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Ricardo's Pizza - Chilliwack

22 - 5725 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Ricardo's Pizza - Chilliwack has been inspected 8 times by Fraser Health Authority since June 14, 2023. The most recent inspection, on May 4, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 2 times across 2 separate inspections, most recently on April 30, 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 2 times across 2 separate inspections, most recently on April 30, 2026. 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 2 times on May 26, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

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. Follow-Up Inspection

    0 infractions

  2. 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): REPEATED VIOLATION
      • Ready-to-eat pasta meat sauce was being re-heated in hot holding well. It was placed in hot holding unit less than 2 hr. Temperature of sauce was 49°C. The pasta sauce required a 74°C reheating step.
      • Corrective Action(s): Reviewed food safety plan with operator.
      • -Meat sauce cooked to 74°C (followed by cooling procedures)
      • -Cold held at 4°C or below.
      • *Operator reheated sauce to 74°C followed by hot holding for now.
      • Follow procedured on your food safety plan.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front prep cooler with cheese, vegetables & chicken ambient air temperature 8°C. Chicken probed measured 4.8°C.
      • Corrective Action(s): All items were moved to other prep cooler and walk-in cooler.
      • Ensure that cold food is stored at or below 4°C.
      • This will slow the growth of pathogens that can cause potentila foodborne illness.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel availabe at back hadnwashing sink.
      • Corrective Action(s): Staff stocked paper towel.
      • Ensure handsinks have hot/cold water, liquid soap and paper towels. This will help staff wash their hands and stop the spread of micro-organisms that can make customers sick.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. REPEATED VIOLATION. A styrofoam container is used to store pizza trays. This container cannot be washed & sanitized and cannot be used for food storage.
      • 2. Uncovered food item such as flour under the back counter shelf.
      • Corrective Action(s): 1. Replace styrofoam container for a food grade container for equipment storage. Container which is durable, non-toxic, can be easily washed & sanitized.
      • 2. Ensure all food items are covered to protect from contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front prep cooler on left is not maintained temperature of 4°C or below.
      • Corrective Action(s): Get the equipment fixed so it maintains temperature of 4°C or below. To be corrected by May 1, 2026.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's avsence, no staff on duty has FoodSafe Level 1 or equivalent.
      • Corrective Action(s): Make sure at least one person on shift have FoodSafe Level 1 or equivalent. Lack of food safety training may result in unsafe food handling practices. To be corrected within 1 month.
      • Violation Score: 1
  3. 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): Ready to eat pasta meat sauce was being reheated inside hot holding well during prep for less than 2 hours. Temperature of sauce was at 40C to 57C. The pasta sauce requires a 74C reheating step.
      • Corrective Action(s): Ensure to cook the pasta sauce to 74C first then hot hold at 60C for service. The hot holding unit cannot cook food or reheat up to 74C. Potentially hazardous foods left in the danger zone between 4C and 60C will grow bacteria and pathogens which may lead to foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A styrofoam container is used to store pizza trays. This container cannot be washed and sanitized and cannot be used for food storage.Pieces of styrofoam can fall into food equipment.
      • Corrective Action(s): Replace styrofoam container for a food grade container for equipment storage. Use a food grade container which is durable, nontoxic, and easy to clean. Correction required today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Rear hand washing station paper dispenser is broken. Spare paper towels and second hand washing station available and in use.
      • 2. 3 compartment sink has minor water leak and requires repair.
      • Corrective Action(s): Ensure broken equipment above is repaired and operational. Ensure all hand washing stations have paper towels, liquid soap and running hot and cold water. Correction required in one week.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Employee do not have protection for long hair while working with and processing food. Hat or hair net and beard net is required for exposed long hair.
      • Corrective Action(s): Ensure staff processing food wear a hair net, beard net and/or hat to contain long exposed hair to prevent food contamination.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility had no sanitizer during inspection
      • Corrective Action(s): Operator prepared a bleach solution in the spray bottle, and registered at 200ppm, please always ensure santizier is available at all time
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front hand sink was not in good working order (leaking)
      • Corrective Action(s): Operator has purchased a new tap and plumber will come in service today (date to be corrected by: May 30, 2025)
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

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