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Savvios Family Restaurant

5948 Main St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Savvios Family Restaurant has been inspected 13 times by Interior Health Authority since March 20, 2013. The most recent inspection, on May 22, 2026, recorded 4 infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on May 22, 2026. 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 5 times across 5 separate inspections, most recently on May 22, 2026. 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 16, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 2 separate inspections, most recently on July 3, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

13 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler with salad and other items measured above 4°C. Items were moved to another functioning cooler. Repair prep cooler in a timely manner. Operator was told to surround inserts with ice in a container/bowl and ensure they are maintained at 4°C or below using the probe thermometer. Do not overfill the inserts. Fridge logs will be provided. Fill these out regularly. Hot holding units and foods on stovetop were held at 60°C (140°F) or above.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some cleaning required on cookline in general. Grease buildup on surfaces (e.g. handles, knife rack, etc.). Shelving in walk-in cooler is chipping. Ensure shelving is made from smooth, durable, easily cleanable materials. Used wiping cloths observed stored outside of sanitizer solution. When not in immediate use store cloths in a sanitizer solution. Replace the solution every 2 hours or sooner if the solution looks cloudy/dirty. Have a sanitizer bucket available for different stations. Poster will be provided. Ensure to label sanitizer buckets. Note: If there are plates/equipment you don't use anymore remove them from the premises. Ribs were observed placed directly on a dishwashing rack in the dish pit area. Operator noted that ribs were cooked recently and were cooling off on the dishwasher rack. One concern is that these foods are being cooled in the dish pit/next to the dishwasher. Another concern is that there are holes at the bottom of the rack holding the ribs potentially exposing the foods to the dish pit below.. Space is limited. Operator placed foods into another container. Going forward find another space to cool the products and use a tray with a metal rack on top. A moveable cooling rack is recommended. Discussion on rotating flour for fried foods more frequently. If foods will be breaded, flour which is normally a non-potentially hazardous food may be exposed to factors (e.g. protein, heat, moisture, time to grow) that allow for potential pathogen growth if left on the cookline for long periods. Use smaller amounts of flour and dispose of the flour more frequently (e.g. end of shift or after 4 hours which ever is sooner). Water bottle stored inside of the ice machine. The ice machine is not a cooler. Water bottle removed during inspection. Raw chicken on plate stored above other foods in walk-in cooler. Store raw foods below others. Unlabeled chicken/meat product in plastic bag in freezer. Date label products so that FIFO principles can be followed. Some uncovered foods stored in walk-in cooler. Cover these foods. The majority of foods are covered. Keep food containers stored off the floor on a cleanable material. Aim for at least 6 inches off the floor. Milkcrates can be used for this.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure there is paper towel available at the bar handwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must have valid FOODSAFE or equivalent training. Send certificate to area EHO once completed.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Overall yes, however the fan and ceiling area above the fan has dust accumulation. Dust accumulation can create the potential for cross contamination. -Ensure to remove dust, clean areas and monitor on a regular basis.
  4. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): better cooling practises are needed. Ensure time and temperature is being documented when foods are prepared ahead of time.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): all foods need to be covered foods are stored on the floor, all foods needs to be 6 inches off the floor
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): dishwasher at 0ppm Cl, dishes need to be sanitized in the 2 compartment sink after running through the dishwasher
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): back storage room and hallway are filled with boxes and other equipment not needed for everyday use, these items need to be removed as there is food storage in the back closet shatterproof light over needed
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Area around the line needs to be maintained better - specifically areas around the deep fryer are noticeably unclean (including grease filters). Operator was informed to correct these areas and ensure its routine cleanliness. Line itself can not be pulled out, operator is unable to reach behind all areas to clean. Operator must ensure that the entire facility is kept maintained in a sanitary condition. Professional cleaners due in July.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station was not available due to pot being placed in sink - impeding ability for workers to wash their hands. Operator moved pot into second sink at time of inspection - Corrected during inspection
  6. Monitoring

    3 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff wash room paper towel dispenser is empty.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Calamari coating mix left in bin beside stove - product must be discarded or refrigerated between use.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure hand wash stations are stocked with soap and paper towel.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Undercounter cooler in kitchen was too warm. Operator indicated its defrost cycle is at noon and have not been able to have it changed. I advised to ensure temperature drops back to 4C. Reinspection will occur.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Outstanding violation of tape on counter edge. Operator advises he has ordered a stainless top. Also tape used to hold freezer interior side of lid. Repair or replacement needs to occur.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Make sure paper towels are provided in dispensers at the kitchen designated hand sink and the staff washrooms. Ensure that use of the lounge sink does not contaminate the drink ice.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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