied at all times.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Food debris under the pizza cooler and stand up cooler
      • > Food debris under the shelving rack and standup cooler by the back door
      • > Soda residue under the beverage rack
      • > Ceiling panels above the dough mixing/proofing area and beverage/storage area
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Remove food debris by end of the day, ensure all hard to reach areas are addressed frequently.
      • Date to be corrected by: May 23, 2024 - for all cleaning EXCEPT for ceiling panels.
      • Update EHO with timeline for ceiling panels. Must be completed within the next 3 months.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink accessible to dishwashing area is leaking. The hot water faucet does not fully shut off, causing the staff to turn off the hot water valve when the sink is not actively in use. Staff are turning on the valve when they need to handwash, and turning it off again once finished.
      • Corrective Action(s): Operator has already called for service, anticipated to repair this week. Faucet must be able to fully shut off both hot and cold water without turning off the valve below.
      • Date to be corrected by: May 23, 2024.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: - Valid decal present; however, permit to operate not present/posted.
      • Corrective Action(s): - Locate permit to operate, affix valid decal to it and post in a location that is visible to the public. If permit cannot be located, obtain a replacement. Form to request replacement permit provided.
      • To be corrected by: 23-Nov-2023
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: - Manager does not have valid Foodsafe level 1 certificate as certificate expired 06-Jul-2023.
      • Corrective Action(s): - Manager (Operator) must complete Foodsafe level 1 (or equivalent). Provide confirmation of completion/certification to EHO. See www.foodsafe.ca for course information.
      • To be corrected by: 23-Nov-2023.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pending violation from routine inspection. Latch to hot holding unit is still not working properly to allow for door to close completely/securely consistently.
      • Note: Manager reports pick up orders are generally only kept in hot holding unit for 5-10min
      • Corrective Action(s): Repair door of hot holding unit so that door closes securely unit is maintaining a temperature of 60C or higher. If unit cannot be repaired, replae with hot holding unit which is in good working order. In the interim, ensure attention is taken so that door to unit is being firmly closed to engage latch. Ensure temperature inside unit is monitored with thermometer inside unit.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - One pizza in hot holding unit was 48C. Manager reported that orders are only intended to be kept in hot holding unit for minimal period of time (5-10min) until they are picked up; however, the delivery driver was late for pick up for this order and this pizza had been in unit for 1 hour.
      • - As noted in violation 308, door to hot holding unit had been ajar.
      • (Note: Other orders in hot holding unit were >60C)
      • Corrective Action(s): - Ensure potentially hazardous are kept at 60C or higher. Discard any foods which are <60C for 2 hours of longer.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Door of hot holding unit noted to be ajar affecting temperature in interior of unit. Manager reported door has to be closed firmly to engage latch.
      • Note: Food products (orders) generally kept in hot holding for 5-10min)
      • Corrective Action(s): - Repair door of hot holding unit so that door closes securely and unit is maintaining a temperature of 60C or higher. In the interim, ensure attention is taken so that door to unit is being firmly closed to engage latch. Ensure temperature inside unit is monitored with thermometer inside unit.
      • To be corrected by: 13-April-2023
      • Violation Score: 3
  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: Dishwasher not reaching final sanitizing rinse of 71 degrees Celsius at the dish. Only 63 degrees Celsius observed at the plate.
      • Technician called during inspection..
      • .
      • Corrective Action(s): Facility has sanitizer solution at three compartment sink and sink plug.
      • Utilize dishwasher to wash and manually sanitize all dishes until such time as dishwasher is repaired.
      • No issue with this set up as facility is take out pizza and is able to manually wash and sanitize all dishes.
      • .
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispensing unit for staff washroom broken. CORRECTED AT TIME OF INSPECTION - Manager has new unit.
      • .
      • Corrective Action(s): Ensure broken equipment is repaired/replaced at start of shift.
      • .
      • Violation Score: 5
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Door to staff washroom does not close automatically. Staff washroom opens to dry storage area and adjacent to dishwashing area.
      • Corrective Action(s): Install self closing hinges/device on staff washroom door.
      • Violation Score: 1

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