Skip to content
Loading map…

Save On Foods - 2206

38-1800 Tranquille Rd Kamloops BC V2B 3L9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2206 has been inspected 9 times by Interior Health Authority since September 8, 2014. The most recent inspection, on April 27, 2026, recorded 4 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on April 27, 2026. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on March 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 27, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 27, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 once on March 9, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

9 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): please read the comments under F2.3 and F2.5 -unclean trays and pans, sides of the cooling racks(rigs), dust being blown by air supply diffusers
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B&C trays and pans for baking food must be washed, rinsed, and sanitized daily (if not after every use)-the semi annual schedule for RE-Glazing of pans does not replace the washing and sanitizing requirement for food contact surfaces that are used everyday in the facility. the sides of the cooling racks (16 units )were unclean at time of inspection; Operator must ensure wiping/sweeping the sides are done at least weekly ( or more frequently) to prevent buildup of burnt flour on the surface.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A&B Four ceiling tiles are missing and must be replaced ( 2 are overhead the wooden production table) as this could be an entry point for pests; Five air supply registers ( diffuser surfaces) are coated with dust and must be cleaned to prevent dust being deposited unto food below ( ingredients and/or baked products); for the deli walk in cooler, the floor space under the bottom shelf must be swept and mopped to get rid of spilled materials/debris.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Bakery Daily Cleaning Checklist Bake-2.1 is not being followed onsite "Wash/Rinse/Sanitize Trays and pans"
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Walk in freezer therm. was malfunctioning-please replace; Meat walk in cooler is missing a thermometer; meat cutting room is missing a thermometer; one of the meat freezers ( "meat dep't sales") also needs a replacement thermometer ( the built in one is malfunctioning); Salads, dressings coolers need thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please read the comments under F2.5 ( chopping board for produce dept) Detergent jug for the Hobart DW machine ( for the bulk bin scoops) was empty at time of inspection ( manager must ensure levels of the chemical in the container are checked regularly)-CDI; dishlevel water temp was checked during the rinse cycle and after 1 run, the Hobart produced a water temp of 79°C; Sanitizing solutions in the warewashing sinks were checked ( test strip showed concentration of 200-300 ppm Quat ammonia in the dispensed solutions)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Chopping board in Produce Department area ( for trimming of veg ) needs to be re-surfaced or replaced as it has sustained deep cuts ( cuts are stained). Filth and microbes can get trapped in the cuts and surface cannot be subjected to effective washing and sanitization ( due to rough/grooved surface on the board). There is a risk of cross-contact contamination from inadequately washed/sanitized food contact surfaces.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6A WArewashing sink in the back room (produce) is a single compartment sink. Please replace the warewashing sink in the produce department with either a two compartment or three compartment sink to allow washing, rinsing and sanitizing of utensils ( knives and chop boards for the trimming of produce)
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7ANo dedicated hand wash station for the produce department section of the warehouse ( the only other hand wash station is inside the washrooms) Please add a sink to be used solely for hand hygiene of the employees working in the produce dep't. For the seafood department, the hand soap dispenser is inaccurately labelled as "hand sanitizer"-please change the label to state, "soap"
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): in the bakery, round cake domes and the flat base ( plastic food grade material) stored in storage shelf/cupboard were observed wet/contaminated with condensate
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): chopping board in Produce Dept has sustained cuts and the surface is stained; this board needs to be re-planed to ensure exposed surface is smooth and cleanable; showcase cooler interior surfaces in the bakery dep't needs to be cleaned and sanitized; In the bakery dep't, the countertop and the shelf under the countertop needs a thorough sweep/clean to remove spilled crumbs or debris
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Produce Dep't- cutting/trim area needs a soap dispenser by the sink to allow for hand washing prior to handling veggies in this food prep. area
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Produce open case for sprouts was found to have a malfunctioning thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Seafood Department hand wash station soap dispenser is empty at time of Inspection-staff was asked to refill the Dispenser
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
      • Observation(s): Change Operator's name to Steve S.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website