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Always Fresh Meat Ltd

102 - 14330 64th Ave, Surrey · Restaurant

18 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wall-mounted onion dicer press has old food debris on it. Staff took apart the equipment for cleaning and sanitizing at time of inspection
      • Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Containers of meat and other food items in walk-in cooler were left uncovered.
      • 2. Personal food items prepared stored next to food items for retail.
      • Corrective Action(s): 1. Ensure all food items are covered to be protected from contamination.
      • 2. Ensure there is proper separation from personal food items to food items intended for retail.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris accumulated in hard to reach areas in back behind oven and cook line. Accumulation of dust in the fan ventilation grates in walk-in cooler.
      • Corrective Action(s): Clean area's mentioned above.
      • Date to be corrected by: April 20, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH brand coloring agent present on site. Operator discarded product during inspection.
      • Corrective Action(s): Ensure food coloring agents used are approved for food use.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wall mounted vertical vegetable cutter appeared to have old food debris adhered to it at time of inspection.
      • Corrective Action(s): Ensure vegetable cutter gets cleaned properly every time after use.
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wall-mounted onion/vegetable dicer had significant amount of old food debris on it.
      • Corrective Action(s): Staff took apart the dicer for cleaning and sanitizing at time of inspection. Ensure all equipment is properly cleaned and sanitized after each use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing sink was lacking soap (soap dispenser was clogged). Back hand sink had no hot water (tap was broken off).
      • Corrective Action(s): All hand sinks must be supplied with accessible hot and cold running water, liquid soap, and paper towels at all times. Three-compartment sink available for hand washing in the meantime. Also see violation code 308.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many food items in walk-in cooler were not covered and bins were stored directly on the floor instead of on shelves.
      • Corrective Action(s): Store all food off the floor (on the shelves) and ensure all food is stored properly covered to protect from contamination.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Liquid soap dispsenser at front hand sink was clogged.
      • 2) Hot water tap at back hand sink was broken off.
      • Corrective Action(s): 1) Unclog and wash the liquid soap dispenser or supply with another soap dispenser.
      • 2) Repair/replace the hot water tap.
      • Correct by: 2 days
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some containers of marinated poultry in the walk-in cooler were not covered and/or were stored on the floor of the walk-in cooler.
      • Corrective Action(s): Ensure all food is stored properly covered and off the floor. Space is available on the shelves/racks of your walk-in cooler for additional storage. Re-organize your walk-in cooler as needed.
      • Correct by: Today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease build-up noted on ventilation canopy filters and immediate area (sides of equipment, floors, etc.) surrounding cooking equipment.
      • 2) Food/sauce spatter noted on walls behind prep area and on top of chest freezer.
      • Corrective Action(s): Clean and sanitize areas/items noted above. All surfaces in prep areas must be cleaned and sanitized daily, and deep-cleaning must be done at least once a week. Also ensure your ventilation canopy filters are on a regular cleaning schedule.
      • Correct by: Today.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat/sauce storage container lids in the walk-in cooler had significant amounts of food debris/residue on them.
      • Corrective Action(s): Staff washed and sanitized lids at time of inspection. Ensure food storage containers, bins, and lids are maintained in sanitary conditions to prevent potential contamination/cross-contamination.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls/backsplashes behind prep counter area requires deep cleaning. Old food debris/spatter noted.
      • Corrective Action(s): Ensure prep areas including walls/backsplashes behind prep counters are cleaned and sanitized daily.
      • Correct by: Today.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use again.
      • Corrective Action(s): Repeated violation. Sanitizer solution must be readily available for use during all hours of operation. Mix 1/2 tsp of bleach per litre of water for proper concentrations. Note that repeated violations may result in enforcement actions in the future.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No food-contact surface sanitizer was readily available for use.
      • 2) Sanitizing step for dishwashing is not being done. When asked how manual dishwashing is done, staff were not able to explain the sanitizing step.
      • Corrective Action(s): 1) Staff prepared fresh bleach sanitizer solution at time of inspection. 200 ppm chlorine residual detected. As previously discussed, ensure sanitizer solution is always readily available for use during all hours of operation. Store all wiping cloths in sanitizer solution in between uses, and change cloths and solution every 2 hours. You may also prepare sanitizer solution in a designated spray bottle by mixing 1/2 tsp of bleach per litre of water.
      • 2) Reviewed manual warewashing procedures with staff onsite at time of inspection. Ensure all staff are properly trained on manual warewashing instructions. Follow the manual warewashing instructions posted above your triple-sink: 1) Wash all equipment with hot, soapy water 2) Rinse with clean hot water 3) Sanitize by submerging equipment/utensils in 100 ppm - 200 ppm bleach sanitizer solution for at least 30 seconds 4) Allow to air-dry.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Sauce/marinade spatter noted in the following areas:
      • - Walls and floors behind prep table by walk-in cooler
      • - Walk-in cooler door and handle
      • 2) Significant amount of grease and dust accumulation noted on ventilation canopy hood.
      • Corrective Action(s): 1) Ensure and spills/spatter from preparing food items are cleaned up immediately. Also ensure high-touch surfaces are frequently sanitized throughout each day.
      • 2) Clean and sanitize the ventilation canopy.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Prep table by walk-in cooler was propped up with raw wooden logs wrapped in paper.
      • Corrective Action(s): All surfaces must be non-absorbent/non-porous, smooth, durable, and easily cleanable/washable. Discard the paper and seal the wood (with sealant or paint).
      • Correct by: June 22
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/marinade spatter noted on walls and backsplashes in back prep area.
      • Corrective Action(s): Clean and sanitize prep areas on a daily basis.
      • Correct by: Today
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at time of inspection.
      • Corrective Action(s): Staff prepared bleach sanitizer solution in sanitizer pail at 200 ppm (chlorine residual). Ensure sanitizer solution is always available for use during all hours of operation. Mix 1/2 tsp bleach to 1 litre water, changing the solution frequently throughout the day. Also ensure to store any wiping rags in the solution in between uses.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls and backsplashes in the back prep area require cleaning and sanitizing - marinade spatter noted on walls near prep tables.
      • Corrective Action(s): Ensure any spatters/spills are cleaned and sanitized on a daily basis.
      • Correct by: Today
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer solution readily available for use on food-contact surfaces.
      • Corrective Action(s): Staff prepared fresh bleach solution at time of inspection. 100 ppm chlorine residual detected. Ensure sanitizer solution is always available for sanitizing surfaces during all hours of operation.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish was observed to be thawing out at room temperature.
      • Corrective Action(s): Fish was still under 4C and was relocated to the walk-in cooler at time of inspection.
      • For proper thawing of frozen food, ensure to thaw under cold, running water or in a refrigerator overnight.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/marinade spatter noted on walls by prep areas and tops of chest freezers.
      • Corrective Action(s): Clean and sanitize these areas regularly.
      • Correct by: Today
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a set of thawing fish at room temperature, sitting in a sink without containers. When inquired operator stated that the sink was cleaned and sanitized prior to putting fish in it. Explained that all items must be in a clean and sanitized container and if cold PHFs, they must stay in a cooler at 4 C or lower. A container of beef was also held at room temperature, temperature measured to be at 0 C.
      • Corrective Action(s): Required operator to place all cold potentially hazardous foods into a cooler at 4 C or lower. When not in use, these items are to be kept inside the cooler until required.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Obsered several areas soiled with red meat/blood. Areas include walls, chest freezer, walk-in cooler door and other equipment.
      • Corrective Action(s): Required operator to clean and sanitize all areas and carry out more frequent cleaning schedules
      • Date to be corrected by: August 20 2021
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Mint sauce is prepared and made ready to eat and packaged and displayed for sale in the display cooler. The sauce is not labelled with the name of the premises and date which it was packaged. Ready to eat food must be labelled when packaged for sale.
      • Corrective Action(s): Label the mint sauce containers as described.