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Save On Foods #963 - Deli

7015 120th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #963 - Deli has been inspected 17 times by Fraser Health Authority since October 17, 2012. The most recent inspection, on January 29, 2026, recorded 1 infraction.

9 of 17 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(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 4 times across 3 separate inspections, most recently on April 2, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 8, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 2, 2025. 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 1, 2019. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Upright 3 door freezer in deli does not have an accurate thermometer.
      • Corrective Action(s): Provide an accurate thermometer for the 3 door freezer to verify -18C temperature or provide required set temperature and verify it is on alarm system. Note food today is frozen.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice paddle for scooping sushi rice was left on the food prep counter with hardened rice on the surface.
      • Corrective Action(s): Staff was instructed to wash the rice paddle if not using it, or put the rice paddle in ice water if being used continuously. Cooking utensils that have food on them can allow pathogen growth if left at room temperature for a prolonged period.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: High temperature dishwasher area has food debris on the floors and on the surface of the dishwasher. A piece of dried up chicken bone was found underneath the dishwasher.
      • Corrective Action(s): Clean up food debris in the dishwasher area to prevent pest harbourage. Date to be corrected by: Immediately
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Crab meat registered at 8 C. 2 door cooler above 4 C.
      • Corrective Action(s): Discard crab meat.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer only sanitized at the end of the day as per staff. No sanitizer bottle kept near meat slicers.
      • Only some dishes are sanitized when they are manually washed as per staff.
      • Corrective Action(s): Review premises' sanitation plan. Always sanitize when manually washing dishes and sanitize meat slicer at least every 2 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 2 door sushi cooler at 7.5 C.
      • 2. Leak at the 3 compartment sink near dishwasher.
      • Corrective Action(s): 1. Repair cooler so it is 4 C or below. Do not use for potentially hazardous foods until it is repaired.
      • Correct immediately.
      • 2.Repair sink. Do not allow pooling of water. Mop frequently until leak has been repaired.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Malfunctioning thermometers in coolers.
      • Corrective Action(s): Ensure all coolers are equipped with accurate thermometers.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperatures of the various hot foods (ie. rice, chicken wings, mini samosas, etc.) at the self-service station measured between 47-56°C. Temperature setting appeared to be on max.
      • Corrective Action(s): Display just enough food to last a 2 hour period. Leftovers after the 2 hour period must be discarded. Continue this practice until the steam table is able to maintain food above 60°C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot water supply for one of the hand washing stations was turned off at the time of inspection.
      • Corrective Action(s): Keep hot water supply turned on at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris observed on the exterior surfaces of the dishwasher as well as the walls and floors in the surrounding area.
      • Corrective Action(s): Clean all noted areas and ensure this is done regularly. Correct as soon as possible.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packaged roast garlic thawing in a bowl at room temperature.
      • Corrective Action(s): Thaw all frozen foods using one of the following methods:
      • 1. In cooler <= 4°C
      • 2. Under cold running water
      • 3. In a container of cold water, where water is changed every 30 minutes
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Concentration of the quats sanitizer was less than 200ppm quats (no color change noted on the test strip).
      • Corrective Action(s): Solution in the bottles have been replaced. Ensure that levels are adequate before filling.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The food items inside one of the refrigerated display case were 45F/7C (measured twice 15mins apart). Must be at 40F/4C to be safe. The items were packaged two days ago and were not exposed to ambient temperature handling earlier in the day.
      • Corrective Action(s): Service the unit.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection both staff on duty for the deli department do not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty for the deli department has FOODSAFE level 1 or equivalent. Correct by March 31, 2019.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: At the time of inspection both designated hand wash stations paper towel dispensers empty.
      • Corrective Action(s): Ensure all designated hand wash stations are provided with liquid soap and single use paper towels at all times.
      • Violation Score: 15
  17. Routine Inspection

    0 infractions

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