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Safeway #4968 - Deli

200 - 45610 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Safeway #4968 - Deli has been inspected 17 times by Fraser Health Authority since January 8, 2018. The most recent inspection, on June 8, 2026, recorded 2 infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 5 times across 5 separate inspections, most recently on June 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 2, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 June 22, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 5 times across 5 separate inspections, most recently on June 8, 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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer bucket was measured at <200 ppm QUATs at the time of inspection.
      • Corrective Action(s): Food contact surface sanitizer must be at 200 ppm QUATs during times of food preparation/operations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up observed on the back wall/floor behind the combi-ovens/deep fryer area.
      • Corrective Action(s): Conduct a deep cleaning for the back wall/floor behind the combi-ovens/deep fryer area. Conduct deep cleaning more frequently to maintained sanitary conditions.
      • Date to be corrected by: 1 month
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observed 2 buckets labelled "sanitizer" contained soapy water
      • Corrective Action(s): Label or store according to the chemicals.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The chicken hot holding unit lacked a display thermometer. Staff unaware if the display thermeometer is available.
      • Corrective Action(s): Place display thermometer.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Dried food crumbs found on the "cleaned" meat slicer
      • 2. Dried food crumbs & sauce found on all the cooler, freezer doors and their handles, dishwasher.
      • 3. Dried food crumbs found on the "clean" surface next to the high temperature dishwasher.
      • →No apparent separation between "clean" and "dirty" areas.
      • Corrective Action(s): Clean and sanitize all the equipment, utensils, food contact surfaces. To be corrected by 28-Jul-2024.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried food crumbs, sauces, grease found under the equipment on the floors.
      • Corrective Action(s): Clean the area. To be corrected by 28-Jul-2024.
      • Violation Score: 3
  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): Hot holding unit for the self service pasta, potato wedges, chicken strips, etc probed at 45-55C for the fried food.
      • Pastas probed at 60C and above.
      • Corrective Action(s): All potentially hazardous foods must be maintained at 60C and above.
      • Temperature and time logs are kept. Food has been made less than 2hours ago.
      • All fried food with no sauces are only to be stored in this hot holding unit for 2hours and must be discarded after.
      • Please monitor hot holding unit, probe frequently for internal temperatures of food. If internal temperature is less than 60C food must be discarded after two hours of being made.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. QUAT sanitizer in buckets tested at 0-50ppm.
      • 2. Dishwasher not properly rinsing. Dishes appear to coated in dirty soapy water even after cycle has been completed.
      • Corrective Action(s): 1. QUAT sanitizer at dispenser measure 200ppm. Staff refreshed the sanitizer once instructed.
      • 2. Please use the three compartment sink method for manual dishwashing.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fan grills of the walk in cooler by the friers observed to be dusty.
      • Corrective Action(s): Please clean fan grills. To be completed by: Jun. 30, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Food probed at self service hot holding unit internal temperature measured at 45-55 for the fried foods. Pastas probed at 60C and above.
      • 2. Dishwasher observed to not properly rinse. Dishes appear to still be coated in dirty soapy water once cycle has completed.
      • Corrective Action(s): 1. Please service hot holding unit so the unit is able to maintain all foods at 60C and above.
      • In the meantime, please monitor unit frequently by probing food for internal temperatures.
      • If food is less than 60C internally, 2hours max from when hot holding began.
      • 2. Please service dishwasher to ensure dishes are washed properly.
      • In the meantime please use the three compartment sink for manual dishwashing.
      • To be corrected by: Jun. 30, 2023
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few knives in the holders with food stains
      • Corrective Action(s): Required operator to remove all knives that have food stains, clean and sanitize them before re-using them. All utensils must be cleaned and sanitized after use and when not in use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of grease and food debris under fryers and ovens as they are hard-to-reach areas
      • Corrective Action(s): Required operator to clean and sanitize the area
      • Date to be corrected by: Jan 10th 2019
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitizing required at the following:
      • Corrective Action(s): - Hand holds at coolers, drawers and sliding doors
      • - Hand washing sinks
      • - Dishwasher interior
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Coving still in need of repair where coming away from the wall
      • Corrective Action(s): Repair coving
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not working at time of inspection. Work order has already been put in place
      • Corrective Action(s): In the interim, staff are using the manual dishwashing method with a 200ppm sanitizer soak for 2 minutes.
      • Ensure dishwasher is repaired in a timely manner. Follow up inspection scheduled to ensure dishwasher is repaired and capable of reaching 71C at the plates surface during the rinse cycle.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two Timers used to keep track of slicer cleaning were tucked in a drawer and the 3rd timer was set to 0
      • 2. Cleaning required at one of the cold cases
      • Corrective Action(s): Ensure the timers are in use to track the 4 hour slicer cleaning policy.
      • Operator showed a log that staff are to initial for cleaning - this is good, but ensure that timers are also in use.
      • 2. Clean cold case to remove growth as discused
      • Violation Score: 5

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