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Ossies Deli And Meats

1557 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Ossies Deli And Meats has been inspected 19 times by Fraser Health Authority since December 15, 2011. The most recent inspection, on November 13, 2025, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on May 29, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on September 25, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on December 11, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 14, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 14, 2023. 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen hand sink - soap dispenser not working.
      • Corrective Action(s): Fix hand soap dispenser and in meantime, use other liquid soap to wash hands at double sink.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces are washed with detergent and chlorine. Wiping cloths are not stored in sanitizer.
      • Corrective Action(s): Use detergent and water to clean, rinse, and then use a sanitizer. Using 1 tsp bleach in 1 liter of water (100-200ppm chlorine) to sanitize. Store wiping cloths in sanitizing solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There is no hand soap at the main kitchen hand sink.
      • Corrective Action(s): Provide designated hand soap at main kitchen hand sink. You can use dishwashing detergent in the meantime.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner/operator does not have a valid (updated) Food Safe certificate. One staf on site does have Food Safe level 1 (updated in Oct 2023).
      • Corrective Action(s): Owner is to have a valid FoodSafe level 1 (or equivalent) course certificate.
      • Violation Score: 1
  7. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and kitchen Manager's Food Safe training certificates have expired.
      • Corrective Action(s): Operator is to have a valid Food Safe Level 1 (or equivalent training course) certificate. Review and update procedures after course has been renewed.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One deli display case - not in use (bread only). Second deli display case - air temperature in this cooler is above 4C (on defrost cycle). Food temperatures taken. Food in this cooler that has been in the cooler overnight is at 9-10 C (49F). Concern is the potential for bacterial growth in ready to eat food.
      • Corrective Action(s): Immediately discard any potentially hazardous foods (deli meats, cooked vegetables, cooked pasta, eggs, cheese, etc.) that have been in the deli display cooler yesterday or overnight (>4C for more than 2 hours). Store all potentially hazardous foods in the walk in cooler. If storing food in the deli display cooler, bring out small amounts of food and use or discard after 2 hours. Staff Manager advised that they have gone through food in deli display and discarded food at >4C for more than 2 hours (small volume of deli meat discarded during inspection). Staff manager advises that other food was prepared today.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths are being stored in detergent and bleach. 0ppm chlorine detected using test strip.
      • Corrective Action(s): Wash, rinse, sanitize (using 1tsp domestic bleach in 1 liter of water) wiping cloths and food contact surfaces.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Management not aware of required fridge temperature.
      • Corrective Action(s): Provide a written food safety plan. Include corrective actions such as what to do if a cooler is not at the required temperature. A food safety plan for roast beef is also required.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall behind the microwave is greasy. Other areas such as under sinks and shelves require cleaning.
      • Corrective Action(s): Clean wall to remove grease. Deep clean kitchen. Follow a routine cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Deli display cooler is not keeping food at 4C/40F or colder.
      • Corrective Action(s): Adjust, repair or replace this cooler so that all potentially hazardous foods will be stored at 4C / 40F or colder. Provide update by March 1, 2023.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Chlorine bleach is stored in unlabelled bottles at hand sink.
      • Corrective Action(s): Label chemical bottles to accurately show contents to avoid chemical accidents.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is grease on wall behind the microwave. Detergent is mixed with chlorine sanitizer.
      • Corrective Action(s): Wiping cloths and food contact surfaces are to be washed (detergent and warm water), rinsed (clear water), and sanitized (if using bleach, use 1 tsp plain bleach in 1 liter water or 100-200ppm). Mixing detergent and bleach reduces effectiveness of sanitizer. Follow a written routine cleaning schedule.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have a valid Food Safe training certificate.
      • Corrective Action(s): Operator is required to have a valid Food Safe Level 1 (or equivalent) training certificate. This is a repeat request. Provide food safety training certificate by March 31, 2023.
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Reviewed procedures for roast beef.
      • Corrective Action(s): Update your food safety plan as discussed and include cooking temperatures and corrective actions. Contact Fraser Health EHO if you need help.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some wooden surfaces have been painted.
      • Corrective Action(s): All surfaces in kitchen are to be smooth, impervious to moisture, and easy to clean. This is ongoing. Several shelves are worn and cannot be cleaned. Repair over next 4 months.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Corrective Action(s): Update your written cleaning schedule and sanitation plan and submit to Fraser Health.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s): Operator is to have a valid Food Safe Level 1 (or equivalent) training certificate. Operator is looking into courses to update. Complete as soon as possible (next month or two).
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at front deli area is not working. Food handlers are using the staff washroom hand sink and disposable gloves.
      • Corrective Action(s): Use one of the 2 compartment sinks in the back area kitchen (with hot/cold water, soap and paper towels) to wash hands prior to preparing food and prior to putting on disposable gloves. Staff washroom hand sink is for washroom use only. See also item 308.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Updated food safety plan required for cooling hot foods and for cooked roast beef.
      • Corrective Action(s): Provide updated food safety plan and call your inspector if you need help with this.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some tables with unfinished wooden surfaces.
      • Corrective Action(s): All surfaces (counters, shelves, etc.) are to be finished so that they are impervious to moisture and can be easily cleaned.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in front service/food prep area is not in working order (faucet spout removed) and cannot be used.
      • Corrective Action(s): The hand washing sink in the front food prep /deli area is to be in good working order and is to have sufficient supply of hot/cold water under pressure and wastewater disposal. Repair as soon as possible and notify Fraser Health. (Follow up next Monday or later).
      • Violation Score: 15
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Updated sanitation plan required.
      • Corrective Action(s): Update to include cleaning and sanitizing schedule (such as clean and sanitize cutting boards if used continuously every 4 hours). Submit to Fraser Health. Call if you have questions.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Food Safe Level 1 certificate /training has expired. Note that today, one staff on shift has a valid certificate (these expire after 5 years).
      • Corrective Action(s): Operator is to have a valid Food Safe Level 1 (or equivalent) certificate. Obtain by October 2022 and provide copy as soon as certificate is available. Call if you have questions.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Too many wiping cloths noted. Cloth towels not to be used to dry food contact surfaces - air drying only permitted.
      • Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water.
      • - Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: No double stacking of storage containers permitted while saran wrap is being used to cover the food items.
      • Corrective Action(s): All items are to be stored in covered, food grade containers. (ie: smaller/shallow containers with tight fitting lids)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted along walls - hard to reach areas - behind/under equipment. (compressor storage)
      • Corrective Action(s): Clean and organize all "hard to reach" areas - behind/under storage areas, equipment, etc. Seal all entry points around all plumbing pipes. Remove all unused items.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage and handling reviewed and discussed.
      • Corrective Action(s): All items are to be stored in covered, food grade shallow containers - off of floors. No bare hand contact with cooked food items permitted.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not properly cleaned , disinfected and stored.
      • Corrective Action(s): Ensure all food contact surfaces are cleaned and disinfected after use. All items are to be air dried (Do not use cloth towels) and stored in a sanitary manner. (Clean containers/knife racks)
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (wlak in cooler flooring, wood partitions, etc)
      • Corrective Action(s): Upgrades noted. Continue efforts to keep all surfaces in good repair. No bare wood permitted. Paint/seal.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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