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Habib Market

10119 Whalley Blvd, Surrey · Other

Official record from Fraser Health →

Inspection summary

Habib Market has been inspected 18 times by Fraser Health Authority since January 30, 2019. The most recent inspection, on September 10, 2026, recorded 2 infractions.

4 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions 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 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.

  • 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 9 times across 9 separate inspections, most recently on August 28, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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

  • 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 September 10, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2024. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 November 10, 2022. 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.

18 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both the soap dispenser and towel dispenser installed by the handwash station required for repackaging were noted empty.
      • Corrective Action(s): Soap dispenser and paper towel were both refilled at the time of inspection. Hot and cold running water was available at this handwash station.
      • Spoke to operator over phone. Reminder that all repackaging MUST occur at this facility only. The handwash station must be stocked at all time with liquid soap and paper towel and must be used prior to and during (if necessary) repackaging.
      • If failure to demonstrate that repackaging is ONLY occuring onsite and as per the requiremens of the Food Premises Regulation, the facility will not be permitted to repackage anymore onsite.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): > 200 PPM chlorine residual detected from the sanitizer spray bottle.
      • Corrective Action(s): Sanitizer spray bottle diluted. 200 PPM chlorine residual detected.
      • Reminder to only add 1/2 tsp of bleach per 1 L water to make 100 - 200 PPM chlorine sanitizer.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Noted multiple containers of repackaged dried food (e.g. dried raisins, dates, etc) being sold at this facility. There is no dedicated handwash station in this grocery store, aside from the ones in the washroom and butcher department) for proper food handling. As per Manager, a table is setup in the grocery aisle where larger packages of food is distributed and packaged into small packages for resell.
      • Corrective Action(s): At this time, Manager has been asked to remove all repackaged food for sale - Manager completed this during the inspection.
      • Please hold off repackaging any food products or selling any repackaged food products at this time.
      • The district Health Inspector will review your file and contact you early next week to see if approval has been granted for your facility to permit repackaging at the store.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The facility has moved the refrigeration units around resulting in some spots in floor missing the floor tiles and are unfinished. This could result in inadequate cleaning of the surface. Staff stated that the tiles have been ordered and will be installed in next few weeks.
      • Corrective Action(s): Please ensure that all contact surfaces, floor, walls and ceiling are made of smooth, non-absorbent and easy to clean material.
      • TO BE CORRECTED BY - October 31, 2024
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): REPEATED VIOLATION
      • 15x small plastic containers with cheese were observed in the stand up cooler. No labels observed. Staff confirmed that the food was prepared at home and was being sold in the store. Operator voluntarily removed the containers and kept them for personal use.
      • Corrective Action(s): Do not sell any food products prepared at an unapproved facility/home due to risk of potential food contamination.
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): 18 small take-out containers of frozen cooked rice/chicken observed in the front freezer. No labels were found on the containers. Staff did not provide receipts for verification if the food products were obtained from an approved source. Staff stated that the containers shouldn't be in the freezer, someone might have placed it by mistake after the religious event (food prepared in bulk). Staff voluntarily discarded all 18 containers during the inspection.
      • Corrective Action(s): Always obtain food from an approved source. Do not sell/display that was not prepared/processed in an approved kitchen.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler in the meat department used for storing raw chicken recorded at ambient temperature of 14.6C (left side) and 16.5C (right side). There was a significant gap between the sliding doors of display cooler which may have resulted in inadequate cold air circulation.
      • The internal temperature of raw meat stored in the cooler recorded at or below 4C. Staff stated that the raw meat was stored in walk-in cooler overnight and moved to display cooler in the morning. All meat products were moved back to the walk in cooler during inspection.
      • Corrective Action(s): Repaire/service the display cooler immediately as this cooler is primarily used for facility operation. DO NOT STORE any cold potentially hazardous food in this cooler until it has been repaired and able to maintain temperature of 4C or less.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): 10 small containers of cheese were stored in the front stand up cooler. No labels were observed. Staff stated that the cheese was prepared at home and is for personal use. Staff was advised that any food that is processed at home and is for personal use must be stored away from the retail space. All containers of cheese were removed. DO NOT PUT ON DISPLAY FOR SALE or SELL any food product unless it has been approved by your district Health Inspector.
      • Corrective Action(s):
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at start of inspection
      • Corrective Action(s): Ensure all handwash sinks are fully equipped with hot and cold running water, liquid soap, and paper towel for employees to maintain proper hygiene. Further non-compliance will result in enforcement action such as public health act orders and violation fines.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Light green cutting board surface is made with an unknown material
      • Corrective Action(s): Use blue food grade cutting board until you verify that the other cutting board is food grade. All equipment and food contact surfaes must be made of food grade material.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packs of sausages near the door of meat display cooler measured 10C throughout the inspection and records or other verification methods could not be provided
      • Corrective Action(s): Discard the packs of sausages destroyed by health officer. Monitor temperature of foods that require to be refrigerated.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Styrofoam trays in back room stored un packaged and unprotected from contamination. 2 trays noted by health officer to be in unsanitary condition with debris noted on them.
      • Corrective Action(s): Discard styrofoam trays that have been contaminated and store them in a manner that protects them from unsanitary conditions and contamination. These are not to be washed and sanitized as they are not cleanable.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Proper handwashing has not been observed from the staff. They have been noted to be handling the front cash register, telephone, chemical bottles, dirty and unsanitary items such as cloths, and re-using black gloves stored in pockets
      • Corrective Action(s): All staff must follow proper handwashing procedures to prevent contamination of food
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Wooden meat cutting board beside walk in cooler severely worn out with black cut marks. In addition, this board is not easily cleanable as it is very heavy and larger than the sink compartment. 2 compartment sink chart method discussed with staff to follow and is available on our website.
      • Corrective Action(s): Operator made a call to another person inquiring about the replacement of the board. Do not use this wooden board and replace with an acceptable food grade cutting board in good working order.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sink plugs available for 2-compartment sink for warewashing.
      • Corrective Action(s): Obtain sink plugs for the 2-compartment sink for warewashing. Wash, rinse, sanitize and air dry using the 2-compartment sink for equipment such as knivies, cutting boards, and parts of the band saw and meat grinder. The 2-compartment sink must be filled up with detergent water in one compartment and a sanitizing solution in the second compartment.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Black mold observed along the ceiling and walls in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the ceiling and walls in the walk-in cooler to remove the black mold. Corrected by: Immedately.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surface sanitizer not available at the time of inspection. This is a repeated violation.
      • Corrective Action(s): Operator filled the bucket with 200 ppm chlorine sanitizer. Clean and sanitize all food contact surfaces immediately. Repeating this violation in the future may result in enforcement actions such as Public Health Correction Order and/or violation ticket.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food surfaces sanitizer not available at the time of inspection. Operator used Clorox Splash Free bleach. On the label it stated this bleach should not be used for sanitation or disinfection. Diluted bleach had extensive foaming that did not subside.
      • Corrective Action(s): Operator purchased a new bottle of Clorox Original bleach. 100 ppm bleach sanitizer was made in a bucket with wiping clothes stored inside. Ensure bleach sanitizer is available at all time during operator (Diluted bleach water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid hand soap and single use paper towel not available at the meat processing area hand washing station. Two speakers were stored inside the paper towel dispenser.
      • Corrective Action(s): Refill the liquid hand soap into the soap dispenser. Remove the speakers from the paper towel dispenser and fill it with paper towels. Liquid hand soap and single use paper towels must be available at hand washing stations at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two self-serving bulk rice containers were stored on the floor near the front entrance of the store.
      • Corrective Action(s): All food products must be stored at least 6 inches from the floor, including bulk rice.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Accurate thermometer not available in all refrigeration units.
      • Corrective Action(s): Obtain one accurate thermometer for each of the refrigeration unit. Verify and record the temperature on a daily basis. Correct by: Sep 16, 2019.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 Cutting boards are not maintained in sanitary condition, which are located at the meat cutting area. There is severe discoloration and knife marks on the boards that cannot be effectively cleaned and sanitized. This has been mentioned on a previous report. Cutting boards are food contact surfaces that need to be maintained in a sanitary condition. Continued non-compliance will result in enforcement action.
      • Corrective Action(s): 1) Clean and sanitize all cutting boards. Use the other side of the working cutting board, which is satisfactory.
      • 2) Do not use the cutting board closest to the meat cooler. This has been discarded.
      • 3) Ask for the new cutting board to arrive sooner, if possible.
      • 4) Ensure extra stock of clean cutting boards are stored on site
      • Date to be corrected: today
      • Violation Score: 25
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Drop ceiling in 2 compartment sink area is missing tiles. Minor rocks and debris fell through this area. This is also a safety hazard. Renovation has stopped above the area and only consisted of installing laminate flooring on top of carpet.
      • Corrective Action(s): 1) Install proper drop ceiling tiles in place.
      • 2) Clean up entire area.
      • Date to be corrected: today
      • Violation Score: 5
  17. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cutting boards need to be soaked in a bleach solution of approximately 100-200 ppm. This will keep them clean and will help remove the stains.
      • Corrective Action(s): Clean and sanitize cutting board. Soak cutting board in bleach solution overnight and air dry before use. Date to be corrected: today
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lemon scented bleach is on site. This is not an acceptable bleach product for sanitizing. No bleach buckets are available on site. Purchase a new unscented bleach product and sanitize all food contact surfaces, utensils, and equipment.
      • Corrective Action(s): Sanitize all food contact surfaces, utensils, equipment with 100ppm bleach solution and ensure a bleach bucket of 100ppm that is ready to use at all times. Date to be corrected: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One rice bin at front of store is missing lid. Operator has stated a customer broke it today. Fix the lid to protect food from contamination
      • Corrective Action(s): Fix the lid of the one rice bin. Date to be corrected: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor debris buildup on the wall by the meat cutter. Clean this up
      • Corrective Action(s): Clean up the debris on the wall. Date to be corrected: immediately
      • Violation Score: 3
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