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Captain Meat and Poultry Ltd (Kwantlen)

117 - 12578 72nd Ave, Surrey · Other

Official record from Fraser Health →

Inspection summary

Captain Meat and Poultry Ltd (Kwantlen) has been inspected 3 times by Fraser Health Authority since April 30, 2026. The most recent inspection, on September 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 May 27, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on April 30, 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 once on April 30, 2026. For example: 209 - Food not protected from contamination [s. 12(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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Droppings observed in the following areas:
      • - Back of house 'desk' area, under wire shelving
      • - Back of house staff washroom, along bottom shelves
      • - Back of house storage room, behind mattress frame
      • - Cutting room, under meat grinder table
      • Corrective Action(s): 1. Have all areas cleaned and disinfected. Use a bleach disinfectant (1 part bleach : 9 part water) to disinfect areas. Do not use a broom to sweep dropings. Do not use a vacuum to clean areas.
      • Droppings are to be made wet with disinfectant before removing. Personal protective equipments (gloves, masks) should be used.
      • Contact professional pest control company if help is needed to assess facility.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. *REPEAT* Some foam has been removed since last inspection. One spot missed under meat grinder table. Foam is not a material that is smooth, durable, non porous and easily cleanable.
      • 2. *REPEAT* Particle board 'grain' exposed on entryway corners. Edges are rough and water is noted to be absorbed into the board.
      • Corrective Action(s): 1-2. Ensure all surfaces are smooth, non-porous/absorbent, durable and easily cleanable.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: 1. *REPEAT* Staff on site still does not have a valid FOODSAFE level 1 or equivalent certification. Staff stated operator/owner has provided on-site training. This informal training does meet the regulatory requirements of Food Safety Training.
      • Corrective Action(s): 1. More staff is to be properly trained and certified with FOODSAFE level 1 or equivalent. At least one staff on site is required to have this training whenever facility is in operation.
      • This is a ticketable offense. Progressive enforcement actions may result if this infraction is repeated again.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwashing station at preparation room observed to be holding drying equipment.
      • Corrective Action(s): 1. Handwashing station is for handwashing only. If additional space / drying rack is needed, please have a dedicated piece of equipment for that purpose.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff on site stated they were switching gloves instead of handwashing.
      • Corrective Action(s): 1. Proper procedure is to wash hands before wearing gloves. Hands are to be washed everytime gloves are changed. Gloves are to be changed regularly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Single use bowl observed to be used as a scoop in Spice container marked "Hashmiti".
      • Corrective Action(s): 1. **Corrected during inspection** Container discarded. Educate staff on using scoops with handles rather than single use equipment.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Foam observed to be used to seal cracks in drywall and floor. Foam is not a material that is smooth, non-porous, durable and easily cleanable.
      • 2. Exposed wood "grain" of particle board observed on entryway to cutting room. Exposed wood can absorb water and harbour mould.
      • Corrective Action(s): 1-2. Surfaces should be sealed with a material that is smooth, non-porous, durable and easily cleanable.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site does not have valid FOODSAFE level 1 or equivalent certification.
      • Corrective Action(s): At least one staff on site is required to have FOODSAFE level 1 or equivalent certification when in operation.
      • Please have more staff trained with FOODSAFE 1 (or equivalent), and ensure at least one staff with such certification is on shift at all times.
      • Note this is a ticketable offense. Progressive enforcement may result if this infraction is repeated.
      • Violation Score: 1

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