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Saba Bistro (Glover Rd)

170 & 190 - 9220 Glover Rd, Fort Langley · Restaurant

10 inspections

  1. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies still observed in kitchen at dishpit and mop sink areas. Discussed with Manager.
      • Corrective Action(s): Continue to have a strategic plan for daily cleaning of drains and areas of wettness that can result in biomat and stagnant water formation. Make sure staff clean and remove buckets etc. that are used for beverage or beverage bottle discard, especially sweet beverages.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler drawer unit (seafood and other) measured: Seafood/mussels drawer 10 - 11 C; smoked salmon drawer, pasta, ham and sauce drawer closer to 5.5 C. This unit in parts is struggling with temperature controls and maintaining food at 4 C or less.
      • Corrective Action(s): Immediately supplement seafood drawer with ice bath. Make this a required procedure. Figure out why the bottom drawer is having trouble with temperature controls and fix. Perhaps service unit such that it can keep foods less below 4 C.
      • Monitor effectiveness of ice baths - ensuring it's working and that food is able to stay below 4C.
      • Review at follow up inspection date noted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many areas of the facility observed with excessive accumulations of food debris beyond that of a couple of days.
      • - The floor in the walk-in cooler is notably dirty. Food containers are being stored directly on the floor. This is an unsanitary mixture food storage and sanitation practices.
      • - Cookline below, behind and araound equipment observed pretty dirty and needs more regular or better cleaning.
      • - Under and around storage shelves and dishpit space needs attention.
      • - More and more boxes and containers etc. finding their way onto floor. This becomes a barrier to cleaning.
      • Corrective Action(s): Clean up and get things off the floor.
      • Make sure staff are performing the cleaning to the standards desired by auditing the work being done.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity noted in cookline area and to lesser extent in other areas of kitchen. Sides and back of equipment along walls. Pest control in weekly.
      • Fruit flies noted in bar area and to a lesser extent in other areas of facility. Discussed with operator. Foam spray purchased and staff instructed to spray down all drains. Make sure it's a daily task along with enhanced cleaning in cookline area may help control populations. Make sure beer taps are capped nightly as well.
      • Corrective Action(s): For fruit flies target open drain line in bar area.
      • For mice, improved kitchen cleaning a must.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cookline area observed with accumulations of food and grease along wall edges behind equipment. Mouse droppings also observed in corners and in hard to reach areas. Most other areas of kitchen ok.
      • Corrective Action(s): Staff need to either improve quality of cleaning or/and frequency in clookline area. This will help identify active mouse patterns and allow pest control to strategize trapping and/or access control measures.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in food preparation area obstructed with personal effects and speaker
      • Corrective Action(s): The single handwashing station in the food preparation to be available for food handler hygiene. Please inform staff.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mould like formations on ice guide shield.
      • Ice scoop stored container with debris and bioslime formation
      • Corrective Action(s): Clean and disinfect ice machine.
      • Wash ice scoop and storage container daily.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Walk-in cooler cooling unit and fans have debris accumulations.
      • 2. Clean dish storage compartment at cooking line has food debris.
      • 3. Dishwasher has food particulates and residue on exterior of door guides and above unit
      • Corrective Action(s): 1.Clean and disinfect cooling unit and disinfect surround area in walk-in cooler.
      • 2. Clean dish storage bin.
      • 3. Clean exterior of dishwasher.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Seafood cooler (drawers) on cookline observed at 9+ C. All drawers in this unit similar. This was an observation from previous inspection.
      • Corrective Action(s): Plan for fix replacement. As interim measure make sure all inserts are supplemented with ice at levels and frequencies that will keep the food below 4C at all times. Shuffling cooler useage with other coolers may help reduce the burden of temperature control as discussed. Review at follow up inspection date noted.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Seafood drawer line cooler measured between 7.5 and 9 C. Must maintain temperatures less than 4 C (of the food).
      • Corrective Action(s): Call for servicing. Supplement with ice, either bath or directly onto mussels/clams etc. Monitor with temp logs 4x/day as discussed against other drawer line cooler. Send pics of temps and temp logs. Re-inspection date noted on report.
      • Violation Score: 15