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Save On Foods - 2214

441 Central Ave NE Grand Forks BC V0H 1H0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2214 has been inspected 14 times by Interior Health Authority since March 26, 2013. The most recent inspection, on February 23, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 9, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 14, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): 5 pouches of baby food were observed to be expired 2 weeks past expiry date. The operator must remove expired baby food items from shelf.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration strength in the bakery did not show color change on test strips. Sanitizer is ineffective in removing all contamination from food contact surfaces, equipment, and utensils.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration strength in the meat department did not show color change on test strips. This must be repaired as soon as possible. Sanitizer is ineffective in removing all contamination from food contact surfaces, equipment, and utensils.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Three boxes of expired baby food (Baby Yum Yum) were found on the retail shelf.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Need shatterproof light bulbs or install light sleeves over the light tubes in the produce department. Since there is some processing of vegetables in this department, the vegetables must be protected from potential physical contamination (ie. broken light bulb).
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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