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Save on Foods - 982

792 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save on Foods - 982 has been inspected 11 times by Interior Health Authority since July 24, 2013. The most recent inspection, on December 18, 2025, recorded 1 infraction.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on December 18, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 1, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on May 25, 2018. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on May 25, 2018. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel dispenser was located at the handwashing sink on the sushi side of the deli. Please reinstall the paper towel dispenser at the handwashing sink. Currently staff have to walk over to the dishwashing sink to obtain paper towel to dry their hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New operator for facility. Please complete "Application for Food Premises" for new operator.
      • F3.1B Operator must have health approval to operate.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): New operator, Ryan Nesbitt does not have FoodSafe Level 1 as required. Please take a course and submit certificate to the undersigned.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. The handwashing station near the sushi area was not equipped with hot and cold running water. Ensure station is equipped with liquid soap and paper towel in dispensers before use. 2. The handwashing station between the deli and the bakery was not supplied with hot water. Ensure hot water is turned on before use. Note - bakery has been able to utilize 1 compartment of a 3 compartment sink for handwashing.
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure accurate thermometers are available to monitor equipment. At the time of inspection it was noted that there was variability in the temperatures read on the thermometers used. Follow-up will be counted to verify improvements have been made on temperature monitoring,
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): No staff member on site in the deli has valid FoodSafe certification. Courses can done either online, by correspondence or in person. Please visit www.foodsafe.ca for more information. In the absence of the operator, at least one employee present must have valid FoodSafe. A list of equivalent courses will be provided with this report.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Prior to inspection, the shared handsink between the deli and bakery was not able to provide water until repair was done during the inspection. Ensure handsink stations are available and well supplied with hot and cold running water, liquid soap and paper towels to promote proper hand washing at all times.

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