Skip to content
Loading map…

Safeway #4919 - Deli

4300 32 St Vernon BC V1T 9H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Safeway #4919 - Deli has been inspected 8 times by Interior Health Authority since January 11, 2016. The most recent inspection, on March 18, 2026, found no infractions.

4 of 8 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, Food source, labelling and allergens and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on May 16, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 20, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 May 16, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on November 6, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

About this data

These results come from Interior 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Front deli service temporarily relocated for renovations. Main deli kitchen still in operation. *Layout plans with equipment specifications for the store renovations have not been submitted to the area EHO for review and final approval to construct, as requested in the previous 2023 facility report.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed dented can in Deli office. Corrective Action: Discard of dented can. Ensure regular checks of canned products to ensure the protection of food products.
      • F1.6B All food on the premises must be fit for human consumption.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler was measured to be 5 °C and the freezer was measured to be -3 °C. The food handler stated that food was being moved in and out of the cooler recently during food prep and storage. It was also noted that there was visible condensation at the back of the freezer. Please ensure that the freezer is cleaned and sanitized. The freezer should be cleared out and unplugged before any cleaning process. Furthermore, continue to closely monitor the temperature of the freezer, as it should be at around -18 °C. It may require service soon if the temperature is observed to be continuously high. It was also noted that the thermometer on the inside of the cooler was placed very close to the door. It did not give an accurate representation as to what the actual temperature of the cooler was. Discussed with food handler on placing thermometer in the middle of the cooler. --> Milk cartons at the front row of the Coca Cola drink cooler beside the Deli was assessed to be at around 8 °C. The manager also confirmed the temperature using an IR thermometer. The milk cartons were moved to a colder cooler. Please ensure that the temperature of potentially hazardous food such as dairy is maintained at <4 °C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): --> Quats spray bottle was tested to be <200 ppm. Please ensure that the spray bottles are being refilled and replaced frequently, as the sanitizer concentration will degrade over time. ---> Knives stored on the magnetic wall strip were observed to be unclean, as it had a lot of visible debris. Please ensure that the knives are free of any visible debris, as there is potential for contamination of food if used.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Infraction - Dishwasher: rinse is not reaching 71C internally even though the gauge on the dishwasher is reaching 182F(dishwasher was measured to be 66.8C internally using a probe thermometer). Dishwasher needs to be serviced as soon as possible. In the interim, dishes can be washed/rinsed in the dishwasher and then manually sanitized in one of the three sinks for at least two minutes with the Quaternary Ammonia. Quaternary Ammonia sanitizer dispenser > 200ppm sanitizer strength Thermostrips are used for measuring weekly temperatures with the high temperature dishwasher and kept with cooler/fridge temperature logs Discussed three compartment sink warewashing method - ensure dishes sanitize for at least 2 minutes before taking out of sanitizer
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.

Nearby inspected facilities

Own this business? Add a badge to your website