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Save On Foods #2213 - Deli

46020 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #2213 - Deli has been inspected 15 times by Fraser Health Authority since September 13, 2012. The most recent inspection, on April 22, 2026, found no infractions.

10 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions 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 3 times across 3 separate inspections, most recently on October 14, 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 2 times across 2 separate inspections, most recently on September 25, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on March 3, 2025. 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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The hot holding unit for the gravy, chicken, potatoe wedges were measured at 54°C (chicken) internally and the gravy @ 58.1°C. The thermometer used for checking the temperature displayed higher than 60°C. However, the calibration records could not be found.
      • Corrective Action(s): Please ensure 60°C or higher.
      • Calibrate the thermometer using the ice bath method, and keep records.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: walk in cooler fan covers have started to accumulate dust
      • Corrective Action(s): ensure fan covers are removed & cleaned
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli meat 18C at time of inspection due to prep cooler being unplugged
      • Corrective Action(s): Deli meat discarded by staff
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Prep cooler 19C ambient air. Deli meat 18C.
      • Prep cooler was unplugged, repeat violation due to same issue.
      • Corrective Action(s): Staff discarded deli meat in cooler as directed by EHO.
      • Ensure cooler remains plugged in and operating at less than 4C.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli cooler not equipped with a thermometer
      • Corrective Action(s): Ensure all coolers are equipped with thermometers
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): line cooler 15C, operator voluntarily discarded products (hazardous foods)
      • Corrective Action(s): Remove food from the cooler, monitor, do not use again until it maintains less than 4C
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler becomes unplugged
      • Corrective Action(s): Ensure line cooler does not get unplugged
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris/spills observed under shelves/racks in walk in cooler
      • Corrective Action(s): Clean thoroughly under shelves
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

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