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Saba Bistro (Glover Rd)

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

Official record from Fraser Health →

Inspection summary

Saba Bistro (Glover Rd) has been inspected 12 times by Fraser Health Authority since June 30, 2022. The most recent inspection, on June 25, 2026, found no infractions.

4 of 12 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: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on May 28, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on July 22, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 5, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer spray bottles tested at or near 0 ppm (sink and surface). Main auto feed tested out at acceptable range, but a good reading was delayed. Also noted the water temperature at the auto feed was very hot. Adjusted to luke warm level for testing. All spray bottles on-line were replaced.
      • Corrective Action(s): Monitor the auto dispensing unit and the spray bottles on regular basis to ensure it's functioning properly. Have serviced if inconsistent. Make sure staff understand that luke warm water should be mixed with the sanitizer solution for best results.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers observed on floor in walk-in cooler, some on and some not on baking sheets. The use of baking sheets to protect food from contamination in the walk-in cooler is dependent on the walk-in cooler staying clean. If you can't keep this space cleaner then ALL food will need to stay on the shleves.
      • Back door is open way too much allowing flies to enter and land on food.
      • Corrective Action(s): A greater effort to keep food containers off the floor is needed in the walk-in cooler. The walk-in cooler needs to be cleaner or all food will be required to store on shelves.
      • The back door needs to stay closed or a screen door is needed.
      • Review at next inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed significant areas or food and or grease build up in the kitchen which requires attention to the point where a follow up inspection for this alone is needed. These areas include, but are not limited to:
      • - Floor of walk-in cooler;
      • - Cookline floor especially under the grill and fryer section, but also in the far corner and near corner under the sink quite neglected and dirty;
      • - Some of the secondary shelves on cookline moderately dirty;
      • - Plate cupboard and plates excessively dirty; Discussed with chef and plates not used;
      • - Ledge and area under windows in secondary kitchen and dishpit dirty;
      • - Dishpit is dirty;
      • Corrective Action(s): Above noted areas and those areas touching the above noted areas require a solid cleaning. Either the quality or frequency of the cleaning needs improvement. Is this an end of day cleaning issue? Serious discussion with the cleaning staff may be warranted.
      • Follow up inspection in one month as noted on report.
      • Violation Score: 15
  3. 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
  4. 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
  5. 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
  6. Routine Inspection

    0 infractions

  7. 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
  8. 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
  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 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
  11. Follow-Up Inspection

    0 infractions

  12. 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
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