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Save On Foods - 2211

200-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2211 has been inspected 9 times by Interior Health Authority since January 29, 2014. The most recent inspection, on November 24, 2025, recorded 1 infraction.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 November 24, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in sandwich prep cooler found to be greater than 4c. It was noted food containers stored in the bottom portion are blocking air flow to cooler. It is recommended you only store food on top when sandwich preparation is actively occurring and not over night. Put products in the lower section for storage
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): a) At the time of inspection the internal temperature of rotisserie chicken and chicken pot pies was recorded at 55° C while in the hot holding cabinet. All hot high risk foods must be maintained at a temperature of 60° C or hotter while being held in the hot cabinet. Replace all missing bulbs in the hot holding cabinet. Correct right away. b) Relocate all foods in the hot cabinet to areas that will maintain a food temperature of 60 C or hotter.
  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a) At the time of inspection frozen beef pot pie filling was thawing in warm water in the deli sink; staff reported that foods are sometimes thawed in warm water in the sink. All frozen potentially hazardous foods must be thawed in a cooler, a microwave or in a sink with cold running water, the primary method should be thawing in a cooler. Correct procedure right away.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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