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Save On Foods - 987

730 Oliver St Williams Lake BC V2G 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 987 has been inspected 5 times by Interior Health Authority since November 13, 2013. The most recent inspection, on October 23, 2025, recorded 2 infractions.

1 of 5 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: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 3 times across 3 separate inspections, most recently on October 23, 2025. 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 23, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 19, 2023. For example: 2 Are proper pest control measures in place on the premises?

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.

5 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): The multiple quat sanitizer bottles were not at the proper concentration when tested. These bottles were filled from the rear janitorial dispenser which appeared to be malfunctioning when tested. Operator stated they would contact a technician to look at the machine and fill the bottles from alternate working dispensers until then.
      • 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): There was a visibly dirty wall and several pipes directly beside the storage rack where the uncooked rotisserie chickens are stored prior to cooking. This movable rack had no barrier or protection to prevent the chickens from potentially contacting these surfaces. Operator was advised to find a solution to prevent a risk of contamination to the chickens while being stored.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sanitizer solution is remade fresh daily or according to manufacturers instructions. Quaternary Ammonium Sanitizer bottle in Deli kitchen area observed at 100ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Hole in wall in the janitor room could provide possible entry of pests into facility. Corrective Action: • Please fill or close this hole in to protect facility from possible pest entry risk.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Observed in Deli prep cooler and meat walk in cooler the use of cardboard as a liner. Although the food products were in containers or sealed packaging, the cardboard as a liner is not a suitable material for this use as it is not easily cleanable, not durable, and it can absorb moisture. • Observed the ice shovel not placed on the holder/hooks and left on ground by machine. As this ice is used in food handling, the scoops or shovels must be stored to prevent contamination risk. Corrected During Inspection (CDI): • Operator instructed to remove this observed use of cardboard. Operator educated to look into alternatives that meet the requirement for surfaces (easy to clean, durable, impervious to water, smooth, and non-toxic). • Operator was instructed to clean and sanitize the ice shovel and place back on hooks/holder. Operator was told to remind staff of this also.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer delivered at 50 ppm to 100 ppm, must be 200 ppm minimum.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

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