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New Hanna Meats - Meat Dept

3822 Sunset St, Burnaby · Other

Official record from Fraser Health →

Inspection summary

New Hanna Meats - Meat Dept has been inspected 9 times by Fraser Health Authority since August 28, 2020. The most recent inspection, on December 16, 2025, recorded 1 infraction.

3 of 9 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: Cleaning and sanitizing 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.

  • 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 12, 2023. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 September 11, 2020. 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 December 16, 2025. 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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Items stored on floor.
      • .
      • Corrective Action(s): Ensure all items are stored up off floor 15cm.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mould or grim has stained at back sink. Area has been bleached however stains are not able to be removed according to staff.
      • .
      • Corrective Action(s): Paint area. Replace caulking as necessary
      • .
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Newsprint used to line shelves of meat department.
      • .
      • Corrective Action(s): Newspaper is not a suitable material for lining shelves as it can not be sanitized prior to use. Remove items.
      • .
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 0ppm is detected in bleach sanitizer spray bottle.
      • 2. Discussed manual dishwashing procedures with staff. Bleach sanitizer is used to spray dishware then air dry.
      • Corrective Action(s): 1. A new solution has been made, and at least 100ppm chlorine is now noted. Ensure bleach sanitizer is changed every other day.
      • 2. Staff should be soaking dishware in sanitizer, instead of spraying and air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bin is placed right in front of handsink, blocking access.
      • Corrective Action(s): Ensure handwashing station is accessible at all times.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm is noted in bleach sanitizer spray bottle. Operator has changed the sanitizer last Friday.
      • Corrective Action(s): Sanitizer in spray bottle should be changed every other day. Operator has changed sanitizer in spray bottle at time of visit. At least 100ppm chlorine is noted.
      • Operator should purchase chlorine test strips to check sanitizer concentration.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water is draining really slow at handsink.
      • Corrective Action(s): Fix the drain so that water goes down at normal speed and proper handwashing can occur
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Raw meat in display Cooler noted at temperatures greater than 4.0 deg.C
      • - Air temperature of Cooling unit measured 7.4 deg.C
      • - Internal temperature of BBQ chicken product measured 7.5 deg.C as per probe thermometre
      • Corrective Action(s): - Ensure Cooling unit is fixed to have food items stored therein maintained at 4.0 deg.C or less.
      • - Return BBQ chicken product back into the Walkin Cooler (walkin Cooler measured 1.0 deg.C at time of visit).
      • - All Cold Potentially Hazardous foods must be stored and maintained at temperature of 4.0 deg.C or less. This will minimize/reduce bacterial growth.
      • NOTE:- Lamb Steak internal temperature in same display Cooler measured 1.5 deg.C using probe thermometre. Item was brought out of walkin Cooler and stored in display Cooler less than 1 hour prior to inspection. Please return Lamb steak into walkin cooler after 2 hours. Rotate all meat Products between a working Cooler every 2 hours.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display Cooler used in storing raw meat products BBQ and lamb measured 7.4 deg.C air temperature
      • Corrective Action(s): This was an outstanding infraction from last inspection. Operator said technician came in a day after last inspection to fix cooling unit. Operator called technician again at the time of visit --> states the cooler is a new unit, still on warranty will be replaced if not able to fix Cooling unit.
      • Date To Be Corrected By: 2020/09/16
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats in display cooler are being maintained at temperatures greater that 4 deg.C.
      • - Air temperature measured at 7.0 deg.C.
      • - Internal temperature of BBQ chicken measured at 7.4 deg.C using probe thermometer.
      • - Internal temperature of lamb steak measured at 8.2 deg.C using probe thermometer.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Repair/adjust display cooler so foods are stored at temperatures 4 deg.C or less.
      • - In the meantime, time track the raw meats in the display cooler, so meats are rotated between a working cooler every 2 hours.
      • - Cold potentially hazardous foods must be stored at temperatures 4 deg.C or less to minimize bacterial growth.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Chlorine sanitizer solution in spray bottle measured greater than 200 ppm.
      • Date To Be Corrected: Immediately
      • 2) 3-Compartment sink did not have 3 sink plugs readily available. Only 1 sink plug was noted.
      • Date To Be Corrected: Today
      • Corrective Action(s): 1) Remake sanitizer solution, so chlorine concentration is between 100 - 200ppm. This range is acceptable for food contact surfaces as no chlorine residual will be left behind.
      • - Operator remade on site to 200ppm (verified using chlorine test strip)
      • * 2mL of bleach in 1L of water.
      • 2) Purchase or locate other 2 sink plugs to ensure dishes can properly be washed and sanitized.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler is Storing foods at greater than 4 deg.C.
      • Date To Be Corrected By: Today
      • Corrective Action(s): - See Code 205.
      • - Operator called technician at time of inspection.

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