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Indo Fiji Supermarket

115 - 8334 128th St, Surrey · Store

Official record from Fraser Health →

Inspection summary

Indo Fiji Supermarket has been inspected 12 times by Fraser Health Authority since October 26, 2012. The most recent inspection, on November 4, 2025, recorded 1 infraction.

6 of 12 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, Cleaning and sanitizing 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.

  • 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 November 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on January 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 16, 2022. 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 once on July 12, 2021. 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor underneath the 3 compartment sink and on the floor beside the garbage bin
      • Corrective Action(s): Do not store food directly on the floor. Always keep food 6 inches off the floor. Do not store food underneath plumbing or near garbage bins.
      • Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build-up observed underneath the counter lining that is peeling off.
      • Corrective Action(s): Clean all areas of premises. See note about counter in violation 307.
      • Correct immediately.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Counter with the scale near 3 compartment sink is chipping in all areas.
      • Corrective Action(s): Replace or repair counter so that it is smooth, easy to clean and imperious to moisture.
      • Correct immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chemical/cleaning bottles are not labelled.
      • Corrective Action(s): Ensure all bottles are labelled properly.
      • Correct immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were not able to correctly describe manual warewashng procedures.
      • Corrective Action(s): Utensils must be washed, rinsed, sanitized and then air dried. Fraser Health 3 compartment dishwashing poster provided.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored directly in food (bulk bins).
      • Corrective Action(s): Ensure scoops are kept outside of food. Correct immediately.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Mangoes pickled on-site. This process has not been approved.
      • Corrective Action(s): Container of pickled mangoes was discarded. Do not pickle mangoes until a food safety plan is submitted and approved.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at the hand wash station. Staff member immediately restocked the dispenser. They explained that the store was closed yesterday and they are in the process of restocking.
      • Corrective Action(s): Ensure the hand wash station is always fully stocked with liquid soap, paper towels, and hot/cold running water.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed sliced pumpkins and yogurts stored in the produce cooler. Temperature measured at 10-11 degrees C. Items require temperature control removed to the walk-in cooler.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 99% alcohol and Lysol sprays were being used to sanitize food contact surfaces.
      • Corrective Action(s): Prepare bleach solution using (1/2 tsp of bleach per 1L of water). Correct this by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Scoops for bulk bin area are stored in a manner where handles are touching foods directly. 2
      • 2. Cited two bags of raw peanuts stored directly on the floor below the 2 compartment sink in the back.
      • Corrective Action(s): 1. Scoops are to be stored outside of the bin.
      • 2. All foods are to be stored >15cm off the floor.
      • Correct these by: July 14 2021.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station at spice area not dispensing water
      • Staff informed that operator has instructed staff to use another handwashing station
      • Corrective Action(s): HANDWASHING SINK MUST BE EQUIPPED WITH HOT/COLD RUNNING WATER LIQUID SOAP AND PAPER TOWELS AT ALL TIMES
      • -Inadequate and infrequent handwashing can potentially cause transmission of pathogens and disease
      • Correction date: immediately
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff on-site not aware that knives have to be sanitized after used for processing pumpkins/ squash
      • Corrective Action(s): - Any equipment/ utensils used for food processing must be cleaned then sanitized with chlorine sanitizer solution.
      • - Food grade sanitizer = 1 ounce bleach to 1 gallon water OR 2.5mL bleach to 1 L water
      • - Ensure that all utensils/ equipment used for food processing is ware-washed properly to destroy pathogenic micro-organisms
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station obstructed during time of inspection in 'spice re-packaging room'
      • Staff corrected during time of inspection
      • Corrective Action(s): Handwashing stations MUST always be unobstructed, be equipped with adequate supply of liquid soap, paper towels and hot/cold running water
      • Correction date: immediately
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

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