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Save On Foods - 2224

115-1972 Kane Rd Kelowna BC V1V 3C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2224 has been inspected 7 times by Interior Health Authority since April 30, 2013. The most recent inspection, on May 1, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on September 10, 2024. 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 2 times across 2 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?

  • 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 1, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on May 20, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently 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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please service/adjust the deli walk-in refrigerator (PHF temperatures measured at 7.5 to 9deg.C at the time of inspection). Please also service/adjust the one open display refrigerator located in front of the deli department that was also observed with some PHF temperatures as high as 10deg.C (please also review stocking practices to ensure proper temperature control of PHF). As requested, please follow-up by the end of day on your corrective actions on restoring temperature control of PHF to 4deg.C or less.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As discussed at the time of inspection, please install internal thermometers inside deli coolers for staff to reference in temperature checks. Please provide NSF validated thermometers for temperature verification.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please clean/replace work visibly dirty shelving inside the deli walk-in refrigerator as discussed at the time of inspection
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottles & sink sanitizer solutions in the deli department were measured at <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 stack of take-away containers to be used for service of ready to eat food stored immediately beside raw chicken storage bins in the walk-in refrigerator. Observed a build-up of debris/clutter and organics underneath/behind equipment in the deli area and the walk-in refrigerator.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed clutter in front of the deli hand washing sink impacting the ease of use of the hand sink.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The acceptability of dates on open deli meat in the front deli display case could not be determined.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Open unpackaged deli meat observed being stored directly on top of packaging for other products within front display unit.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 12.5 - Are foods protected from contamination?
      • Observation(s): Please ensure that raw meat are stored in a designated area within coolers (ie. bottom shelf) and below ready to eat foods.

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