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Fraserview Meats (88th Ave)

108 - 12837 88th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fraserview Meats (88th Ave) has been inspected 10 times by Fraser Health Authority since September 10, 2021. The most recent inspection, on August 5, 2026, recorded 1 infraction.

4 of 10 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on February 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 26, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 5, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 28, 2022. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Caulking around the three compartment sink is moldy
      • Corrective Action(s): Remove mold/replace caulking so it is visibly clean.
      • Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent training. This is repeat violation.
      • Corrective Action(s): Ensure there is always at least one person with FOODSAFE Level 1 training or equivalent.
      • Correct immediately. Failure to comply may lead to further enforcement action.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were unable to describe correct manual warewashing procedures. Sanitizing step was skipped.
      • Surface sanitizer in spray bottles registered over 1000 ppm chlorine.
      • Corrective Action(s): Ensure proper dishwashing procedures are followed: wash, rinse, sanitize and air dry.
      • Use only 1/2 tsp of unscented household bleach per litre of water when making a sanitizing solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at both designated hand sinks.
      • Corrective Action(s): Staff placed paper towel rolls near hand sink as they did not know how to replace dispneser.
      • Ensure dispesner is restocked soon as possible.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing hands with single-use gloves on.
      • Single-use gloves not discarded after use.
      • Corrective Action(s): Remove gloves when washing hands.
      • Do not re-wear single-use gloves once they have been used.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen lamb stored in garbage bags. Staff stated garbage bags are used when there are not enough containers.
      • Corrective Action(s): Do not store food in garbage bags.
      • Staff removed frozen lamb from garbage bags.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles for chemicals are unlabelled.
      • Corrective Action(s): Ensure all bottles are properly labelled with the contents.
      • Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): Ensure there is always at least one person with FOODSAFE Level 1 training or equivalent.
      • Correct by March 10, 2026.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container in the corner of walk-in cooler covered with a garbage bag. Garbage bags are not suitable material to be used as coverings/lids as they are intended to be used for garbage only.
      • Corrective Action(s): Required operator to remove the bag, replace the bag with a proper clean lid. Operator removed the bag at the time of inspection
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispensers empty at the time of inspection. Operator is aware and has ordered more. Meanwhile, she is using napkins to dry her hands off
      • Corrective Action(s): Required operator to replenish paper towel as soon as possible. Ensure to have extra supplies when putting in orders for more.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer noted at above 200ppm at the time of inspection. A dilute chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Solution can be made fresh daily, applied to a cleaned surface, and allowed to air dry.
      • Corrective Action(s):
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has a valid FoodSafe Level 1 or equivalent certificate at the time of inspection.
      • Corrective Action(s): Operator to ensure at least one staff on duty has a valid FoodSafe Level 1 or equivalent certificate.
      • Date to be Corrected By: 1 Month
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Scented bleach was being used as a sanitizing agent. Once this was discovered the staff was notified and explained that scented bleach is not appropriate for food contact surface sanitizing. They immediately brought out regular bleach from storage and used that for sanitation.
      • Corrective Action(s): Ensure only approved food contact surface sanitizing agents are usd on equipment and surfaces to avoid contamination
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of onions in the walk-in cooler was found to be stored on the ground. Staff was informed to place the bag of onions off the floor, at least 15cm above the ground. They relocated the bag of onions to a place above the ground.
      • Corrective Action(s): Ensure all food items are stored at least 15cm above the ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood detachables and stove area require cleaning. There is a build-up of grease and grime due to lack of maintenance and cleaning.
      • Corrective Action(s): Clean and sanitize the detachments in the 3 compartment sink. Clean and sanitize the stove area thoroughly and more frequently.
      • Date to be corrected by: March 2, 2022
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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