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Save On Foods - 2222

1020 10th Ave S Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2222 has been inspected 10 times by Interior Health Authority since February 19, 2013. The most recent inspection, on December 11, 2025, found no infractions.

5 of 10 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 Chemicals and toxic substances.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on December 15, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 14, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 10, 2015. For example: 2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?

  • 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 February 19, 2013. For example: 1 - Are food display units maintaining proper food temperatures?

  • 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 May 11, 2017. For example: 4 - 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Upon inspection, it was noted that the hand sink was obstructed with some used dishes.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ceiling light bulbs in the deli and bakery were exposed due to missing protective light covers. Protective light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers by the follow-up date.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): An employee did not wash their hands during their inspection before, during, and after handling food. Gloves and hand sanitizer are never substitutes for handwashing. Workers must wash their hands properly before, during, and after handling foods to ensure that contamination does not occur.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was a build-up of food debris in the meat slicer. Workers stated that the slicer was cleaned and sanitized every 4 hours. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 2. Observed a build up of food debris, grease and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment) Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    2 infractions

    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): 2 loaves of bread (unwrapped) were sitting directly beneath the spray bottles of cleaners and sanitizer. All food must be stored away from all chemicals to prevent contamination.
      • Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishes in the deli & bakery were only being dipped in the sanitizer. Ensure all dishes are fully immersed in the sanitizer solution for 1 minute as per the manufacturer's recommendations. They must then be allowed to air dry. This was discussed with staff members of both departments and the assistant store manager. Meat slicers are taken apart and cleaned & sanitized every 4 hours.
      • Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
      • Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 1.1 - Is the owner and operator the same?
      • Observation(s): A change in the Store Manager. New contact information was obtained
    • 14.1 - Are food display units maintaining proper food temperatures?
      • Observation(s): Some of the packages of cheese in the Island in front of the deli measured over the required 4 C. The cooler unit was too full for proper air circulation. Some of packages were removed to another cooler able to maintain proper food temperatures. It was observed that packages of bacon were stored in a milk crate and placed in a dairy cooler. The temperature of the bacon was measured to be above the required 4C. This bacon was removed from the dairy cooler and placed in a cooler able to maintain 4C or less.
      • Potentially hazardous foods must be held or displayed at a temperature of 4°C or colder.

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