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Il Posto - Casual Italian Eatery

4866 Delta St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Il Posto - Casual Italian Eatery has been inspected 19 times by Fraser Health Authority since August 10, 2018. The most recent inspection, on October 7, 2026, recorded 1 infraction.

9 of 19 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, Food temperature control 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 5 times across 5 separate inspections, most recently on October 7, 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 4 times across 4 separate inspections, most recently on July 24, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 4, 2020. 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 4 times across 4 separate inspections, most recently on September 12, 2024. 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Battery operated towel dispensers at handsinks not operational.
      • Corrective Action(s): Repair or replace. Ensure single use towels are kept inside dispensers at all handsinks.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rear dough/dry storage area: Food/debris noted.
      • Corrective Action(s): Clean and organize work area.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep double door pasta cooler: 6.6 C.
      • Corrective Action(s): Adjust - maintain at or below 4 C.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted along walls - behind/under equipment, etc. (ie; Along walls - dough room, laundry tub, dishwasher, etc)
      • Corrective Action(s): Routine cleaning of hard to reach areas required.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Front prep area: Pasta cooler too warm.
      • Corrective Action(s): Adjusted. Temperature dropping. Maintain at or below 4 C, prior to perishable food storage.
      • 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: No sanitizer detectable in final rinse stage of the mechanical dishwasher. Wiping cloths not properly stored. (Corrected at time of inspection)
      • Corrective Action(s): Service dishwasher asap. Wiping cloths are to be stored in a sanitizer at all times. Limit the number of cloths being used, per work area. Cloths are to bee kept completely submerged in the sanitizer. Monitor/change routinely.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Provide thorough cleaning to walls, containers - below dishwasher area, around hot water tank. Flush/clean all flooring drains.
      • Corrective Action(s): As discussed. Ensure routine cleaning of hard to reach areas. (ie: below/under equipment, etc)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Provide single use towels, in a dispenser, in the prep area/bar area.
      • Corrective Action(s): As discussed.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 hand sinks in the kitchen are lacked of paper towel.
      • CA: Provide paper towel to ensure the adequate hand washing practice can be conducted.
      • Corrective Action(s):
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of preparation cooler measured 8C (food).
      • CA: Adjust the temperature to under 4C. Relocate all the potential hazardous food to other cooler that can provide adequate cooling temperature. Do not store any cold PHF until the temperature reduces below 4C.
      • Corrective Action(s):
      • Violation Score:
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle (QUAT) measured 0ppm, the red sanitizer bucket (QUAT) measured 100ppm.
      • CA: Ensure sanitation for food contact surface reaches 200ppm to provide proper sanitation.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink beside dishwasher is lack of liquid soap.
      • CA: Ensure all hand washing sink provide hot and cold running water, liquid soap, and paper towel to achieve adequate handwashing practice.
      • Corrective Action(s):
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The prepping cooler temperature measured 8C, and the temperature gauge read 10C.
      • CA: Adjust the temperature or fix the cooler until the temperature of the cooler reaches 4C or under. Do not store any cold PHF in this cooler until the cooling temperature achieved.
      • Corrective Action(s):
      • Violation Score:
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Marinara sauce was found cooling in the walk in cooler in a large container, with a lid on
      • Corrective Action(s): Ensure that proper cooling is taking place, as per your food safety plan. Sauce was moved to sink, with ice water bath. Ensure it is cooled thoroughly before placing it back into the walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lukewarm water bath was being used for storing cooking utensils
      • Corrective Action(s): Store cooking utensils in an ice water bath in between washing and sanitizing. Refill ice frequently, as it melts
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza fridge was slightly warm; about 6 Celsius. Turned down at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooking utensils were stored in warm water. Warm water can host bacteria; store in ice water or very hot (> 60 Celsius) water, or in a dry container.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Most of premise is quite clean; however the dishwashing area requires a thorough scrubbing.
      • Corrective Action(s):
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large pizza prep fridge is 13-15 Celsius in bottom compartment. Frequent use of fridge is not sufficient to justify a warm fridge; the fridge must be able to keep foods cold. Perishables in bottom compartment moved to walk-in fridge. Inserts on top are alowed to be used for the time being. Checked fridge 1.5 hours later and bottom compartment is still warm, with minimal use. Repair fridge. Re-inspection required.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel was missing at front prep area hand washing sink. Keep paper towels nearby and repair/replace paper towel holder.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep fridge is warm as noted in #205. Repair.
      • Corrective Action(s):
      • Violation Score: 15

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