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Save On Foods - 978

113 Red Cedar Dr Sparwood BC V0B 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 978 has been inspected 8 times by Interior Health Authority since February 6, 2013. The most recent inspection, on March 6, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 May 19, 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 once on March 9, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 6, 2013. For example: 4 - Are the staff washing hands as often as necessary to prevent contamination of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 19, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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

    0 infractions

  2. Monitoring

    0 infractions

  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): Observation: QUATs based sanitizer measured ~400 ppm. Manufacturer label notes to use a concentration of 200 ppm. Corrective Action: Ensure sanitizer is used at the concentration noted on the manufacturer label.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator of deli noted that their FOODSAFE certification has expired. Corrective Action: Ensure operator of deli has a valid FOODSAFE or equivalent certificate Note: In the absence of the operator at least one employee in the establishment must have valid FOODSAFE or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff mentioned that utensils and equipment are sanitized for 30 seconds in the three compartment sink.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station had run out of single service product for drying hands at the time of inspection. Upon discussion with employees I was informed other dispensers are used and this particular unit is seldom used as it is hard to locate the key to refill unit.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Thermometer used for checking internal chicken temperature had debris on it. Ensure probe thermometers are cleaned and sanitized between uses. This was corrected during inspection and supervisor noted that employees will be reminded of practice.
      • 1 Observation, Low Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
  8. Monitoring

    1 infraction

    • 10.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Observed a bakery employee handling, then pushing a cart and then handling food again without washing hands or changing gloves. Also, there was little to no paper towels observed in the garbage can located in the bakery, which is an indicator of infrequent handwashing.
      • 1 Observation, Moderate Severity of Consequences : Employees mush wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.

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