Skip to content
Loading map…

Lee's Market - Deli

23320 Mavis Ave, Fort Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Lee's Market - Deli has been inspected 20 times by Fraser Health Authority since July 18, 2017. The most recent inspection, on July 28, 2026, found no infractions.

14 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 8, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 7, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 20, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

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

    Recorded 3 times across 3 separate inspections, most recently on September 13, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 2, 2024. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All three of the sanitizer spray bottles used for surface sanitizng procedures measured very little to no residual - Quats - Tested at auto feed source at sinks and found the solution slow to mix with water through system. Eventually did properly mix, but could be a problem at the source feed if staff only fill spray bottles for sanitizing purposes. Sanitizer sink filled and measured at 200 ppm solution. Staff fill spray bottles with solution left in sink.
      • Corrective Action(s): A) Have auto feed unit serviced to ensure solution dispenses at proper levels right away, or B) change procedures such that staff only fill spray bottles when sink is initially filled for dishwashing purposes.
      • If B is chosen, a sign will need to be posted at the dishsink to ensure the proper system is used.
      • **Test strips for quats should be available for staff to ues to verify sanitizer concentrations are at proper level.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Mac and cheese bowl in sandwich cooler measured at 18 C. Ginger beef in bowl measured at 10+ C. Discused handling processes with staff. Mac and cheese is taken frozen and placed in oven to thaw/reheat for time and then placed in cooler for display and sale cold. Similar proces for chinese food items. These processes seem to create two distinctive issues:
      • 1.) Frozen food, heated, then placed in cooler to be sold cold is placing food in the danger zone for an excessive amount of time, especially if left overs are served again.
      • 2.) Hot food placed in unit will only serve to warm the unit itself up potentially impacting the safety of other foods in unit.
      • There is not ambient cool down period or the thawing process does not seem correct.
      • Corrective Action(s): Please submit the electronic food safety plans for the mac and cheese and chinese foods intended for service from deli department. This process will be reviewed from a food safety perspective. Submit within ten working days.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling exhaust and return air grates observed with significant build up of dusts and cobwebs. Also observed on ceiling around lights. This could contaminate food below as it is prepared.
      • Door slides to under counter sandwich prep cooler dirty and full of crumbs.
      • Corrective Action(s): Thoroughly clean up above areas as discussed. Send pics of completed work.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: handwash station at three compartment sink not working correctly. Tap sensor not working. Staff using three compartment sink for handwashing. Risk of cross contamination.
      • Corrective Action(s): Investigate cause and fix. Do not use dish sinks for handwashing. Review at next inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor drains and surrounding areas behind dishwasher and oven excessively dirty. Clean up and make sure these to areas subject to improved cleaning protocol (Quality or frequency). Deli walk-in cooler floor also needs improved cleaning. Front of oven needs cleaning. Door slide to pastry display cooler dirty.
      • Corrective Action(s): Clean up these areas as described above. Frequency or Quality improvements. Review at next inspection.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Hot holding case has dropped even lower since last inspection - top shelf is now maintaining foods between 37 - 44C
      • Corrective Action(s): All product moved to cooler. Do not use case until serviced and verified. Ensure a thermometer is present in the unit to track temperature and verify > 60C/140F.
      • Violation Score: 5
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted between and under cutting boards at sandwich prep cooler.
      • Corrective Action(s): Cutting boards need to be washed and sanitized. Ensure all equipment is washed and sanitized as needed or at lease once every 4 hours while in use. E.G. Knives, cutting boards, tongs, meat slicers, etc.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and other debris noted under equipment.
      • Corrective Action(s): More cleaning reuqired in these areaes. Follow your sanitation plan.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

Own this business? Add a badge to your website