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Save On Foods - 964

258 Bridge St Princeton BC V0X 1W0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 964 has been inspected 9 times by Interior Health Authority since December 9, 2013. The most recent inspection, on January 20, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on January 20, 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 4 times across 4 separate inspections, most recently on January 20, 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 4 times across 4 separate inspections, most recently on March 2, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 20, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 2 separate inspections, most recently on March 2, 2023. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

9 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time on inspection, the sanitizing test strips observed expired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, observed light seeping into building through backdoor near receiving bay. Ensure a door sweep is installed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, spills were observed in the yogurt section of the standing coolers.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, the handwashing basin in the meat packing department was observed not dispensing hot/cold water. Operator advised to have 2 staff members in the department during packing. Work order in progress, completion date: pending.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  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): At the time of inspection, the following infractions were observed: [1] Clear door of "zero zone" cooler adjacent to fresh produce not closing properly. Ensure door closes properly to prevent ambient temp of cooler to increase. [2] Bottom shelves of "zero zone" cooler along back wall of store with build up of dry dairy products. Ensure spills are cleaned up immediately. [3] Sanitizer station adjacent to staff room not dispensing sanitizer appropriately. Ensure sanitizing station is operating properly.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): At the time of inspection, the permit was not posed in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    7 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): - point-of-entry treatment system installed and maintained for entire store;; please forward treatment schematic from service connection to fixture - please install screen on tank vent/overflow as it is close to the ground
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Produce and Dairy walk-ins need evaporator fans and guards cleaned
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - backflow preventer (DCVA) at Dairy walk-in door needs testing (from Feb 2020) - Produce, Dairy, and Meat walk-ins have several light fixtures that need new lenses and bulbs/tubes - Meat walk-in trench drain needs cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please try to protect open foods (e.g. eggs) from being stored on the floor as their crates are also open
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Meat Dept hand sink soap dispenser not functional - most paper towel dispenser not stocked but replenished during inspection
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - please provide contact info for new store manager/management team
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - Produce walk-in has water pooling on top of wall base/curb in the far right corner from door - corrosion present at bottom of wall panel - please repair (recommend re-grading the top of curb to slope forwards to promote drainage)
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Produce dept walk-in cooler fan units need deep cleaning (including removal of condensate tray and surface of line-set)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - back flow preventer (appears to be DCVA) for back corridor/milk dept last tested in 2018; this type of cross-connection control device needs to be tested annually.
  5. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please ensure check valve for chemical dispenser by dairy walk-in is tested annually - please ensure fans of your walk-ins are cleaned regularly - bank of upright freezers opposite meat display area showing signs of unusual frost and ice build-up
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - produce dept hand sink needs paper towel dispenser repaired/replaced
  6. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - all store walk-in fans and floor under shelving need cleaning and sanitizing - ensure all sanitizer dispensers are dispensing at correct concentration (notably dairy and meat/deli dispenser)
    • F3.2 - Is the contact information the same?
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please ensure dairy DCVA has received its annual testing certificate - dairy walk-in freezer: two lights on end opposite door need replacing - deli/meat walk-in cooler trench drain cleaning - bulk dept commercial dishwasher needs temp display panel and wash temp indicator repaired - ensure grease trap is cleaned on a regular schedule
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sink in produce prep area needs to be readily accessible and paper towel dispenser needs to be stocked - hand sink in meat department needs dispensed soap
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Overall cleanliness and sanitation is good except there were two opportunities for improvement: 1) Meat tenderizer has a built up of debris showing it is not being cleaned properly. Please find a way to keep this equipment clean and sanitized. 2) Baker knife rack should be cleaned/ sanitized semi regularly.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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