Skip to content
Loading map…

Al Salam Halal Meat

6953 Kingsway, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Al Salam Halal Meat has been inspected 20 times by Fraser Health Authority since November 21, 2017. The most recent inspection, on June 22, 2026, recorded 1 infraction.

10 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on September 3, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 22, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on February 24, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on September 3, 2025. 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 23, 2022. For example: 304 - Premises not free of pests [s. 26(a)]

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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at handwashing station
      • Corrective Action(s): Manager placed paper towels by sink. Ensure that staff are checking and refilling the paper towels when it is empty so they can properly dry their hands after washing
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    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
  5. Routine Inspection

    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
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    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
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    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
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    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
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    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
  17. Routine Inspection

    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
  18. Routine Inspection

    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
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    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:

Nearby inspected facilities

Own this business? Add a badge to your website