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Safeway #4948

211 Anderson St Nelson BC V1L 3X8 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Safeway #4948 has been inspected 10 times by Interior Health Authority since January 3, 2014. The most recent inspection, on June 29, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

The last 5 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 2 times across 2 separate inspections, most recently on May 11, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 25, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 January 3, 2014. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Found 6 cans of Nestle Good Start 1 (baby formula) passing the expiry date (2018-February-28) were on the shelves. Any baby formula passing its expiry date should not be sold to the public. Babies' health can be adversely affected if consuming expired baby formula.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitation plan and log sheets were observed near the water dispensing machine, but had not been filled out. When asked, the manager explained that the machine is serviced every second week by a technician and that staff does not have access to the inside of the machine.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Water dispenser unit was not being cleaned and sanitized on a daily basis.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  10. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Cheese in open coolers (main aisle) were stacked above the stack line and were found to be above 4°C. Instruct staff to only stack potentially hazardous foods so that they can be maintained at 4°C (i.e. not overstacked).
      • 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

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