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Save On Foods - 2247

510 Broadway St W Nakusp BC V0G 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 2247 has been inspected 9 times by Interior Health Authority since January 15, 2013. The most recent inspection, on April 10, 2026, found no infractions.

7 of 9 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 5 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.

  • 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 July 13, 2017. For example: 3 - Are proper cooling procedures followed?

  • 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 July 13, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 once on August 5, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 once on July 13, 2017. For example: 4 - 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3A Ensure foods are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. Large food items such as chickens, etc., take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Approved cooling methods: • Cut large items into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. • Cooling procedures for hot foods available onsite. • NSF certified probe thermometer available for monitoring cooling temperatures.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around and under the back exterior door and internal door by the trash compactor. Please install door sweeps and weather stripping on both doors to prevent entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): F3.5B Handwashing station for deli workers and meat area (2nd sink) must be supplied with liquid soap in a dispenser. Touchless dispenser was not functional at the time of inspection. F3.5C Handwashing station for deli workers and meat area (2nd sink) must be supplied with paper towel in a dispenser.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.3 Please verity if the probe thermometers being used to monitor cooking and internal temperatures are NSF certified. NSF certified thermometers were ordered at the time of inspection to replace the existing thermometers.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.7 Quats sanitizer in spray bottle in the deli was measured to be 100 ppm. New sanitizer was put in spray bottle at the time of inspection.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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