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Save On Foods - 2210

3435 Westsyde Rd Kamloops BC V2B 7H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2210 has been inspected 11 times by Interior Health Authority since February 1, 2013. The most recent inspection, on December 1, 2025, recorded 6 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 December 1, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 1, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on December 1, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on October 2, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

11 inspections

  1. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A food handler was observed leaving sandwich assembly station and moving to another area ( walk in cooler) and back again to sandwich area without performing hand hygiene and changing gloves in between-Manager to remind team members in the HMR/Deli dept on importance of hand hygiene when handling ready-to-eat foods. Please review HACCP plan requirements for NO-Cook items.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): probe thermometer ( Cooper) has an "error" message, Manager said it may be attributable to low battery power for the Cooper atkins probe thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A please read the comment under F2.3 below.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C The base of scale and heat wrapping station has accumulated debris/crumbs on it. Sanitation Plan states this must be cleaned and sanitized on an hourly basis.
      • 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): F2.5B Please read the comment under F2.3C above
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate is not posted in a conspicuous location; entrance to the deli has the "permit validation" slip with the current decal attached to it. Manager to do a search for the permit in the premises, and if not found, to contact Program Support ( [email protected] and the number on the bus. card) to request for a re-print of the Permit to Operate.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Lighting intensity inside the walk in cooler is inadequate ( <100 lux measured 3 ft above the floor )
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Glynis B ( Store Manager, Primary Operator) does not hold a valid FS1 Certificate. JD Howard's FS1 Cert. expired March 17th of this year
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Deli walk in cooler has inadequate lighting ( bulbs have burnt out)
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  6. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): EHO observed food scraps and debris have been allowed to accumulate in the interior of the deli service case ( surfaces adjacent to sliding doors and the corners need to be cleaned and sanitized more frequently)
      • 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): Paper towel dispenser was empty at the start of the Inspection-CDI/ Corrected During Inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Pot Pie Crust ( manufactured by Crust Craft Inc. 13211-146 St. Edmonton AB) contains "Vegetable Oil Shortening"-EHO requests to see Nutrition Facts Table per serving of this product to enable calculation of Trans Fat content (%).
      • F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 10 units were checked-stand alone freezer is not @-18C (observed temp was -10°C)
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Mushroom medley soup contains (3/34g)8.8% Trans fat per serving ( Jason took crockpot to the back for staff to consume for lunch); Other items ( soups)reviewed for Trans fat audit include: chicken noodle quinoa 0/5g; potato bacon 0.3/15g; Thai coconut chicken 0.1/13g; Tomato basil bisque 0.3/14g; Butternut squash 0.1/6g
      • F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  8. Monitoring

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): line freezer door handles need to be wiped/sanitized more frequently to prevent cross contamination-please review Sanitation Plan for the cooler/freezer door handles and ensure sanitizing tasks are documented when completed ( eg, slicing machines, door handles)-only daily deli cleaning logs are kept which will not be adequate for high touch items.
    • Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Pot pie crusts ( used for chicken pot pie, manufactured by Crust Craft Inc 13211 Edmonton AB) contain SHORTENING- Operator to obtain Nutrition Facts Table to enable calculation of Trans fat% per serving of pot pie; Broccoli and Cheddar soup ( made by Global Gourmet Foods Richmond, BC) contains MARGARINE and contains 3/34 g of Trans Fat ( 8% Trans fat)- CDI other foods checked: Island City Baking ( for loaves, sandwichmaking)-boxes are labelled with Ings list, McCain Potato Wedges 402453 contain .09/6g
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  9. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The long cutting board located in the baking area was scored. Use other side of the cutting board or resurface it in order to avoid food particles being lodged in the ridges. Replacing cutting boards with the new ones is another option. Walk-in cooler floor is in need of deep cleaning.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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