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Safeway #4913 - Deli

6564 Hastings St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Safeway #4913 - Deli has been inspected 19 times by Fraser Health Authority since July 20, 2017. The most recent inspection, on July 17, 2026, recorded 1 infraction.

5 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 separate inspections, most recently on February 26, 2026. For example: 210 - Food not thawed in an acceptable manner [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 3 times across 3 separate inspections, most recently on September 15, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on July 9, 2018. For example: 209 - Food not protected from contamination [s. 12(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 8 times across 8 separate inspections, most recently on July 17, 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup observed in the kitchen underneath the fryers and the oven.
      • Corrective Action(s): Clean within one week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): The front hot holding unit and the alto sham unit in the kitchen did not have accurate thermometers installed.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed two containers of frozen cabbage rolls being thawed at room temperature.
      • Corrective Action(s):
      • - Ensure to the thaw food in one of the following methods:
      • >> under cold running water
      • >> in a cooler maintained at 4C or below
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Food debris and build-up of grease/oil observed underneath the equipment along the cookline.
      • Corrective Action(s):
      • - Deep cleaning of the area is needed.
      • ***Date to be corrected by: today***
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Pre-cut vegetables (e.g. green peppers and tomatoes), pre-cooked meat (chicken and patties) inside a stainless steel prep cooler probed at 6C - 7C.
      • Corrective Action(s):
      • - All foods mentioned-above are transferred into a cooler maintained at 4C or below.
      • - Do not store any potentially hazardous foods inside the stainless steel prep cooler until the cooler can achieve 4C or below.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Stainless steel prep cooler inside the sandwich prepping area measured at 13C.
      • Corrective Action(s):
      • - Repair the cooler.
      • - Do not use the cooler until it can maintain at 4C or below at all times.
      • ***Date to be corrected by: IMMEDIATELY***
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed to remove grease and food debris buildup underneath the cook line and under the 3-door freezer.
      • Corrective Action(s): 2 days.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation noted underneath the cook line and on the ventilation hood.
      • Corrective Action(s): Clean this week and ensure that it is cleaned on a regular basis.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Install thermometers in all hot holding units.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed to remove grease buildup underneath the cook line.
      • Corrective Action(s): 1 week
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Hot holding units must be equipped with accurate thermometers.
      • Corrective Action(s): 1 week.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning, visible debris accumulation in dry storage area under shelving units.
      • Corrective Action(s): Clean under shelving units in dry storage area.
      • Correction: As soon as possible
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler door lower panel peeling off door - flapping.
      • Corrective Action(s): Ensure all equipment and materials are functioning properly and in good working order.
      • Repair/replace/secure lower panel.
      • Correction date: 2 weeks
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken strips measured at 46.8C and chicken thighs measured at 55.7C in the hot holding unit.
      • Corrective Action(s): Directed manager to reheat these food items to 74C before hot holding at least 60C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris on the main kitchen floor.
      • Corrective Action(s): Please have the floor cleaned properly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Doors of hot holding unit slightly bounces back when closed, allowing hot air to escape from gap.
      • Corrective Action(s): Please have the hot holding unit doors repaired/replaced as soon as you can.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items stored in the grab and go cooler was measured to be ~9-10C, display cooler showing 49F.
      • Corrective Action(s): Informed manager to adjust temperature. Cooler unit was measured at 27.4F at end of inspection and food product temperatures also lowered. New thermometer also placed in this cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the paper towel dispensers was empty.
      • Corrective Action(s): Staff refilled immediately.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted in sandwich cooler by turbo chef ovens.
      • Corrective Action(s): Please clean up this cooler.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris were visible in the sanitizing sink.
      • Corrective Action(s): Dishware must be washed, then rinsed off of food debris and soap detergent before submerging in the sanitizing sink. Please train all staff to conduct proper warewashing procedure.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One pair of tong was placed inside insert of food in the hot case.
      • Corrective Action(s): Ensure to store the tong on the side so that food handlers' hand do not come in contact with the food when grabbing the tongs.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor food debris under dishwasher, please clean this area. No drain flies noted at time of inspection.
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Display thermometer in premade sandwich cooler is broken. Please replace with a working thermometer.
      • Corrective Action(s):
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Whole chickens internal temperature @ 62 deg. C cooling in walk in cooler. Staff on site placed chicken from oven directly into walk in cooler after cooking. Food safety plan stated chicken is to be shredded and place in cooler when temperature is 20 deg. C.
      • Corrective Action(s): Follow food safety plan for cooling of whole chicken. Potentially hazardous foods (i.e. chicken) must be cooled from 60 deg. C - 20 deg. C in 2 hrs and 20 deg. C - 4 deg. C in 4 hrs. Improper cooling can allow pathogenic organisms to grow & produce toxins. Whole chickens were removed from cooler & shredded.

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