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Save On Foods #2242 - Kitchen Restaurant

100 - 20151 Fraser Hwy, Langley · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not availalbe at the back handsink
      • Corrective Action(s): Ensure all handwashing equipped with hot and cold water, liquid soap and paper towels at all times to encourage frequent handwashing.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at 3 compartment sink did not have paper towels
      • Corrective Action(s): Ensure paper towels are available at all sinks at all times
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: 1. Display hot holding unit (buffet style appies - self serve) has wings, meatballs and spinach rolls that are between 36-58C.
      • Sauce surface temperature around 60C at the bottom of the trays.
      • Water inside the hot holding unit seems a bit low (less than 1/4 full).
      • Unit is already turned on to Max temperature.
      • 2. Hot holding unit (fries, fried chicken - Deli service counter) ambient hot holding temperature max 44C. Internal temperature of fried chicken around 54C after about 1.5hrs.
      • Operator said that hot holding is kept out for 4hrs (on food safety plan) and typically pulled after 3.5hrs because warmers may not be meeting hot holding temperature requirements
      • Corrective Action(s): Fill more hot water in warmer unit to see if this would solve the problem.
      • Use time as a control - if not meeting temperatures and are <60C, reheat items in oven or other means rapidly above 74C before 2hr mark and hot hold at 60C OR pull all the food items if not meeting 60C hot holding after 2hrs.
      • Fix or replace hot holding units.
      • Monitor the temperature with thermometers.
      • Date to be completed by: Immediately.
      • Operator pulled food items from self serve buffet. Thank you.
      • Violation Score: 15
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Remove build-up of grease/dirt around the oven drains. Discussed with the manager to keep this area clean to discourage rodents.
      • Clean floor behind the large oven located next to the triple sink. Clean floors in all corners and hard-to-reach areas. Date to all be corrected by: Feb 17/22
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station was missing paper towels.
      • Corrective Action(s): Corrected at time of inspection.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required inside pizza prep cooler and upright 3-door freezer.
      • Corrective Action(s): Ensure interiors of all refrigeration units are thoroughly cleaned and sanitized on a regular basis.
      • Correct by: 2 days
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice and noodles in buffet table were below 60C.
      • Corrective Action(s): Ensure to keep all hot foods at 60C or hotter. Discard this batch of rice and noodles after 2 hours.
      • Violation Score: 5