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Save On Foods - 2243

116-1700 Garcia St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2243 has been inspected 14 times by Interior Health Authority since January 17, 2013. The most recent inspection, on June 5, 2026, found no infractions.

7 of 14 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 22, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 separate inspections, most recently on May 2, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on April 23, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 11, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 26, 2018. For example: 2 - Is the premises free from a pest infestation?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: Sanitizer concentration in the spray bottle for the front area of the deli had a sanitizer concentration of approx. 0 ppm. Staff must check concentration with test strip each day to ensure an adequate concentration of sanitizer. Ensure correct procedure is observed by staff. NOTE: When filling spray bottles with sanitizer, before putting the hose in the bottle let the water run for approx. 15 seconds to ensure that the sanitizer is being dispensed with the water. Test the concentration of the newly filled bottle; concentration should be 200 ppm - 400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW - One sanitizer bottle in the deli section of the store did not have enough sanitizing ingredient (QUATS). Bottle was emptied and refilled during inspection. Ensure sanitizing ingredients in bottles are at proper levels by testing after filling.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • NEW - Do not thaw foods in hand washing sink. Package of food found thawing in handwashing sink in the deli.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Debris (shredded cheese, salad dressing packets) in the display cooler. Ensure the area is cleaned of food debris regularly to minimize the risk of contamination. Correct right away.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit posted in deli area has a decal that expired in 2020. Ensure the most recent decal is displayed on the operating permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Food temperatures in the under-counter cooler at the centre prep counter were 5.5° C; multiple temperatures were taken 1 hour apart; staff report that this often seems warm. If food temperatures are not maintained at 4° C or colder during normal operating times (i.e. not during defrost cycles) then have the cooler adjusted or repaired. If food temperatures cannot be maintained at 4° C or colder in this cooler then move foods to another cooler. • Food temperatures in the deli meat display cooler varied from 3.5° C to 7° C (internal temperatures measured with probe thermometer); some meats that were in the cooler overnight and stored in the front of the display cooler were 7° C. Have staff monitor food temperatures regularly (with probe thermometer) to ensure that cold air in the cooler is distributed properly and that all foods are being maintained at 4° C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): a) Evidence of mouse activity in the deli department. Remove the dead mouse between the walk-in cooler and the bakery oven. Have pest control contractor increase traps in area.
      • F2.2A - The premises must be maintained free of pests.
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Below items discussed with staff and corrected at time of inspection: a) Staff report that cutting boards are washed and then hosed down with sanitizer solution at the wash sinks; this is not the approved method for sanitizing wares. All wares are to be submerged in the sanitizer in the sanitizing sink for a minimum of 1 minute to ensure an adequate contact time; if the ware/item does not fit into the sink then the item must be flipped so that all sides/ends are sanitized by submersion. b) If large cutting boards are spray sanitized with a spray bottle leave the sanitizer in place for a minimum of 1 minute before wiping; sanitizer has a minimum contact time with the surface of 1 minute. c) If the sanitizer has to be applied using the chemical dispenser hose at the sink then the instructions on the bottle label must be followed; this method involves changing the mixing procedure (i.e. changing the sanitizer concentration).
  11. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff wear corporate uniforms and caps. Staff wear disposable gloves during food handling/preparation and wash hands.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: The handwashing sink initially filled with equipment/utensils upon inspection; equipment/utensils in the sink were removed upon request. Handwashing sink should be accessible and remain free of clutter at all times.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): At the time of inspection, there was not a food handler with FOODSAFE.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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