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Save On Foods - 915

505 Victoria Ave N Cranbrook BC V1C 6S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 915 has been inspected 12 times by Interior Health Authority since December 17, 2013. The most recent inspection, on May 25, 2026, recorded 2 infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 22, 2021. 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 7 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 October 20, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moderate amount of food debris and liquid spill was observed to be on the floor of the walk-in cooler for storing produce, particularly underneath the shelf and around the drains at the corners.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Scouring pads and gloves were observed to be left in the handwashing sink at the deli department, obstructing the access to it.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler holding sandwiches, salads and pre-packaged meals were measured at 10°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): [1] Two coolers holding sandwiches, salads and pre-packaged meals were measured at 13°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens. [2] The following temperature measurements were taken of the rotisserie chicken (55°C), potato wedges (45°C), and chicken strips (44°C) in a hot holding unit. All potentially hazardous foods must be hot held at 60°C or higher to help prevent the growth of pathogens in the danger zone.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich prep cooler measured at 9.4 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of dried food debris on the bottom of the shelf (sliding doors) near the meat slicers. There is also food debris on the floor under the back sandwich prep area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. 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): Some spoons used to scoop cold ready to eat foods in the deli display case seen directly contacting food with either the handle or arm of the utensil. This may increase the potential for cross contamination if unclean gloves or hands are used to touch the handle and arm of the utensil thus contaminating food in the process. This was corrected during inspection.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station has paper towel dispenser but it is empty. Paper towel was available in various locations of the deli but not conveniently available for handwashing.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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