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Save On Foods - 2245

5-555 Victoria Rd Revelstoke BC V0E 2S0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 2245 has been inspected 8 times by Interior Health Authority since June 16, 2014. The most recent inspection, on January 29, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 January 29, 2026. 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 2 times across 2 separate inspections, most recently on February 16, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 15, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 16, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 September 2, 2016. For example: 14 - 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - produce area cutting board is due for replacement and was stained - produce cutting knives stored unclean in clean rack Please replace produce cutting boards and have extra cutting boards in stock. Also ensure that all food processing surfaces and knives are cleaned and sanitized throughout day and at least every 4 hours. Please also ensure knives and cutting boards are cleaned and sanitized between different products to prevent cross contamination for those with food allergies/sensitivities.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - aisle 1 front end display cooler at 9C (raw chicken and other meat) - back wall coolers: soy products/margarine/cheese/eggs/yoghurt at 6 to 8C Please ensure that these coolers are adjusted or repaired immediately, and better monitoring/reporting implemented.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Ops manager could not locate all of their food safety certificates during my visit. Please send a current food safety certificate for each of your department managers and food safety personnel.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left side of cooler marked as "Organics" was holding food at 10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair this cooler so that food is held at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Produce staff and not necessarily cleaning and sanitizing surfaces and utensils prior to and after cutting melon/fruit products into quarters. Please provide clear directions on this expectation to all staff this may affect. Please provide a copy of the communications to me as confirmation. It is recommended that signage regarding this requirements is posted at the processing station.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Keep all single use food containers stored in the back store room (near the public bathrooms) in plastic wrapping to reduce the potential of contamination and maintain cleanliness. Keeping them facedown reduces the risk but additional measures can be taken as indicated. Please provide photo to confirm this has been completed. 2. Walk-in cooler wall panel at the doorway leading into the meat storage unit is stripped and foam is exposed. Please repair. Complete repairs as soon as possible. Provide photo for confirmation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Scoops and tongs for any bulk handling should be cleaned and sanitized daily rather than on the sectional rotation basis. These frequent contact surfaces are ideal transfer mechanisms for germs. At minimum, go over handles with a sanitizer wipe on a daily basis. 2. Please ensure staff are rinsing degreaser from food contact surfaces prior to applying sanitizer as staff did not indicate a rinse step to be used during clean-in-place process for cutting board. Ensure staff are allowing sanitizer to contact and sit for at least 5 min prior to removing with a single use paper towel/wipe. Allow to airdry whenever possible.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Produce cutting board and overwrap board is worn and scarred. Please replace. 2. Door for walk in meat cooler was noticed to be ajar (approx 1 ft gap). A facility limitation has been indicated in fixing the door to facilitate closing. Please ensure staff are keeping this door shut.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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