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Save On Foods - 2245

5-555 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2245 has been inspected 10 times by Interior Health Authority since May 6, 2013. The most recent inspection, on January 29, 2026, found no infractions.

6 of 10 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, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on November 15, 2018. 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 September 1, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 September 1, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 1, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishes not being sanitized properly in the deli area by all staff. Some staff were just dipping the dishes in the sanitizer and air drying. All dishes/utensils must be washed, rinsed and then fully submersed in the sanitizer for a minimum of 2 minutes and then allowed to air dry. Quats sanitizer spray bottle at acceptable concentration. Single use wiping cloths.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Due to the non-enclosed nature of the meat prep room, it is likely that a temperature gradient exists with temperatures being warmer towards the door. I would like to see non-perishables or less temperature sensitive products from the deli towards that end (eg. pickled items, vinegar based condiments). Use a separate in-unit thermometer to help guide this placement. 2. Please closely check calibration method of infrared thermometer being used to check cooler temperatures in the deli. It is approximately 1.5°C biased towards the colder end as compared to my unit. Ideally, have a separate in unit thermometer for each case to cross check--regulations stipulate an accurate thermometer for each unit. The thermometer for the center deli display case is highly inaccurate and biased towards the cold end.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Please ensure staff are rinsing degreaser from food contact surfaces prior to applying sanitizer as staff are indicating they do not employ a rinse step. This was discussed in relation to the meat slicer. 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.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Produce for the deli (lettuce, spinach) was observed to be stored in front of the wash station in the meat prep room and also blocking access to the handwash station. This was reviewed in detail with regards for the potential for cross-contamination. Unwrapped produce was discarded at the time of inspection. Wrapped packaging (spinach) was moved to a different location at the meat manager's indication that minimal prep has occurred today. The shared use of this area is not ideal and without proper separation and use protocol, would not be permitted. Please ensure that only packaged deli items are stored here. There must not be any unwrapped food products for the deli stored in this room. As contaminated wrapping can also lead to further contamination of food products or other areas during handling, please ensure all storage areas are a reasonable “splash zone” distance away from raw meat areas, including the hand-washing station. As much as possible, try to keep products in original boxes. Do not allow clutter--arrange incoming products immediately. I would advise that a written protocol be in place to guide the shared use of this area.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Door tracks and harder to reach crevices of cold storage units in deli area have visible debris and organics. Bread cooling racks require more thorough cleaning and sanitizing. Rigs in bakery are in need of deeper cleaning and possibly refinishing.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Prepping of raw rotisserie chicken takes place immediately adjacent to the meat slicer. There is no distinct separation in space or time between the prep of raw chicken and ready to eat products. This poses a cross-contamination potential during prep and clean-up activities. As discussed, please implement a divider that will help to provide spatial separation. This divider can be permanent or removable. It must be of a material that is smooth, easy to clean, and impervious to moisture. 2. Please ensure rubber floor mats in the deli and thoroughly cleaned and sanitized on a weekly basis. A build-up of debris is noted on these mats.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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