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Save On Foods #904 (Restaurant)

2140 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #904 (Restaurant) has been inspected 14 times by Fraser Health Authority since September 6, 2017. The most recent inspection, on July 22, 2026, recorded 1 infraction.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 4 times across 4 separate inspections, most recently on January 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 22, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 February 28, 2023. 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 September 3, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 16, 2018. 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in food prep area.
      • Corrective Action(s): Discussed with the manager. Manager will discuss the issue with pest control company and implement further pest control measures.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad display case food probed at 5.8C to 6.5C. Cooler temperature at 1.5c
      • Corrective Action(s): Ensure food is maintained at 4C or below. Check food temperatures every 4 hours with a probe thermometer. Find a solution to ensure the food can be maintained at 4C or below. Food stored above 4C for 4 hours must be discared for food prepared in the morning and 2 hours for the rest of the day.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Probed salad food temperature at 8 degree C
      • Corrective Action(s): All food products moved to the walk in cooler. The salad display cooler temperature got below 4 degree C during the inspection. As discussed do not obstruct the cooler vents.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed hot holding unit with wedges, gravy and crispy chicken to be maintaining inconsistent temperatures ranging from 49C to greater than 60C.
      • Corrective Action(s): Ensure that unit is capable of maintaining food at a minimum of 60C or above. Temperature of unit increased during inspection.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed potato wedges displayed below 60C, registering at 54.2C during inspection.
      • Corrective Action(s): Ensure potentially hazardous food are stored/displayed at 60C or above. Operator removed food item during inspection and to be replaced with new batch.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed two hand washing sinks obsructed by carts.
      • Corrective Action(s): Ensure that hand washing sinks are easily accessible and readily available for use by staff.
      • Carts moved during inspection.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine 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): Two chicken breasts in the display case was at 50-51 deg C.
      • Corrective Action(s): These chicken were removed from the display case .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two serving utensils in the salad display case have their handles also on the product.
      • Corrective Action(s): Ensure handles are stored in a manner that prevents contamination.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

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