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Save On Foods #984 - Deli

101 - 8840 210th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Save On Foods #984 - Deli has been inspected 16 times by Fraser Health Authority since September 29, 2017. The most recent inspection, on September 8, 2026, found no infractions.

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

The last 2 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.

  • 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 2 times across 2 separate inspections, most recently on March 10, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on August 22, 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 September 29, 2017. 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 3 times across 3 separate inspections, most recently on September 3, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 17, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under and behind equipment are soiled.
      • Floor drains have debris accumulations.
      • Sanitizer in spray bottles tested far below 200 ppm Quats.
      • Corrective Action(s): Clean areas and high touch surfaces.
      • Clean and rinse floor drain.
      • Sanitizer in spray bottles to be replaced routinely.
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available at the handsink located on the right of the 3 comparment sink.
      • Corrective Action(s): Staff refilled paper towels during the inspection. Ensure all handsinks are fully stocked with hot/cold running water, liquid soap, and paper towels for proper handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed on bottom shelf of the stand up freezer.
      • Corrective Action(s): Clean and sanitize noted area.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed on the hot water handle of the right faucet (at 3 compartment dishwashing sink) when turned on.
      • Corrective Action(s): Tighten/repair hot water faucet handle at the 3 compartment dishwashing sink.
      • Date to be corrected by: 1 week - March 17, 2025
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and staff were not able to produce a valid FOODSAFE level 1 or equivalent certificate at the time of inspection.
      • Corrective Action(s): Enroll staff in FOODSAFE level 1 or equivalent course. Send completed certificate(s) to inspector.
      • Date to be corrected by: 2 weeks - March 24, 2025
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Items to be kept 6 inches above floor. Areas under equipment have large accumulations of debris
      • Corrective Action(s): Attempt to keep items above floor to allow effective cleaning and clean floor areas under equipment.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hot held chicken at 56 Celsius.
      • 2. Exterior of equipment and handles have soiling
      • Corrective Action(s): 1. Ensure roasted chicken are kept between the top and bottom of heat source. Product re- positioned to heated area.
      • Clean and disinfect high contact handles of equipment.
      • Violation Score: 9
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Observed Quats sanitizer in triple sink at chicken station less than 200 ppm. Emptied and refilled sink with sanitizer. Solution temperature 49 C (very hot). Took sample and cooled in walk-in. Measured solution once cooled and still not up to 200 ppm.
      • Also noted the cold water tap not operational. Only hot water available through main solution dispenser.
      • Corrective Action(s): Fix Quats dispenser such that the solution measures 200 ppm. Do not use this sink for sanitizing dishes until the dispenser is fixed/re-calibrated.
      • Fix hot water tap at noted sink to ensure the water for sanitizing purposes (and testing) is in a reasonable range.
      • **Fix both by follow up inspection date noted on report.
      • **Also noted this sink drains slowly. Sink drain treatment feed is empty.
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed handwash station used as a dish drying station. Unavailable for handwashing.
      • Corrective Action(s): All designated handwash stations in the deli must remain free of clutter and available for handwashing at all times. Drying rack must be stored and used elsewhere.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Upright freezer and surrounding area observed with significant food, food debris and hand contamination at door handles. Also noted similar food debris build-up under prep coolers along same wall.
      • Corrective Action(s): Above noted areas require thorough cleaning and/or sanitizing. Review sanitation plan and ensure proper procedures are being followed. If cleaning and sanitizing procedures unclear for this or other areas of the deli, modify to prevent the accumulations noted ablove. Clean up by re-inspection date noted on inspection report.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot holding of cooked chicken (probe) between 53 and 58 C. Unit ambient temps. above 60 C (IR gun). Cooked whole chicken process reviewed. Reviewed temp. logs both out-of-oven and in holding unit. All good. Looked below for water levels (low or no).
      • Corrective Action(s): Discussed with staff and water added below to improve steam contact. Re-check whole chicken (by probe) in 20 minutes. Decide corrective action based on results.
      • Violation Score: 5
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