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Save On Foods 2217 - Deli

5104 Airport Drive, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Save On Foods 2217 - Deli has been inspected 4 times by Northern Health Authority since April 3, 2023. The most recent inspection, on July 30, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 May 27, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 30, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 3, 2023. For example: 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]

About this data

These results come from Northern 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.

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: An opened ended display cooler had temperatures above 6 C. Consideration was given for a potential defrost cycle and a sandwich from the unit was tested and the temperature was 6.8 C. Improperly cold held foods can allow the growth of microbes and cause foodbourne illness.
      • Corrective Action: The operator was told to move the food in the cooler if they were there for 2 hours or less to another cooler, to monitor the unit to see if the temperature would hold 4 C or below. At the end of the inspection of the deli department the temperature was decreasing to 6 C. Ensure potentially hazardous foods are cold held at temperatures at or below 4 C. If the cooler cannot maintain 4 C have the unit serviced and use other cooler units for the food.
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Roast chicken that are being cooled overnight inside cutting room was left uncovered and open to contamination. Contamination from contact with raw meat inside cutting room may increase risk of illness.
      • Corrective Action: Operator covered the roast chicken.
  4. Routine Inspection

    1 infraction

    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employee came from having a smoke outside and did not wash hands when they came back. Proper and frequent hand washing is required when handling foods such as when coming in from outside, after using the washroom etc
      • Corrective Action: Staff was asked to wash their hands and they did.

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