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Save On Foods - 964

258 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service

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 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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)?

  • 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 5 times across 4 separate inspections, most recently on March 2, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 2, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 22, 2018. For example: 2 Are proper pest control measures in place on the premises?

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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips expired. Ensure to obtain new test strips.
      • 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): At the time of inspection, the following infractions were observed: [1] Bakery ceiling tile observed missing. [2] Build up of debris and miscellaneous items throughout deli and bakery dept.
      • 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): At the time of inspection, the following infractions were observed: [1] Leaking pipe in deli handwashing basin. [2] Hot water not dispensing in bakery handwashing basin.
      • 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, a missing ceiling tile was observed in the bakery department.
    • 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 posted in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - Deli open display cases (both corner unit and space below service case) have warm spots that may be the result of uneven air flow from dusty interiors made worse from over-stocking. Please ensure foods are not blocking the air flow within the units.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please confirm IR gun is in place for taking quick readings display cases (from Feb 2020)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Bakery and Deli walk-ins need fans cleaned
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - backflow prevention devices (DCVAs) at Deli ovens need to be tested annually (still from Feb 2020) - Deli walk-in cooler needs fans cleaned and floor drain cleared - Bakery walk-in cooler needs cleaning of walls and floor, and walk-in freezer needs a light bulb replaced - Bakery oven hood needs cleaning - Deli open display cases need a cleaning to help improve air flow
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - Bakery walk-in freezer fan guards have two corroding bolts; please install plastic nuts to secure blade guard and prevent corrosion - Bakery walk-in cooler electrical work needs closing up
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan does not appear to be complete - please check to make sure a complete food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not readily available (from Feb 2020)
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - from Feb 2020: "- please have managers, alternate staff and staff working alone who are involved with food preparation and service certified in FoodSafe or equivalent"; please confirm
  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - open display cases in deli area has product at ~8C (breakfast sandwich measured 5C internally) - appears to be correlated with product being loaded outside of the load-line of the cooler (which can be tricky with the angled open face cases); product was moved during inspection - please continue to load product within the load-line of all your open coolers. You may wish to look at switching to enclosed or vertical display cases or obtaining overnight cover/curtains to help with temperature control overnight.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please verify the cooling of all foods for later use is within safe time temp limits
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - open display cases in deli dept have product at warmer than 4C despite being checked twice daily; please obtain an accurate IR thermometer to quickly check temps of items that may be outside the load-line for the cooler
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - walk-in cooler fan units in Deli and Bakery need cleaning
    • 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 ovens last tested in 2018; this type of cross-connection control device needs to be tested annually.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your deli and bakery food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your deli and bakery sanitation plan is current and readily available for
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please have managers, alternate staff and staff working alone who are involved with food preparation and service certified in FoodSafe or equivalent
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - deli dept salad prep items observed at 15C av. on work table; please discuss with staff and ensure ready-to-eat foods are only removed from temperature control immediately prior to assembly
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - bakery appears to have evidence of rodents in walk-in cooler; please confirm and correct as necessary; please ensure access door under sinks is closed
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - bakery and deli in need of cleaning in harder-to-access areas of the departments (e.g., under shelving - walk-ins, behind oven, etc.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - lights in walk-ins need replacing
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    8 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please start checking the cooling of all your hot foods for later re-use - specifically the roast chickens (as per pg 12 of Deli food safety plan), but all foods
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - deli and bakery walk-in cooler fans needs cleaning and sanitizing - bakery walk-in cooler needs full clean and sanitize of floor, walls, and ceiling as well as fan unit
    • 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): - deli cooler walk-in floor drain needs cleaning - deli oven grease hood does not appear to be adequately venting smoke and vapours - please address - bakery walk-in freezer door seal needs replacing
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - deli dept hand sink faucet flow not adequate - please repair
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - please check appropriate staff are FoodSafe certified
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - bakery food safety plan that's on-hand appears incomplete and may be out of date
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - bakery sanitation plan that's on-hand appears incomplete and may be out of date
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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