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Hoi Fu Seafood

14351 104th Ave, Surrey · Store

Official record from Fraser Health →

Inspection summary

Hoi Fu Seafood has been inspected 12 times by Fraser Health Authority since November 16, 2017. The most recent inspection, on July 29, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 6 times across 5 separate inspections, most recently on December 6, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on December 6, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 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 23, 2025. 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 once on July 23, 2025. For example: 208 - Foods obtained from unapproved sources [s. 11]

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A hose was noted connected to the faucet of the handwashing station at the time of inspection.
      • Corrective Action(s): The operator noted they were using the water from the handwash station to clean the tanks. However, please note that this is the only dedicated handwash station in the facility so it must always be accessible to allow for staff to perform proper handwashing when required. Had operator removed the hose from the faucet.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Operator was unable to locate their invoices or shellfish tags for their seafood during the inspection.
      • Corrective Action(s): It is the operator's responsibility to have their invoices and shellfish tags readily available upon request. Please locate the invoices and shellfish tags and keep them for at least 90 days. Organize your invoices and tags so they are readily accessible.
      • Date to be corrected by: Today
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A hose was connected to the faucet of the handwashing station at the time of inspection.
      • Corrective Action(s): Staff removed the hose from the handwashing faucet. Ensure that the handwashing station is available at all times for adequate handwashing for employees. Do not connect the hose to the handwashing station faucet.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Black debris, potentially mold, build up noted inside the ice machine walls
      • Corrective Action(s): Discard all ice from the ice machine. Thoroughly clean and sanitize the inside walls of the ice machine to remove all the black debris. Follow manufacturers directions for cleaning and sanitizing the ice machine. Staff cleaned and sanitized the inside walls of the ice machine such that no black debris was noted inside.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (seafood) was stored in the display cooler which was at 6.9 to 7.5 degrees C.
      • Corrective Action(s): Operator transferred the seafood above 4 degrees C for less than 2 hours to the walk-in-cooler. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Keep the display cooler empty of cold potentially hazardous food until it can be consistently maintained at or below 4 degrees C; Correct immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler was above 4 degrees C (measured at 6.9 to 7.5 degrees C).
      • Corrective Action(s): Repair, re-service, or adjust the cooler so that it maintains a temperature at or below 4 degrees C on a consistent basis; Correct today. Operator informed that a technician is scheduled to service the display refrigeration unit tonight.
      • .
      • Ensure the display cooler is kept empty of seafood until it can be maintained at or below 4 degrees C on a consistent basis throughout the day; Correct immediately.
      • Violation Score: 9
  6. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Seafood in the display cooler was stored at 6 degrees C.
      • Corrective Action(s): Operator transferred the seafood to the walk-in-cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Display cooler was at 6 degrees C.
      • .
      • 2. Only one sink plug was available.
      • Corrective Action(s): 1. Ensure the display cooler is maintained at or below 4 degrees C; Correct as soon as possible by December 8, 2022. Keep this cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C; Effective immediately.
      • .
      • Operator adjusted the cooler temperature setting during the inspection, transferred the seafood to the walk-in-cooler, and began cleaning the cooler components during the inspection. Provide an update to the district Environmental Health Officer once the cooler is at or below 4 degrees C by next week.
      • .
      • 2. Obtain a second functional adequately sized sink plug for the 2-compartment sink; Correct today.
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black debris (mould) was observed inside the ice machine.
      • Corrective Action(s): Drain the ice, clean and sanitize the inside surfaces of the ice machine in accordance with manufacturer's specifications; Correct today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sink plugs were not available for the 2-compartment sink.
      • Corrective Action(s): Staff purchased sink plugs from Hen Long Market during the inspection, however the sink plugs were inadequately sized. Obtain adequately sized sink plugs to fill up the first compartment sink unit with hot soapy water and the second compartment sink unit with 100 ppm chlorine sanitizer for ware-washing of preparation utensils (e.g. knives, cutting boards); Correct today.
      • .
      • In the interim, staff setup 100 ppm chlorine sanitizer in a large bucket for sanitizing purposes at the 2-compartment sink. Ensure all knives and other preparation utensils are properly washed, rinsed, sanitized, and air dried.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Front display cooler was at 4.8 to 5.5 degrees C.
      • .
      • 2. Light cover over light in front of the walk-in-freezer is partly broken and it was taped in these areas.
      • Corrective Action(s): 1. Adjust, re-service, or repair the display cooler to maintain it at or below 4 degrees C; Correct today.
      • .
      • 2. Replace the broken light cover with an intact shatterproof light cover; Correct as soon as possible within 3 months.
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Repeat: Seafood stored in boxes observed stored directly on the floor in the 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 prevent cross contamination.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Repeat: Light shield outside the walk-in freezer observed cracked. Clear tape used to cover cracks.
      • Corrective Action(s): Replace/repair light shield to prevent physical contamination.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Inside of ice machine observed with black organic debris.
      • Corrective Action(s): Discard all ice in unit and thoroughly clean and sanitize the inside of the ice machine to prevent cross contamination.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink in seafood area observed obstructed. Hose connected to water tap and hose observed inside hand sink.
      • Corrective Action(s): Hose was removed. Ensure the hand sink is available, unobstructed at all times to allow staff to wash their hands. The hand sink is only to be used for hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Two round wood logs, used to cut seafood, observed with loose wood splinters.
      • 2. Boxes of seafood observed stored directly on the floor in walk-in freezer and walk-in cooler.
      • Corrective Action(s): 1. Wood logs were discarded. Ensure meat is cut on a food contact surface that is durable, smooth, and easy to clean to prevent physical contamination.
      • 2. Ensure all food and food contact surfaces are stored at least 6 inches off the floor to prevent cross contamination.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Round wood logs used to cut seafood observed with loose wood splinters and is not durable, smooth, or easy to clean.
      • Corrective Action(s): Round wood logs were discarded. Ensure food is prepared on durable, smooth, easy to clean surfaces that are nontoxic to prevent physical and chemical contamination.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light shield outside the walk-in freezer observed cracked.
      • Corrective Action(s): Replace/repair light shield to prevent physical contamination.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw Fish heads and parts not fully submerged in ice. Some items resting on top of ice. Surface temperatures of 7 degrees Celsius observed. CORRECTED DURING INSPECTION - items submerged in ice.
      • .
      • Corrective Action(s): Ensure all raw fish that is not kept in cooler or freezer is fully submerged in ice to keep at temperatures less than 4 degrees Celsius.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink had hose attached to spout for cleaning cooler unit. Operator claimed cleaning had just occurred. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure hoses are not attached to hand sink as staff are not able to access handsink.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean ice machine as mould has developed inside machine.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some fish not fully submerged in ice. CORRECTED DURING INSPECTION - Ice added to display unit
      • .
      • Corrective Action(s): Ensure fish are always submerged in ice in display unit.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean mould from inside ice machine and walk in cooler unit.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution made during inspection - CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made AT THE START of the day.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink blocked with umbrella and hose - CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure handsink is freely accessible at all times
      • Do not block in future.
      • Remove hose after each use or attach to main sink
      • .
      • Violation Score: 5

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