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Real Canadian Superstore #1554 - Deli

8195 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Real Canadian Superstore #1554 - Deli has been inspected 14 times by Fraser Health Authority since March 14, 2018. The most recent inspection, on September 1, 2026, found no infractions.

10 of 14 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 4 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.

  • 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 3 times across 3 separate inspections, most recently on June 16, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 September 12, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 12, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 16, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap and paper towel dispenser were jammed at the hand sink located in the chicken processing room.
      • Corrective Action(s): Staff replaced soap container and fixed paper towel dispenser at the time of inspection.
      • Note, this is a repeat violation.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty have FOODSAFE level 1.
      • Corrective Action(s): Ensure at least one person has FOODSAFE Level 1 training or equivalent.
      • Correct by September 16, 2023.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Single-use towels not available at the handwashing sink in chicken processing cooler and the handwashing sink located behind meat slicers in the front area .
      • Corrective Action(s): Ensure all handwashing sinks are equipped with hot/cold running water, liquid soap and single-use towels at all times. Repair/restock dispensers as needed. Correct immediately.
      • Staff placed some paper towels near the sinks during the inspection as in interim solution.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in chicken processing room does not work.
      • Corrective Action(s): Repair/replace paper towel dispenser. All hand sinks should have paper towel in a dispenser located near by.
      • In the interim, use tabletop paper towel dispenser.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal food product temperatures in inserts at the preparation cooler ~8-11 degrees C. Lower section ambient air temperature ~8-9 degrees C with internal food product temperature for lower section ~ 8-9 degrees C.
      • Corrective Action(s): All cold potentially hazardous foods (chicken breast, packaged cheeses, packaged deli meats, cut cheeses, and dips) discarded.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature for preparation cooler lower section at ~8-9 degrees C. Internal food product temperature for inserts and items in the lower section ~8-11 degrees C.
      • Corrective Action(s): Adjust to a lower temperature setting and/or service if required. Ensure preparation cooler is capable of maintaining 4 degrees C or less at all times. Correct immediately.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

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