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Holiday Inn Express & Suites Surrey

Groups & Events

Our British Columbia hotel's three spacious meeting rooms total about 2,700 square feet and are suitable for groups of up to 100 guests. With the help of our staff and audio/visual rentals, our hotel is a great place to meet for business or pleasure.



Meetings Rooms


Largest Room Capacity

2700 sq ft

Total Area of Meeting Space


Booking Details

To find availability and pricing information for your meeting or event, please request a meeting quote or book your event online.

Ready to book?

Email us at
Call us at 1-800-MEETING

Contact Information

For questions or to book by phone: 1-604-9308510 or by email:

Find additional contact information for meetings and events outside the U.S.

Facilities & Equipment


  • Number of Meeting Rooms: 3
  • Total Area of Meeting Space: 2700 sq ft
  • Number of Sales and Meeting Professionals On-Site: 2
  • Largest Room Measurement: 1763 SQ FEET
  • Smallest Room Measurement: 264 SQ FEET


  • Flip Chart and Markers
  • Whiteboard
  • Pens, Pencils and Pads Provided
  • 35mm Slide Projector
  • Cable Modem
  • Digital Projector
  • DVD Player
  • Laser Disc
  • LCD Projector
  • Lectern or Podium
  • Microphone
  • Modem Lines
  • Overhead Projector
  • Teleconferencing Equipment in All Meeting Rooms
  • Video Conferencing Equipment in All Meeting Rooms


Breakfast Menu

Choice of Pork Sausage or Turkey Sausage Choice of Scrambled Eggs, Western Omelets, or Cheese Omelets Includes Fresh Whole fruit, Yogurts, Muffins, Breads, Cereals, Fruit Juices, 2% Milk, 100% Arabica Smart Roast® Coffee and Teas

Fresh Whole Apples and Bananas, Assorted Yogurts, Variety of Breads, Pastries & Muffins with Jams, Peanut Butter, and Butter, Selection of Fruit Juices, and 2% Milk, 100% Arabica Smart Roast® Coffee and Assorted Teas.

Lunch Menu

Three varities of sandwiches and wraps and choice of salad or seasonal soup served with assorted cookies and squares.

Pemberton red and golden beet salad with Salt Spring Island chevre, walnuts and microgreens with a tangerine vinaigrette. Horseradish potato encrusted wild BC Sockeye salmon with sun dried tomato aioli served with Wild grain pilaf and Assorted desserts.

Arugula Salad with pears, Romano, pistachios and a prosecco-cucumber vinaigrette. Penne alla Bolognese, and Baked saltimbocca chicken breast with prosciutto di Parma, fontina, fresh sage. Assorted cookies, squares, and mint Fruit salad.

Dinner Menu

Choice of One Vegetable Side, Two Starches, One Salad, One Entrée, served with Dinner bread & Butter.