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Safeway #4911 - Deli

4440 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Safeway #4911 - Deli has been inspected 18 times by Fraser Health Authority since November 20, 2017. The most recent inspection, on September 17, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 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.

  • 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 6 times across 5 separate inspections, most recently on September 26, 2024. For example: 210 - Food not thawed in an acceptable manner [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 4 times across 4 separate inspections, most recently on August 27, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 12, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on September 23, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on July 14, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings were observed inside of the front storage cabinet. Traps in place. Droppings were not observed from any other areas of the facility.
      • Corrective Action(s): Remove all droppings and sanitize the affected area as discussed at this time.
      • Violation Score: 3
  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): One package of frozen soup was thawing in the prep sink. Staff had turned off the cold water but product was still frozen.
      • Corrective Action(s): Staff turned on the cold water. Frozen items must be either in the cooler or under cold running water until it is ready to use.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Dry storage room, along the ledge of the wall immediately to the right of the entrance.
      • > In the stainless steel compartment under the sandwich prep cooler.
      • Corrective Action(s): Remove droppings. Maintain a high level of sanitation througout the day to prevent attracting pests such as rodents and flies.
      • Date to be corrected by: 1 week - October 3, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required at the cooking area. Food debris and grease noted behind the oven. Vent hood filters must be taken down to clean and sanitize.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Vent hood filters must be done at the end of the day. These can be removed and run through the dishwasher.
      • Date to be corrected by: 1 week - October 3, 2024
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Internal temperature of mac & cheese in full service hot case was 49C. Product was prepared >2 hours prior. Records indicate product was heated to >74C prior to placement in hot case. Other products in hot case and temperature of hot case were >60C
      • Corrective Action(s): - Product was discarded by staff at time of inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Full service hot case is lacking a thermometer inside the unit
      • Corrective Action(s): - Supply thermometer to above noted unit so that the temperature inside the hot case can be monitored in addition to food temperatures. To be corrected by: 26-Dec-2023
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Prepackaged cheese, deli meat and jalepino stuffed with feta cheese in open display cooler in customer area measured in a range of 8-14 degrees C. This was the top surface temperature. Bottom surface temperature measured below 4 degrees C.
      • - Units were operational.
      • Date to be Corrected By: immediately
      • Corrective Action
      • - To ensure the temperature is maintained at 4 degrees C or below, items must be stacked below the fill level.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sanitizer bottle for meat slicer measured 0 ppm. QUATS
      • Date to be Corected By: inmmediately.
      • CORRECTIVE ACTION
      • - Refill with sanitizer solution and ensure the concentration is 200 ppm QUATS
      • Corrective Action(s):
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: - Permit not posted in a conspicuous location
      • Date to be Corrected By: immediately.
      • Corrective action
      • - Make sure permit is posted so that it is visible to the public.
      • Corrective Action(s):
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lower shelf with rodent droppings on bottom.
      • Lower cupboards and shelves have food debris.
      • Floor has food debris and spills. Current janitorial staff are not cleaning floors under equipment. Food debris and spills observed from previous days. This is an attractant for pests.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Ensure floors are more thoroughly cleaned. Discuss with Janitorial staff and Management.
      • .
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken second compartment sink observed to have broken sink pug. Water is not able to be held in sink without draining.
      • .
      • Corrective Action(s): Repair second compartment sink such that water is able to be held for ware washing.
      • .
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a deep clean in hard to reach areas. Food accumulation in hard to reach areas and infrequently cleaned areas including, but not limited to, the following:
      • - Handle under meat slicers
      • - Floor in food prep area - both front and back
      • - Lower shelves in front area (stainless counter stations against wall)
      • .
      • Personal effects stored amongst take out containers and items intended for customers.
      • .
      • Corrective Action(s): Ensure deep cleaning of areas mentioned above occurs. Have discussion with nightly cleaning staff ensuring hard to reach areas are cleaned.
      • Find suitable location for staff personal effects. This should be a designated area away from food or food equipment that all staff use.
      • .
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing rodent infestation.
      • .
      • Corrective Action(s): Ensure staff clean routinely.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found in Deli in three locations:
      • - Back storage area shelving unit
      • - Front lower shelf (pickle storage area)
      • - Front lower area under cooler unit
      • All areas shown to store Manager and staff.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Have traps reset
      • .
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility has rodent infestation:
      • - Dead mouse found in trap T9
      • - Rodent droppings found in store
      • .
      • Corrective Action(s): Continue to routinely clean and sanitize all surfaces.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following areas:
      • - Floors
      • - Containers storing equipment
      • - Cupboards
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Seal for hot holding unit is broken and requires replacement.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer (0ppm) in the container of soaking cloths stored in middle compartment of warewashing sinks beside the dishwasher. Container was labelled sanitizer. Staff member changed solution at time of inspection.
      • Corrective Action(s): Ensure sanitizer solution in container is changed as often as needed in order to maintain the minimum required sanitizing concentration of 200ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noted some paper products fallen under and behind work tables along the perimeter of the walls in the front service area and some minor grease build-up under the cooking equipment and tables/shelves across the cooking equipment along perimeter of the walls.
      • Corrective Action(s): Do a thorough cleaning in the above noted areas.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted foods (olives, mushrooms in oil, sun-dried tomatoes in oil..etc) stored in olive bar at 12C to 15C. Store has had recent management turn over and general manager was not aware of the situation. General manager told staff member to discard all product in the olive bar unit.
      • Corrective Action(s): Do not store any foods in olive bar unless able to maintain 4C or less or able to provide documentation that items do not require refrigeration after opening.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refrigerated olive bar does not maintain 4C or less.
      • Corrective Action(s): Repair/replace unit so it is able to maintain 4C or less or do not store any perishable/potentially hazardous foods in the unit. Ensure proper documentation is readily available on site for each product to prove it does not require refrigeration post opening.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted grilled portabello mushrooms in oil, sun-dried tomato in oil, marinated artichokes, roasted peppers in oil...etc stored in olive bar cooler at 12C to 15C. Staff unable to provide product information to determine if product requires refrigeration after opening or if they are shelf stable.
      • Corrective Action(s): Immediately remove all foods stored in olive bar. Do not store any foods in olive bar cooler unit unless able to provide documentation (ie. lab testing, supplier information...etc) that refrigeration is not required. Discard any potentially hazardous foods that have been stored at 4C or more for more than 2 hrs.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Refrigerated olive bar not able to maintain 4C or less.
      • Corrective Action(s): Repair/replace olive bar to ensure it is able to maintain 4C or less. Do not store any foods in refrigerated olive bar unless able to maintain 4C or less or able to provide documentation (ie. product information from supplier, lab testing...etc) for each product indicating that is not a potentially hazardous food.
      • Violation Score: 3

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