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Save On Foods - 975

1-1151 10 Ave SW Salmon Arm BC V1E 1T3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 975 has been inspected 7 times by Interior Health Authority since March 12, 2014. The most recent inspection, on October 8, 2024, recorded 2 infractions.

2 of 7 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, Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on October 8, 2024. 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 October 8, 2024. 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 once on April 16, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 16, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 October 23, 2023. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. 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 Department - green plastic cutting board needs replacement - chemical dispenser's sanitizer bottle was empty - no sanitizer spray bottle available - spray bottle of Triple Play next to sink and processing station. This product states clearly on label for non-food contact surfaces only.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is no backflow preventer on the janitorial basin, please install one to prevent possible contamination of the water supply.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - department managers unfamiliar with sanitizer type and required concentration - no QUATS test paper available in each department - not tested and logged daily - they were each shown QUATS test paper and how to use it
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D - QUAT sanitizer dispenser supplying butcher area three compartment sink is dispensing QUAT sanitizer at ~450ppm. This concentration exceeds the "no rinse level" and will require an additional rinse step. Corrective action: Ensure QUAT sanitizer is dispensed at 200ppm for adequate sanitizing and to prevent chemical contamination of food All other QUAT dispensers were dispensing appropriate concentration of sanitizer
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A - Cutting board in bakery area is deeply grooves. Grooves may allow for pathogenic organisms to persist on food contact surfaces after sanitizing. Corrective action: Replace cutting board, deep grooves must not be present
      • 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.
  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Fish in the open air cooler was approximately 7.8°C Ensure the cooler can maintain a food temperature of ≤4°C at all times. 2. Smoked fish was being thawed in a sink full of standing water with cold running water slowly running in. The temperature of the fish was 10.7°C When thawing the best method is in the cooler. Alternatively, under cold running water is acceptable but ensure the food is not sitting in standing water which warms up. The food temperature must not rise above 4°C. Other coolers are acceptable. Computerized temperature logs in place. In the deli area foods are thawed in the cooler.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In the meat cutting area the cooler fan covers and sprinkler cover needs to be cleaned.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 8.1 - Is the premises and equipment in good repair?
      • Observation(s): The in-unit gauges for the Hobart dishwasher (used to clean bulk food containers/scoops) are not providing an accurate read on temperatures. Please obtain a waterproof thermometer that is able to hold maximum temperature readings in order to validate on a routine basis that a final minimum plate temperature of 71°C is reached. Note: Cutting board conditions are monitored in each department. Replacement protocols are sound. Cutting boards requiring replacement are on order.
  7. Monitoring

    0 infractions

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