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Pizza Pizza #558

C - 7855 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Pizza #558 has been inspected 7 times by Fraser Health Authority since May 27, 2024. The most recent inspection, on June 9, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 June 2, 2026. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 once on November 26, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 27, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 12, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 June 2, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noted moldy sundried tomatoes in pullout cooler drawer. Picture taken.
      • Corrective Action(s): Discard the tomatoes. You cannot serve moldy food to customers! Foods in the cooler must be inspected regularly and discarded immediately if moldy. This is a repeat offence.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The washroom is out of order.
      • Corrective Action(s): Get the issue addressed.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Refrigeration temperatures were not recorded this morning. When asked for the log, staff was observed trying to fill in the blank spaces quickly.
      • 2) Labels on the portioned meat/vegetables in the walk-in cooler have day stickers on them but no actual date. Only one item noted with day sticker that had an actual date on it but the day of the week didn't match the date! The sticker was a Monday sticker with at date of May 30th!
      • 3) Pizzas on the stone were around 45-50 degC, even though the stone was at its highest setting. There was a timer in use. Staff indicated that the pizzas are stored on the stone for 1 hr after which they're discarded. As per your FSP, pizzas are supposed to be kept above 60 degC and held for max. 1 hr. After 1 hr, pizzas can be transferred into the cooler for the TGTG program. When asked staff on duty indicated that she discards the pizzas after 1 hr and she didn't know anything about the TGTG program.
      • Corrective Action(s): 1) This is not acceptable. Staff must be trained to check and record refrigeration temperatures properly. They should not be recording temperatures without actually checking the coolers!
      • 2) As per your FSP, all portioned meat/vegetable items must have date stamps on them when they're removed from their original packaging. Start following this practice. Ensure that foods get discarded as required or sooner if they're moldy!
      • 3) Start following your corporate FSP. The stones must keep the pizzas above 60 degC. Any alternate processes must be approved at the corporate level.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Noted what appeared to be mold in the insert with roasted red peppers in the pull-out drawer. Also noted mold on pieces of the plant based pepperoni in the same pull-out drawer. The inserts were not dated. None of the food inserts in the pull-out drawer is dated. This is a repeat infraction.
      • Corrective Action(s): Both items were discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: One sanitizer spray bottle had 400ppm or higher Quats in it. The 2nd bottle was empty. The operator indicated that she has to fill the 3rd sink compartment of the sink first and add the sanitizer, test it, then fill the bottle.
      • Corrective Action(s): This was an issue last inspection as well. You need to install a pre-mixed sanitizer line at the sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The paper towel dispenser at the back hand sink is broken. There are no paper towels provided at this sink.
      • Corrective Action(s): Replace/repair the dispenser. Provide paper towels on the shelf beside the sink as a temporary measure.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): A pan of moldy bacon strips noted inside the prep cooler drawer.
      • Corrective Action(s): Discard the bacon strips and wash the pan. Visually check all foods in inserts each morning to ensure they're free of mold.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser in the washroom was empty. There was a garbage bin blocking access to the hand sink in the BOH.
      • Corrective Action(s): Refill the dispenser in the washroom. Relocate the garbage bin.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Temperature log was not completed yesterday or today.
      • Corrective Action(s): Ensure temperature logs are maintained daily.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A garbage bin was stored directly in front of the back hand sink.
      • Corrective Action(s): Do not block access to the hand washing sink.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator could not locate her Food Safety Procedures (FSP's). Pizzas on the warmer are not being time stamped. As per operator, pizza slices are only kept on the warmer for an hour and then discarded. Temperature of the pizza was 50 degC. Two different slices were stored on the same warmer.
      • Corrective Action(s): Your FSP's must be accessible onsite at all times. Use a timer or equivalent system to time stamp each pizza on the warmer. Do not combine pizzas that are prepared at different times on the same warmer.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: observation:
      • - Prep Cooler temperature was ~ 7 degrees C. Foods
      • probed inside the pullout drawers ranged
      • between 6-8 degrees C.
      • Corrective Action:
      • - Get the cooler serviced.
      • observation: Front hand sink is drainly slowly
      • corrective Action: Get drainage issue addressed.
      • * Use correct concentration of sanitizer (ie) 200 ppm and
      • use test strips to test the solution.
      • Corrective Action(s):
      • Violation Score: 3

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