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Save On Foods - 931

100-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 931 has been inspected 10 times by Interior Health Authority since December 11, 2013. The most recent inspection, on March 10, 2026, found no infractions.

4 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: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on January 7, 2025. 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 2 times across 2 separate inspections, most recently on January 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 19, 2024. For example: 7 Are foods protected from 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 March 19, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5, 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Wine retail area : High temperature glass washer located in the retail space and used for washing, rinsing, and sanitizing of wine glasses used by customers during wine sampling was not in working order, the temperatures were measures after heat up at least 3 times and measured under 74°C at the plate level. The temperatures must be at least in 74°C at the plate level. Temporary solution: Staff at the wine retail space will be using the temperature verified and working (at time of inspection) high temperature dishwasher located at the bulk foods area. This will be the temporary high temperature dishwasher used until the other one is repaired. Corrective Actions: • Ensure the dishwasher in the wine area is in working order, repair or replace this unit.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Wine area: Paper towel dispenser or a way to do single service product for hand drying will need to be installed in this area. At the time of inspection a paper towel roll not in a dispenser was by the hand washing station but the current way it is not single service product and person must touch the roll which can contaminate it.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Potato wedges were left uncovered under the cooling fan in walk-in cooler. CDI ( Corrective During Inspection ) - Operator was instructed to place food items in a food -grade container covered with a lid. EHO confirmed that operator completed the actions. Ensure food is kept covered as food may get contaminated by cooling fan condensation.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Food items ( French Toast) were observed thawing at room temperature under the cooking oven and temperature was noted at 24 °C. CDI- Operator discarded the items immediately. Ensure approved methods are followed for thawing of foods such as: • Refrigerator thawing • Cold running water thawing • Microwave thawing Improper thawing methods such as what was observed keeps the food in danger zone (4°C - 60°C) for a long time, which increases the risk of pathogen growth in food.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sinks at Deli and Bakery area were obstructed with boxes placed in front of the sink. CDI - Operator was asked to remove the boxes. Ensure handwashing sinks are fully accessible at all times and fully stocked. Obstructed handwashing sinks hinders staff hand hygiene, which increases the risk of spreading of diseases.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) 1x handwash station needed soap at the time of inspection. Staff resolved during inspection. CDI.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips were not located at 1x deli sink. Staff provided new strips at the time of inspection. RESOLVED.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) shelving below/behind chicken oven has worn/chipped/liquid damage that prevents it from being cleaned and sanitized effectively. Please refinish/replace this surface with one that is smooth, easy to clean and impervious to moisture. Note, if the oven is having issues with liquid leaks, this needs to be repaired so that the leaking liquid does not contaminate surfaces below.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Knives adjacent to the deli slicers are stored in buckets. As the knives come into contact with potentially hazardous foods, and are then placed in the buckets, the knives have the potential to leave food residue on the buckets. As such, the buckets should be cleaned and sanitized at the same frequency as the knives. Discussed with staff and resolved, staff to wash/rinse/sanitize the buckets with the knives. Sanitizer at appropriate concentration in bottles and sinks. Test strips provided to monitor. Storage of food contact surfaces, utensils prevents contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Refrigeration unit in the deli appears to be malfunctioning as it is maintaining 8 deg C. No food is being stored in the unit. Discussed with staff, if the unit is to be used for cold storage it must be repaired. Otherwise, turn the unit off and use a room temperature storage or decommission. Please advise on date noted above what the final outcome was for this unit. In the interim, do not store food in the unit unless it can maintain food at 4 deg C or less. Currently, staff member is putting sandwich prep items in it for limited food preparation time < 2 hours. This is ok, but the time in the unit must be documented to ensure that the food is not held > 4 deg C for more than 2 hours.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Cleaning and sanitizing logs for the deli slicer have sections where staff have not recorded/documented that the procedures had taken place. Unclear as to whether or not staff forgot to log, or forgot to clean and sanitize. As deli slicers are higher risk food contact surfaces, remind staff of the importance of documenting as per the Save On requirements. Please scan and email me a copy of the logs showing that staff are following the sanitation procedures on the date noted above.
  9. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
      • Observation(s): EHO to have clerical update the information.
      • 12.1 - Updated contact information must be provided to the health officer.
  10. Monitoring

    0 infractions

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