Skip to content
Loading map…

Kin's Farm Market (Delta)

5227 Ladner Trunk Rd, Delta · Store

Official record from Fraser Health →

Inspection summary

Kin's Farm Market (Delta) has been inspected 12 times by Fraser Health Authority since September 11, 2012. The most recent inspection, on May 15, 2026, found no infractions.

6 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: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 29, 2025. For example: 304 - Premises not free of pests [s. 26(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 once on August 30, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 17, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 20, 2017. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 11, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted on rear storage shelves.
      • Corrective Action(s): Clean/organize facility. Review/follow any recommendations provided by your rodent control service provider
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rear loading bay - door sweep damaged. Holes/gaps noted to exterior.
      • Corrective Action(s): Repair/replace rear door sweep in loading bay.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food/debris noted below/under prep area - sinks.
      • Corrective Action(s): Clean and organize. Ensure all hard to reach areas are being cleaned on a routine basis.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hand soap at the produce cutting/handling area.
      • Corrective Action(s): Provide with hand soap in a pump. Wash hands before donning gloves. Use the soap detergent for washing hands in the meantime.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Cutting boards and knives are not being sanitized after washing
      • Corrective Action(s): You must sanitize food contact surfaces after washing - keep bleach at veggie prep station for sanitizing utensils after they are washed. Use 1 ounce of bleach per gallon of water in sink, soak dishware and utensils for 2 minutes after washing.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Sliced white mushrooms on trays wrapped in saran wrap, significant condensation on the inside of the saran.
      • Corrective Action(s): Mushrooms must be kept in a porous tray with porous wrap to ensure mushrooms can "breathe" and to prevent the creation of an oxygen free environment which would allow for the growth of the clostridium botulinum bacteria (botulism bacteria).
      • All sealed packages of mushrooms to discarded.
      • Ensure that only certified plastic wrap with the specified porosity is used to package sliced mushrooms, do not use regular saran wrap.
      • Violation Score: 25
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Plates of cut fruit samples on table on front sidewalk/display area of store, kiwi, apples plums, watermelon.
      • Corrective Action(s): All cut fruit is considered to be a potentially hazardous food and must be protected from contamination as well as being maintained at or below 4C at all times. Cut fruit that must be kept out must not exceed the Canada Food Code requirement of 2 hours above 4C.
      • PLEASE NOTE: This 2 hours does include all preparation and plating time as well as unrefrigerated display time.
      • Any samples not consumed within this two hours must be discarded.
      • All plates are to be labeled with a discard time based on the commencement of preparation/cutting of the fruit/vegetable.
      • Only small portion of food are to be placed out at a time and all other chopped/prepared foods must be kept in the walk-in cooler.
      • All sample plates must be covered with a lid to prevent both physical and microbial contamination.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website