Safeway #4930 - Deli

220 - 800 Carnarvon St, New Westminster · Restaurant

12 inspections

Follow-Up InspectionMar 4, 2026
0 infractions
Follow-Up InspectionFeb 12, 2026
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: 2X items in the hot holding display unit (Chinese food) measured 55C (beef and broccoli) and 48C (bbq pork).
  - Staff stated that the heat lamps were burnt out and needed replacement.
  - Corrective Action(s): Both food items discarded. Ensure that all hot potentially hazardous food is kept >60C (140F) at all times.
  - Repair or replace the hot holding unit bulbs.
  - Failure to maintain hot potentially hazardous foods may result in violation tickets being issued in future inspections. $345 per incidence
  - Violation Score: 25
Routine InspectionJan 19, 2026
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 13X items in the hot holding display unit (Chinese food) found to be maintained between 34C and 45C. Last temperature check was > 2 hours prior. Deep fried item hot holding cabinet set to "10" but Chinese food hot holding cabinet set to "4"-"6" setting.
  - Corrective Action(s): All items discarded. Ensure that all hot potentially hazardous foods are kept >60C at all times
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to sanitize dishware at appropriate temperature. Observed staff members washing dishware in the dishwasher machine.
  - Max sanitizing rinse temperature of 65.3C at the dish surface after running for 5+ cycles. Temperature check records indicate that the unit was out of order and staff were washing dishware in the 2 compartment warewashing sink until last week.
  - Corrective Action(s): Cease use of the high temperature dishwasher until it is repaired. Ensure that dishware is washed, rinsed, then sanitized using the 2 compartment sink as a temporary measure
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher had a max sanitizing rinse temperature of 65.3C at the dish surface after running for 5+ cycles. Temperature check records indicate that the unit was out of order and staff were washing dishware in the 2 compartment warewashing sink until last week.
  - Corrective Action(s): Do not use the high temperature dishwasher until it has been repaired and can sanitize dishware at minimum 71C at the dish surface (82C at the gauge). Service the unit immediately
  - Violation Score: 9
Routine InspectionSep 27, 2024
0 infractions
Routine InspectionMar 27, 2024
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Various Chinese food in the hot holder measured <60C, product was cooked approximately 4 hours prior. Chow mein (48C), Shanghai noodles (43C), spicy chicken (49C), fried rice (38C), sweet and sour pork (50C), honey garlic chicken (45C), beef and broccoli (44C), and ginger beef (52C).
  - Corrective Action(s): Discarded all of the above noted foods. Ensure that all hot potentially hazardous foods are kept >60C at all times. Recommend keeping heat setting above #6 as products in previous routine inspection did not measure >60C with a setting of #5
  - Violation Score: 15
Routine InspectionJan 27, 2023
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Various Chinese food in the hot holder measured <60C, product was cooked approximately 5 hours ago.
  - Sweet and sour pork (54C), beef and broccoli (52C), lemon chicken (50C), ginger beef (54C), fried rice (49C), and bbq pork (55C)
  - Corrective Action(s): Discarded all of the above noted products. Staff were in the process of changing over various dishes over to a freshly cooked batch and were already discarding various hot held products.
  - Staff must ensure that hot holder is operated to hot hold products >60C at all times. hot holder was at setting #5, keep above #6 or monitor for setting that keeps contents >60C
  - Violation Score: 15
Routine InspectionJun 3, 2022
0 infractions
Routine InspectionFeb 5, 2020
1 infraction
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff observed to be mixing raw chicken with green dishwashing gloves during the inspection. These gloves were also used for cleaning the dishwasher and potentially other tasks. There is a risk of chemical contamination when gloves are used for cleaning as well as food.
  - Corrective Action(s): The chicken was discarded in the meat department's waste bin during the inspection. Ensure that staff receive additional education on proper glove usage to prevent food contamination.
  - Violation Score: 15
Routine InspectionAug 26, 2019
0 infractions
Routine InspectionJan 29, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Repeat violation: grease buildup underneath equipment in the back kitchen.
  - Corrective Action(s): Clean as soon as possible.
  - Violation Score: 9
Routine InspectionSep 6, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease buildup next to the fryers and behind the oven.
  - Corrective Action(s): Ensure that the grease buildup is removed as soon as possible and is cleaned more regularly in the future.
  - Violation Score: 3
Routine InspectionOct 30, 2017
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease buildup visible behind the cookline in the asian kitchen.
  - Corrective Action(s): Ensure that this is cleaned within one week.
  - Violation Score: 3