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Save on Foods #2208 - Deli

300 - 32700 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Save on Foods #2208 - Deli has been inspected 16 times by Fraser Health Authority since July 11, 2017. The most recent inspection, on April 23, 2026, recorded 1 infraction.

9 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on January 20, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on April 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on June 5, 2024. 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles registered 100 ppm QUATS.
      • Corrective Action(s): Staff replaced all QUATS sanitizer spray bottles. Sanitizer solution was retested during the inspection and was detected at 200 ppm QUATS.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese and broccoli soup was measured at 55.4C at the time of inspection, soup was made at 8:10AM, inspection time 11:15AM
      • Corrective Action(s): Soup was discarded, please always keep hot food at 60C or above, the temperature of the food should be checked routinely
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods measured above 4C in the top portion of the sandwich prep cooler.
      • Corrective Action(s): Foods were relocated to another cooler/bottom portion of the prep cooler operating at/below 4C.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Food debris observed in the sushi knife holders.
      • (2) Food residue and/or debris observed on shelves of the undercounter coolers and freezers in the sushi area.
      • Corrective Action(s): (1) Staff cleaned and sanitized knife holders during the inspection.
      • (2) Clean and sanitize noted areas to prevent pest attraction. Correct by: Today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top portion of the sandwich prep cooler measured at ~7C ambient temperature.
      • Corrective Action(s): Repair/adjust cooler. Do not store any potentially hazardous foods in the top portion of the sandwich prep cooler until it can maintain a temperature of 4C or colder.
      • Correct by: June 7, 2024
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup internal temperature at 53.3 degree C
      • Corrective Action(s): Adjusted during the inspection. Monitor and ensure all hot held food is at 60 degree C or higher.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler fan grills and are area around the cooling units require cleaning.
      • Corrective Action(s): Clean these areas.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The internal temperature of the cream of tomato soup is 57.8C.
      • Corrective Action(s): Ensure the temperature of the hot holding unit is at least 60C at all times to prevent rapid multiplication of bacteria. After the operator increased the heat setting of the hot holding unit, the internal temperature of cream of tomato soup was 62C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There is no liquid soap available at the handwash station. Proper handwashing practices is important to remove bacteria from hands and to reduce likelihood of contaminating food.
      • Corrective Action(s): Ensure there is liquid soap available in the dispenser at all times. Repair the wall mounted soap dispenser. The operator placed a container of liquid soap by the handwash station at the time of inspection.
      • *Date to be corrected by: June 17, 2022 - to repair the wall mounted soap dispenser
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There are food stains on the walls and build-up of debris on the floors inside the walk-in cooler
      • Corrective Action(s): Remove the food stains and debris inside the walk-in cooler to ensure the premises is maintained in a sanitary condition
      • *Date to be corrected by: TODAY
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Duct tape was observed on the sliding door handle of the hot holding unit. Food debris and grime can build up around/underneath the duct tape.
      • Corrective Action(s): Remove the duct tape on the sliding door handle so the sliding door can be easily cleaned and sanitized. Operator said that a request has be placed to replace the door of the hot holding unit
      • *Date to be corrected by: TODAY
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit was disconnected and soup discarded since internal temp. was measured at 30 C.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cleaning / organizing the sandwich prep and sandwich prep cooler is not working and only used for single use container storage. Please remove this cooler or repair it. More shelf units could help you to organize this area.
      • Corrective Action(s): Correct by May 2019
  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Floor in the bakery department walk in cooler will require resurfacing and shelf in the deli walk in cooler
      • Corrective Action(s): ensure to resurface the floor by our next inspection, February, 2019
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Seasonal decoration, personal belongings should be removed from the food preparation area
      • Corrective Action(s): Please ensure to organize this area
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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