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Save On Foods 2220- Deli

10345 100 Street, Fort St. John, V1J 3Z2 · Restaurant

Official record from Northern Health →

Inspection summary

Save On Foods 2220- Deli has been inspected 5 times by Northern Health Authority since August 13, 2024. The most recent inspection, on October 24, 2025, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on June 18, 2025. For example: 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 18, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times on May 1, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on June 18, 2025. For example: 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    3 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several cupboards do not have handles and it is difficult to access items in the cupboard. Cupboards and shelf are constructed of mdf. Improper construction of a facility disrupts the flow of food.
      • Corrective Action: Repair or replace the handles for cupboards. Repair or replace mdf shelving (including painting) to allow for proper cleaning and sanitizing. Water damaged shelving can contaminatie food. Ensure the food shelving is smooth, easy to clean and impervious to moisture.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pooled water was seen on the floor in the Deli near the three compartment sink. Pooled water can cause water damage that can cause damage to surrounding structures, mould and microbe growth as well possible food contamination. It can also create a slip hazard.
      • Corrective Action: Investigate the cause of the pooled water and repair any leaks. Ensure that the pooled water is removed and the surrounding floor and walls are cleaned and sanitized properly.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing.The central handwash sink was not functional and had no soap dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Follow-Up Inspection

    2 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several cupboards do not have handles and it is difficult to access items in the cupboard. Cupboards and shelf are constructed of mdf. Improper construction of a facility disrupts the flow of food.
      • Corrective Action: Repair or replace the handles for cupboards. Repair or replace mdf shelving (including painting) to allow for proper cleaning and sanitizing. Water damaged shelving can contaminatie food. Ensure the food shelving is smooth, easy to clean and impervious to moisture.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. The central handwash sink was not functional and had no soap dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several cupboards do not have handles and it is difficult to access items in the cupboard. Cupboards and shelf are constructed of mdf. Improper construction of a facility disrupts the flow of food.
      • Corrective Action: Repair or replace the handles for cupboards. Repair or replace mdf shelving (including painting) to allow for proper cleaning and sanitizing. Water damaged shelving can contaminatie food. Ensure the food shelving is smooth, easy to clean and impervious to moisture.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) It was noted on the temperature log that the cooler near the meat slicers had elevated temperature between 7-8 °C on Sunday and Wednesday of this week. At the time of the inspection, staff were preparing a 7 layer sauce and the cooler was frequently opened. As the elevated temperature was noted, the operator moved the food from the cooler to the walk in cooler and will monitor the temperature. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: A tray of gravy was found at a temperature of 49 °C. Improperly cooked or reheated items can cause foodbourne illness.
      • Corrective Action: The gravy was discarded during the inspection. Ensure that hot items like gravy are properly reheated to 74 °C and kept at temperatures of 60 °C or higher to prevent the growth of microbes.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The face of the weight scales in the department were dirty and the scales had food debris on and under the unit. Gaskets in cooler units had excess food debris. Tracks along display case doors had excess food debris. Fans in the deli meat cooler had dried meat debris. Food debris was found in the reach in freezer and walk in cooler. Improperly cleaned and sanitized equipment can cause cross contamination.
      • Corrective Action: Ensure all equipment including the weight scales, the gaskets, and shelves, doors and fans in cooler and freezer units are cleaned and sanitized regularly.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. The central handwash sink was not functional and had no soap dispenser. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Routine Inspection

    0 infractions

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