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Safeway #4903 - Deli

6401 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Safeway #4903 - Deli has been inspected 20 times by Fraser Health Authority since October 16, 2017. The most recent inspection, on July 10, 2026, found no infractions.

11 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 February 25, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [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 2 times across 2 separate inspections, most recently on July 25, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 June 15, 2026. 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.

20 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is grease on floor behind the deep fryers. Floor behind and under the dishwasher and pot sinks requires cleaning.
      • Corrective Action(s): Follow a written, routine cleaning schedule that includes the above. Evaluate condition of shelves in the walk in cooler. They should be impervious to moisture and easy to clean.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Self serve hot holding bbq chickens and deep fried chicken made 2 hours prior to inspection have food temperatures below 60C. Checked using 2 different probe thermometers. The indicating thermometer for the unit also reads below 60C.
      • Corrective Action(s): Removed these items from sale. Check daily with your thermometer.and adjust temperature of hot holding unit if needed. Hot chicken to be kept at 60C/140F or hotter and if below 60C for more than 2 hours, discard.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food observed thawing at room temperature. Food still frozen.
      • Corrective Action(s): Instructed staff to put it back into cooler.
      • Thawing should be done under cold running water or in cooler.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rotisserie chicken stored in hot holding unit that had an ambient air temperature of 30 C. Chicken that was made earlier in the day had an internal temperature of 52-58 C.
      • Corrective Action(s): Do not use this hot holding unit until is repaired. Hot holding unit must be able to maintain a temperature of 60 C to keep hot foods at 60 C or above. Chicken that was just made relocated to the hot display unit and chicken that was 52-58 C to be cooled down and used as a cold ingredient.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed on the bottom shelf of the can opening cart and behind, in the corner behind filing cabinet and wall along cooking equipment.
      • Corrective Action(s): Check for droppings daily - remove droppings and sanitize area. Ensure all food is stored in pest proof containers. Prepackaged single service item such as dipping sauces should be kept in a container with a lid or covering on top.
      • Fill all holes.
      • Continue following the recommendations of the pest control company.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rotisserie chicken hot holding unit unable to maintain a temperature of 60 C or above.
      • Corrective Action(s): Repair unit immediately. Until then, do not use.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers in 2 door sliding door cooler and in chicken hot holding unit.
      • Corrective Action(s): Ensure all coolers and hot holding units are equipped with functioning thermometers. Correct immediately.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of some prepackaged soups in the open display cooler were not cold enough 45F/7C. Should be 40F/4C or less to be safe.
      • Corrective Action(s): Items moved to another fridge. Service the unit.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some food items in the self-serve hot display case were not hot enough 135F/57C (i.e., fried chicken, rotissary chicken). Should be 140F/60C or hotter to be safe.
      • Corrective Action(s): Items had been removed. Follow the company's food safety plan for cooling the items to be sold as cold foods.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris accumulations observed around/underneath the deep fryers and ovens.
      • Corrective Action(s): Thoroughly clean then sanitze the above noted areas. Ensure premise is maintained in a sanitary condition at all times. Correct by October 26, 2020.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings observed in the following areas:
      • - Containers storage room lower shelves.
      • - Lower shelves storing labels by the quick chill cooler.
      • Corrective Action(s): Wash, rinse and sanitize shelves after removing mice droppings. Discard items that cannot be sanitized (eg. labels for cooked meat products and containers). Two boxes of labels that had mouse droppings within the boxes were discarded at time of inspection. Continue to monitor pest activity and have pest control company take necessary corrective actions.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: After several runs of the dishwasher, the final rinse temperature varies from 68C to 73C at the plate level. Temperature gauge read between 182F (83C) to 187F (86C)
      • Corrective Action(s): Service the dishwasher to ensure the final rinse temperature reaches at least 71C at the plate level. In the meantime, dishes can be washed and rinsed using the dishwasher, then sanitize manually in the 3 compartment sink with 200 ppm of QUATS.
  18. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning required in the follwing areas:
      • - Underneath and behind all shelves and equipment in the front area. Food debris accumulations observed.
      • - Underneath and behind the ovens. Grease accumulations observed.
      • Corrective Action(s): Clean above noted areas by November 6, 2018. Note: reorganize the storage area.
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up on the floor near deli meat display cooler, inside the walk in cooler and freezer. Food debris build up can attract and barbour pests.
      • Corrective Action(s): Clean the floor in these areas on a regular schedule.
  20. Routine Inspection

    0 infractions

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