Saba Pizzeria
23238 Mavis Ave, Langley · Restaurant
Inspection summary
Saba Pizzeria has been inspected 2 times by Fraser Health Authority since August 11, 2026. The most recent inspection, on August 31, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
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 once on August 11, 2026. For example:
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 August 11, 2026. For example:
209 - Food not protected from contamination [s. 12(a)]
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 once on August 31, 2026. For example:
306 - Food premises not maintained in a sanitary condition [s. 17(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.
2 inspections
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back cook line floor still really dirty and grease is pooling along the wall.
- Used oil storage is in large pots outside. subject to spilling.
- Dishpit area floor and shelving looked dirty.
- Corrective Action(s): Continue to build capacity and cleaning skiills/insight into staff as discussed.
- Continue to refine and detail cleaning duties amongst staff.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): An insert of garlic butter and insert of butter kept at ambient temperature measured at 33C.
- Corrective Action(s): All potentially hazardous food such as butter must be kept at <4C at all times. If they are placed at ambient temperature, they must be time stamped and discarded. No butter kept at ambient temperature are to be placed back into the cooler to be resued. Operator is to discard any left over butter
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 1. Multiple sanitizer bottles are measuring less than <200ppm.
- 2. Glass washer infront of the walk in cooler measured 0ppm of Iodine.
- Corrective Action(s): 1. All QUATS sanitizer bottles must measure >200ppm in order to effectively sanitize food contact surfaces. Ensure to run the dispenser longer and use QUATS test strips to check the concentration. Operator replaced the QUATS bottles with solution measured at 200ppm.
- 2. Glass washer must always provide iodine level of 12.5ppm at all times. Operator replaced the empty chemical solution. Glass washer measured 12.5ppm. Obtain test strips to test the glass washer daily and ensure chemical solution is not empty.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cooking utensils submerged in water measured at 30.1C near the stove.
- Corrective Action(s): All utensils must be placed in ice water to ensure no bacterial growth can occur and potentially be transferred onto cooked/ready to eat food.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Garbage bags and cardboard is being placed directed outside on the ground in the garbage disposal area.
- Corrective Action(s): Obtain more bins or increase the frequency of garbage pick up to ensure no garbage is left in the area in the open.
- Date to be corrected by: today.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of debris/grease in the following areas:
- 1. Behind the stove units and between the cookware units under the vents
- 2. Behind the dishwasher and on the backsplace walls
- 3. Backsplash of the stove units.
- 4. Behind the preparation coolers
- Corrective Action(s): Clean and sanitize the following areas. Ensure to add these areas to your sanitation plan and routine cleaning.
- Date to be corrected by: today
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Plastic wrapping observed to be on multiple preparation coolers in the kitchen and gelato area.
- Corrective Action(s): Remove all plastic wrapping from the unit to expose the stainless steel. Plastic cannot be cleaned and sanitized.
- Date to be corrected by: today
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]