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Gunthers Delicatessen

9382 Nowell St, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Gunthers Delicatessen has been inspected 32 times by Fraser Health Authority since October 22, 2012. The most recent inspection, on July 27, 2026, recorded 2 infractions.

14 of 32 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 11 times across 11 separate inspections, most recently on July 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 7 times across 7 separate inspections, most recently on July 27, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 6 times across 6 separate inspections, most recently on May 29, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 6 times across 6 separate inspections, most recently on July 6, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 19, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

32 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food such as cheese, ham, sausages, and sandwiches measured to be at 12.1C in the front display cooler. No temperature log maintained.
      • Corrective Action(s): Move all of the food to a working cooler that can maintained 4C or below.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler observed to have an error code and measured at 12.1C.
      • Corrective Action(s): Repair display coolers so that it can maintain 4 C or below.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 buckets of QUATs sanitizer measured 0 ppm.
      • Corrective Action(s): Staff replaced the solutions with 200 ppm QUATs solution during the inspection. Please obtain test strips to verify and monitor sanitizer concentration.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two knives were observed stored in the space between the prep cooler unit and the countertop. This spot is not a sanitary space to store food processing equipment.
      • Corrective Action(s): The knives were removed from the space between the prep cooler unit and the countertop. The knives were placed in the two compartment sink to be washed, rinsed, sanitized, and air dried.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three food contact surface sanitizer spray bottles registered >200 ppm chlorine.
      • Corrective Action(s): Staff were able to create new food contact surface sanitizer that registered between 100-200 ppm chlorine.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle containing a bleach solution measured >200ppm chlorine.
      • Corrective Action(s): Bleach surface sanitizer must be 100-200ppm chlorine. Dilute solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: One opened package of sodium phosphate mix on dry storage shelf with contents exposed.
      • Corrective Action(s): Close/reseal all opened food items or transfer remaining contents into a food grade container.
      • Date to be corrected by: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the back walk-in freezer - food debris and frost build up on the floor in far back corner.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure all hard to reach areas are addressed regularly. Maintaing a high level of sanitation will help to keep out pests such as rodents and flies.
      • Date to be corrected by: November 30, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Heavy ice buildup surrounding the door frame of the front walk-in freezer.
      • Corrective Action(s): Remove ice build up, look into the condition of the door seal so that warm air does not enter and cause ice build up.
      • Date to be corrected by: November 30, 2023.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient air of back walk-in cooler was 7.0C.
      • Ambient air of 2 door cooler by entrance was 7.5C.
      • Corrective Action(s): All potentially hazardous foods have been moved to a working cooler. Do not store potentially hazardous foods in these two coolers until follow-up inspection has taken place.
      • Follow-up inspection scheduled for July 7, 2023.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: One spray bottle of bleach solution measured >200ppm chlorine. One bucket in the dishwashing area contained soap and bleach mixed with water.
      • Corrective Action(s): Ensure all bleach solutions measure 100-200ppm chlorine for effective surface sanitizing. Dilute spray bottle.
      • DO NO MIX soap with bleach as this can reduce the effectiveness of bleach as a sanitizer.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Dry storage rack --> spilled dry goods under bottom shelf.
      • > Stuffer --> dried pieces of smoked meat noted around the machine.
      • > Outside the back walk-in cooler between the cooler wall and machine --> smoked meat pieces and debris from in-place cleaning.
      • > Front walk-in cooler --> spilled blood and meat juices on the floor, blending in with rust.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Proper cleaning must be done daily. Ensure all hard to reach areas are addressed.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Back walk-in cooler and 2 door store cooler have ambient air temperatures above 4C.
      • Corrective Action(s): Adjust cooler temperatures so that they can hold 4C or colder at all times.
      • Date to be corrected by: July 7, 2023.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat grinder ends that have not been cleaned and sanitized are stored in walk-in cooler, were not being used for the day. Previously discussed from past inspections that meat grinder ends must be cleaned and sanitized at the end of each day. They are to be stored in the walk-in cooler only TEMPORARILY if using again the same day.
      • Corrective Action(s): As previously discussed, the grinder and all parts must be disassembled and cleaned at the end of the day. There should not be any storage of grinder ends with meat still inside from the previous day. Clean and sanitize parts that were used from the previous day.
      • Date to be corrected by: end of day today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food stored in walk-in coolers uncovered - 2 buckets of meat on top shelf in walk-in cooler (south side of store) stored next to creamers.
      • Corrective Action(s): Ensure all stored food items are covered and protected from contamination. All raw meat products must be stored below and away from other cooked or ready to eat food items.
      • Date to be corrected by: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing is required in the following areas:
      • > Walk-in coolers - food debris and pooled blood from meat products under shelving, grime build up on shelving
      • > Back storage area by south side walk-in cooler - food debris and grime on the floors between stored equipment, utensils (knife) fallen on the ground
      • > Walk-in cooler by meat processing - cluttered
      • Corrective Action(s): Clean and sanitize the facility as per your sanitation plan. Ensure walk-in coolers are organized as much as possible to prevent clutter - this will facilitate with cleaning.
      • Date to be corrected by: 1 week
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ambient air temperature for the walk-in cooler at the back was measured at 6C.
      • Corrective Action(s): Fix the cooler. Correct by Sep 21, 2022
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The ambient air temperature of the deli cooler (east side) was measured at 12C.
      • The ambient air temperature of the walk-in cooler at the back of the store was measured at 9.4C.
      • The potentially hazardous foods are moved to a working cooler until they are fixed.
      • Corrective Action(s):
      • Fix the coolers to maintain 4C or below.
      • Correct by 1 day.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was unable at the time of inspection.
      • Corrective Action(s): Make the sanitizer daily prior to opening. Ensure the chlorine (bleach) sanitizer is measured at 100ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dusts and yellow grimes found on the shelving units of the walk-in coolers and freezers.
      • Corrective Action(s): Clean and sanitize the shelves.
      • Complete the sanitation plan schedule.
      • Correct by August 31.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ambient air temperature of the walk-in cooler in the back was measured at 9.5C.
      • The probed temperature of the water for the submerged sausages was measured at 9.4C.
      • Corrective Action(s): Fix the cooler to maintain 4C or below always.
      • Correct by 1 day.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Previously mentioned areas that require cleaning are:
      • -under the equipment
      • -on the floor
      • -smoking room
      • Corrective Action(s): Clean the indicated area.
      • Correct by March 8
      • Violation Score: 15
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat cutters, grinders, choppers, and other equipment at the back of the store were found with grimes, meat debris that has been previously cut at room temperature (ambient air temperature of 21C) .
      • Corrective Action(s): Clean and sanitize all equipment immediately after use.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Raw eggs found on top of boxes of cheese.
      • Black dusts and debris found on the ceiling directly above the sausage maker.
      • Bins of hams found without covers found inside the walk-in cooler.
      • Corrective Action(s): Ensure all foods are protected from contamination.
      • 1. remove/separate raw eggs from ready-to-eat foods such as cheese, salads, etc.
      • 2. Cover all foods to protect from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas of the establishment found with dusts, grimes, meat juice, debris:
      • -under the equipment on the floor
      • - smoking room
      • Corrective Action(s): Clean the area.
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat cutting blade has meat on it form aprevious cut, left at room temperature, staff not using and doing a diffferent task
      • Corrective Action(s): Clean and sanitize blades/cutting machines immediately after use. Meat left at room temprature can potentially grow pathogenic bacteria and be transferred during the cutting process leading to potential illness
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pork cooling on top of display cooler left uncovered, open to customers (no sneeze guard)
      • Corrective Action(s): Ensure food is covered on display and protected, such as plastic wrap etc. To prevent contamination by the public (sneezes/coughs/touching etc)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required on surfaces of equipment in back cutting area
      • Floor in smoker has a build up of grease
      • Corrective Action(s): Clean sinks and sanitize (inside and out), cutting machines, wrapping machines, counters (under equipment as well)
      • Clean floor in smoker room, grease build up can attract pests as well as be a potential fire hazard
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat grinder cleaned end of day, meat left inside grinder end during the day at room temperature
      • Corrective Action(s): Staff will keep grinding end with meat in walk in cooler (less than 4C) between grinding meat. Inside machine cleaned in place and sanitized between meat grinding. End of day machine will be completely disassembled and sanitized.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food debris on door of coolers in back of store
      • Corrective Action(s): Ensure coolers are wiped down frequently and sanitized
      • Violation Score: 3
  24. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Walk in cooler walls peeling
      • Floors not smooth easily cleanable
      • Corrective Action(s):
      • Requires resurfacing, smooth and easily cleanable
      • Resurface floors to ensure they smooth and easily cleanable
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sausage rolls/veal held at room temperature, sold to customer on top on prep cooler
      • Corrective Action(s): Potentially hazardous foods are to be stored in cooler below 4C or in hot hlding above 60C
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Smoke room at back, sausages. Plan in file shows items reach cooked internal temperatures
      • Corrective Action(s): Provide temperature logs showing internal temperature of smoked meats by batch
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime build up on floors throughout back of facilty in meat processing area
      • Cooler doors (walk in coolers) sticky, food debris observed on handles/doors
      • (noted on previous inspection)
      • Corrective Action(s): Clean floors thoroughly throughout facility, under equipment/shelving
      • Wipe down coolers, doors/handles
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Walk in cooler peeling/no longer smooth and easily cleanable
      • Floors worn, no longer easily cleanable.
      • Corrective Action(s): Resurface walk in cooler for easy cleaning (noted on previous inspection)
      • Resurface floors where worn (no longer smooth, non porous) for easy cleaning (noted on previous inspection)
      • Violation Score: 5
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Tumbler, old pieces of meat sitting in tumbler. Meat still on grinder while stored after use, non refridgerated room
      • Corrective Action(s): Ensure equipment is cleaned and sanitized between use
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Tumbler has not been washed/sanitized, dried bits of meat inside in storage
      • Corrective Action(s): Ensure equipment is washed and sanitized after use
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Freezer dripping on to boxes whie in defrost, boxes sealed
      • Corrective Action(s): Do not store boxes under defrost unit where dripping, place a bucket to catch any water during defrost cycle
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor has build up of grime under equipment/shelves at back storage. Walk in cooler has black mold on wall.
      • Corrective Action(s): Clean facility on a routine bases. Address areas as noted above.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Surfaces of doors of walk in cooler, floors are worn.
      • Corrective Action(s): Ensure surfaces are smooth and easily cleanable. Resurface as required.
      • Violation Score: 5
  28. Follow-Up Inspection

    0 infractions

  29. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Open faced cooler temperature 11.7C in middle rack. Recorded using DeltaTrak thermometer between marble ham products.
      • Corrective Action(s): Remove food from the cooler and place into walk in cooler, do not put food into cooler until Health Approval is given by an Environmental Health Officer.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Open faced cooler over 4C, 11.7C recoded using DeltaTrak thermometer. Operator has thermometer placed in bottom of cooler reading 10C
      • Corrective Action(s): Have open faced cooler serviced to maintain less than 4C
      • Violation Score: 9
  30. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Open faced cooler 9.1C at bottom shelf, rear of cooler using Delta Trak thermometer between sausages
      • Corrective Action(s): Have serviced to maintain less than 4C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler door (silver door) debris on handle and door
      • Corrective Action(s): Wipe down walk in cooler door/handle as part of routine cleaning plan
      • Violation Score: 3
  31. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Open faced display cooler contents and sliding door display cooler containing deli hams at 8C.
      • Corrective Action(s): Products were moved from these coolers. Do not use these coolers unless they can be demonstrated to maintain <4C.
      • Violation Score: 15
  32. Routine Inspection

    0 infractions

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