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Save On Foods #2290 - Restaurant

100 - 3025 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #2290 - Restaurant has been inspected 7 times by Fraser Health Authority since January 8, 2024. The most recent inspection, on September 4, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 16, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on July 7, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 3, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 3, 2024. 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 January 8, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Measured shredded cheese, white cheese, mozzarella, arugula, coleslaw in inserts at sandwich station between 6.1 - 7.2 C. Food was out in danger zone for more than 2 hours.
      • Corrective Action(s): - Discard the food items and ensure they are kept at or below 4 C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): a. Measured internal temp of roast beef (half cut) at 46.7 C using probe thermometer. Roast beef was kept on a wooden board with a stainless steel tray underneath the board. Temp logs indicated that roast beef has been out on hot holding area for 1.15 hrs.
      • b. Measured butter chicken, channa masala, basmati rice, chicken tikka masala between 47 C- 50 C. Temp logs indicated these items were in hot holding unit for 1 hour. Observed hot holding setting was set at low during the inspection.
      • c. Measured chicken wings (buffalo, maple bacon), chicken tenders on self serve display between 42 - 47 C using a probe thermometer. Temp logs indicate these items were placed in hot holding unit more than 2 hrs ago.
      • - Observed hot holding setting was set at low during the inspection and not enough hot water under the inserts.
      • Corrective Action(s): a. Reheat/re-steam the roast beef to it's required temp and ensure it is kept at 60 C. Recommend placing the roast beef directly on stainless steel tray.
      • b. Reheat butter chicken, channa masala, basmati rice, chicken tikka masala to 74 C and put it back in the holding unit. Ensure temp is maintained at or above 60 C.
      • c. Discard the items.
      • - Ensure hot holding unit is at high heat settings and refill the hot water in the unit.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No chlorine detected in the bar dishwasher in the restraunt area. Staff tried to replace the sanitizer bottle however, 0 ppm chlorine detected.
      • - Manager mentioned they don't use that dishwasher for glassware and use high-temp dishwasher instead.
      • Corrective Action(s): - Call service provider and ensure chlorine is at 50 ppm.
      • - Use a different dishwasher until the dishwasher is fixed.
      • To be corrected by: 1 week
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Bar glass washer was not in use at time of inspection. Upon running the machine, no detectable level of chlorine was found. Multiple areas of the machine were checked over half an hour of running. Sanitizer bottle was replaced, and machine primed, but still no detectable level of sanitizer (chlorine) was found
      • Corrective Action(s): -Have your dishwasher maintenance company come and inspect/repair the machine. Use the other high temperature dishwasher until the maintenance company has verified that the bar glass washer can achieve 50ppm chlorine level.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel noted in one of the hand washing sink near sushi area
      • Corrective Action(s): Ensure to have enough supply of paper towel at all stations
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Rodent dropping noted in several areas under/equipment in corners
      • -Fruit flies noted in different areas ( mostly near bar ) ..
      • Corrective Action(s): -Clean and monitor for any activities
      • -Control fruit flies
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers are missing in some coolers
      • Corrective Action(s): Provide accurate thermometers in all coolers
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temp of cold foods ( cooked chicken) in cooler across pizza prep in kitchen 13.2 oC
      • Corrective Action(s): -Discard all temp abused foods immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted raw fish and prawn stored in upper shelf above ready to eat products
      • Corrective Action(s): Store any raw fish, seafood in lower shelf -Corrected at time of visit
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No record or temp monitoring for coolers - not being done today
      • Corrective Action(s): -Daily ( at least twice) monitoring to be done and corrective action to be done as soon as any issues noted.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in kitchen, under hot holding units, under/behind equipment, some in walk in cooler, beside walk in cooler under dry food containers ...
      • Corrective Action(s): -Clean and sanitize
      • -Increase cleaning schedule and monitor closely for any activity
      • -Seal any point of entry identified by pest control
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted under/behind equipment and cabinets under hot holding, under pizza prep , floor in dishwashing area ..
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -Small cooler ( drawer across the pizza prep) : temp 14-19 oC
      • -Glass washer sanitizer level is 0 oC
      • Corrective Action(s): -Repair to maintain temp of < 4 o C - do not store any products till the cooler is fixed
      • -Do not use the glass washer , repair the glass washer to o provide enough sanitizer at rinse cycle
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty unable to produce proof of FS training and lacks food safety knowledge
      • Corrective Action(s): - Ensure copies of FS training is on site
      • - Ensure staff have adequate FS training knowledge and follow the foodsafety procedures.
      • Violation Score: 1

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