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Costco Wholesale (Surrey) Meat

7423 King George Blvd, Surrey · Other

Official record from Fraser Health →

Inspection summary

Costco Wholesale (Surrey) Meat has been inspected 13 times by Fraser Health Authority since December 12, 2017. The most recent inspection, on May 8, 2026, recorded 1 infraction.

9 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on May 21, 2024. 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 2 times across 2 separate inspections, most recently on June 9, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on May 8, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken bunker cooler ambient temperature measured at 6.5'C. Chicken internal temperature measured at 4.8'C. Staff immediately moved the chicken to other cooler that can maintain the temperature at 4'C or below. Do not store any cold potentially hazardous food at this cooler until it can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station in raw chicken room observed to be obstructed by heavy equipment.
      • Corrective Action(s): Ensure handwashing areas are accessible at all times.
      • Correct immediately
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ready to eat food products (grape tomoatoes, tortillas) observed to be stored directly next to raw meat (chicken) in Meat/Deli walk-in cooler.
      • Corrective Action(s): Raw food is to be stored separate from ready-to-eat foods. Educate staff on importance of preventing contamination of food products.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since Jun 2022) Following areas observed to have standing water.
      • - Meat cutting room: beside handwashing station, behind tenderizer (Both corrected during inspection)
      • - Deli cutting room: beside handwashing station, under 3 sink
      • - Deli rotisserie ovens: beside central unit, floor drain appears clogged
      • Corrective Action(s): Food production areas need to be cleaned regularly. Stagnant water may be a water/food/harbourage point for pests. Educate staff to clean areas throughout the day and not allow water to stagnate.
      • Correct by: immediately
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Water of handwashing stations in Deli department measured 60.0°C. Water should not be higher than 40°C.
      • Corrective Action(s): Contact plumber to have stations adjusted.
      • Correct by: immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff not observed to be frequently washing hands. Water temperature should have been noted earlier if handwashing taking place.
      • Corrective Action(s): Please retrain staff on proper handwashing procedures.
      • Correct by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Soiled equipment (Gloves, tongs) observed to be stored at room temperature outside rotisserie ovens. Staff stated gloves are washed every 2 batches, roughly 4-5 hours.
      • 2. Skewers observed to be soiled were stored as clean in deli raw room.
      • Corrective Action(s): 1. Clean and sanitize every batch, when not in use.
      • Correct by: immediately
      • 2. Do not use soiled skewers, clean and sanitize immediately. Retrain staff to ensure skewers are cleaned after cleaning cycle.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pooling water observed throughout meat and deli areas
      • Corrective Action(s): Ensure pooling water is pushed into drain regularly.
      • Corret by: immediately
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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