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Save On Foods - 2210

3435 Westsyde Rd Kamloops BC V2B 7H1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2210 has been inspected 9 times by Interior Health Authority since February 1, 2013. The most recent inspection, on March 24, 2025, recorded 3 infractions.

3 of 9 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 3 separate inspections, most recently on June 5, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on March 24, 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 2 times across 2 separate inspections, most recently on June 5, 2018. 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 March 31, 2023. 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 March 24, 2025. 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bakery cold table and cake showcase are missing thermometers
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and B small white chopping board kept in the corner of the cold table in the Bakery Dep't. has sustained cuts and is stained- surface must be re-planed to ensure exposed surface is smooth and cleanable Danby Designer microwave ( Bakery dep't) needs to be replaced- the door handle is missing and the rotating plate is chipped
      • 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): F2.6F please read the comment under F2.5B ( white chopping board on the cold table ( bakery)
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  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): Three compartment sink ( sanitizing rinse basin) chemical dispensing system was checked for sinks in the bakery, meat dept, and produce dept. Meat cutting room spray bottle solution was checked with Hydrion test strip ( test yielded a result of <200 ppm Quat ammonia)-CDI - solution was discarded ( hose will be attached to a full bottle of Ecolab sanitizer and spray bottle will be refilled) Hobart high temp dishwashing machine ( for sanitizing scoops for bulk bins) was also checked (72°C dish level rinse water temp. was observed during the 2nd run)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Produce Department chopping board needs to be replaced ( it has sustained deep cuts on the surface and is stained) as exposed surface is no longer smooth.
      • 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): four door cooler in the Bakery Dept has a small amount of cream cheese icing ( approx 1 cup) in a Cambro container -internal temp. observed to be ≥4°C/40°F ( 48°F); suggested to have the product relocated to the middle part of the cooler where fridge thermometer indicates 4°C air temp.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Produce Dept Hand wash station soap dispenser was empty at time of Inspection
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Meat walk in cooler was found to have insufficient lighting: 3 lux in one corner and 36 lux in the other corner; Minimum lighting intensity as stipulated by the Food Retail and Food Services Code is 110 lux for walk in coolers.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): open cooler for cut watermelon, whipped cream thermometer was reading 6degC; open cooler for mango pineapple spears/cut produce island has surface temp of 19degC ( built in thermometer reads -6degC?) Operator to ensure infraction is corrected within 24 hours AND if PHFs have been exposed to danger zone temps for 2 hrs or more to implement CORRECTIVE ACTIONS immediately ( relocate products or DISCARD)
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): meat room battery for sensor system for hand wash station needs replacing as this may cause tap to be malfunctioning
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient temperature of the refrigeration unit storing eggs was above 4°C. The refrigeration system is centrally monitored and it alarms when out of range. Although the monitor was displaying that the temperature was out of range there were no visual/audio signals. The digital display in the upper corner of the cooling unit was showing 2.2°C.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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