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Save on Foods 2288

108-5301 25 Ave Vernon BC V1T 9R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save on Foods 2288 has been inspected 6 times by Interior Health Authority since January 10, 2023. The most recent inspection, on July 8, 2026, found no infractions.

2 of 6 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: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 March 20, 2025. 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 once on January 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 18, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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 March 20, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on July 18, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Compressor fans in the bakery walk in coolers/cold rooms have accumulated dust on covers. Corrective Action F2.5 Clean compressor fans covers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Valid FOODSAFE certification or equivalent training is required to ensure food handlers are aware of food safety practices to minimize the risk of food borne diseases.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K: The cutting board in the vegetable stocking area has not been replaced and shows extensive signs of damage and wear. These damages compromise its ability to be properly cleaned and sanitized, potentially allowing for pathogen survival and growth. Corrective Action: Replace the current cutting board with a smooth, non-porous, and easy-to-clean alternative. F2.5B: A significant build-up of ice was observed in the walk-in freezer. Corrective Action: Remove the ice accumulation and repair the walk-in freezer unit to ensure it maintains proper temperature. F2.5B: The air filter in the walk-in cooler must be cleaned as it shows significant accumulation of dust and debris. This presents a risk of contaminating food products. Corrective Action: Maintain regular cleaning of the cooler fan to prevent dust and debris buildup.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Extremely moldy cardboard boxes are being used to store food on top of, posing as a hazard for physical contamination as they may directly contaminate food. Corrective Action: Immediately remove the moldy cardboard boxes and thoroughly clean and sanitize the shelving units below. F2.6F: Moldy cardboard may not be used as a food contact surface due to its non-smooth texture, absorbent nature, and potential to contaminate food. Corrective Action: Replace shelving units with new ones and do not use cardboard to cover shelves.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit to operate displays an expired March 2024 decal sticker. Corrective Action: Replace the expired decal sticker with the current 2025 sticker. If the current sticker cannot be located, please contact the Vernon Health Unit at (250)-549-5700 to obtain a replacement.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available at the deli/bakery. Corrective Action: Ensure that QUATs sanitizer test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer in the deli/bakery area tested at <100 ppm. Corrective Action: QUATs sanitizer must be maintained between 200 - 400 ppm to ensure surfaces are adequately sanitized.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutting boards are not in good working order. Corrective Action: Must be replaced.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  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): Please confirm shatterproof lightbulbs in deli/bakery area. If not shatterproof, replace with shatterproof or install shatterproof cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): EHO was told that cutting boards are being resurfaced. Hand sink being removed during reconfiguration. Please send floorplan of any changes to deli/bakery area.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.

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