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Save On Foods #902 - Deli

100 - 26310 Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #902 - Deli has been inspected 15 times by Fraser Health Authority since August 11, 2017. The most recent inspection, on February 2, 2026, recorded 1 infraction.

8 of 15 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on December 13, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 December 13, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 4 times across 4 separate inspections, most recently on February 2, 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of Debris/Mold in the following areas:
      • 1. On the lid of the condenser in the walk in cooler with deli meats
      • 2. On the lid of the condenser in the preparation cooler
      • 3. Underneath the 2 comparment sink
      • Corrective Action(s): Clean and sanitize the following areas and include them into your routine cleaning schedule.;
      • Date to be corrected by: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chaulking on the 3 compartment sink is coming off. Mold build up underneath the chaulking
      • Corrective Action(s): Replace the chaulking on the 3 compartment and 2 compartment sinks.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two rotisserie chickens on the top level of hot holding unit probed at 48C and 41C internal temperature. Assistant manager reported the chickens were placed in the unit around 3 hours ago.
      • Corrective Action(s): Rotisserie chickens were discarded during the inspection. Hot foods must be stored at 60C/140F or hotter to prevent pathogen growth.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed putting on gloves without washing hands.
      • Corrective Action(s): Staff was instructed to wash hands. Reminder that hands needs to be washed before and after glove use and when switching tasks. This will help prevent the spread of illness and to protect food from contamination.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Top level of the rotisserie hot holding unit measured around 31C.
      • (2) Brown residue observed dripping from corner of hot case combi oven. Staff reported the residue was from the cleaning agent and that it is leaking out from the warped glass and broken seal.
      • (3) Leak observed at the left faucet of the 3 compartment sink.
      • (4) Corners of wooden cabinets, and side of sandwich/wrap prep table worn and chipped.
      • Corrective Action(s): (1) Repair/replace unit to operate at 60C/140F or hotter. In the meantime, do not store any hot foods on the top level of this unit.
      • (2) Clean up residue. Repair combi oven.
      • (3) Tighten faucet.
      • (4) Repair wooden cabinets and prep table to allow for proper cleaning. Material finish is to be smooth, non-absorbent, and easily cleanable.
      • Correct by: As soon as possible
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff on duty was FOODSAFE certified.
      • Corrective Action(s): At least 1 staff on duty must be FOODSAFE level 1 or equivalent certified. Have staff complete FOODSAFE level 1 or equivalent course. Send inspector copy of completed certificate.
      • Correct by: January 10, 2024
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Clean dishes are placed on trays; spread out on 3 trays. Trays are not sloped to drain.
      • Dishes such as food trays and food containers for display are sitting in pools of water in trays. The sides and edges that touch the food are in the pools of water. Visible layer of white film in the pooling water.
      • This has been a REPEAT issue in the past.
      • Corrective Action(s): Operator was given direction to resanitize all dishes sitting in water. (Immediately)
      • Temporarily: find more wire racks so at least the items are organized and not sitting in water while drying. (Today)
      • Long term solutions will be required for this area: e.g. installing more racks on the walls; installing a sloped surface. (3 months)
      • Date to be corrected by: Today.
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Sushi prep counter, rice, equipment left for >1hr after prep.
      • 2. Single service containers / take out container storage area drawers: accumulation of crumbs and food debris inside.
      • 3. Trolley with single service containers, other equipment, clutter. Area accessible by public.
      • 4. Cabinets above the dishwashing area: surfacing is worn and chipped from moisture, wear and tear.
      • Corrective Action(s): 1. Take time to take down and clean equipment after the day's prep, not hours after. (Completed during the inspection)
      • 2. Ensure all drawers, inside cabinets are cleaned out on a regular basis.
      • 3. Items on trolley are accessible by public. Store elsewhere, organized, inside small drawers or a cabient. Protect from contamination and prevent public access.
      • 4. Resurface/repair cabinets, ensure these are duriable and made of a cleanable surface.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dish drying rack is not sloped to drain.
      • There is pooling water underneath dishes with oil film.
      • Dishes have been raised to allow them not to be sitting in the pooling water, thank you. This is an improvement from last time.
      • Not enough dish drying space is available for dishes and large bowls.
      • Bowls need to be stacked on top of each other while drying to conserve space.
      • Raw chickens are wheeled close to clean dishes area and drying rack, almost touching, due to lack of space.
      • Corrective Action(s): Come up with long term solutions for dish drying space.
      • Design or install a sloped surface in this area for dish drying.
      • Install more shelving to allow for more drying space (vertically use of space).
      • Date to be corrected by: 12 months
      • Violation Score: 15
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Drying rack of the 3 compartment sink: Rack is placed in large black trays and submerged in water. Equipment is sitting in water or sanitizing when air drying.
      • Area is not sloped to allow dishes to drain while air drying.
      • A film of oil or other substance was on the surface of the pooling water/sanitizer.
      • Corrective Action(s): Operator poured out the tray of water and resanitized rack during the inspection. Thank you.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Line prep cooler adjacent to slicer and behind garbage bin: missing back panel. Food debris and food residue is accumulating inside and on side edging of machine.
      • Corrective Action(s): Pull out line cooler and thoroughly clean and sanitize back side and inside. Remove all food debris.
      • Date to be completed by: Today
      • Replace panel with cleanable, durable cover.
      • Date to be completed by: 1 month.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cabinets about the 3 compartment dishwashing area are worn, edges of laminate surfacing have peeled off, exposing underlayer and raw wood.
      • Ceiling panel above oven vent and above food prep counter is missing.
      • No slope for dish drying area. Dishes are sitting in pooling water and not adequately air dried.
      • Corrective Action(s): Repair or replace cabinet faces to ensure all surfaces are durable and can be easily cleaned.
      • Date to be completed by: Next inspection, 6 months.
      • Replace ceiling tile with durable, easily cleanable panel.
      • Date to be completed by: 1 month
      • Long term solution is needed for the dishwashing area.
      • Dishes and equipment need adequate drainage when air drying and cannot be sitting in pooling liquid. Air drying is a part of the dishwashing process to ensure dishes are properly cleaned and sanitized. This ensures bacteria and other pathogens are destroyed in the process. Clean and sanitized dishes need to be protected from re-contamination.
      • For now, operators and deli staff will need to be vigilant in pouring out water and making sure excessive water does not pool and touch clean dishes in this area.
      • There is also concern about the capacity and sizing of this 3 compartment sink verses the type, complexity and amount of food prepared in this facility. For example, cutting boards and trays are larger than the sanitizing sink. Spray on sanitizer where necessary to do sanitizing and clean-in-place procedures.
      • Date to be completed by: 3 months
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk in cooler has dirt and debris on the floors.
      • Corrective Action(s): Fridges are scheduled for pressure washing in the near future according to the operator.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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