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Heng Hoa Meats

14351 104th Ave, Surrey · Store

Official record from Fraser Health →

Inspection summary

Heng Hoa Meats has been inspected 10 times by Fraser Health Authority since December 22, 2011. The most recent inspection, on July 29, 2026, recorded 1 infraction.

3 of 10 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 5, 2024. 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 July 29, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on October 31, 2018. For example: 210 - Food not thawed in an acceptable manner [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 March 24, 2021. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water for the handwash station was turned off at the start of inspection as staff says that the handle for hot water was leaking. When the hot water was turned on, the hot water was unable to be turned off with the handle.
      • Corrective Action(s): Issue corrected during the inspection. A staff member fixed the hot water handle.
      • Operator must ensure that the handwash station needs to be equipped with hot and cold running water at all time to allow for proper handwashing. Next time, if similar issue arise, please repair immediately.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food contact surface sanitizer registered >200 ppm chlorine
      • 2) Raw meat stored directly on steel shelving in the walk-in cooler without being covered in food grade material
      • Corrective Action(s): 1) Staff created a new food contact surface sanitizer which registered at 100 ppm chlorine. Note: 2 ml of bleach is mixed with 1 L water to make a 100 ppm chlorine sanitizer
      • 2) Staff covered the shelving and meat in food grade material. Ensure that all raw meat products are completely covered and stored in food grade containers
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the chlorine test strip bleached out.
      • Corrective Action(s): Staff setup 100 to 200 ppm chlorine sanitizer by diluting 1/2 teaspoon bleach per L of water during the inspection. Ensure 100-200 ppm chlorine sanitizer is available for effectively sanitizing food contact surfaces, while protecting the meat from any potential contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Leak was observed from the faucet of the handsink at the time of inspection.
      • Corrective Action(s): Staff replaced a gasket at the handsink to prevent the leak at this sink during the inspection. Handsink was properly supplied with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright freezer (located near the walk-in-freezer) lacked a thermometer.
      • Corrective Action(s): Ensure a thermometer is available in the above-noted freezer to monitor the freezer temperature is maintained at -18 degrees C or less; Correct within 2 days.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A few wiping cloths were stored inside the handsink basin and paper towels were not available at the handsink.
      • Corrective Action(s): Staff removed the wiping cloths from the handsink basin and restocked a roll of paper towels at the handsink. Ensure the handsinsk are accessible for handwashing and are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored directly onto two stainless steel shelving units inside the walk-in-cooler without being covered in food grade containers/materials. Staff was about to cover the meat products in a garbage bag, however discontinued this upon verbal direction by the district Environmental Health Officer.
      • Corrective Action(s): Ensure all raw meat products are fully covered in food grade materials/containers to protect them from any potential contamination; staff covered the meat products during the inspection. Do not use garbage bags to cover meat products since garbage bags may potentially contain pesticides and chemicals.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): 100 ppm chlorine sanitizer spray bottle requires to be labelled to identify the contents.
      • Corrective Action(s): Staff labelled the chlorine sanitizer spray bottle as "bleach" during the inspection.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available during inspection.
      • Corrective Action(s): A bleach solution of 100 ppm was made. Staff were shown how to make a 100 ppm chlorine solution by adding 1 tsp of bleach to 1 litre of water. Ensure sanitizer is available to sanitize food contact surfaces at all times. Sanitizer solution is to be available to reduce/eliminate bacteria and viruses (such as Covid-19) on food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of meat stored directly on the floor in walk-in cooler and walk-in freezer.
      • Corrective Action(s): Ensure all food and food contact surfaces are stored at least 6 inches off the floor to protect from cross contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Stand-up meat freezer across from handsink observed with long-standing debris inside and outside of the unit.
      • Corrective Action(s): Clean the inside and outside of the stand-up freezer to prevent cross contamination. Ensure the unit is cleaned regularly.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Two spray bottles of pesticides (Raid) observed stored in prep area in a cabinet.
      • Corrective Action(s): Bug sprays were removed. Do not store pesticides in a food preparation area. All chemicals and pesticides should be stored in a separate location from food and food contact surfaces. Bug spray is not to be used in food preparation areas. Contact pest control company to eliminate insects and pests.
      • Violation Score:
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Tripe observed to be thawing on counter. CORRECTED DURING INSPECTION - items relocated to cooler unit. Temperatures observed of -1 to 4 degrees Celsius.
      • .
      • Corrective Action(s): Ensure all thawing occurs at temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Knife holders require cleaning. These home made cutting board knife holders are not easily cleanable and need to be replaced with something that is easier to clean. Obtain proper knife rack/holders.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): While inspecting adjacent facility a mini van was found to contain three buckets of cooked port blood in containers stored at 17-20 degrees Celsius - CORRECTED DURING INSPECTION - items discarded
      • Supplier is on Fraser Street in Vancouver approximately 45-60 minutes away.
      • Items are potentially hazardous and are to be delivered at temperatures of less than or equal to 4 degrees Celsius
      • .
      • Corrective Action(s): Ensure supplier is contacted today to discuss delivery going forward
      • Cooked pork blood is a potentially hazardous item that is to be delivered at temperatures of 4 degrees Celsius
      • .
      • Violation Score: 15
  10. Routine Inspection

    0 infractions

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