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Save On Foods - 2206

38-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2206 has been inspected 13 times by Interior Health Authority since June 4, 2013. The most recent inspection, on March 9, 2026, recorded 3 infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on November 19, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 19, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on November 19, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

  • 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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

13 inspections

  1. Monitoring

    3 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): No dedicated produce prep sink for the proposed cut fruit processing program ( for washing of fruits to be cut) the deli dishwashing sink is a three compartment sink intended for warewashing purposes only and not for washing produce that are processed onsite and made ready-to-eat
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Approval for Fruit processing Program is pending- please read the comment under F3.2 ( equipment to be added and floor plan equipment layout change approval process)
      • F3.1B Operator must have health approval to operate.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2 Please submit a floor plan showing a dedicated fruit washing sink in the front or the back ( produce department section in the warehouse part) of the premises
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Master BILT Sandwich cooler needs closer monitoring and repair as necessary. A review of the "Weekly restaurant case temp, sanitation, calibration Log" indicates deviation from the critical limit for cold storage of PHFs ( Sunday, Monday and Wed. observed temperatures were consistently above 4°C/40°F). EHO checked twice ( at 1:30 and again at 2:27 and both readings were above 40°F-42° and 43°F, respectively. All the other coolers checked were maintaining PHFs at required cold temperatures. As soups wells were off ( hot holding), this unit was not checked. Pre-packed rotisserie chicken was checked and observed internal temp was 76°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Stagnant water in the back three comp't sink was being used to defrost packaged pre-frozen fried rice
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A &B top surface of the sushi prep cooler (Master BILT unit) has accumulated spilled food/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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Middle hand wash station has inadequate water pressure Right side hand wash station ( deli side) had a malfunctioning soap dispenser ( CDI)
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The temp log Corrective Actions column does not indicate what corrective actions were taken when observed Critical Limits are not being adhered to (please read the comments under F1.2 above re: sandwich cooler). Verbal description of procedure was given to EHO by Deli Manager. It is recommended that the Food Safety Plan requirements are reviewed with food handling staff, and Corrective Actions are documented ( on temp log sheets). Doing so will ensure adherence to the food safety plan and that corrective actions are implemented in a timely manner.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Restaurant side HW station was observed having a malfunctioning soap dispenser ( beside the POS)-
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two of three hand wash stations had empty paper towel dispensers-CDI ( corrected during inspection)
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Jenelle's FS1 expired on Jul 18, 2023; Sandra M's FS1 cert expired July 29, 2018 FS1 ( or equivalent food handler cert.) certificates were printed for the ff staff: Micheal Andrew Dupuis, Kelly Sumner, Megan Farias, Hailey Taylor, Lisa Troy-None of these employees were working in the Deli or Restaurant Dept. at the time of Inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two cooler units were found missing thermometers: Sushi Prep cooler and the Sandwich drawers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Master-BILT salad prep cooler ( 2 door unit) was checked 2x ( one before inspection and at time of Inspection) and both checks resulted in readings above 4°C-foods stored in this unit will be relocated to an alternate cooler until unit is repaired; all other coolers (13) and hot holding units ( hot service case, soup) were maintaining satisfactory temps
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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