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Pizza Pizzeria

8679 10th Ave, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Pizza Pizzeria has been inspected 19 times by Fraser Health Authority since October 15, 2012. The most recent inspection, on May 12, 2026, recorded 1 infraction.

6 of 19 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: Cleaning and sanitizing, Pests 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.

  • 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 6 times across 6 separate inspections, most recently on December 23, 2025. 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 3 times across 3 separate inspections, most recently on June 27, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on December 11, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 27, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on February 17, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Flour and food debris build up around dough mixer
      • Corrective Action(s): Clean and sanitize mixer
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measured >200ppm chlorine in spray bottle, 0ppm chlorine in container with washcloths
      • Corrective Action(s): Ensure that a 100ppm chlorine solution is used.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Pizza in warmer not time tracked again.
      • Corrective Action(s): Time tracking sheet started. Ensure that at least 2 months of records available for review at inspection
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available
      • Corrective Action(s): Bleach sanitizer must always be available during food prep. Wiping cloths must be stored in bleach sanitizer when not in use. New solution made at time of inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Pizza is not time stamped as per previous inspections.
      • Corrective Action(s): A time log must be kept of all pizzas stored in the warmer unit as this does not reach 60C or above. These pizzas may only be sold for up to 2 hours after cooking and then discarded.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lone employee on site has not taken FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent during food preparation.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach available on-site
      • Corrective Action(s): Bleach sanitizer must always be available when food preparation is occuring. Operator has gone to pharmacy nearby to purchase bleach. Sanitizer now measures 100ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored in open cans
      • Corrective Action(s): Transfer food to food safe containers as soon as they are open to prevent leaching of materials
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door requires door sweep
      • Corrective Action(s): Door sweep on back door has broken. Replace to prevent pest entry.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza slices held at 20-25C.
      • Corrective Action(s): Staff stated these will be discarded in 2 hours and were made at 13:30. These must be discarded 15:30. Start time stamping.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No detectable bleach sanitizer in sanibucket
      • Corrective Action(s): New solution made at time of inspection measuring 100ppm chlorine
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in corners.
      • Corrective Action(s): Clean and sanitize areas where droppings are noted.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site did not have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): Ensure at least FOODSAFE Level 1 or equivalent on site during food preparation
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in warmer measured 20-25C. Staff stated it was made at 12pm. The time of inspection is approximately 3pm.
      • Corrective Action(s): As these pizza slices are below 60C, they must be discarded within 2 hours. If you wish to hold them for longer than 2 hours, the pizza warmer must be 60C or higher. Start time stamping these pizza slices.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available.
      • Corrective Action(s): Sanitizer must be available at all times. New solution made at time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Items observed in handwashing basin.
      • Corrective Action(s): Handwashing stations are for handwashing ONLY
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pot of food observed on walk-ni cooler floor.
      • Corrective Action(s): Do not store foods directly on the floor.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer has food debris. Staff noted it was last used yesterday.
      • Corrective Action(s): Clean and sanitize meat slicer after use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cups and other personal items noted in handwashing sink.
      • Corrective Action(s): Handwashing sinks are for handwashing only.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 2023 - March 2024 is oustanding.
      • Corrective Action(s): Pay permit fee within 10 business days.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door and screen door open.
      • Corrective Action(s): Close screen door.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The only handsink in the kitchen has no cold running water and the paper towel dispenser is empty.
      • Corrective Action(s): Get this issue addressed. The handsink must always have hot and cold running water, soap and paper towels in a dispenser.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the pizza oven and on some of the glue traps.
      • Corrective Action(s): Remove all unnecessary items stored under the pizza oven and sinks. Clean dropping using bleach. Set more traps. Contact a pest control company if the issue still persists.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) A laundry tub is still being used as a food prep sink in the kitchen. The tub was leaking and operator has attached a hose that is draining water from this sink into the handwashing sink. This was mentioned in the previous inspection report.
      • 2) The 2nd compartment of the 2-compartment sink (beside the food prep sink) is still being used to store dry dishes, etc. This was mentioned in the previous inspection report.
      • Corrective Action(s): 1) Remove the laundry tub and install a proper stainless steel sink to be used as a food prep sink.
      • 2) Stop using the 2nd compartment sink for storage! This is to be used for dishwashing as discussed.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FS level 1 certification expired. They were told to retake the course during the previous inspection but still haven't.
      • Corrective Action(s): Retake FS level 1 as discussed.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two employees had FS level 1 certification. This was coded in the last inspection as well.
      • Corrective Action(s): At least one staff must be FS level 1 certified at all times.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The exhaust duct from the pizza oven isn't connected to the ducting above the unit.
      • Corrective Action(s): Get this addressed.
      • Violation Score: 1
      • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Your permit fee is still outstanding in the amount of $150.
      • Corrective Action(s): You have until August 17th to pay the fee or else a Closure Order will be issued.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Canned pineapple was stored on top of an empty can directly on the floor of the walk-in cooler.
      • Corrective Action(s): Store foods at least 6 inches above the ground.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door is open. The self-closer on the screen door is broken.
      • Corrective Action(s): Fix the self-closer on the door. Always keep the back door closed or have the screen door closed to prevent pest entry.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A laundry tub is being used as a food prep sink in the kitchen and the tub is now leaking underneath. The 2nd compartment of the 2-compartment sink (beside the food prep sink) is being used to store dry dishes, etc.
      • Corrective Action(s): Replace the laundry tub with a proper stainless steel sink. Don't store anything in the 2-compartment sink. It should be available for dishwashing at all times.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FS Level 1 certificate has expired.
      • Corrective Action(s): You must retake Foodsafe Level 1. You can check www.foodsafe.ca for more information. Get this done by September 30, 2022.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There was only 1 staff on duty initially.
      • Corrective Action(s): There must be at least 1 staff member on duty with valid FS level 1 certification.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle had no detectable chlorine levels.
      • Corrective Action(s): Remade solution at time of inspection. 100ppm chlorine detected.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dough mixer has caked on dough.
      • Corrective Action(s): Clean and sanitize dough mixer.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Current operator does not have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door found propped open. Do not keep back door open when it is not in use as this will be a potential rodent entry point
      • Corrective Action(s): Close back door. Date to be corrected: today
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No paper towel available in staff washroom
      • 2. Middle handsink has dirty dishes left in basin
      • Corrective Action(s): Ensure all handsinks and washroom supplied with hot & cold water, liquid soap and paper towel and free of obstruction.
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed large pizza cutter on counter top with food debris on it; was advised that she was handling cheese not too long ago. Also advised that she cleans and sanitizes it every night.
      • Corrective Action(s): As this cutter gets used throughout the day, it must be cleaned and sanitized if used for different purposes and every 4 hours of its usage. Required operator to clean and sanitize the cutter immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Slight Flour and other debris build-up noted beside dough mixer beside walk-in cooler
      • Corrective Action(s): Required operator to clean and sanitize the area and have it regularly cleaned
      • Date to be corrected by: 1 week
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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