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Save On Foods - 988

88-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Save On Foods - 988 has been inspected 7 times by Interior Health Authority since October 25, 2013. The most recent inspection, on February 24, 2025, recorded 2 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: Protecting food from contamination, 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.

  • 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 February 24, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 24, 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 October 24, 2016. For example: Are proper hot holding procedures followed?

  • 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 2 times on May 27, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on May 27, 2015. For example: 14 - 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Compressor fan and covers in the Deli walk-in coolers had visible build dirt build up. Corrective action Clean compressor fan and covers and ensure maintenance schedule is adhered to.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 (1) Towel dispensers at hand-wash stations were empty and 1 liquid soap dispenser was malfunctioning. Corrective Action (1) Ensure single service towels are available in the dispensers at all times and replace or service malfunctioning soap dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some flooring in the area is due for repair
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • Are proper hot holding procedures followed?
      • Observation(s): Hot-Hold temperature logs for soups should be maintained as discussed. The Deli Manager confirmed this will be implemented similar to the monitoring log used for cooked foods. Soup temperatures >60° C. Good. In addition to your bi-metal thermometers available, recommend NSF digital instant read probe thermometers to monitor the internal temperature of reheated and hot-held soups.
  6. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Although minor, clean behind the stand-up refrigeration/freezer unit on the window sill (east and north end of deli) and remove unnecessary items stored there. If the pizza condiment cooler is no longer used/required, I recommend removal and replacing with a stainless preparation table with shelving below for extra storage space.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Although the Corporate FS Plan is on-line, there isn't an updated plan on-site to include the new cooking of hams in addition to the whole chickens baked on rotisserie. Ensure Corporate SOPs (Standard Operation Procedures) and Food Safety Plan updates are routinely reviewed by staff, any new staff hired, and a Manual be retained in the deli.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Although a professional contractor is retained by Corporate for all cleaning and sanitation equipment, including chemicals and MSDS, please ensure staff are aware of all dispensing units operation, including the Fruit & Vegetable Wash Sanitizing strength and monitoring. Ensure staff are aware of frequency of cleaning and sanitizing Clean In Place Equipment (slicers).
  7. Monitoring

    0 infractions

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