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Save On Foods - 962

161-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 962 has been inspected 12 times by Interior Health Authority since March 24, 2014. The most recent inspection, on January 29, 2026, found no infractions.

6 of 12 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, 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.

  • 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 4 times across 4 separate inspections, most recently on October 2, 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 September 17, 2025. 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 once on March 21, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 April 19, 2023. 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 1, 2017. For example: 6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator had difficulty to follow up with an ECOLAB technician. The dishwasher must be inspected & soap dispenser properly calibrated.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigeration units were missing thermometers. Operator must provide individual thermometers to all refrigeration units. NOTE: Daily refrigeration logs maintained. The operator uses a laser gun for monitoring cold & hot holding temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher's wash & rinse cycle Operator must investigate the excessive white color chemical residual built-up inside the dishwasher and on the equipment. The operator must discuss the observations with the Regional ECOLAB Manager and / or by calling the Canada head office at 1-800-268-0465. or by emailing at [email protected] In my opinion, the residual build up is not cause by hard water as other restaurants in the same area have no issues with hardness. The dishwasher's rinse cycle must be inspected and the soap dispenser should be properly calibrated. I believe the rinse cycle isn't adequate to remove excess soap residual. Dishwasher's hot temperature sanitizing cycle above 82C. QUAT sanitizer solution at 200 ppm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some cupboards' doors were missing handles. I was told that the handles have been ordered.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher sanitizing cycle was at 68C. The minimum sanitizing cycle temperature at dish surface should be 71C. Operator must do the following: - Service the dishwasher to ensure that it works as per manufacturer's instructions; - Provide a water proof thermometer to measure the sanitizing cycle water temperature at least once a day. Records must be maintained. Concentration of QUAT sanitizer at multiple dispenser units measured at or above 200 ppm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Dishwasher must be cleaned and calcium build up (hard water) must be removed. - Operator must ensure that no food trays are stored on the kitchen floor or under the equipment / dishwasher.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - Hot holding case display unit must be replaced. It's cracked in multiple locations. The heat lamps are cracked, paint chipped off, food debris on the lamps are hard to clean. - The sandwich and sushi station cutting boards are still in acceptable condition but they need to be bleached to remove stains.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher below 71°C at dish surface Have dishwasher serviced to enable the dishwasher to reach above 71°C at dish surface. Until dishwasher is serviced use 3 compartment sink method as discussed Monitor and record temperature daily
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing stations at all locations of the facility are fully stocked with liquid soap, paper towels, hot and cold running water Handwashing station at the bakery and meat section have equipment obstructing the use of the hand sink
  11. Monitoring

    2 infractions

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Manager of deli (Dean) and bakery required to have Foodsafe. One person in each food service department required to have FoodSafe at all times.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Review of sushi acidification practices. Acidification is measured using Hydrion test papers.
  12. Monitoring

    0 infractions

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