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The Yellow Deli

45859 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

The Yellow Deli has been inspected 10 times by Fraser Health Authority since May 10, 2021. The most recent inspection, on January 26, 2026, recorded 1 infraction.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 6 times across 4 separate inspections, most recently on July 16, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 January 26, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 19, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored above ready to eat (RTE) foods in cooler.
      • Corrective Action(s): Staff reorganized the cooler to place raw eggs on the lowermost shelf of cooler.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed a spatula stored between the space of the counter and prep insert cooler unit. This space is not considered a sanitary place to store food contact equipment and presents as a point of cross contamination.
      • Corrective Action(s): Staff placed the spatula in the high temperature dishwasher to be washed and sanitized.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher not reaching 71*C
      • Corrective Action(s): until dishwasher serviced use a buss bin to soak dishes in sanitizer after washing
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dishwasher unable to reach 71*C during final rinse
      • Corrective Action(s): ensure dishwasher gets serviced so it is able to reach 71*C during final rinse
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer measured less than 50ppm both at the spray bottle and at the dispenser.
      • Corrective Action(s): Instructed operator to temperory switch to bleach sanitizer. Half a cap (half tablespoon) of bleach to 1L of water. Bleach sanitizer made up and measured 100ppm
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer dispenser not dispensing Quats sanitizer at correct concentration. Measured less than 50ppm.
      • Corrective Action(s): Dispenser needs to dispense Quats at 200ppm. Please have dispenser serviced. Please acquire test strips to test sanitizer routinely to ensure it is at the correct concentration. To be corrected by: Jan 31, 2023
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods such as sandwich meats, sliced tomatoes, cheese, and sprouts were stored in the main prep cooler that is unable to maintain temperatures of less than 4°C. Internal temperature of the food measured 10-11°C. It is unknown how long this food has been at this temperature.
      • Corrective Action(s): Discard all perishable foods in the main prep cooler. Until the cooler has been repaired, only take out enough perishable foods to use within a 4 hour time period. Any leftover food past the 4 hour limit must be discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottles measured less than 50 ppm.
      • Corrective Action(s): Refill with fresh sanitizer from the dispenser and ensure the spray bottles are refreshed regularly to maintain the concentration at 200 ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient temperature of the main prep cooler measured 10-11°C
      • Corrective Action(s): Repair this cooler so it is able to maintain temperatures of 4°C or less.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

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