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Cioffi's Meat Market & Deli

4142 Hastings St, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Cioffi's Meat Market & Deli has been inspected 6 times by Fraser Health Authority since August 20, 2019. The most recent inspection, on August 29, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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

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.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on September 4, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on August 29, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

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

    Recorded once on February 7, 2023. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A few pieces of raw meat stored directly above metal racks in the walk in cooler. Meat was hung on hooks by staff at this time.
      • Corrective Action(s): Ensure all raw meat is stored in food grade containers/packaging at all times. Do not place them directly on or above metal racks. When hanging meat on hooks, ensure it is kept away from the racks to avoid direct contact.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 100-200ppm bleach sanitizer was not available for any area at time of inspection. The solution that was available at the time measured >200ppm chlorine.
      • Corrective Action(s): Bleach solution must be 100-200ppm chlorine to be a food safe sanitizer. There must be a solution for each section of the store.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The following handwash stations were not fully supplied:
      • > Handsink by the front window in the butcher area to the left when entering the store: missing soap
      • > Handsink in the butcher area to the right when entering the store: missing soap and paper towels
      • Corrective Action(s): All handwash stations must be fully supplied at all times with liquid soap and paper towels.
      • Violation Score:
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Dried up food debris observed on meat (pork) tenderizer that was not in use at the time of inspection.
      • Corrective Action(s):
      • - Soak up the metal part to soften up the debris and remove them. Rinse, wash and sanitize.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • - Chipped/cracked floor tiles observed in front of the walk-in cooler door.
      • Corrective Action(s):
      • - Fill in the gaps/holes.
      • Date to be corrected by: March 7, 2023
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Back door of the meat cutting room was open at the time of inspection.
      • Corrective Action(s):
      • - No active delivery was taking place. Ensure to have the door closed at all times when delivery is not occurring.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Metal sheets of evaporator coils of meat display coolers are degrading & falling apart.
      • Corrective Action(s):
      • - Replace the parts.
      • Date to be corrected by: April 7, 2023
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available in meat processing area located on the right-hand side of the premises.
      • -Staff brought spray bottle with bleach solution.
      • -Ensure a sanitizer solution is readily available in all food prep areas to frequently sanitize food contact surfaces and minimize potential bacterial growth.
      • -Bleach solutions can be made to 100-200ppm chlorine using 1 tsp of bleach in 1 L of water.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handsink in meat processing area (right-hand side of premises) was blocked with several equipment and utensils.
      • -Items removed at time of inspection.
      • -Handsinks are for handwashing only. Ensure handsinks are fully accessible to staff for frequent handwashing.
      • 2) Designated handsink in refrigerated meat processing area did not have liquid soap.
      • -Staff refilled soap dispenser at time of inspection.
      • -Ensure handsinks in food prep areas are fully equipped with hot/cold running water, liquid soap, and paper towels for staff to properly and frequently wash their hands.
      • Corrective Action(s):
      • Violation Score: 5
  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 (CORRECTED DURING INSPECTION): A) When inquired how often the processing equipment that is not located in the refrigerated room is taken apart and washed/sanitized a staff member indicated that it is done at the end of each night. This issue has been noted on previous reports.
      • B) Did not detect any sanitizer in container with cloths submerged at the pork processing station area.
      • Corrective Action(s): A) Ensure the meat processing equipment is taken apart and washed/sanitized minimum once every 4 hours as these units are not in the refrigerated room.
      • B) Ensure 100ppm chlorine sanitizer solution is readily available in each food handling area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth on the cloths.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in the refrigerated room did not have any paper towel. Staff member replaced at time of inspection.
      • Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted several food items in the walk in cooler stored on the ground.
      • Corrective Action(s): Do not store foods on the ground. Keep all foods minimum 4 inches off the ground.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted some broken and cracked tiles in the walk in cooler and refrigerated room.
      • Corrective Action(s): Repair/replace broken/cracked tiles as part of ongoing maintenance.
      • Violation Score: 1

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