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Real Canadian Superstore #1518 - Meat Dept

1105 - 4700 Kingsway, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Real Canadian Superstore #1518 - Meat Dept has been inspected 15 times by Fraser Health Authority since September 6, 2017. The most recent inspection, on October 6, 2026, found no infractions.

10 of 15 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 2 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 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.

  • 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 3 times across 3 separate inspections, most recently on September 2, 2025. 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 September 8, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 29, 2023. 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Cutting room - middle hand sink papertowel dispenser is damaged and not dispensing papertowel supply.
      • Corrective Action(s): Repair / replace papertowel dispenser to dispense papertowel supply.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Inventory , empty boxes obstructing access to corner handwashing station by saw.
      • Multiple cutting room papertowel dispensers damaged, but remain functional.
      • Corrective Action(s): Ensure all handwashing stations are maintained fully accessable by staff.
      • Ensure all papertowel dispensers are maintained in proper working order.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Frozen whole turkey display - turkey stacked above air current allowing part of a packaged turkey to completely defrost.
      • Corrective Action(s): Open air cold storage displays must be stocked such that product is not above fill lines where frozen product is allowed to defrost which eliminates product frozen shelf life.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some debris noted on floor around pallets for waste meat cuttings.
      • Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stack of carboard supporting waste water trap of 3 compartment sinks.
      • Corrective Action(s): Remove cardboard supporting pipe and conduct necessary repairs to sink plumbing.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Cutting room entrance handsink - soap dispenser emtpy
      • Cutting room back wall (across from entrance) - both soap and papertowel dispensers empty
      • Cutting room side wall (beef walk-in cooler) handsink obstructed by wheeled carts
      • Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Meat and debris collecting in the following locations: tenderizer work counter, floor under tenderizer work counter, floor under packaging equipment, and floor around waste station in walk-in cooler
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting room - handsink at entrance has restricted water flow for both hot and cold water supply.
      • Corrective Action(s): Repair / adjust handsink to restore adequate water flow.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting room temperature 8 - 12 C
      • Corrective Action(s): Repair / adust cutting room compressor to maintain room at 4 C or colder.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat cutting room: staff processing multiple different meat products at the same time. Cutting room temperature 8 - 10 C
      • Packaged chicken products 6 C
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Food inventory not in use returned to walk-in coolers.
      • Staff are to conducting of one batch of meat product at a time and return product to refrigeration before processing / packaging another product.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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