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Save On Foods - 2211

200-450 Lansdowne St Kamloops BC V2C 1Y3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2211 has been inspected 10 times by Interior Health Authority since January 29, 2014. The most recent inspection, on November 24, 2025, recorded 5 infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on November 24, 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 once on November 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 once on November 24, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 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.

10 inspections

  1. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): It was discovered at this inspection that the 3 compartment sink originally approved on the plans (2006)when the store was built does not currently function as a 3 compartment sink. The dividers were observed to be out for cleaning at the time of the inspection and store staff stated these dividers when installed actually do not keep water in the separate sink compartments. Ware cannot be adequately sanitized and staff has been improvising the wash/rinse/sanitize step.
      • F2.3B Manual dishwashing procedure 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): Back warehouse area: 1. Meat department-organize items and remove items not needed in day to day operation. Recommend more shelving as at least half of one side of the prep table was being used to store items 2. General warehouse- clean up food that has fallen under pallets etc as this can be an attractant to pests
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Due to staff storing extra stock and push carts in the vegetable washing /cutting area hand sink was not accessible and the eye wash station was blocked as well.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Original plans dated from 2006 show a 3 compartment pot sink in the vegetable area. The sink has been discovered not to be able to function as a true 3 compartment sink.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The stockroom dishwasher that is to be used for the washing of food utensils/wares (e.g. bulk food scoops) has mould on the inside of the washer door and on one of the scoops left in the washer. On questioning, staff report that scoops are often washed in the produce preparation sinks. All food utensils must be washed and sanitized in sinks or a dishwasher dedicated for utensil/ware washing. Have the dishwasher cleaned and sanitized and have staff use the dishwasher for food utensils/wares instead of the produce preparation sink. Correct right away. CORRECTED: b) A mop sink has been installed on the main floor of the stock area, the produce sink(s) are no longer being used to dispose of mop waste water.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The triple compartment sink in the produce preparation area has had the compartment dividers removed, effectively making the sinks into a single compartment sink. There must be a minimum of a 2 compartment sink in the produce preparation area so that a clean sanitizing sink is always available for sanitizing utensils and equipment. Provide a sanitizing compartment in the produce preparation sink. b) The produce preparation sink(s) and the produce department hand sink must not be used for disposing of waste water from other areas of the store (e.g. mop buckets etc.), these sinks must be maintained in a clean and sanitary condition. To prevent/avoid the disposal of waste water being deposited into these sinks a utility sink needs to be installed in the main stock room; at the time of inspection it was recommended that an additional sink be installed adjacent to the stock room dishwasher. Please advise Interior Health when an additional sink has been installed. (Note: the mop sink for the store is in the basement, making it inconvenient for staff to dispose of waste water in the main stock area.)
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a. At the time of inspection meat product was placed in the meat department triple-sink sanitizing sink; this is a high risk for contaminating clean utensils and wares. This sink is only to be used for the sanitizing of utensils and wares. If meat product has to be placed in a sink then place it in the first sink (wash sink), but not in the rinse sink (second sink) or in the sanitizing sink (third sink). Also, do not store/place meat product on the drying board of the triple-sink. These items were corrected at the time of inspection. b. Quats sanitizer for food surfaces is provided throughout facility at various work stations; concentration of quats sanitizer was 200 ppm, ok.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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