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Altmaerker German Sausage House and Deli

11150 84th Ave, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Altmaerker German Sausage House and Deli has been inspected 22 times by Fraser Health Authority since December 6, 2012. The most recent inspection, on June 2, 2026, recorded 1 infraction.

15 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on June 11, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 2, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 17, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 3, 2023. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of onion observed stored directly on the floor.
      • Corrective Action(s): Food must be stored off the floor or in pest proof container.
      • To be corrected immediately.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at 25-50ppm.
      • Corrective Action(s): Staff re-made sanitizer solution and it measured at 100ppm. Ensure to use 1/2 tsp bleach per L of warm water.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Entrance door is broken (plywood door used at night) and premises is unable to keep the entrance closed during operating hours.
      • Corrective Action(s): Replace/repair entrance so there is a proper door that opens and closes. Keeping this area open during operating hours can allow for the entry of pests.
      • Correct immediately.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in back food prep area was obstructed with equipment stored on top of sink.
      • Corrective Action(s): Operator re-located equipment. Hand sink equipped with hot/cold running water, liquid soap and single-use towels.
      • For front sink, ensure garbage bin is located in cloxe proximity to hand sink.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration concentration again well over 200ppm in the spray bottle. This solution is to be used for the sanitizing of equipment and food contact surfaces in the back preparation area.
      • Corrective Action(s): This is a recurring issue. Ensure bleach is diluted to 100-200ppm. General sanitizer formula is 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration well over 200ppm in the labeled spray bottle used for back food preparation area. Front area is provided with a bleach sanitizer solution made to ~100ppm.
      • Corrective Action(s): Ensure bleach sanitizer solution is made to 100-200ppm by diluting 1 oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle for back food preparation area empty. This is a recurring issue. Sharing the bleach sanitizer bottle in the front service area is not acceptable.
      • Corrective Action(s): Ensure the back food preparation area is provided with its own 100ppm bleach sanitizer solution.
      • Violation Score: 5
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

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