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Super Save Gas #49

4415 27 St Vernon BC V1T 4Y5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Super Save Gas #49 has been inspected 4 times by Interior Health Authority since January 20, 2023. The most recent inspection, on October 6, 2026, recorded 5 infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 2 times on October 6, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 6, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 6, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 6, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Employee did not wash their hands after handling a contaminated item. Corrective Action: Remain aware of contaminants and interactions in the work environment. Wash hands thoroughly when changing tasks or when contamination occurs. Practice good handwashing technique. Lather with soap for 15 seconds. Use paper towel to shut off the tap.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain sanitizer test strips compatible with the sanitizer used. See F2.3D. F2.1B(1): There is no thermometer in the hot holding case. Corrective Action: Provide an NSF-certified hot holding thermometer for the unit. F2.1B(2): No probe thermometer onsite. Corrective Action: Obtain an NSF-certified digital probe thermometer to verify internal food temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Manual dishwashing does not include a consistent sanitizing step. Corrective Action: After washing and rinsing, immerse items in sanitizer solution at 200 ppm chlorine residual (5 mL unscented household bleach per litre water) for at least 10 seconds. Leave sanitized items to air dry in a clean place. F2.3B(2): In-use utensils are washed once daily. Insufficient frequency. Corrective Action: Clean and sanitize tongs and other in-use utensils/items every 2-4 hours. F2.3D: Proper sanitizer solution is not available. Safeblend Cleaner is not suitable for sanitizing food contact surfaces. Corrective Action: Provide approved sanitizer for use on food contact items. Quaternary ammonia sanitizers intended for food premises or dilute bleach at 200 ppm are both acceptable. Prepare sanitizer solution (spray bottle for fixed surfaces) at opening and maintain during operation. Replace spray bottle solution daily or when tested below 200 ppm.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: A stack of loose paper towel is provided at the hand sink (back 2-basin sink). The existing dispenser is not working. Corrective Action: Install a new enclosed, wall-mounted paper towel dispenser at the hand sink. Hands-free type is preferable (motion-sensor or auto-cut). Ensure paper towel from the dispenser does not descend to contact contaminated surfaces (sink tap assembly etc.).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: FoodSafe certificates for the operator and employee onsite have expired. Corrective Action: Operator and select staff to complete FoodSafe Level 1 training or equivalent to comply with the requirements below.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

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