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Pizza Pizza (112th St)

120 - 8380 112th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Pizza (112th St) has been inspected 15 times by Fraser Health Authority since November 6, 2019. The most recent inspection, on May 5, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on November 21, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 May 5, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on November 21, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 July 18, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 28, 2022. 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. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable Quats concentration was found in s spray bottle sanitizer at the dough mixing station, indicating that food contact surfaces were not properly sanitized
      • Corrective Action(s): Staff prepared a new Quats sanitizer solution during inspection. The solution was verified at 200ppm. Maintaining sanitizer at the correct concentration ensures food-contact surfaces are effectively sanitized, reducing the risk of cross-contamination and foodborne illness
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives, pizza cutters, and metal scrapers stored inside the crevice between the prep cooler and prep table.
      • Corrective Action(s): Do not store utensils in between crevices of tables as it is hard to clean and sanitize inside the crevices. Operator removed the utensils and will wash and sanitize them. Store these utensils in a clean container.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza slices in the front display counter measured at 45C. No time tracking log recorded during inspection. Follow food safety plan on how to time-track pizza slices stored at below 60C. Operator found existing log and began to keep track at time of inspection. As per food safety plan, discard pizza if not sold within 1 hour.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in spray bottles measured at 50-100ppm. Sanitizers were remade at 200ppm. Follow sanitation plan and replace sanitizer solutions every 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cloths used for cleaning food contact surfaces are not stored in sanitizer buckets. Food debris observed on cloth. Cloths were discarded and replaced with new ones during inspection.
      • Corrective Action(s): Obtain sanitizer bucket for soaking cloths. Cloths for wiping surfaces must be soaked in 200ppm QUATs sanitizer bucket to prevent bacteria growth. Do not use food storage containers for sanitizers.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza slices stored at room temperature and no timers used to track how long pizza is kept out of temperature control.
      • Corrective Action(s): If using time instead of temperature as a control, you must keep a log when food is made and discarded (maximum hold time for pizza slices is 1 hour as per your food safety plan). Follow your food safety plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottles registered 50 ppm quats.
      • Corrective Action(s): Sanitizer spray bottles were re-filled with a quats solution of 200 ppm. Obtain test strips to verify strength and check and change solution routinely.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Leftover canned food stored in the can.
      • Corrective Action(s): Transfer leftover canned food into another food grade container. Corre
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles were labelled with the wrong chemical.
      • Corrective Action(s): Ensure bottles are labelled correctly. Correct immediately.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Repeat Violation
      • Ambient alt temperature of 3 door pizza cooler registered at 12C internal temperature of cooked checked at 7C.
      • Corrective Action(s): Use this cooler to store potentially hazardous food (chicken, cheese, cut vegetables) for a maximum of 4 hours and then discard OR 2 hours and then place back in a cooler at 4C or less. Documentation must be kept. Discussed with operator.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation
      • 3 door pizza prep cooler has not been repaird.
      • Corrective Action(s): Repair cooler so that is able to maintain a temperature at 4C or below
      • *Operator stated technician to come on site Monday and has adjusted them of some way to repair cooler in the interm. Date to be corrected by IMMEDIATLY
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 3 door pizza prep cooler ambient air temperature 8 C. Internal temperature of cheese at 7.5 C and internal temperature of cooked chicken at 7.5 C.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or below. Adjust temperature of cooler so that it is at 4 C or below or re-locate foods to a cooler that is able to maintain a temperature of 4 C.
      • Correct immediately.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies in the dishwashing area.
      • Corrective Action(s): Ensure area is free of flies and all pests. Increase frequency of cleaning/removing garbage.
      • Grease trap should not be causing a foul odour - please look into this.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler has an ambient air temperature of 8 C. This is a repeat violation.
      • Corrective Action(s): Ensure all coolers are able to maintain a temperature of 4 C or below. Adjust/repair as needed.
      • Correct immediately.
      • 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: Pizza prep cooler bottom section air temperature at 6.6 C and potentially hazardous foods ranging from 6-7 C. Top section foods are ranging between 6-8 C.
      • Corrective Action(s): Repair/adjust cooler so that the ambient air temperature is 4 C or below.
      • Potentially hazardous foods must not be stored in at more than 4 C for more than 2 hours.
      • Use walk-in cooler for extra products.
      • Keep inserts lids shut.
      • Correct immediately.
      • *Staff adjusted the temperature setting at the time of inspection, check again in 1 hour and then check every 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Front hand sink - was plugged in. This is a hand sink only - there is no reason to plug hand sink in. Garbage bin with lid does not open with foot pedal.
      • 2. Hand sink near the pizza prep table has a leak.
      • 3. Back hand sink not equipped with soap or paper towel.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot/cold running water, liquid soap and single use towels.
      • Repair leak.
      • Replace garbage bin.
      • Correct immediately.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on-site does not have FOODSAFE Level 1 or equivalent. Operator absent at the time of inspection.
      • Corrective Action(s): Ensure that at least one person on duty has FOODSAFE Level 1 or equivalent in the operator's absence. Correct by March 5, 2023.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt/debris observed behind and underneath equipment.
      • Corrective Action(s): Clean underneath and behind equipment. All surfaces should be clean and free of dirt. Increase frequency of cleaning.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers not equipped with thermometers.
      • Corrective Action(s): Place a functioning thermometer in each cooler. Correct immediately.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink not set up for manually ware-washing. Staff were going to use some utensils that had only been rinsed but not sanitized.
      • Corrective Action(s): Staff set up the three compartment sink for manual warewashing. Sanitizer compartment registered for 200 ppm for Quats. Properly dishwashing includes 4 steps: wash, rinse, sanitize and air dry. Ensure this is method of dishwashing is set up at all times. Verify concentrations with test strips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of pineapples left in tin can.
      • Corrective Action(s): Transfer leftover contents of tin can into a food grade container.
      • Do not leave leftovers in tin can.
      • Do not use dented cans.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

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