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Captain Meat & Poultry Ltd

152 - 8120 128th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Captain Meat & Poultry Ltd has been inspected 16 times by Fraser Health Authority since April 18, 2018. The most recent inspection, on May 1, 2026, recorded 2 infractions.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on November 14, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 5 times across 4 separate inspections, most recently on May 1, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 24, 2021. For example: 209 - Food not protected from contamination [s. 12(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 May 1, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

16 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw marinated chicken breasts stored in the left side cooler unit had Internal temperatures between 7-8 deg C. Manager stated these chicken breasts were recently processed and marinated and placed in the unit <2 hours ago.
      • Corrective Action(s): Manager placed the marinated chicken breasts in the walk-in cooler unit. Ensure that all raw potentially hazardous foods are maintained at or below 4 deg C. Recommendation: Add barriers for the cooler next to the front windows to mitigate impact of direct sunlight on the product.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood grates have noticeable oil and grease build up.
      • Corrective Action(s): Thoroughly wash and sanitize the ventilation grates.
      • Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: *Repeat Violation* The left side seal of the sliding door on the display cooler located immediately to the right side of the facility is broken. Resulting in the door not completely sealing when closed. Display cooler unit stores marinated raw meats.
      • Corrective Action(s): Replace or repair the sliding door so the cooler door fully closes. Further noncompliance may lead to progressive enforcement.
      • Correction date: immediately
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the sliding door's of the display cooler used for marinated chicken) is broken. Unable to fully seal the cooler.
      • Corrective Action(s): Replace/repair sliding door so the cooler fully shuts. Monitor temperature of cooler at an increased frequency - temperature must never go over 4 C. Correct immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two boxes of meat that were observed below the counter at the routine inspection 3 hours prior were still in the same spot at the follow-up inspection.
      • At the routine inspection (3 hours ago), staff stated they were using those boxes at that time (dicing meat).
      • At the follow-up inspection, staff stated they are leaving it at room temperature to defrost.
      • Corrective Action(s): Do not thaw/defrost foods at room tempeature. Thaw foods in the cooler or under cold water.
      • Internal and surface temperature of meats was less than 4 C so staff were instructed to relocate to the cooler.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink - see report PKUR-DJDQZS.
      • Corrective Action(s):
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Meat saw is washed with soap only at night (according to staff).
      • 2. When manually dishwashing, sanitizing step is not carried out (according to staff).
      • Corrective Action(s): Follow your sanitation plan:
      • -sanitize meat equipment every 2 hours or after each use
      • -wash with soap, rinse with clean water, sanitize with bleach and air dry when manually washing dishes.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing sink not working (water turned off due to a clog). No soap and paper towel placed at the 3 compartment sink.
      • Corrective Action(s): Stock the 3 comparment sink with soap and paper towel until dedicated hand sink is fixed.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): 1. Pickled meat - unable to verify location of where it is made. Staff said they receive from warehouse, operator stated it is made at another location. No records available.
      • 2. Green and red sauce - operator stated these are made at home.
      • Corrective Action(s): 1. Obtain approval for making pickled meat from the district environmental health officer of other Captain Meat location. Keep records of production, transportation and storage.
      • 2. Do not make foods at home.
      • Pickled meat, green sauce and red sauce were all discarded.
      • Environmental health officer poured bleach over pickled meat and the sauces were dumped into garbage.
      • Obtain approval for all foods prior to making, selling, and distributing.
      • All food must come from an approved source.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink clogged and not working.
      • Corrective Action(s): Repair hand sink so it is functioning and available for use.
      • Correct immediately.
      • 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 do not have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure there is at least one person with FOODSAFE Level 1 training at all times. Correct by August 8, 2025.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. There was no surface sanitizer prepared or available on-site.
      • 2. Staff were not able to correctly describe dishwashing procedures.
      • 3. Meat saw is only cleaned nightly.
      • Corrective Action(s): 1.Operator purchased a Quats hard surface disinfectant at the time of inspection. When using this product, follow manufacturer's instructions and follow with a potable water rinse on all food contact surfaces.
      • Please bring on-site a regular food grade sanitizer (ex. unscented household bleach) to carry out surface sanitizing and manual warewashing. Correct immediately.
      • 2. Follow the 3 compartment sink warewashig method as shown on the Fraser Health infographic.
      • 3. Sanitize meat saw at least every 4 hours and nightly.
      • Violation Score: 15
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Three containers of meat pickles (Pork pickle, goat & chicken pickle) in display cooler. No information on-site about supplier. Some staff stating it is made at home and some stating it is from Captain Meats Warehouse.
      • Corrective Action(s): Provide invoices to prove that the above mentioned food items are from an approved source.
      • Products placed on hold. Do not use, sell, alter or remove these products.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Current approval does not cover cooking of foods on-site.
      • Corrective Action(s): Please submit a new application and a food safety plan for ready-to-eat chicken. Correct by Feb 10, 2025.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Opened minced garlic container stored at room temperature. Label on item clearly states "Refrigerate once opened". Staff was notified and they voluntarily disposed of item.
      • Corrective Action(s): Ensure all potentially hazardous items are stored at 4C or below. Some items are labeled as "refrigerate once opened", ensure these instructions are followed.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Minced garlic on shelf near mop sink noted at room temperature. Minced garlic is potentially hazardous and must be stored at 4C or below to prevent the growth of pathogenic microorganisms. Item was discarded at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Approved food safe sanitizer not prepared or in use at the time of inspection. A dilute chlorine solution can be made using 1/2 teaspoon of 5.25% unscented bleach to 1 liter of water. Solution can be made fresh daily, applied to a clean surface, and allowed to air dry.
      • Corrective Action(s):
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meats defrosting at room temperature at the time of arrival of Environmental Health Officer. Frozen foods must be defrosted in a cooler at 4C or below, under cold running water, or in a cold water bath that is replaced every half hour. Frozen meats were taken out of the freezer for less than 2 hours and were placed in the walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted on floors in walk-in cooler, under office shelving unit, and under shelf next to mop sink. Build-up noted on walk-in cooler door.
      • Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute chlorine solution at 100ppm. Premises must be maintained in a sanitary condition.
      • Date to be Corrected By: 2 Days
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach not available in a spray bottle or sanitizer bucket to sanitize food contact surfaces. Operator brought in bleach bottle as well as a spray bottel to use for food contact surfaces
      • Corrective Action(s): Ensure to always have sanitizer available to clean equipment, utensils, and food contact surfaces.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): During inspection, staff was observed going from area to area, picking boxes off of the ground and was going to go back to food preparation without changing gloves or washing hands. Staff was told about the importance of hand washing, as well as changing gloves before touching food items, especially after contaminating them with non-food items.
      • Corrective Action(s): Staff should be trained on the importance and frequency of hand washing and changing gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food items, such as boxes of meat, were placed on the ground in the walk-in cooler. Most food items were put on the shelves.
      • 2) Fish was left uncovered in a food grade container in the walk-in cooler. Fish was covered with food grade plastic wrap during inspection
      • 3) Dry spices and herbs were located in the washroom. Spoiled with bleach and discarded during inspection.
      • Corrective Action(s): 1) Ensure that all food items are stored at least 6 inches off of the ground. Organize facility and add shelving if required.
      • 2) Ensure that all food products are covered with a food grade material
      • 3) No food items are to be located in the washroom at any time. All food products must be stored in the dry storage. Add shleving if required
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The faucet for the hand washing station was broken, and was moving around freely
      • Corrective Action(s): The faucet for the hand sink must be repaired so that it remains in a fixed position
      • To be corrected by: July 1, 2021.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Ladder and 'Captain Poultry' signage was located in the back preparation area
      • Corrective Action(s): Remove the ladder and the signage from the back preparation area and place away from food preparation areas.
      • To be corrected by: July 1, 2021
      • Violation Score:
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach available for use. Violation from yesterday's routine inspection not corrected. Staff had called the operator. Correction Order issued at this time.
      • Corrective Action(s): Operator is to bring the bleach today.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No liquid soap available for the handwash station. Staff still using the handsink in washroom. Correction Order issued at this time.
      • Corrective Action(s): Operator is to bring a liquid soap today.
      • Violation Score: 15
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer available for use. No bleach available for manual warewashing for the day.
      • Corrective Action(s): Ensure to obtain bleach. Prepare 200ppm chlorine in the dishwashing sink as well as in a bucket/labelled spray bottle by adding 1/2 tsp of bleach per 1L of water.
      • All food prep surfaces MUST be sanitized using this solution before initiating any prep in the morning, after each possible contamination and every 2 hours during operation. All utensils/dishware MUST be washed, sanitized in 200ppm chlorine solution and air dried. [CORRECT BY: TODAY]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No liquid soap is available for the handwash station in prep room.
      • Corrective Action(s): Ensure the handwash station is adequately supplied with a liquid soap and paper towels at all times. [CORRECT BY: TODAY]
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, facility had some 'Ready to Eat' food products stored with raw products
      • Corrective Action(s): - Ensure that 'Ready to Eat' food products are stored separately and away from raw food products
      • - This is to further prevent cross contamination
      • Correction date: 1 day
      • Violation Score: 3

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