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Save On Foods - 953

1200 Lakeside Dr Nelson BC V1L 5Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 953 has been inspected 14 times by Interior Health Authority since December 13, 2013. The most recent inspection, on October 31, 2025, found no infractions.

7 of 14 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, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on February 8, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 February 8, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 June 7, 2022. 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 once on September 22, 2014. For example: 4 - Are the staff washing hands as often as necessary to prevent contamination of food?

  • 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 once on November 5, 2019. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The display hot holding unit for chicken is 55 C at the time of inspection.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
  5. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): New hot holding units for roasted chickens and soup have been installed.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): All QUATS surface sanitizer bottles were found to have 0 ppm surface sanitizer in them. This is a multiple repeated deficiency.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station basin was filled with object from the triple sink. This is a multiple repeated deficiency.
  9. 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): All of the sanitizer spray bottles in the deli were found to be <200 ppm QUATS.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): A box of guacamole was observed to be in the hand wash sink at the time of inspection. When questioned, staff stated that the box was leaking so they placed it in the sink. Staff removed the box during inspection. Discontinue this practice immediately. Placing objects in the hand sink discourages handwashing; keep the hand sink clear and use the adjacent double sink for situations such as draining leaking boxes.
      • 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
  13. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Handwash station lacked dispensable soap. Employees were using hand sanitizer rather than washing hands. The soap dispenser was installed at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Employees were using hand sanitizer rather than washing hands. While sanitizer is effective at destroying pathogens, it does not work well with soiled hands. Hands must be washed before reaching for gloves, as soiled hands could contaminate the gloves. Employees were reminded to wash hands and to change gloves between tasks by the on-site manager at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
  14. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): When questioned, a bakery employee stated that the food preparation counter was only being sanitized at the end of the day. The sanitizer spray bottle was also not functioning to be able to dispense sanitizer at the time of inspection. The defective sanitizer bottle was replaced with a working one. Sanitizer concentration was found to be adequate (200 ppm quaternary ammonium products). Educate staff to sanitize food contact surfaces throughout the day, as well as at start-up and end of day.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Deli coolers were 5-7°C at the time of inspection. Staff were observed leaving deli cooler doors open while slicing meat on the deli slicer. Leaving cooler doors open can allow cooler temperatures to rise, over work the compressor and waste energy. Educate staff to close cooler doors as soon as possible after opening to avoid the aforementioned issues. All other coolers were found to be 4°C or less; hot holding >60°C
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

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