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Uptown Pizza

15150 N Bluff Rd, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Uptown Pizza has been inspected 9 times by Fraser Health Authority since January 11, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 3 times across 2 separate inspections, most recently on March 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 8, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 across 2 separate inspections, most recently on March 17, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on August 20, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back door to premise left open.
      • Corrective Action(s): Ensure the back door to premise is kept closed to prevent potential pest entry into the premise. Upon receiveing supplies from a delivery promptly close the back door. If you wish to keep the back door open for increased air flow into the premise install a secure screen door.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salami, pepperoni, bacon crumble, beef crumble, feta cheese, and cheddar cheese internal food product temperatures ~7-9 degrees C in inserts at the preparation cooler.
      • Corrective Action(s): Relocated above products to the walk in cooler. Ensure all cold potentially hazardous foods are store at or below 4 degrees C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in hot holding unit at front internal food product temperature ~50-55 degrees C. No time/stamp documentation available at time of inspection for 2 hour hold time. This is a recurring issue.
      • Corrective Action(s): Ensure pizzas are hot held at or above 60 degrees C or if below 60 degrees C adequate time/stamp documentation is available on 2 hour discard time. Further non compliance will result in the issuance of violation ticket.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle well over 400ppm in concentration.
      • Corrective Action(s): Ensure quats is diluted to 200ppm by following maufacturer's instructions.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salami, pepperoni, bacon crumble, beef crumble, feta cheese, and cheddar cheese internal food product temperatures ~7-9 degrees C in inserts at the preparation cooler. Centre insert with mozarella cheese internal food product temperature 4 degrees C. Lower section of preparation cooler 4-7 degrees C. Frost buildup noted around fan unit.
      • Corrective Action(s): Service the preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Fruit fly activity near the 3 compartment area. Fruit flies have fallen into the banana pepper and jalapeno inserts at the preparation cooler.
      • Corrective Action(s): Discarded the banana peppers and jalapenos.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hawaiian pizza slices in hot holding case internal food product temperature ~55 degrees C. Pepperoni pizza at ~50 degrees C. Pizza slices have been inside the pizza case for ~30 minutes.
      • Corrective Action(s): As discussed in the previous inspection for pizza display below 60 degrees C an adequate time tracking system is required. Indicate the time the pizza is placed in the hot case and the subsequent discard time 2 hours later.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity near the 3 compartment sink.
      • Corrective Action(s): Reminder to keep back door closed to prevent potential pest entry. Clean all food spills quickly. Eliminate all standing water. Contact a pest control company if necessary to address the fruit fly issue. Correct by August 27, 2025.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese, pepperoni, beef crumble, cut onions, etc. in inserts at preparation cooler observed to be approximately 10 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service the preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Only fill inserts to 1/3 to 1/2 at this time.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizzas hot held in hot holding case with temperature setting of 49 degrees C. Internal food product temperature observed to be ~43 degrees C.
      • Corrective Action(s): Pizza were placed in hot holding case at 12pm. They are to be discarded after 2 hours, at 2pm. Operator must maintain a time tracking system indicating the time the pizzas are placed in the hot case at or below 60 degrees C and the discard time after 2 hours.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature -9 degrees C. Under the counter 2 door freezer ambient air temperature -1 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back door to premise left open. No screen door in place.
      • Corrective Action(s): To prevent potential pest entry into the premise ensure the back door is kept closed. Consider installing a secure screen door if the back door is to be left open.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Cheese, pepperoni, beef crumble, cut onions, etc. in inserts at the preparation cooler observed to be approximately 10 degrees C.
      • Walk in freezer ambient air temperature -9 degrees C. Under the counter 2 door freezer ambient air temperature -1 degrees C.
      • Corrective Action(s):
      • Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service the preparation cooler and ensure unit is capable of maintaing 4 degrees C or less.
      • Monitor and adjust temperature of the walk in freezer and the under the counter 2 door freezer and ensure -18 degrees C or less. Service if required.
      • .
      • Correct immediately.
      • Violation Score:
  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint on wooden storage bin is peeling off, exposing raw wood.
      • Corrective Action(s): Apply new paint to the storage bin or replace it. Surfaces must be durable, non-absorbent, and easy to clean. Correct as soon as possible.
      • Violation Score: 3

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