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Big Meat Shop

13643 100th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Big Meat Shop has been inspected 12 times by Fraser Health Authority since August 30, 2018. The most recent inspection, on April 30, 2026, recorded 2 infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

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

What these findings mean

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

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on April 30, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 11, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 30, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 30, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 8, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

12 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice was noted in the rice cooker with a temperature of 19.1C - rice cooker was not turned on. 2 samosas were noted in the hot hold unit with internal temperature of 50.8C - hot hold unit was set at 53.0C.
      • Corrective Action(s): The container of rice and samosas were discarded by staff.
      • Any food that is brought out from the cooler for reheating must be reheated properly on a stove top, oven or any other approved cooking equipment. Do NOT use the hot holding equipment itself to reheat food for hot holding.
      • Reminder to preheat hot holding unit to at least 60.0C before putting hot food (reheated to 74C) in the unit for hot holding. Hold hot food at 60.0C or higher.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard was being used to line prep table shelving (below prep table) in the main prep area.
      • Corrective Action(s): Discard the cardboard. All surfaces must be imprevious to moisture and easy to clean and sanitize. Do not use cardboard to line any surfaces on a food premises.
      • Date to be corrected by: Today
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff onsite has a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): As per one of the staff, he has signed up for a FOODSAFE level 1 class. Please have certificate available and sent to the distirct inspector within the next month - email to [email protected].
      • Operator has a responsibility to ensure that at least one person onsite must have a valid FOODSAFE level 1 or equivalent certificate at all time.
      • Date to be corrected by: June 8, 2025
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid hand soap was not available at the hand washing station beside the display cooler.
      • Corrective Action(s): Staff refilled the liquid hand soap at this hand washing station. Ensure single use paper towels, liquid hand soap, hot and cold running water are available at hand washing stations at all time.
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up 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 (CORRECTED DURING INSPECTION): Raw poultry stored in meat display case cooler was not kept less than 4C. Temperature of foods were at 10C. Poultry were moved to walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly activity noted in the meat cutting area. Contract pest control company and implement fly control measures to eliminate problem.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Raw poultry cooler was not able to maintain cold potentially hazardous foods less than or equal to 4C. Ambient air temperature was at 10C.
      • Corrective Action(s):
      • Violation Score: 3

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