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Save On Foods - 975 (Deli)

1-1151 10 Ave SW Salmon Arm BC V1E 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 975 (Deli) has been inspected 8 times by Interior Health Authority since March 12, 2014. The most recent inspection, on October 29, 2025, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on October 8, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 29, 2025. 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 once on June 9, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on October 29, 2025. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in deli hot holding unit is not working. Replace thermometer such that hot holding temperatures can be accurately monitored. Hot holding unit must maintain ≥ 60°C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of the two designated handwashing sinks was obstructed by boxes. Handwashing station must remain accessible at all times to allow for convenient handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - hot holding cabinet was 50 to 55C, and thermometer was not working
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - no QUATS test paper available or log maintained - QUATS tested at 200ppm (good)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F2.1A - Bottom shelf in hot holding unit storing rotisserie chicken measured ~50°C at the time of inspection. A heat light was burnt out on one side of the unit. Corrective action: • All foods must be maintained at ≥60°C • Chickens were moved to the side of the unit capable of maintaining 60°C • Replace the burnt out light • Monitor temperatures of hot holding unit to ensure all foods are maintained at ≥60°C All cold holding equipment maintained adequate temperatures (≤4°C)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B - Temperature gauge on walk in refrigerator that stores raw rotisserie chicken and savory pies is not accurate. The temperature gauge indicated ~10°C, however food probed during the inspection measured ~1°C. Corrective action: Install a stand alone NSF thermometer in the walk in refrigerator. Monitor temperatures from the thermometer inside the refrigerator rather than the temperature gauge.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): 1. Chicken pot pie and beef pot pie were ≤60°C. These were in the edge and near the front (not directly under heat source) of the top shelf of the hot holding unit. These were nearing the 2 hour limit and discussed with staff to discard at 2 hours. 2. There is a light bulb missing in the top of the hot holding unit. Hot holding kept for a maximum of 4 hours. An enclosed hot holding unit would help keep food at ≥60°
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Salad prep cooler was measured at 9°C at the time of inspection. Records indicate elevated temperatures (between 5-9°C) since June 5. Products do not have an extended storage in this unit. All products were instructed to be moved out of this cooler. Temperature must be adjusted and maintained at 4°C or colder prior to putting potentially hazardous food products back in this unit. 2. All refrigeration units without an accurate built in thermometer or are part of store's integrated monitoring system must be equipped with an accurate thermometer. The salad prep cooler in the deli as well as the center island cooler in the bakery require thermometers. 3. Noodle salads were being thawed under running water from the cold tap in the deli but water was measured at 17°C. Staff indicated that the cold water is never really cold from these areas. Thawing of products is indicated to not exceed 1 hour. At the time of inspection, noodle salads had not been thawing under these conditions for more than 30min. Products were taken out of this condition for repackaging at the time of inspection. Please have a plumber review the issue of water water being dispensed from the cold tap at the deli and bakery. In the interim, please consider pulling products to thaw in the fridge the day prior. Shelf life considerations generally start once a product has thawed and this method need not reduce the products shelf holding time.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer spray solution for the meat slicers was measured at 50ppm. This was refilled with quat sanitizer dispensed at 300ppm at the time of inspection. I suspect this is a result of filling at the sanitation station at the chicken sink--dispenser was measured to be dispensing quats at only 50-100ppm. Please have your contractor review this condition.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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