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Save On Foods - 980

101-1876 Cooper Rd Kelowna BC V1Y 9N6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 980 has been inspected 7 times by Interior Health Authority since March 20, 2014. The most recent inspection, on April 4, 2025, found no infractions.

3 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on September 13, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 on September 10, 2019. For example: 7 Are foods protected from contamination?

  • 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 September 10, 2019. 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 September 10, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on September 10, 2019. For example: 1 Are proper cooking procedures followed?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler at the bakery section was at 10 degrees Celsius during time of inspection. Operator was able to correct the issue immediately
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperatures for the refrigerators are recorded however, when the temperature did not meet the requirements (e.g. one of the dates has 11.2°C and the required temperature is 4°C or colder), the required corrective actions are not taken and recorded. Discussion was had with staff regarding the monitoring of temperatures at the end of the day when all the food is removed from the cooling unit. With food being removed, the temperature of the cooling unit contravenes regulations of ≤4.0C°. If no food will be left in the cooling unit overnight, a system can be implemented that marks that all food was removed. Ensure that the cooling unit reads ≤4.0C° before food items are added back into the unit the following morning.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): The food employee responsible for checking the internal temperature of potentially hazardous food said that the cooking temperature is 65°C during this inspection, however the required temperature is 85°C as shown on the written food handling procedures.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperatures for the refrigerators are recorded however, when the temperature did not meet the requirements (e.g. one of the dates has 9°C and the required temperature is 4°C or colder), the required corrective actions are not taken and recorded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked potentially hazardous food. One employee says the cooked food is cooled in a refrigerator and another employee says it is cooled at room temperatures. The employees do not know the food safety requirements when cooling cooked food.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The food employee did not clean and sanitize the food probe temperature prior to inserting the probe into the food during this inspection. The thermometer has contamination on the probe. b) The operator does not know the current food safety requirements (e.g. pH and its monitoring requirements) for the sushi rice. The record for the pH is not available for verification.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The food contact surfaces in continuous use such as cutting boards are not cleaned and rinsed as required prior to the sanitizing step. Also the surfaces are not cleaned and sanitized at the required frequency. b) The warewashing sink designated for rinsing is filled up with soapy water. c) The temperature for the mechanical dishwasher is recorded, however, when the temperature did not meet the requirement (e.g. 177°F was recorded for today and the required temperature is 180°F), the required corrective actions are not taken and recorded.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Unused single disposable food containers are stored without adequate protection from potential contamination. Some of the unused single disposable food containers are contaminated with food debris and stored on the surfaces with contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station is not supplied with hot running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): *Some beef products are cooked and cooled. Cooling records are not maintained. The template is available at <http://foodsafe.ca/foodsafe_level2_resources>. *The food safety plan says that the cooling step is not a critical control point.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): *Hot running water for the hand washing sink was not available and the staff corrected it during inspection.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *The plan is available on site but the cooling steps do not meet the requirements. More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *The plan is available on site but some steps (e.g. for deli slicers) do not meet the requirements. More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>. *The manufacturer's instruction for cleaning the deli slicers in use are not available. *Some cleaning records did not have any dates and the staff corrected them during inspection.
  7. Monitoring

    0 infractions

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