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Save On Foods #916 - Deli

200 - 270 Columbia St E, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #916 - Deli has been inspected 16 times by Fraser Health Authority since September 15, 2017. The most recent inspection, on March 9, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 5 times across 5 separate inspections, most recently on May 24, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 28, 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 2 times across 2 separate inspections, most recently on May 24, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 5, 2020. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken wings, chicken strips and deep fried chicken drumlette wing probed at 49-50C.
      • All hot holding must be held at 60C and above.
      • Temperature log has not been filled in, unknown internal temperature food has been cooked to.
      • Unknown time food was cooked at. Deli Manager states 1 hour ago.
      • Corrective Action(s): Instructed all food not at temperature (all chicken wings, fries, chicken strips) be reheated to 74C before placing back onto the holding unit.
      • Deli manager also increased the hot holding unit temperature.
      • Further monitoring is needed.
      • Please ensure food is probed for internal temperature at least every 4hours.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle observed to be at 50 ppm.
      • Corrective Action(s): Operator restocked all sanitizer spray bottle to 200 ppm at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil build up observed under oven
      • Corrective Action(s): Ensure to clean and sanitize under oven.
      • Date To Be Corrected: May 31st.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Offense: The cleaning logs for the slicers are not being recorded. Manager was unable to tell me if the slicers were being sanitized but staff were neglecting to record the times on the log OR the slicers were just not being sanitized every 2 hours.
      • Corrective Action(s): This infraction has been cited previously. Slicers MUST be sanitized every 4 hours at a minimum. Staff should be recording the sanitizing times on the logsheet. CORRECTION ORDER ISSUED. IF THIS IS CODED AGAIN, YOU WILL BE ISSUED A VIOLATION TICKET.
      • Violation Score: 15
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The Deli manager does not have his FS level 1 certification.
      • Corrective Action(s): Manager/operator must be FS level 1 certified. As per manager, he's scheduled to take the course next week.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Repeat offense: The cleaning log for the slicer is not being completed. The last time noted on it for the slicer being cleaned was at 8am yesterday.
      • Corrective Action(s): Ensure that the slicers are being cleaned and sanitized as per your Sanitation plan and that staff are recording the information on the logsheet.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Repeat Offense: Access to the handsink closest to the walk-in cooler was blocked.
      • Corrective Action(s): This infraction was coded in the last inspection report as well. If this continues, a Correction Order and/or Violation Ticket will be issued.
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Slicers are supposed to be sanitized every 2 hours. It had been 2.5 hours since the last cleaning.
      • Corrective Action(s): Ensure that staff are cleaning and sanitizing the slicer every 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handsink closest to the walk-in cooler is blocked by a cart with boxes.
      • Corrective Action(s): Do not block access to the handsink at any time.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean under and behind the oven, sweep and mop the kitchen floor.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Back stock pans in the back cupboard were dirty. A bottle of Vim cleaner and oven cleaner were being stored inside the pans and looked like the cleaner(s) had spilled into the pans.
      • Corrective Action(s): Wash and sanitize all the pans. Store cleaners separately as discussed.
      • Violation Score: 5

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