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Save on Foods 967- Deli

555 Central Street West, Prince George, V2M 3C6 · Restaurant

Official record from Northern Health →

Inspection summary

Save on Foods 967- Deli has been inspected 3 times by Northern Health Authority since February 15, 2023. The most recent inspection, on February 8, 2024, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 February 8, 2024. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 February 8, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 15, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on February 15, 2023. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 February 15, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored in the danger zone: surface temperature of multiple food products (e.g., cheese, meats, and sushi) were measured above 4°C at the time of the inspection. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noticeable amount of food debris on the floor in harder to reach areas (e.g., underneath prep tables). Public Health significance - insufficient cleaning can provide food for, and increase the severity, of pest infestations.
      • Corrective Action: Ensure that all food debris is swept up at at least at the end of the day to reduce food available for pests. Ensure that all surfaces are kept in a sanitary condition.
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler containing hummus and cheese dips was measured between 6-7 °C. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease-causing bacteria and toxin production.
      • Corrective Action: Monitor and adjust the temperatures of the refrigeration units; have serviced as required. If needed move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less; any potentially hazardous food that has been stored above 4 degrees Celsius for more than 2 hours should be discarded.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food packaging was stored directly below a bug zapper. Public Health significance - Insect parts can contaminate food if traps are placed above food or food packaging.
      • Corrective Action: Ensure that food and food packaging are protected from contamination at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Deli slicers were noticeably dirty during the inspection; cleaning logs did not indicate that these are being cleaned every two hours as indicated in the Food Safety plan. Public Health Significance - insufficient cleaning and sanitizing of deli slicers can lead to foodborne illnesses, and in severe cases Listeria outbreaks.
      • Corrective Action: Meat slicers must be cleaned and sanitized at least once per 4 hours; staff should follow the Food Safety plan for cleaning frequency and fill out the logs after cleaning.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the facility, including inside cupboards and the floors, were noticeably dirty during the inspection. Public Health Significance - insufficient cleaning can lead to contamination of food items and foodborne illnesses.
      • Corrective Action: Ensure that all areas of the facility are kept clean; infrequently cleaned areas should still be cleaned on a routine basis.

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