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Save On Foods - 988

88-4900 27 St Vernon BC V1T 4Y9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Save On Foods - 988 has been inspected 8 times by Interior Health Authority since October 25, 2013. The most recent inspection, on February 24, 2025, found no infractions.

5 of 8 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: Protecting food from contamination and Cleaning and sanitizing.

The last 3 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.

  • 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 22, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 22, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 24, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bakery Section-noticed a food handler improperly wash a bakery knife (just rinsed and into the knife rack). Reviewed to follow the correct procedure, wash-rinse-sanitize-air dry. Knife back to the dirty zone to be properly ware washed.
      • F2.3B Manual dishwashing procedure 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): Produce Section: Ware washing area requires a new silicone bead to seal the splash board and sinks. Meat Department: Some flooring in the area is due for repair near ice machine, as discussed. Maintenance/Janitor Room: Ventilation exhaust cover (and perhaps ducting) requires cleaning of build-up, as discussed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    2 infractions

    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bulk Food rear storage area: *Ensure opened package products remaining from stocking the bulk food section are portioned into a sealed container with lid (food grade plastic) or the bags collectively all stored in a food grade plastic bin/tote until required for dispensing. This will reduce risk of potential pest attraction and infestation. Also, ensure FIFO stock rotation.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.2 The Bakery hand sink drain is plugged. 14.4 The Maintenance/Janitor Room requires mechanical ventilation to remove moisture and odours from equipment storage and janitor/mop basin. 14.12 The fire exit door near the electrical room and bakery requires a sweep/seal replacement to help prevent potential entry of pests. Recommend the Reduced Pressure Backflow Assemblies (RPBA) in various locations in the building meet previous scheduled testing dates, as several appear overdue.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
      • 14.12 - The premises must be protected against entry of pests.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Backwash lines for treatment devices in Water Treatment Room are cross-connected directly with the floor drain. Correct air gap required. Contact a qualified professional to assess and correct.
  8. Monitoring

    0 infractions

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