Best Quality Meat Shop

103 - 6955 128th St, Surrey · Other

18 inspections

1. Routine InspectionJan 7, 2026

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Droppings observed near chest freezer area.
     • Corrective Action(s): Clean area and disinfect using 1 part bleach : 9 part water. Monitor area to check if there are new pest activity. If new activity is observed, contact professional pest control agency.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. Handles of doors (display cooler and walk-in cooler) observed to have died build up of food debris.
     • 2. Walk-in cooler condenser fan grate needs cleaning. Build up of dust blown by the fans.
     • Corrective Action(s): 1-2. Clean above identified areas immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Chest freezer observed to have severe ice build up along lip of chest. Lid is unable to properly close.
     • Corrective Action(s): De-ice freezer. Ensure lid can properly close and seal.
     • Violation Score: 3
2. Routine InspectionJan 15, 2025

   0 infractions

3. Follow-Up InspectionJun 23, 2023

   0 infractions

4. Routine InspectionJun 22, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Display cooler in front of hand sink measured at ambient air temperature of 10-14'C during inspection. Chicken was probed at internal temperature of 8'C during inspection. Staff stated that the cooler was recently restocked. Temperature log is not available on site. All chicken was transferred to the walk-in cooler during inspection.
     • Corrective Action(s): DO NOT use this display cooler to store potentially hazardous foods until verified to be working by the health inspector. Monitor cooler temperature (as per approved food safety plan), ensuring all potentially hazardous foods are stored at or below 4'C at all times. Temperature log was provided to operator during inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. Boxes of meat observed stored directly on the floor in the walk-in cooler.
     • 2. Boxes of dry spices observed stored directly on the floor in the dry storage area.
     • Staff moved all boxes of meat to shelving (at or below 6 inches off the floor).
     • Corrective Action(s): Do not store boxes food directly on the floor to prevent potential contamination. Store all food at least 6 inches off the floor at all times.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Multiple house flies observed on site during inspection. One yellow tape trap observed in the dishwashing area with some dead flies.
     • Corrective Action(s): Keep all windows and doors closed as often as possible to prevent fly entry on site. Maintain the premise in a sanitary manner to prevent fly breeding/harbouring. Install more yellow sticky fly traps in non-food preparation areas to remove current house fly population.
     • To be corrected by: immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Display cooler at front service area in front of hand washing station is measured at ambient air temperature of 13'C. Probe thermometer was inserted into the cooler and measured at 12'C (minimum). Staff contacted repair company during inspection. The display cooler was emptied by staff during inspection.
     • Corrective Action(s): Repair the display cooler immediately to ensure it able to maintain 4'C AT ALL TIMES to store potentially hazardous foods. Do not store food in this cooler until verified to be functioning by the health inspector.
     • To be corrected by: June 23, 2023
     • Violation Score: 3
5. Routine InspectionNov 21, 2022

   1 infraction

   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Front 2 door freezer has thick ice build up along the walls, bottom and in the middle which could be from potential water leak. This could interfere with the cold air circulation within the freezer.
     • Corrective Action(s): Service the freezer for any leak and defrost it to remove the ice build up. Ensure that the freezer is regularly serviced/cleaned to prevent this issue in future.
     • TO BE CORRECTED BY - January 15, 2022
     • Violation Score: 3
6. Follow-Up InspectionJun 2, 2022

   0 infractions

7. Routine InspectionApr 28, 2022

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. In the back area, there is a spill of spices/condiments on floor.
     • 2. Ceiling of walk in cooler has build up of dirt/grease.
     • Corrective Action(s): Clean the food spill and ceiling of walk in cooler. Ensure that the facility is maintained in sanitary condition.
     • TO BE CORRECTED BY - May 28, 2022
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: *REPEATED VIOLATION*
     • 1. Seal of walk in cooler door has not been repaired and still broken.
     • 2. Doors of display cooler have not been repaired. Duct tapes are being used to hold the handles of the door.
     • 3. Duct tape is used in front stand up freezer to hold the surface.
     • Corrective Action(s): Ensure that all equipment are maintained in good working order.
     • 1. Repair the seal of walkin cooler door to ensure that adequate cold air circulation is achieved inside the cooler to maintain a temperature of 4C or less.
     • 2. Duct tapes are sticky surfaces that can not be cleaned and sanitized properly and can harbour bacteria over time. Repair the door handles of cooler and freezer. DO NOT USE duct tapes for fixing handles temporarily.
     • TO BE CORRECTED BY - May 28, 2022
     • Violation Score: 9
8. Follow-Up InspectionAug 19, 2021

   0 infractions

9. Routine InspectionAug 17, 2021

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: 1) 2 compartment dishwashing sink was available but no drain plugs present on site. As per staff, all the dishes/utensils are washed with soap and water. No sanitizer solution is used.
     • 2) As per staff, band saw is cleaned in place at the end of the day with soap and water. No sanitizer solution is used.
     • Corrective Action(s): Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized.
     • 1) Provide drain plugs and use 2-compartment dishwashing method to wash and sanitize the food contact surfaces.
     • TO BE CORRECTED BY - Immediately
     • 2) Meat slicer/ band saw must be cleaned and sanitized with an approved sanitizer. It is recommended to clean and sanitize the equipment after every 4hours if in continuous use and at the end of the day.
     • Bleach solution (200ppm) was available on site. Staff cleaned and sanitized the band saw at the time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Small containers were observed in storage bins and containers and used as scoops. These containers did not have any handles.
     • Corrective Action(s): Store the scoops outside the container in a sanitary manner to prevent the risk of contamination.
     • TO BE CORRECTED BY - Immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) Seal of walk-in cooler is broken and worn-out.
     • 2) Handle of display freezer is loose and kept in place using duct tape. Duct tape is also noticed in stand-up freezer at the front.
     • 3) One of the containers used for storing seasoning was cracked and broken.
     • Corrective Action(s): Ensure that all equipment/utensils/food contact surfaces are maintained in good working order.
     • 1) Replace the seal of walk-in cooler to ensure adequate circulation of cold air is provided inside the cooler to maintain a temperature of at least 4C or less.
     • 2) Duct tapes are hard to clean and can result in bacterial growth leading to food contamination. Remove all the duct tape used on the display freezer & stand-up freezer. Repair both freezers accordingly.
     • 3) Replace the container with new one to prevent the risk of food contamination.
     • TO BE CORRECTED BY - September 17, 2021
     • Violation Score: 9
10. Follow-Up InspectionNov 14, 2019

    0 infractions

11. Follow-Up InspectionSep 26, 2019

    0 infractions

12. Routine InspectionSep 25, 2019

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No bleach sanitizing pail available on-site.
      • 2. Cutting boards / cutting table were in poor sanitary condition.
      • 3. Used knives with meat and blood were placed directly on the magnetic knife holder.
      • 4. Meat bandsaw in poor sanitary condition. Employee states that it is only cleaned and sanitized at the end of the day / between different meats.
      • Corrective Action(s): 1. 200 ppm bleach sanitizing pail was made. Cutting boards were scrubbed and sanitized with the bleach sanitizing pail.
      • 2. Used knives were removed from the knife holder. The knives were washed and sanitized in the two-compartment sink.
      • 3. Bandsaw cleaned-in-place at time of inspection.
      • NOTE: EHO had to remind the staff member to clean the knives with soap and water FIRST before putting it in a bleach solution.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: 1. REPEAT VIOLATION. Rags once again were observed to be hanging on the display coolers. Rags had blood smears on them.
      • 2. Worker's apron is contaminated with blood smears. It is evident that the apron was being used to "wipe down" the hands.
      • Corrective Action(s): 1. Rags were removed and discarded.
      • 2. Apron was removed and replaced with a new one. DO NOT wipe your hands on the aprons. Proper hand washing is the only acceptable method to remove grime and debris from your hands - NOT RAGS nor your APRON.
      • Violation Score:
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: 1. Duct tape used to "seal" cracked doors in left display cooler.
      • 2. Tiling in your dishpit is breaking apart, including the corners to the right of the screen door.
      • Corrective Action(s): Repair / replace the cracked doors. Do not use duct tape. Replace tiling in your dishpit.
      • Date to be corrected by: 1 month
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb was being "defrosted" in a bucket of water, left ~2 hours ago. The bucket of water was not changed.
      • Corrective Action(s): Lamb placed into cooler. You must defrost your lamb using the following methods:
      • 1. Under cold running water or immersed in cold water, changed every 30 minutes
      • 2. Inside the walk-in cooler
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: House flies observed inside the building. Front door was open.
      • Corrective Action(s): Keep front door closed. Do not leave meat products outside unless you are working with them.
      • Date to be corrected by: Now and ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas of the facility that require further cleaning:
      • 1. Underneath the two-compartment sink.
      • 2. Throughout the walls and all shelving of the walk-in cooler.
      • 3. The drying rack above the dish-pit.
      • Corrective Action(s): Clean aforementioned areas. You must regularly clean out grease/grime to maintain your facility in good sanitary condition.
      • Violation Score: 9
13. Follow-Up InspectionDec 7, 2018

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish fillets were being thawed around the ware washing area inside a tub of warm water. Surface of fish was still partially frozen at time of inspection. Operator states that it is at the request of the customer.
      • Corrective Action(s): Since you do not have a prep sink, only thaw fish fillets in the cooler. Fish fillets were placed back into the cooler at time of inspection.
      • Violation Score: 1
14. Follow-Up InspectionNov 30, 2018

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat grinder and band saw has been mostly cleaned and sanitized. However, there are still traces of grime between the holes of the grinder outlet and also in the bottom compartment of the band saw.
      • Corrective Action(s): Debris and grime removed and surfaces sanitized at time of inspection. Ensure that you fully address each part of the machine when you clean and sanitize.
      • Violation Score: 5
15. Follow-Up InspectionNov 23, 2018

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Drying racks and walls around warewashing area are soiled / dirty.
      • Corrective Action(s): Clean and wipe racks / walls with bleach. Ensure that you do this regularly to maintain your facility in sanitary condition.
      • Date to be corrected by: Nov 26, 2018
      • Violation Score: 3
16. Routine InspectionNov 21, 2018

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No drain plugs present in two-compartment sink for properly washing, rinsing, and sanitizing all utensils.
      • Corrective Action(s): Obtain a drain plug so that one compartment can be filled with sanitizer. This is required so that trays and utensils can be immersed inside the solution for proper sanitizing.
      • Date to be corrected by: Nov 23, 2018
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Repeat issue. Plastic bags found directly on top of meats, with rags tied to display as "wiping cloths" for hands.
      • Corrective Action(s): Plastic bags / wiping cloths removed at time of inspection. Only use single-use gloves for handling meat products, and do not use the same cloth to continuously wipe hands. This is not a sanitary practice.
      • Repeat violations over time may result in further enforcement.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Jugs found directly immersed inside marinade sauces.
      • 2. Chicken inside the walk-in cooler overfilled its original container and was not suitably covered at time of inspection.
      • Corrective Action(s): 1. Jugs were removed from the marinade. Ensure that jugs are kept out of the marinade to protect it from contamination.
      • 2. Chicken was transferred to another container and a lid was placed on top. All food products should be adequately covered.
      • Violation Score: 3
17. Follow-Up InspectionJan 29, 2018

    0 infractions

18. Routine InspectionJan 22, 2018

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surfaces in poor sanitary condition. No sanitizer was available at time of inspection
      • Corrective Action(s): A bucket of 100ppm chlorine (bleach) solution was provided on request.
      • A deep clean of the store is required. This means all of your food contact surfaces, your sinks, floors, walls.
      • DEADLINE: 1 week
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff on site observed using (and reusing) plastic bags to handle meat products. Used bags were then left in the display cabinet on top of the meats.
      • Rags were tied to both display units to wipe hands before and after handling food/ money.
      • Corrective Action(s): Only single use, disposable gloves are to be used for handling food product. A box was provided at time of inspection. Buy extras!
      • NEVER use rags around a food facility for wiping hands. If you wish to keep rags on site, they must be stored in the sanitizer bucket.
      • ALWAYS wash hands using soap and warm water between handling food and money.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Unknown supplier of cooked meat "pickle" products, frozen salmon without packaging
      • Corrective Action(s): Provide receipts for both of the above noted products. They can be emailed or faxed to your EHO, or provided upon reinspection.
      • Receipts for products that are on site MUST be available for review.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Scoops found in raw product at display, in marinades, dry spices, sugar, etc.
      • 2) Meat pickle products immediately adjacent to raw poultry
      • Corrective Action(s): 1) Always keep scoops clean and stored in a manner that prevents contamination
      • 2) Cooked products must be stored and sold separately from raw meats.
      • Violation Score: 9