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Pizza Maru (Lougheed)

4331 North Rd, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Maru (Lougheed) has been inspected 8 times by Fraser Health Authority since March 12, 2024. The most recent inspection, on May 13, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on May 13, 2026. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 March 20, 2024. 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 once on March 12, 2024. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 August 13, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Pasta sauces not re-heated prior to being put in hot holding unit
      • 2) Mixed beef/veggie on stove; stove is turned off, and
      • Corrective Action(s):
      • 1) Re-heat to at least 74C prior to placing in an already warmed up (60C) hot holding unit
      • 2) Finish cooking all at once, do not start and stop the cooking process.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Marinara sauce measured 45C. Staff added remaining
      • Corrective Action(s): Leftover foods must be reheated to at least 74C before placing in ALREADY WARMED hot holding unit at 60C.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken wings and three inserts of soup left on counter to cool.
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Cool soup in cold water bath, and cool wing on baking sheet (one layer) in cooler. Monitor cooling temps closely as the air conditioning is broken.
      • Violation Score: 5
  4. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food in hot holding unit approx 57C.
      • Corrective Action(s): Water level appears to be too low to fully surround food inserts. Fill up and ensure this reaches 60C.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cream sauce insert left to cool on counter, nearing 2 hour time limit to reach 20C. Item still measures 40C.
      • Corrective Action(s): Make ice bath and rapidly cool. Items must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bolognese spaghetti sauce in hot holding unit measured 40C. Staff stated it was taken straight from the cooler and put in the warmer unit.
      • Corrective Action(s): Food must be reheated to at least 74C on the stove prior to placing the item in a preheated (to 60C) hot holding unit.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) One glass door cooler measured 12C
      • 2) Sweet potato mousse stored at room temperature
      • Corrective Action(s):
      • 1) Repair or replace cooler so that it is able to achieve and maintain 4C
      • 2) This item is a potentially hazardous food; store at 4C or colder
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee has cut hand, and is uninjured hand to prepare food; employee is not wearing protective covering over bandage.
      • Corrective Action(s): Properly clean the cut and bandage it; wear clean protective covering over bandage prior to preparing food, or perform duties unrelated to food preparation. Clean any affected food prep areas
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dough cooler measured 10C
      • Corrective Action(s): Operator adjusted cooler, reached 3C at time of inspection. It appears that the solid boxes the dough is stored in may be obstructing proper air flow.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2024 - March 2025 outstanding
      • Corrective Action(s): Pay permit fee within 10 business days.
      • Violation Score: 1
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pizza paddle stored in milk crate directly on the floor
      • Corrective Action(s): The milk crate is not completely sealed off - debris from floor may contaminate pizza paddle. Operator added second milk crate at time of inspection to lift paddle completely off the ground.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chicken drumsticks noted in cooler in small container at 40C, chicken drumsticks also noted on counter in small container at 35C. Operator stated they had been made about 90 minutes ago.
      • Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Spread chicken drumsticks on baking sheets and place in cooler for rapid cooling.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The following items were noted at room temperature:
      • - 1 container chicken fillet,
      • - 1 container chopped cabbage
      • - 1 container fish cake
      • - 1 container tteokboki
      • Corrective Action(s): Operator stated food has been out for since the morning. This has exceeded two hours. Discard.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s): WIping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two handwashing stations (except front desk) had equipment inside basin.
      • Corrective Action(s): Handwashing stations are for handwashing ONLY
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Orange Home Depot buckets used to store food
      • 2) Pizza cutter stored in tin foil box
      • 3) Tomato sauce stored in opened cans
      • Corrective Action(s):
      • 1) Foods must be stored in food grade containers.
      • 2) Food contact surfaces must be easily washable, smooth and impervious to water.
      • 3) Transfer tomato sauce to food grade container once opened
      • Violation Score: 3

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