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Omnitsky Kosher

22 - 1610 Derwent Way, Delta · Other

Official record from Fraser Health →

Inspection summary

Omnitsky Kosher has been inspected 4 times by Fraser Health Authority since May 25, 2026. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 8 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on July 14, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on May 25, 2026. For example: 209 - Food not protected from contamination [s. 12(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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on July 29, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 3, 2026. For example: 202 - Food not processed in a manner that makes it safe to eat [s. 14(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.

4 inspections

  1. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning has improved on meat slicer. However, old food debris still noted in hard to reach areas.
      • Corrective Action(s): Slicer cleaned and sanitized during inspection.
      • Operator to use flashlight to verify cleaning.
      • **If meat slicer continues to not be maintained in a sanitary manner, slicer will not be allowed for use**
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Menu received.
      • 1) Frozen meals (TV dinners/soup) FSP not received. Operator provided in progress FSP. Feedback provided by EHO.
      • 2) Ready-to-eat meats/deli meats FSP not received.
      • Corrective Action(s): 1) Submit revised frozen meals (TV dinner/soup) FSP.
      • Correct by: July 29, 2026
      • 2) Operator is working with a consultant to develop FSP for ready-to-eat meats/deli meats. Operator to confirm with consultant date of submission.
      • Correct by: July 31, 2026
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff explained that hot foods are taken out of the oven and placed directly into the cooler.
      • 2) Large pots of cooked potatoes stored in the cooler. Potatoes observed to be steaming.
      • Corrective Action(s): 1+2) Educated staff on proper cooling procedures. Hot foods must be cooled from 60C- 20C within 2 hours before placing into the cooler for further cooling.
      • Ensure large chunks of meat are cut into smaller pieces to speed up cooling.
      • Instructed operator to transfer potatoes onto a shallow tray to speed up cooling.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION.
      • Crusty, dried food debris still noted on crevices and hard to reach areas on meat slicer. Operator indicated slicer has not been used in a week. Staff stated they washed it six times.
      • Corrective Action(s): Staff cleaned and sanitized slicer during inspection.
      • **If the facility is unable to demonstrate that the slicer can be maintained in a sanitary manner, continued use will not be allowed.*
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff unable to demonstrate proper dishwashing procedures. Staff prepared a bleach sanitizer solution in the 2 compartment sink - measured <50ppm.
      • Corrective Action(s): Educated staff on required bleach concentration. Staff added more bleach to solution - measured at 100ppm. *Mix 1 TSP bleach to 1L water*
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: REPEAT VIOLATION. 1) Handsink in smoking room missing liquid soap.
      • 2) Drain pipe beneath smoking room handsink disconnected.
      • Corrective Action(s): 1) Owner obtained liquid soap during inspection.
      • 2) Owner indicated no production has occured since last inspection and will not occur until the handsink is repaired. Plumber will be on-site by the end of the week.
      • Correct by: July 18, 2026
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: REPEAT VIOLATION.
      • 1) Complete Menu of foods produced in facility not received.
      • 2) Frozen meals (TV dinners/soup) Food Safety Plan (FSP) not received.
      • 3) Ready-to-eat meats/deli meat FSP not received.
      • Corrective Action(s): 1) Submit complete Menu of all foods produced in facility
      • Correct by: July 17, 2026
      • 2) Submit frozen meals (TV dinners/soup) FSP.
      • Correct by: July 24, 2026
      • 3) Submit ready-to-eat meats/deli meats FSP.
      • Correct by: July 29, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: REPEAT VIOLATION.
      • Cleaning still not completed in the following areas:
      • > Floors behind and under the raw meat packing machine
      • > Floors behind and around the smoker
      • Corrective Action(s): Thoroughly clean and sanitize above areas.
      • Correct by: July 15, 2026
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEAT VIOLATION. Storage shelf above prep table (in boning room) heavily rusted
      • Corrective Action(s): Replace shelf
      • Correct by: July 24, 2026
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: REPEAT VIOLATION. Ceiling tiles missing above meat packing station.
      • Corrective Action(s): Install ceiling tiles
      • Correct by: July 24, 2026
      • Violation Score: 5
  3. Follow-Up Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Two racks of salami drying at room temperature. Products stored in an unsanitary manner: beside construction equipment inside the office.
      • - Operator previously indicated that all products were either stored in the cooler or freezer.
      • - Operator unable to provide documentation that product can safely dry at room temperature to create hard salami.
      • Corrective Action(s): - Salami discarded during inspection. Stop all production of this product until a Food Safety Plan and supporting documentation (eg. pH, water activity, nitrates) has been submitted, reviewed, and approved.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: REPEAT VIOLATION. Food debris observed on meat slicer. Owner does not recall when staff last used unit.
      • Corrective Action(s): Take apart slicer. Thoroughly clean and sanitize all parts of the slicer.
      • Correct by: July 7, 2026
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: REPEAT VIOLATION. 1) Kitchen handsink missing liquid hand soap in dispenser.
      • 2) Handsink in smoking room missing liquid hand soap in dispenser.
      • 3) Drain pipe beneath smoking room handsink disconnected. Water flowing onto the floor when water is turned on.
      • Corrective Action(s): 1) + 2) Obtain liquid hand soap in dispenser.
      • 3) Repair drain pipe.
      • Correct by: July 7, 2026
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not submitted:
      • 1) Complete Menu list
      • 2) Food Safety Plan for Menu list
      • - Operator is working on HACCP Plan. Discussed on-site. Based on preliminary review document is missing some information (eg. corrective actions and specific temperatures).
      • 3) Submit proposal on how dry curing will be done in a sanitary manner.
      • Corrective Action(s): Submit above documents for review and approval.
      • **First draft due by: July 10, 2026
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup, food and debris accumlation in the following areas:
      • > Side of deep fryer
      • > Deep fryer rack
      • > On corner edges of packing machine
      • > Behind packing machine
      • > Behind smoker
      • > Wall behind prep table (in boning room)
      • Corrective Action(s): Deep clean above noted areas
      • Correct by: 1 week - July 10, 2026
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Storage shelf above prep table (in boning room) heavily rusted.
      • Corrective Action(s): Replace shelf.
      • Correct by: July 13, 2026
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling tiles missing above meat packing station.
      • Corrective Action(s): Install ceiling tiles.
      • Correct by: 2 weeks - July 17, 2026
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted on meat slicer. Owner reported the unit is cleaned after each use. Slicer was used a week ago
      • Corrective Action(s): Meat slicer cleaned and sanitized during inspection. Ensure unit is dissambled properly and all parts are thoroughly cleaned and sanitized after use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Kitchen and smoking room handsink missing liquid soap.
      • 2) Meat grinder parts stored in handsink in boning room.
      • Corrective Action(s): 1) Liquid soap provided at handsinks during inspection.
      • 2) Meat grinder parts removed.
      • **Handsinks must remain clear during operations and be fully stocked with hot and cold running water, liquid soap, and paper towels for proper handwashing*
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bag of onions stored on the floor in dry storage room.
      • Corrective Action(s): Onions moved off the floor to protect from contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats observed thawing on table at room temperature.
      • Corrective Action(s): Meats moved to cooler for thawing.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink soap dispensers (kitchen, boning room, smoking room) not able to dispense soap.
      • Corrective Action(s): Repair/replace soap dispenser.
      • Correct by: As soon as possible
      • Violation Score: 3

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