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Fraserway Meat

102 - 12047 80th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Fraserway Meat has been inspected 15 times by Fraser Health Authority since November 23, 2011. The most recent inspection, on September 14, 2026, recorded 2 infractions.

7 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 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 6 times across 6 separate inspections, most recently on September 14, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on September 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 13, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on April 14, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 23, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

15 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken display cooler temperature measured at 10'C. Staff immediately transferred all cold potentially hazardous food into walk-in cooler that can maintain temperature at 4'C or below. Do not store any cold potentially hazardous food in this cooler until temperature can be maintained at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chicken display cooler temperature measured at 10'C.
      • Corrective Action(s): Repair this cooler to ensure it can maintain the temperature at 4'C or below. Do not store any cold potentially hazardous food in this cooler until temperature can be maintained at 4'C or below. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The first and second row of the seafood and egg display cooler temperature measured at 7.8'C. The third row of the egg display cooler temperature measured at 4.3'C. Staff stated that the seafood was stored at this cooler in the morning (within 2 hours at the time of inspection). Staff immediately transfer all seafood and cold potentially hazardous food stored at first and second row of this cooler into the walk-in cooler that can maintain the temperature at 4'C or below. Do not store any food at the first and second row of this cooler until it can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The first and second row of the seafood and egg display cooler temperature measured at 7.8'C. The third row of the egg display cooler temperature measured at 4.3'C.
      • Corrective Action(s): Repair this cooler to ensure all 3 rows of this cooler it can maintain the temperature at 4'C or below. Date to be corrected: Immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat in one of two display coolers observed stored at ambient temperature of 8'C. Stff stated that the meat was placed in this cooler 2 hours ago. Meat was placed into the walk-in cooler at or below 4'C. Do not use the display cooler until it can maintain the temperature at 4'C or below at all time. All cooler temperatures must be verified PRIOR to storage to ensure they are functioning to adequately store potentially hazardous foods at or below 4'C at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Raw meat in one of two display coolers observed stored at ambient temperature of 8'C.
      • Corrective Action(s): Service this cooler to ensure temperature can be manitained at 4'C or below at all time. Do NOT store any meat in this cooler until it can maintain the temperature at 4'C or below at all time. Date to be corrected: Immediately.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: [REPEATED VIOLATION] 10 tiles noted to be broken inside the walk-in cooler.
      • Corrective Action(s): Staff confirmed that the new tiles have already been ordered and is awaiting for the repair woker to fix the tiles. Date to be corrected: 1 month.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer spray or bucket noted at the meating processing area or dishwashing area. Staff immediately made 100 ppm chlorine sanitizer solution in the bucket, and had the cloth fully immersed in the solution. Always ensure to have at least 100 ppm of chlorine sanitizer available to sanitize the food contact surfaces. Instructed staff to re-sanitize all food contacting surfaces with 100 ppm of chlorine sanitizer to prevent food from contamination.
      • Corrective Action(s):
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 10 tiles in walk-in cooler noted to be broken.
      • Corrective Action(s): Staff confirmed that the new tiles have already been ordered and will be replaced as soon as the order arrives. Date to be corrected: 1 month.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat in one of two display coolers observed stored at ambient temperature of 11-12'C. Staff stated that the meat was placed in this cooler 2 hours ago. Meat was placed into the walk-in cooler at or below 4'C.
      • Corrective Action(s): Do not use the display cooler until it is verified functioning at or below 4'C. All cooler temperatures must be verified PRIOR to storage to ensure they are functioning to adequately store potentially hazardous foods at or below 4'C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >>>200 ppm chlorine concentration with test strip. Staff diluted sanitizer which measured at 200 ppm chlorine concentration with test strip.
      • Corrective Action(s): Prepare bleach sanitizer at a concentration of 200 ppm by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Obtain chlorine test strips to verify sanitizer strength to ensure it is at 200 ppm to adequately sanitize food contact surfaces and equipment (as per approved sanitation plan).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at service area observed not equipped with paper towel or other single-use hand drying method. Staff placed paper towel in the paper towel dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing their hands to prevent contamination of food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of two meat display cooler measured at ambient air temperature of 12'C with probe thermometer. All potentially hazardous food items were moved to the walk-in cooler during inspection.
      • Corrective Action(s): Repair display cooler immediately. Do not store any potentially hazardous foods in this cooler until it is verified functioning by the health inspector. Monitor all cooler temperatures at least once per day to prevent storing potentially hazardous foods in the danger zone (4'C to 60'C).
      • To be corrected by: immediately
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. 2-compartment sink for dishwashing is observed not supplied with drain plugs during inspection. Staff obtained drain plugs during inspection.
      • 2. One bleach sanitizer spray bottle measured at 0 ppm chlorine concentration. The other bleach sanitizer spray bottle measured at >>>200 ppm chlorine concentration with test strip. Staff prepared fresh sanitizer solution in both spray bottles during time of inspection which measured at 200 ppm chlorine concentration.
      • Corrective Action(s):
      • 1. Drain plugs must be available on site at all times to clean and sanitize all dishes adequately (as per approved sanitation plan). A 2-compartment dishwashing sign was provided to staff during inspection. Ensure to wash, rinse and sanitize dishes, equipment and utensils using the approved 2-compartment sink method.
      • 2. Prepare bleach sanitizer at a concentration of 100-200 ppm chlorine concentration (by mixing 1/2 to 1 teaspoon of bleach with 1L of water) to adequately sanitize all food contact surfaces throughout the day (as per approved sanitation plan). Concentrations higher than 200 ppm chlorine can chemically contaminate surfaces and food. Obtain chlorine test strips. Verify, monitor and record bleach sanitizer strength with chlorine test strips as per approved sanitation plan.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed wearing gloves to prepare customer orders of meat and to take payment at front service area. Staff observed not changing gloves between tasks or between customers. Staff was educated to change gloves between tasks and to wash hands between each time gloves are changed.
      • Corrective Action(s): Gloves are NOT a replacement for proper, frequent handwashing. Ensure all staff is trained to change their gloves between each task (e.g. serving customer, taking payments, going to the washroom, cleaning). Each time gloves are changed, staff must wash their hands using hot and cold running water, liquid soap and paper towel.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Drain flies observed on site during inspection. Two sticky traps are observed in place next to hand washing sink in the service area and in the dishwashing area. Staff stated that pest control has placed the traps on site and has applied treatment to drains.
      • Corrective Action(s): Monitor drain fly population and contact pest control company if population increases. Keep all food covered and replace sitcky fly traps frequently to prevent contamination of food.
      • To be corrected by: immediately
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One bleach sanitizer spray bottle is observed not labelled during inspection. Staff labelled the spray bottle "bleach sanitizer" during inspection.
      • Corrective Action(s): Ensure all chemicals are appropriately labelled to prevent potential chemical contamination of food.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Meat grinder was observed to be near handwashing station, between the hand sink and the paper towel
      • Corrective Action(s):
      • - Remove the meat grinder from handwashing station area and move to a food preperation area.
      • Date to be corrected by: April 21, 2021
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Walk-in cooler had a build up of garbage and debris under the shelving
      • Corrective Action(s):
      • - Remove the garbage and clean the debris from under the shelves in the walk-in cooler
      • Date to be corrected by: April 21, 2021
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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