Save on Foods - 2224
115-1972 Kane Rd Kelowna BC V1V 2E5 · Food Retailer - Food Store
7 inspections
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- 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?
- 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)?
- 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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).
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 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.
- 0.32 - Is there adequate segregation between carcasses from different species?