Al Salam Halal Meat

6953 Kingsway, Burnaby · Other

19 inspections

Routine InspectionJan 14, 2026
0 infractions
Follow-Up InspectionSep 3, 2025
0 infractions
Routine InspectionSep 3, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Raw meats in walk in cooler are at 10 deg C, staff indicate this occurred just this morning and they are aware and have a repair technician coming on site within an hour.
  - Corrective Action(s): Move meats to working cooler until walk in cooler.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: walk in cooler at 10-12 deg C in various spots throughout
  - Corrective Action(s): Operator is aware and has called repair technician. Follow up inspection to be done once cooler is fixed
  - Correct by: immediately
  - Violation Score: 9
Routine InspectionFeb 24, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach solution for sanitizing surfaces was being prepared during inspection
  - Corrective Action(s): This must be readily available when the store is open
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Bowl of raw meat on ground during meat cutting/slicing (one of the bowls of meat is for the garbage--ok)
  - Corrective Action(s): Do not store food on the ground.
  - Correct by: Immediately
  - Violation Score: 3
Routine InspectionOct 3, 2024
0 infractions
Follow-Up InspectionJan 30, 2024
0 infractions
Routine InspectionJan 23, 2024
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: 1) White mold build up observed on the grill in the display cooler
  - 2) White mold build up observed on the silver shelf in the walk in cooler
  - Corrective Action(s): 1) Operator scraped and cleaned grill area at the time of inspection
  - 2) Ensure to clean and sanitize all areas near the shelf inside the walk in cooler with sanitizer solution (bleach water).
  - Date To Be Corrected: Jan 30th
  - Violation Score: 9
Routine InspectionSep 8, 2023
0 infractions
Routine InspectionMar 16, 2023
0 infractions
Follow-Up InspectionAug 25, 2022
0 infractions
Routine InspectionAug 23, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Meats in display cooler measured 8-10C
  - Corrective Action(s): Move all meats to working coolers until display cooler can be repaired
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution measured approximately 10ppm chlorine
  - Corrective Action(s): Remake bleach solution so it measures 100-200ppm chlorine
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Abundance of flies noted throughout facility.
  - Corrective Action(s): Consult pest technician and maintain sanitation.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris build up in walk-in cooler.
  - Corrective Action(s): Clean and sanitize area.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Display cooler facing retail freezer measures 8-10C
  - Corrective Action(s): Repair or replace cooler so that it is able to achieve and maintain 4C
  - Violation Score: 3
Routine InspectionSep 24, 2020
0 infractions
Routine InspectionFeb 12, 2020
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): -Was reviewing cleaning protocol for the meat slicer and worker indicated it is only taken apart at the end of the day for manual washing / in-place cleaning.
  - -Bleach sanitizer bottle was empty at time of inspection and towels left on counters between uses -no bleach sanitizer bucket available. No Chlorine Test Strips available
  - Corrective Action(s): -The meat slicer as in any in-use appliance MUST be cleaned and sanitized at a minimum < 4 hours
  - Clean and disinfect the meat slicer
  - Post Meat Slicer sign (laminate or place a plastic cover) above it
  - -Bleach sanitizer solutions must be prepared first thing at opening so it is readily available for cleaning food contact surfaces -maintained at >100ppm residual
  - -The rinsed wiping towels for food contact surfaces must be stored in the bleach sanitizer to better prevent bacterial growth
  - -Obtain more Chlorine Test Strips
  - Violation Score: 15
Follow-Up InspectionNov 1, 2019
0 infractions
Routine InspectionAug 1, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): A number of scoopers in the bulk food area upstairs are encrusted with food debris
  - Corrective Action(s): Manual wash your scoopers more frequently at least on a weekly basis
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: One open bulk food of green raisins downstairs
  - Corrective Action(s): Should be protected in a bulk container with a closed lid like your bulk foods upstairs
  - Violation Score: 3
Routine InspectionMar 1, 2019
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Employee washroom downstairs has no singly use soap available and use of bare paper towel roll only
  - Corrective Action(s): Place pumped soap here and place the paper towel roll in a dispenser (spindle type okay) -bare paper towel rolls alone will have their ends contaminated when handled and must be avoided
  - Proper and timely handwashing after each contamination point is vital to better protect your customers from obtaining a food borne illness -the #1 preventative measure against bacterial and viral infections
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Handwash sink in meat cutting area -the knobs are missing at the faucets -they are still functional but not user friendly -operator indicates they will be replacing this handsink within the next few weeks -okay
  - Corrective Action(s): Handwash sink must be fully operative: paper towels dispensed, pumped soap, hot/cold water, and clear for use
  - Violation Score: 3
Routine InspectionJun 7, 2018
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Meat cutting handsink has no singly dispensed soap again -this wsa cited in the previous routine inspection
  - Corrective Action(s): All handsinks must be properly stocked:
  - Such as
  - paper towels dispensed, pumped soap, hot/cold water and clear for use
  - NOTE: repeat infractions will require increased enforcement such as ticketing
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cooler flaps in downstairs washroom are moldy and the compressor fan is dirty
  - Corrective Action(s): Clean and disinfect
  - Violation Score: 3
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: One wire rack upstairs has lowest level too close to the ground
  - Some dates missing for daily temperature log sheets
  - Corrective Action(s): Increase lowest level >15cm off the ground to facilitate cleaning underneath
  - Daily temperature logs must be maintained for all refrigerator units
  - Violation Score: 3
Follow-Up InspectionNov 28, 2017
0 infractions
Routine InspectionNov 21, 2017
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION):
  - 1) Workers are not Manual Washing dishware correctly.
  - Workers are mixing bleach + detergent in 1 compartment then rinsing in second compartment only.
  - 2) Reused wiping towels for countertops/cleaning left on counters between uses and are filthy with leftover meats.
  - 3) In-use equipment is only cleaned and sanitized at the end of the day - specifically the
  - -Meat Grinder
  - -Meat Cutter
  - Corrective Action(s): 1) DO NOT mix bleach and soap together!
  - Follow the Manual Wash sign as posted: 1) Wash with detergent -->2) Rinse -->3) Bleach Sanitizer (>100 ppm 1/2 tsp +1 liter) --> Air Dry
  - 2) Leave the rinsed towels in a bleach sanitizer solution when not actively used - test strips needed
  - 3) Minimum of every 4 hours these equipment must be cleaned + sanitized with bleach
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handsink at meat cutting area has no paper towels and no pumped soap available
  - Corrective Action(s): adequately stock your handsink throughout the day
  - Violation Score:
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation (CORRECTED DURING INSPECTION): Bulk open box upstairs not properly dispensed for walnuts. bulk
  - Corrective Action(s): dispense only from your self-closing bulk containers
  - Violation Score:
  - 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
  - Observation: A number of multi-level shelves have their lowest levels too close to the ground - floor area underneath filthy.
  - Corrective Action(s): Minimum height for lowest levels is >15cm
  - Off note - upstairs Walk-in Cooler
  - -upstairs retail area
  - -downstairs retail area
  - Violation Score: