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Rollzzy

301C - 19265 Airport Way, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Rollzzy has been inspected 6 times by Fraser Health Authority since August 18, 2025. The most recent inspection, on June 9, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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: 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 once on June 2, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 9, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 18, 2025. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 1, 2025. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

6 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Door to the back and back wall have food debris all over them.
      • Corrective Action(s): Some cleaning has been done, still need to work on frequent touch points like door to the back
      • CORRECT: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found lassi being made onsite again, stored at 8 C.
      • Corrective Action(s): Potentially hazardous foods need be kept at or below 4 C at all times. Discard all lassi. Cease making lassi drinks until Food Safety Plan has been updated.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff advised the cutting boards are washed every 10 hours.
      • 2. all compartments of the 3 compartment sink were dirty with food debris or grim, staff advised only use 2 sinks and soak for 15 mins in sanitizer.
      • 3. Dry dirty rags found sitting on counter used to wipe cutting boards between uses.
      • Corrective Action(s): 1. All equipment must be washed rinsed and sanitized after each use or every 4 hours if in continual use. Remind staff of proper ware washing steps.
      • 2. Ensure 2 compartments of the dishwashing sink remain clean to ensure dishes/equipment are properly washed and sanitized to remove food debris and grease. Remind staff of proper 3 compartment ware washing method.
      • 3. Cutting boards must be wiped with a wet sanitizing rag or sprayed with sanitizer after potential contamination.
      • CORRECT: today
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing hands with just water no soap, and observed staff not washing hands at all between cash and food.
      • Corrective Action(s): Remind staff of proper hand washing steps and when to wash hands to ensure proper food handling practices.
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found food being stored in the chemical storage cabinet.
      • Corrective Action(s): Must keep chemicals and food stored separately, move food to a proper food storage area.
      • CORRECT: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is food and grease build up on numerous surfaces, walls, handles, shelving and floor especially around cooking area, food prep, and dishwashing area.
      • Corrective Action(s): A deep and thorough cleaning is required throughout premises especially in the areas noted above.
      • CORRECT: 1 week
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found multiple identical spray bottles with a variety of chemicals inside, and no labels on any of the containers.
      • Corrective Action(s): All generic spray bottles/containers must be labeled with contents.
      • CORRECT: today
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Found multiple items no longer being used as they are broken or no longer required for business on site.
      • Corrective Action(s): Remove all broken and unused equipment and dishes from premises to assist in proper cleaning and safe storage of food and equipment.
      • CORRECT: Today
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer were present inside cooler
      • Corrective Action(s): Ensure each refrigeration unit has its own thermometer inside.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Lassi drinks are being made onsite for multiple locations, containers arrive in cardboard boxes and are only rinsed with hot water before putting the liquid inside.
      • Corrective Action(s): 1. Cease all production and sales of Lassi drinks
      • 2. Discard all Lassi drinks
      • 3. Provide updated Food Safety Plan and Sanitation Plan for the Lassi products.
      • 4. Provide a copy of the label (follow CFIA standards for labelling).
      • CORRECT: immediately
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Found three compartment sink not being used properly, all 3 sinks had food debris inside and dirty dishes.
      • 2. Found dirty blender up on drying rack and in sanitizing sink.
      • Corrective Action(s): 1. Must use all 3 compartments. Wash with soap in one sink, rinse soap off in second sink, then soak in sanitizer for 30 sec in the 3rd sink. Air dry equipment in the drying rack up top.
      • 2. Ensure sink basins for rinsing and sanitizing are maintained in a clean and sanitary manner.
      • 3. only place clean and sanitized equipment on drying rack. if no longer using item, remove from premises.
      • CORRECT: today
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand sink in the front had equipment and food wrappers inside
      • 2. Hand sink in the back had a fan in the sink and was blocked by a cart.
      • Corrective Action(s): Must keep hand sinks clear of equipment and other items, so they are easily accessible at all times.
      • CORRECT: immediately
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff wash hands in the front then pass through a wooden door before handling food.
      • Corrective Action(s): Staff must use the hand sink in the back to wash hands before handling food. Passing through the door can lead to contamination of hands. Glove use does not replace proper hand washing practices.
      • CORRECT: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found food items put away in freezer without proper covering.
      • 2. found window cleaning brush on top of new food containers
      • Corrective Action(s): 1. Ensure all food is properly covered when not in use
      • 2. Do not store non food items with food or food equipment/containers
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food debris accumulation under shelving and equipment, grease is building up on the floor and food is splattered and spilled inside coolers.
      • Corrective Action(s): A deep cleaning is required through out the kitchen area, including under and inside all equipment.
      • CORRECT: 1 week
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple pieces of equipment are lying around that are no longer needed by business.
      • Corrective Action(s): Remove all items that are not required for day to day operations to free space to assist in cleaning and safe food handling.
      • CORRECT: 1 week
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): All 3 compartments of dishwashing sink had dirty dishes, and were maintained in unsanitary manner
      • Corrective Action(s): Sinks should be set up ready to properly wash and sanitize during operating periods. Sinks should be set up as follows: 1. washing, 2. rinsing, 3 sanitizing.
      • Ensure to wash and sanitize both the rinse and sanitizing sink before using
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Electric bug zapper was being used in the front.
      • Corrective Action(s): Remove zapper from premises as bug parts can end up in food. If wish to use uv blue light must be in conjunction with sticky traps and not zappers.
      • CORRECT: immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Found excess amount of used 5 gal containers in back tacking up space, also had moldy blender that is no longer being used.
      • Corrective Action(s): - Remove all garbage and recyclable on a regular basis.
      • - Remove unused equipment such as blender, if not removed wash and sanitize unit.
      • CORRECT: today
      • Violation Score: 3

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