Skip to content
Loading map…

Flavo Fresh Mart

12169 Harris Rd, Pitt Meadows · Store

Official record from Fraser Health →

Inspection summary

Flavo Fresh Mart has been inspected 4 times by Fraser Health Authority since September 13, 2024. The most recent inspection, on July 13, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 July 13, 2026. 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 September 13, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on September 13, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

4 inspections

  1. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Repackaging machine is still present and on at time of inspection, no hand sink available.
      • Corrective Action(s): Staff advised no longer repackaging food. Remove all repackaging supplies and machines as no longer needed for business.
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found salmon stored without wrapping inside freezer in meat display area, other meats in freezer were in bags that have been broken. Staff advised not the stores food.
      • Corrective Action(s): Remove all food from permises that is not part of the store, discard any contaminated food. (i.e. frozen fish pieces and meat in broken bags)
      • CORRECT: today
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings in the meat cutting room and other hard to reach areas.
      • Corrective Action(s): 1. A deep clean of all floors and shelves to remove any droppings is needed. Use a bleach solution to sanitize any area where mice were found.
      • 2. Use containers to store grains, spices, and other dry goods to prevent attracting pests
      • 3. Contact pest control company to assist with mice problem, advise company where new droppings are found. Provided latest report to health department
      • CORRECT: 2 weeks.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found spilled dry goods in bulk bins and mice droppings long the walls and corners
      • Corrective Action(s): A deep clean is required of all floors and shelves to remove all spilled products and mice droppings. Discard bulk food items as staff advised no longer selling this will help with spillage of food.
      • CORRECT: 2 week.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: 1. Found meat being processed at 20 C without the presence of a hand wash station.
      • 2. Found foods being re-packaged in the back in an unsanitary manner, and without the presence of a hand wash station.
      • Corrective Action(s): 1. Cease and desist all meat cutting until approved by health department.
      • All meat must be cut in a room that is maintained at or below 10 C.
      • Discard all processed meat from coolers.
      • 2. All food handling must be done near hand washing stations that have liquid soap, paper towel, hot and cold water
      • CORRECT: immediately
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Bulk food scoops are washed once per week
      • 2. Meat cutting equipment found to have brown dried meat residue on it. The staff advised they brush the equipment at night and bleach in the morning.
      • Corrective Action(s): 1.All equipment must be washed and sanitized daily using the 3 compartment sink method. Wash every item with soap and water, rinse with clean water then sanitize either spray and let dry or soak for 30 sec.
      • 2. Cease and desist using all meat cutting equipment until advised by health department. Must wash and sanitize all pieces thoroughly.
      • CORRECT: immediately.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink by food packaging area does not have liquid soap, or paper towel.
      • Corrective Action(s): All hand wash stations must have liquid soap, paper towel, hot and cold water at all times.
      • CORRECT: immediately
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed staff walking from back meat cooler, touching doors and other non food items, and returning to front processing area with out hand washing nor chaining gloves.
      • Corrective Action(s): Staff must regularly wash hands between tasks and handling food, as well as before putting on gloves. Remind all staff of proper hand washing.
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Found food stored on the floor in various locations (i.e. back of store, meat cooler, walk in cooler)
      • - bulk bins were open
      • - items in freezer were not covered (i.e. fish in deep freeze)
      • Corrective Action(s): - Ensure all food is protected from contamination at all times.
      • - Bulk bins need to have covers or lids
      • - All food stored on shelves, in coolers or freezers needs to be kept covered.
      • CORRECT: today
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings through out the premises, especially in the back.
      • Corrective Action(s): 1. A deep clean is required throught out the premises.
      • 2. Contact pest control to assist with mice, if already on contract provide last report to health department
      • CORRECT:
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found food debris and mice droppings on shelves and floors through out premises.
      • Corrective Action(s): A deep clean of all of floors and shelving (in coolers and dry) is needed. Remove all old and unneed items from premises to assist with cleaning and safe food storage.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Meat processing has been move out of the meat processing cooler into the front area which is 20 C and does not have hand washing facilities.
      • Corrective Action(s): 1. Cease and desist all meat processing until health department advises otherwise.
      • 2. Provide a floor plan showing where the meat processing will be done. Room must be maintained below 10 C or less and must have access to hand washing facilities.
      • CORRECT: today
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Various PHF's in walk in cooler at 12-13C
      • * Move all foods to working cooler or freezer immediately
      • Date to be corrected by: ASAP
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler not working
      • * Do not store any PHF's until it has been repaired. Send copy of invoice once completed.
      • Corrective Action(s):
      • Violation Score:

Nearby inspected facilities

Own this business? Add a badge to your website