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The Other Guys Pizza

103 - 19237 122A Ave, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

The Other Guys Pizza has been inspected 16 times by Fraser Health Authority since December 19, 2012. The most recent inspection, on September 9, 2026, found no infractions.

7 of 16 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: Cleaning and sanitizing, 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.

  • 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 3 times across 3 separate inspections, most recently on February 12, 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 May 8, 2025. 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 November 8, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 August 26, 2026. 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 4 times across 4 separate inspections, most recently on August 26, 2026. 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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cold water tap does not work on the hand sink
      • Corrective Action(s): Have the taps repaired or replaced so both hot and cold water can be found at the hand wash sink. Use 2 compartment sink in the back until repaired.
      • CORRECT: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found a build up of flour and food debris in hard to reach areas around the dough making area. Large dry good bins have a build up of grim on them as well.
      • Corrective Action(s): Increase cleaning in this area to help reduce the build up of flour, etc.
      • CORRECT: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 2 compartment sink had a small leak at the faucet.
      • 2. Cold water tap not working at hand wash sink
      • Corrective Action(s): 1. Have leak repaired to prevent standing water which can attract pests
      • 2. Have cold water tap repaired so staff can wash hands with both hot and cold water.
      • CORRECT: 1 week.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer was found put away with food debris still on it after being washed and sanitized.
      • Corrective Action(s): Ensure all food is full removed during washing and sanitizing process. May need to manually remove food build up before placing in the dishwasher.
      • CORRECT: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of flour and debris noted under and behind shelving and equipment along the wall.
      • Corrective Action(s): A deep clean is required through out the premises in hard to reach areas under and behind equipment, including on shelves under counters.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found spray bottles with out labels indicating contents
      • Corrective Action(s): Ensure all bottles are properly labelled with contents (i.e. water, bleach, sanitizer, etc) to prevent contamination of food.
      • CORRECT: today
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found pop, band saw blades and plates in staff washroom
      • Corrective Action(s): Food and food equipment should not be stored in the washroom to protect from contamination.
      • CORRECT: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher detergent bucket was completely empty. Soap must be present in order to properly remove all grease and food debris.
      • Corrective Action(s): Bottle switched out during inspection. Check this is regularly to ensure this does not run out.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in staff bathroom lacked soap and was not easily accessible. Electric soap dispenser was out of batteries and soap.
      • Corrective Action(s): Keep this area clear and fully stocked with liquid soap, paper towel (or air dryer), hot and cold running water at all times. Owner stated that the liquid soap refills are due to arrive tomorrow. Reinstate a working liquid soap dispenser with liquid soap today.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Kitchen was expanded into former dining area during covid during shut down. No plans have been received by Health to reflect change.
      • Corrective Action(s): Submit updated floor plan to undersigned EHO by January 5, 2024
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation (CORRECTED DURING INSPECTION): Foodsafe certificate expired. Enrolled in class for operator and staff on July 11th, 2022
      • Corrective Action(s):
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packaged precooked pasta stored on the top part of the prep cooler were measured at 12C at the time of inspection. Operator reports they were produced within 1 hour and relocated them to the bottom part of the prep cooler. Please refrain from over stacking food items in the top part of the prep cooler.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Fan used inside kitchen had dust accumulated on the fan guard. Operator cleaned and sanitized fan guard at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe has expired.
      • Corrective Action(s): Please enroll in FoodSafe level 1 course again.
      • Date To Be Corrected Nov 15th
      • 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): Meat slicer had food residue on the interior by the blade
      • meat slicers must be cleaned and sanitized minimum every 4 hours
      • Take the meat slicer apart, clean all the parts thoroughly then sanitize either by washing in high temp dishwasher or spray with sanitizer and let air dry
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap in employee washroom. All handwashing stations must be stocked with soap, paper towels and hot/cold running water so staff may wash their hands adequately. Stock the handwashing station
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat product stored above cooked pie. This may result in cross contamination of the cooked product
      • Always store the meat products below other products and separate foods by categories
      • Corrective Action(s):
      • Violation Score:
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Norbec walk in cooler air temperature was at 7.2C, busy period (5:30pm) - employees opening and closing cooler. Cooler must maintain a temperature of 4C or less at all times of operation.
      • Corrective Action(s): Operator to adjust cooler temperature down to ensure that potentially hazardous food are stored at 4C or less
      • Date to be corrected by: Immediately
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer sprays had concentration of 50ppm. 200ppm of QUATS is required to santize food contact surfaces. Operator said they recently switched sanitizer brands
      • Corrective Action(s): Operator mixed up new QUATS sanitizer. Follow the manufacturer's instruments to obtain 200ppm each time.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff bathroom did not have any liquid soap
      • Corrective Action(s): Staff repleshed the soap. All handsinks must have soap and paper towel/air dryer
  15. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee has not been paid for this fiscal year so permit is not currently vaild
      • Corrective Action(s): Pay permit fee noted on provided letter.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

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