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Save On Foods - 2209

9-2101 Trans-Canada Hwy E Kamloops BC V2C 4A6 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2209 has been inspected 8 times by Interior Health Authority since October 2, 2013. The most recent inspection, on January 7, 2025, recorded 4 infractions.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 7, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 7, 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 January 7, 2025. For example: 7 Are foods protected from contamination?

  • 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 January 7, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 December 14, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

8 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Raw ground beef (displayed for sale) was observed touching prepackaged/precooked potatoes. There is risk of contamination of pathogens present in raw animal based products into food that may not be reheated to an internal temperature required to destroy them. CORRECTED DURING INSPECTION: • The site manager placed a divider between the two products, as observed for the below racks. Please ensure all raw animal based products are stored below or away from ready-to-eat foods.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Rodent droppings observed along the back wall of the bakery where bags of flour are stored. • (2) Open bags of dry goods (i.e., flour) observed in the bakery. There is risk of food contamination by rodents and pathogens carried in their droppings. • (3) Excess clutter observed behind the bread display case (i.e., below and behind the cutting boards) as well as under the equipment racks next to the electric mixer. These conditions can allow the harbourage of pests. • (4) Holes/openings observed throughout the premises providing rodents with a point of entry. Areas include, but are not limited to, plumbing fixtures below the meat department handwashing station, along the back warehouse (damaged baseboards), the corners of hallways outside the staff bathrooms and the meat department, etc. Note: The site manager was aware of the rodent activities and continuous efforts are made in mitigating the issue. Weekly professional pest control company inspections conducted. Live traps observed inside the premises and rodenticide used along the perimeters of the building. Utensils stored inside pest proof containers. No droppings were observed on food contact surfaces and no damages were observed to food packages. Corrective Actions: • (1) Remove all the bags of flours from the wooden shelves, deep clean and sanitize the shelves, and fill/seal any openings you may find. The base of the shelves may be a place of harbourage for the rodents. Monitor for new activates. • (2) Ensure all open bags of dry goods are placed inside close lidded pest proof containers. This applies to all equipment and utensils that are stored in the bakery, as this is where rodent activities are observed. • (3) Remove all excess equipment and clutter that is not required for daily operations. Ensure equipment are stored ≥6 inches above the floor to prevent rodent harbourage and allow for deep cleaning of the floors. • (4) Fill (i.e., using copper mesh wire) and seal all holes/gaps/openings observed throughout the premises. Focus on gaps around plumbing fixtures and the bases of walls. Ensure the bakery is deep cleaned and sanitized at the end of the day. The trays where baked goods are displayed for sale should also be cleaned and sanitized prior to use as the gaps may allow rodents to climb inside. Continue receiving services from the pest control company and follow all recommendations provided.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Deep cuts observed in the cutting boards of the bakery. This may allow for food to get stuck in the cuts, preventing adequate cleaning and sanitizing. Corrective Action: • Replace, repair, or re-surface the noted cutting boards. The site manager was aware of this issue and in process of getting the boards re-surfaced. Note: Consider repairing the floors of the walk-in cooler in which raw meat products are stored. All surfaces must be smooth, durable, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The meat processing department handwashing station was lacking soap at the time of inspection. There were no additional handwashing stations within close proximity. As this is a high risk area of the premises (i.e., handling of raw meat products), the handwashing station must always be fully stocked and available to staff. CORRECTED DURING INSPECTION: • The soap was refilled at the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Areas were noted with gaps and opening that could allow possible entry of pests into the facility such as the: • Access hole made to get to the condenser units/water lines in the bakery area (noted above the bread ovens) • Access hole made for waterline access nearby the meat and cooler department area. This was on the ceiling. Corrective Actions: • For these areas ensure any holes, gaps, or openings are sealed or closed in a way to prevent possible pest entry into the facility.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): a) At the time of inspection there was no hand soap available for the hand wash sinks in the bakery department, meat department and the produce preparation room. hand soap is to be available at all times. Correct right away.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a. At the time of this inspection the walk-in freezer adjacent to the dairy cooler had an icing issue; a large block of ice had formed on the condenser lines. The presence of this ice block may indicate an issue with refrigerant levels; A refrigeration technician should check the system to ensure proper operation. Also, will a cold curtain at the freezer door reduce icing elsewhere in the freezer (e.g. on the ceiling and light fixtures)?
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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