Wal-Mart Supercentre - Deli & Bakery
100 - 610 6th St, New Westminster · Restaurant
12 inspections
- 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
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- 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
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- 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
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- 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
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
0 infractions
- 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
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- 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
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- 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
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
0 infractions
- 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
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
0 infractions