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Save on Foods - 2224

115-1972 Kane Rd Kelowna BC V1V 2E5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save on Foods - 2224 has been inspected 7 times by Interior Health Authority since April 26, 2013. The most recent inspection, on May 1, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 6 separate inspections, most recently on May 1, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on May 20, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 across 2 separate inspections, most recently on May 12, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 20, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed at the time of inspection, please clean the following areas of the Save On Foods grocery store that were observed with an organic build-up and require additional cleaning by May 15, 2026: - the bakery department walk-in refrigerator/freezer floor - please also confirm a plan with timeline for completion for resurfacing the bakery walk-in floor to enable ease of cleaning and to prevent saturation of bare concrete. - the floors in the back general storage area near the dairy refrigerator/freezer and produce department and flooring inside some back area walk-in refrigerators/freezers.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please replace the worn/broken bottom door seal on the overhead door located in the back loading area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed at the time of inspection, please clean the following areas of the Save On Food grocery store that were observed with an organic build-up and require additional cleaning: - the bakery department walk-in refrigerator/freezer floor - please also plan on resurfacing the bakery walk-in floor to enable ease of cleaning and to prevent saturation of bare concrete. - the meat department processing room and walk-in refrigerator floor. - the vegetable department floor in-front of and below the 3-compartment sink and the floor within the vegetable department walk-in refrigerator. - please also clean/tidy up the floor/below shelving, etc in the area of the back garbage compactor and back general storage.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.2 Are proper pest control measures in place on the premises?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed some food equipment/surfaces (ie. cutting knives in bakery department clean knife storage rack) and storage shelving (ie. display cooler shelving in the meat department, below counter shelf in bakery department) not maintained in a clean/sanitary manner. Sanitizer spray bottles in various departments were noted with <200ppm quaternary ammonia when tested.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a decline in store general sanitation since the time of last inspection. Observed clutter and effects in various departments/storage areas around the store that are impacting cleaning. Bottom shelves on some storage units were observed <6" off the floor or there were effects/food containers stored on the floor &/or below bottom shelves. Observed clutter in front of some hand washing sinks (deli and bakery). Observed a build-up of debris and organics underneath/behind/within equipment and shelving units, floors, walk-in refrigerators in various departments around the store.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Meat department sanitizer appeared to be measuring at 50-100ppm Quaternary Ammonia at both the sink sanitizer and "hose down" sanitizer spray nozzle. Bakery walk-in cooler required additional cleaning (ie. floor/underneath shelving).
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat and ready to eat food stored in too close of proximity to each other within meat department walk-in cooler and back of store walk-in freezer.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed salmon and shrimp thawing in water within meat department sink. Please ensure that meats are thawed in advance under refrigeration and not in stagnant water within a sink.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Dairy products such as ice cream noted inside meat cutting room/cooler while being sorted following a delivery. Please ensure storage of these products within the dairy cooler immediately following delivery and prior to unpacking (ie. not within meat department cooler/cutting room).
  7. Monitoring

    2 infractions

    • 0.32 - Is there adequate segregation between carcasses from different species?
      • Observation(s): Please ensure that raw meat and ready to eat products are stored separately (raw meat below ready to eat foods).
    • 6.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Potentially hazardous food within vegetable display area measured at temperatures between <4 to 10degC including (sprouts and other bagged/cut vegetables) - infraction corrected at time of inspection. As discussed, an IR scanning thermometer can be used to survey refrigeration units to determine correct/incorrect stocking practices. Where issues are noted (ie. potentially hazardous foods in excess of 4degC), please ensure that the appropriate corrective actions are taken, for example, relocating to another cooler, ensuring units are loaded correctly, etc. Stock personnel/management should also implement daily temperature monitoring records (direct food measurements) to ensure that improper stocking/temperature issues are identified and corrective actions taken.
      • Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

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