Steveston Pizza Co.
100 3400 Moncton St, Richmond BC V7E 3A2, Richmond , V7E3A2
Vancouver Coastal Health
Inspection History
0
Critical
0
Non-Critical
Pass
Result
Violations Found
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
0
Critical
0
Non-Critical
Pass
Result
Violations Found
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
0
Critical
0
Non-Critical
Pass
Result
Violations Found
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Non-Critical · Other
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Non-Critical · Other
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Non-Critical · Other
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
0
Non-Critical
Pass
Result
Violations Found
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
Non-Critical · Food Handling
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
Non-Critical · Food Handling
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Non-Critical · Temperature Control
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Operation of premises is in accordance with approved floor plans and specifications.
Critical · Food Handling
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Operation of premises is in accordance with approved floor plans and specifications.
Critical · Food Handling
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Critical · Other
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
6
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Operation of premises is in accordance with approved floor plans and specifications.
Critical · Food Handling
The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
Critical · Other
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Food is handled in a sanitary manner and is not subject to contamination.
Non-Critical · Sanitation
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Non-Critical · Temperature Control
Each employee washes their hands as often as necessary to prevent the contamination of food.
Non-Critical · Sanitation
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Non-Critical · Other
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
Violation Tickets
No violation tickets on record.
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Data Source: Information is sourced from Vancouver Coastal Health's public inspection database. View original record. Last updated: Aug 24, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
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