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Royal Crown Pizza

110 - 401 8th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Royal Crown Pizza has been inspected 13 times by Fraser Health Authority since March 6, 2018. The most recent inspection, on August 31, 2026, recorded 2 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on August 31, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 August 23, 2021. 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 once on July 17, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 2, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer is too strong, >200ppm chlorine. Chemical used requires dilution.
      • Corrective Action(s): Staff diluted the solution. Chlroine test papers MUST be obtained to verify the sanitizer concentration at the start of each day.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff member on site does not have food safe. This is a repeat violation.
      • Corrective Action(s): Staff must be foodsafe or equivalent certified by the end of 2026. EHO will send foodsafe information to staff.
      • Daet to be corrected by: December 31, 2026
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available at start of inspection. One spray bottle in the 3 compartment sink was labelled "bleach" but measured 0ppm. Solution in the bottle appeared to be mixed with detergent.
      • Corrective Action(s): DO NOT MIX BLEACH WITH DETERGENT. Use water + bleach ONLY. Mixing chemicals may lead to dangerous chemical reactions.
      • Staff on site remade the bleach solution to 100ppm bleach.
      • Obtain chlorine test strips, leave them nearby the warewashing station so staff can check the concentration at the start of each day.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site at the time did not have food safety training.
      • Corrective Action(s): Manager/operator must ensure there is always ONE person on site with valid food safety training at all times.
      • Date to be corrected by: verified upon next routine.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dough mixer appeared to have leftover oil in the mixing bowl from the previous day.
      • In-use dough roller was stored on top of personal belongings.
      • Corrective Action(s): Dough mixer must be properly cleaned and sanitized after each use. Do not leave it unwashed overnight.
      • Store the in-use dough roller in a sanitary manner - do not store on top of personal or non-food related items.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required on the bottom shelf of the prep table in the back. Food debris noted between containers.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Stored items must be removed from the shelf to properly clean.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation : Pizza in hot holding unit was at 43 deg C surface temperature. The hot holding unit was at 45 deg C, initially and then raised to 68 deg C after operator adjusted the temp setting. Pizza in the hot holding unit was discarded by the operator for quality ensurance
      • -> operator stated that pizza stayed in holt holding unit for more than 30 minutes will be discarded.
      • Corrective Action(s): Corrective action : Ensure the hot holding unit is always at or above 60 deg C when storing / displaying pizza
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found the handle of a pizza dough perforator and the door handle of the pop cooler both wrapped in tape.
      • Corrective Action(s): Operator had wrapped the handle on the dough perforator because it broke, and similarly the door handle on the pop cooler was wrapped in tape because it was cracked. Tape is not an acceptable material to use in food preparation areas because it cannot be effectively cleaned or sanitized. Operator discarded the broken dough perforator at time of inspection and committed to replacing the broken door handle on the pop cooler.
      • Date to be corrected: December 17, 2019
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan guards on compressor inside the walk-in cooler are dusty.
      • Corrective Action(s): Please clean the fan guards to prevent dust from falling onto foods below.
      • Date to be corrected: July 15, 2019
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in washroom was out of paper towels.
      • Corrective Action(s): Please ensure hand sinks are always stocked with paper towels for drying hands. Operator provided paper towels at time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A sheet of foam was lining the bottom shelf of the preparation table in the back, and another sheet of foam was lining the wall behind the preparation table.
      • Corrective Action(s): Foam is not an acceptable material to use in food preparation areas as it is not possible to clean it once it becomes dirty. Remove and discard the two sheets of foam.
      • Date to be corrected: July 17, 2018
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

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