Save on Foods - 970- Deli
841 3rd Avenue West, Prince Rupert, V8J 1M7 · Restaurant
Inspection summary
Save on Foods - 970- Deli has been inspected 2 times by Northern Health Authority since May 13, 2024. The most recent inspection, on July 16, 2025, found no infractions.
1 of 2 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: Cleaning and sanitizing and Food temperature control.
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 once on May 13, 2024. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
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 once on May 13, 2024. For example:
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on May 13, 2024. For example:
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(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.
2 inspections
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Staff mentioned that the meat slicer was not cleaned and sanitized in between slicing different kinds of meats. The meat residuals left on the slicer may cross contaminate the other food products when the slicer is reused.
- Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment between slicing different kinds of meats.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: The facility did not have the thermometers in any of the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
- Corrective Action: Operator must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: No staff members on site have a valid food safety training. Every operator of a food service establishment must hold a valid food safety training certificate. Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate. Public Health Significance - Up-to-date food safety training ensures that food handlers are following safe food handling practices which further helps reduce the spread of foodborne illnesses.
- Corrective Action: Operator to ensure the staff gets registered to do the training and provide copy of certification upon completion.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]