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Wal-Mart Supercentre - Deli & Bakery

100 - 610 6th St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Wal-Mart Supercentre - Deli & Bakery has been inspected 13 times by Fraser Health Authority since January 11, 2018. The most recent inspection, on August 5, 2026, found no infractions.

5 of 13 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 Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 2 times across 2 separate inspections, most recently on June 19, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 27, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 4 times across 4 separate inspections, most recently on January 14, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 16, 2025. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some bottles of sauces noted inside the sushi prep cooler which is not plugged in. This cooler belonged to the third party vendor who used to operate within the Deli but has since closed.
      • Corrective Action(s): Sauces were discarded. Ensure no potentially hazardous foods are being stored inside this cooler.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust hood for the bread oven is overdue for servicing. Next service date, as per the sticker on the side of the hood, indicated Nov. 2025.
      • Corrective Action(s): Get the hood serviced.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler in the sushi prep area was at 7 degC. No foods were stored inside.
      • Corrective Action(s): If this cooler is to be used for food storage, ensure it can maintain a temperature of 4 degC or below.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Deli manager's FS level 1 certificate wasn't verified.
      • Corrective Action(s): The manager must be certified.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bakery manager was using an IR gun to take the temperature of the outside of the samosa in the oven to determine if it was ready.
      • Corrective Action(s): As discussed, use a probe temperature to check the temperature of the filling inside the samosa to determine when it's ready to be removed from the oven. The temperature must be at least 74 degC or 165 degF.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The spray nozzle on the faucet at the 3-compartment sink by the Poultry walk-in cooler has broken off.
      • Corrective Action(s): Repair/replace the faucet.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: When the pot washer was turned on, it caused a flood. Grey water ended up pooling on the floor of the Deli and Bakery area. The floor drains were not draining and the water. The water entered the Deli walk-in cooler as well. The foods in the walk-in cooler were stored at least 6" above the floor so none of the items got wet.
      • Corrective Action(s): This is a recurring issue. This happened during the last inspection as well. Get the issue addressed. Email me a copy of the work order indicating that the issue was resolved. Implement regular ongoing maintenance as required.
      • Violation Score: 5
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Deli Manager did not have a valid FS level 1 or equivalent certification onsite. The certificate she did have had expired.
      • Corrective Action(s): Managers must have valid FS level 1 or equivalent certification. Keep a copy of the certificates onsite as proof.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There was a pool of water on the floor near the pan washer and walk-in. The floor drain in front of the walk-in and the one by the sushi cooler were not draining. As a result, the pan washer temperature could not be checked.
      • Corrective Action(s): Find the source of the water leak and get it fixed. Address the floor drain drainage issue. Pan washer temperature to be checked during the follow-up inspection.
      • Violation Score: 5
  9. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) There are some damaged/missing tiles along the wall at the deli/bakery entrance where the hand sink is located.
      • 2) The water at both handsinks was too hot.
      • Corrective Action(s): 1) Replace the damaged/mising tiles. Management is aware and has a work order in.
      • 2) Ensure that the water at the handsinks isn't too hot to the touch. Adjust accordingly.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pan washer rinse temperature was 66 degC.
      • Corrective Action(s): The rinse temperature must be at least 71 degC at plate level (at least 180 degF at the manifold). Get the pan washer repaired. Purchase Thermolabels to monitor the temperature of the pan washer. In the mean time, wash the trays in the 3-compartment sink as discussed.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Water at hand sinks too hot for hand washing.
      • Corrective Action(s): The water at the foot activated hand sinks in the bakery and at the one in the far side of the deli area were too hot to comfortably wash hands. The water becomes uncomfortably hot within 20 seconds of activating the hot water control. Possbily an issue with the water mixing valves at both sinks. Hand sinks need to be serviced to ensure water at a comfortable temperature is provided for staff to wash hands. Store manager advised all staff to discontinue using the two hand sinks (adequate hand sinks are located nearby) and placed a maintenance call for service. The third food operated hand sink was providing water at comfortable temperature. All other sinks were equipped with hot and cold running water and do not have water mixing valves.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

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