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Ricardo's Pizza

6 - 32750 George Ferguson Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Ricardo's Pizza has been inspected 14 times by Fraser Health Authority since September 5, 2018. The most recent inspection, on June 1, 2026, recorded 1 infraction.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 1, 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 2 times across 2 separate inspections, most recently on September 15, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 4, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 15, 2021. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 July 21, 2025. 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of the inspection, no sanitizer was available.
      • Corrective Action(s): A container of 100 ppm chlorine sanitizer solution was prepared during the inspection. Ensure that sanitizer solution is readily available to sanitize food contact surfaces during operation.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Minor amounts of debris was observed along the walls in the dishwashing area.
      • 2. Minor amounts of what appeared to be mould was observed on the ceiling in the walk in cooler.
      • Corrective Action(s): Clean the areas mentioned above. Ensure that hard to reach areas are cleaned regularly to prevent the attraction of pests.
      • To be corrected by: July 21, 2025
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse temperature measured at 61.2C (minumum 71C) at the plate level.
      • Corrective Action(s): Operator properly set up the 2 compartment manual dishwashing method during inspection. Manually sanitize dishes until dishwasher is able to achieve a rinse temperature of at least 82C/180F at the manifold.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation and/or food debris observed in the following areas:
      • (1) Wire shelf above right cooler.
      • (2) Shelf of front 2 door freezer.
      • (3) Shelf of front undercounter cooler.
      • Corrective Action(s): Thoroughly clean and sanitize above mentioned areas.
      • Correct by: October 9, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Dishwasher final rinse temperature measured at 61.2C.
      • (2) 2 compartment prep sink faucet observed leaking.
      • (3) Handsink faucet across prep sink observed leaking.
      • Corrective Action(s): (1) Repair dishwasher. Rinse temperature in the manifold needs to be at least 82C/180F.
      • Correct by: As soon as possible
      • (2 + 3): Tighten/repair faucet.
      • Correct by: As soon as possible
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Observation: Chemicals/cleaners/similar agents in spray bottles were not labelled throughout the facility.
      • Corrective Action(s): Corrective Action: Label all chemicals/cleaners/similar agents on the premises
      • Date to be corrected by: Today.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Pizza sauce was being reheated using the hot holding unit and probed at 30C. Employee stated the sauce was placed into the hot holding unit 1.5 hours prior to the inspection to heat up. Employee reheated pizza sauce in the microwave and transferred it back into the hot holding unit during the inspection.
      • Corrective Action(s): Do not use the hot holding unit to reheat the pizza sauce. Ensure pizza sauce is reheated to an internal temperature of 74C or higher BEFORE it is hot held in the hot holding unit at 60C or higher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was available at the start of the inspection. Employee prepared a bucket of bleach sanitizer solution during the inspection. Bleach sanitizer measured at 100ppm.
      • Corrective Action(s): Ensure sanitizer for food contact surfaces are available at all times during operation. Have bleach sanitizer available at each food preparation station. Wiping cloths to be stored inside bucket when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Container of meat (eg. pepperoni, salami) was stored on the floor in the walk in cooler. Employee moved container of meat onto the bottom storage shelf during the inspection.
      • 2. Flour scoop was stored directly on the lid of the storage container.
      • 3. Open bag of flour observed.
      • Corrective Action(s): 1. Ensure all foods are stored 15cm/6inches off the floor.
      • 2. Clean and sanitize scoop. Do not store scoop directly on the lid. Store scoop in a sanitary manner (eg. in a designated container outside).
      • Correct by: Immediately
      • 3. Transfer open bag of flour into food grade, pest proof container.
      • Correct by: Today
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Garbage bags were being used to cover some food; discussed using food grade bags for food coverage
      • Corrective Action(s): * Ensure all bags used for food are food grade types
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Some tiles near dishwashing area have lost grout and require re-grouting for easier cleaning
      • Corrective Action(s): * Ensure all grout in proper working order to allow easier cleaning
      • Violation Score: 1
  13. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * The hot-holding/cooking/reheating unit where pizza sauce was being held was not keeping sauce at proper hot-holding/cooking temperature; operator to reevaluate cooking/reheating/holding process and document time/temperature process for sauce (ie. cooking/holding times/temperatures); meat sauce was between 37'C-60'C in units
      • Corrective Action(s): * Ensure reheating process adequate and food reheated to 74'C/165'F or hotter internally prior to hot-holding at 60'C/140'F or hotter; equipment must be able to reheat properly and quickly and then hot-hold at 60'C/140'F or hotter internally
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Pizza sauce was being reheated on hot-holding unit and operator was going to microwave it; operator reminded to microwave/reheat food first prior to storage in hot-holding unit; reheating to minimum 74'C/165'F prior to hot-holding at 60'C/140'F or hotter
      • Corrective Action(s): * Ensure all perishable sauces reheated properly to 74'C/165'F or hotter prior to hot-holding in hot-holding unit at 60'C/140'F or hotter
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some storage shelving and food equipment areas have build up of grime/debris underneath that requires deeper cleaning to remove build up
      • Corrective Action(s): * Ensure all areas are cleaned thoroughly underneath equipment/shelving to remove build up and grime (along baseboards and other hard to reach areas)
      • Violation Score: 3

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