Skip to content
Loading map…

Save On Foods - 2209

9-2101 Trans-Canada Hwy E Kamloops BC V2C 4A6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2209 has been inspected 10 times by Interior Health Authority since October 2, 2013. The most recent inspection, on December 2, 2025, recorded 2 infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 once on December 2, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on December 2, 2025. 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 once on January 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 4, 2024. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cutting boards in deli and produce area have deep scores that can harbour pathogens, and make them very difficult to clean and sanitize. • Lighting in the rear storage does not have shatterproof covers. • Produce wrapper has build up of food and debris. • Plastic wall mounted knife blocks are reportedly not cleaned and sanitized regularly. Corrective Actions; • Replace all cutting boards that exhibit deep scores, or that cannot be visibly cleaned and sanitized. • Ensure all lights in food preparation or storage areas have shatterproof covers to protect food from contamination in the event of bulb breakage. • Clean and sanitize produce wrapper before next use. When being used regularly, clean and sanitize every four hours, and at the end of use. • Remove, clean, and sanitized wall mounted knife blocks regularly, or find an alternate knife storage that can be easily cleaned and sanitized.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in meat department soap dispenser empty, and paper towel dispensers in produce and deli were both empty. Corrective Action: Ensure all hand wash stations are equipped with liquid soap in a dispenser, and single service product for drying hands. Check regularly to ensure neither product runs out.
      • 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.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Improper manual dishwashing practices. At the time of inspection, dirty dishware and utensils were being soaked in the first compartment and the third compartment was used to dry items. There is insufficient space provided for sanitizing practices (i.e., soaking items in a sanitizer solution) in additional to the risk of contamination of clean dishes as dirty water can splash into the clean zone. Corrective Action: • Install a drying rack away from where dirty dishes are handled. Sufficient space must be provided to ensure that the 1) wash, 2) rinse, 3) sanitize, and 4) air dry steps of manual dishwashing can be performed by staff.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Additional space and equipment required to ensure the needs of the premises are met. Refer to F2.3 above.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All stations and noted work areas had sanitizing testing strips • Some of the temperature control units such as the walk in coolers and freezers are on remote monitoring system that alerts if issues. • Corrected During Inspection (CDI): The thermometer for the hot holding table with rotisserie chicken was not working, the operator removed and will replace.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website