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Fraserview Meats

8926 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fraserview Meats has been inspected 6 times by Fraser Health Authority since August 10, 2023. The most recent inspection, on January 16, 2026, recorded 1 infraction.

1 of 6 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on January 16, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 January 17, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(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

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Non-food grade newspaper was observed over the prep. table.
      • Corrective Action(s): Staff removed the newspaper from the prep table surface, and sanitized the prep. table during the inspection. Discontinue practice of storing non-food grade newspaper on the prep. table to protect food from potential contamination, and since the newspaper is not made of food grade materials, it is not impervious to moisture, and since it is not made of durable materials that can be easily cleaned.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink lacked paper towels in the staff washroom.
      • 2. Paper towels were jammed in the dispenser at the handsink in the front area.
      • Corrective Action(s): Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff re-stocked paper towels at the handsink in the staff washroom, and placed a paper towel roll on the counter-top near the handsink in the front service area as an interim measure until the paper towel dispenser can be properly re-stocked/repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall-mounted paper towel dispenser near the handsink in the front service area was observed to be jammed. Staff informed the paper towel roll is too large for the dispenser.
      • Corrective Action(s): Re-stock the wall-mounted paper towel dispenser with an adequately sized paper towel roll so that this equipment remains in good working order; Correct within 1 week. In the interim, keep the roll of paper towels on the counter-top near this handsink.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Shatter-resistant light cover was missing over the light bulb in the walk-in-cooler.
      • Corrective Action(s): Ensure there is a shatter-resistant light cover over the light bulb in the walk-in-cooler; Correct within 1 month.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In Operator's absence, no staff on duty held valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Ensure at least one staff member on duty holds valid FOODSAFE level 1 or equivalent course training in the absence of the Operator. Ensure enough staff complete a FOODSAFE level 1 or equivalent course to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer at over 200 ppm chlorine in spray bottles.
      • Tong handles in contact with meat (for some tongs).
      • Corrective Action(s): Bleach water sanitizer solution discarded, bottles refilled with 100 to 200 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces. High concentrations can remain on surfaces and may contaminate food.
      • Ensure tong handles are not in direct contact with food to help prevent potential contamination.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat thawing at room temperature; surface temperature at 9 degrees C.
      • Another piece of raw meat observed thawing in the prep sink in hot water. Staff stated the water was filled 5 minutes ago, internal temperature at centre less than 0 degrees C (still frozen).
      • Corrective Action(s): Meat placed into walk in cooler. Reviewed proper thawing practices, which are required to limit growth of potential pathogens. Some methods for thawing include thawing in a cooler at 4 degrees C or less, or thawing by submerging food in cold water and changing water every 30 minutes or sooner (sealed packaging). Refer to FOODSAFE for more information on proper thawing.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on meat grinder parts.
      • Corrective Action(s): Corrected. Ensure food contact surfaces and equipment are thoroughly washed, then rinsed and sanitized following use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer measured over 200 ppm chlorine bleach.
      • Corrective Action(s): Corrected. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces and equipment (e.g. 100 to 200 ppm chlorine bleach). This is a repeat violation. Obtain chlorine test strips to verify concentration.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in one spray bottle tested at over 200 ppm chlorine.
      • Corrective Action(s): Concentration adjusted to 200 ppm chlorine. Ensure sanitizer is maintained at concentrations required for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine bleach).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Built in drain stoppers (2) not effectively stopping water at three-compartment sink.
      • Corrective Action(s): Rubber drain stoppers obtained at time of inspection. Ensure drain stoppers are in good working order in order to effectively prevent drainage of water from the sinks when in use. Have built in drain stoppers repaired / replaced. Date to be corrected by: August 18, 2023.
      • Violation Score: 9

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