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Hansel Deli

5804 176th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hansel Deli has been inspected 17 times by Fraser Health Authority since July 11, 2017. The most recent inspection, on June 4, 2026, found no infractions.

11 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 5 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 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 once on February 7, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on February 7, 2024. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 15, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on February 1, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 July 11, 2017. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Underneath the meat slicer guard and blade observed food debris. Operator informed it was first used at 9:00am. Inspection conducted in the afternoon.
      • Corrective Action(s): Clean and sanitize aformentioned equipment. Meat slicer must be cleaned and sanitized after each use or every 2 hours of continous use which ever is lesser.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of sausages observed to be thawed under room temperature.
      • Corrective Action(s): Thaw frozen foods in cooler able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator Foodsafe Level 1 is expired (Apr 18, 2023)
      • Corrective action: Obtain FOODSAFE level 1 or equivalent training and have certificate available onsite for inspection.
      • Date To Be Corrected By: 2 weeks
      • Corrective Action(s):
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants observed under and behind dry storage area next to personal use stove.
      • Corrective Action(s): Please contact a professional pest control company to look into and resolve.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up on range hoods over stove and smoker. Grease observed to be dripping (leaving streaks) on range hood.
      • Corrective Action(s): Please clean at a higher frequency.
      • Correct by: immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Scoops observed to be stored in containers. Dirty handle falling into food or hands coming into contact with food while retrieving scoop may contaminate food.
      • 2. Lights above the food prep areas not properly sealed. Plastic safety tube guards are present, however guards are missing end caps.
      • Corrective Action(s): 1. Store scoops in a clean container outside food storage container. Scoops and containers must be cleaned and sanitized regularly.
      • Correct by: immediately.
      • 2. Locate/purchase end caps for fluorescent tube guard.
      • Correct by: immediately
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety plan needs to be updated for the meat smoking process for your pepperoni and kolbassa (these are the only two meats that the premises smokes). Spoke with staff on site. As well, there are some corrections needed to be made to the current food safety plan for: Liver Pate, head Cheese, Pork Fat with onion.
      • Corrective Action(s): Sample food safety plans provided to staff member, along with templates. Please submit updated food safety plans to your district EHO for review.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Various food items in open display cooler in the store were being made by the operator but no food safety plan had been submitted for review/approval of these items. The items are labelled as: Pork fat with onions, "sky", Danish Style Head Cheese, Danish Liver Pateate.
      • Corrective Action(s): Submit food safety plans for these items to [email protected] for review and approval. Do not offer any new food items that are being made in-house until you submit a food safety plan for them.
      • Correct by: immediately
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed some wood chips/debris by the meat smoking area in the back.
      • Corrective Action(s): Ensure to keep all debris off the floor wherever food is prepared and ensure this area is cleaned regularly.
      • Correct by: today
      • Violation Score: 3

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