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Super Save Gas

7151 Trans-Canada Hwy Savona BC V0K 2J0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Super Save Gas has been inspected 8 times by Interior Health Authority since November 29, 2013. The most recent inspection, on December 3, 2025, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 6 times across 4 separate inspections, most recently on December 3, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 3 separate inspections, most recently on December 3, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 9, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 28, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 April 9, 2021. For example: 1 Are proper cooking procedures followed?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich cooler: 6.5 C ; open display cooler: 9.5 C. Operator adjusted temp control on sandwich cooler and will monitor. Open display case will also be adjusted. Perishable products will be moved to other units as needed if proper temperature can not be maintained.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): sanitizer test strips are needed for quats and for chlorine
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): no paper towels at back area sink
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was observed in the open access cooler, a thermometer separate from the digital display on unit is required to ensure the temperatures are at safe levels, for this refrigeration temperatures it must be 4°C or colder at all times. For freezers it must be -18°C or colder. Corrective Action: • Ensure this cooler and any other coolers & freezers have working thermometers inside the units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosas were found to be microwaved and placed into a heated shelf by the checkout. Internal temperature of the shelf was found to be in the danger zone of ~30C. **Your facility DOES NOT have approval to prepare food of any kind. Please immediately dispose of these samosas and discontinue this until you are provided approval for food preparation.** -RESOLVED Open pop cooler located in opposite of cash register was storing potentially hazardous foods or "PHFs" (e.g. sour cream, protein shake drinks, Samosas) at ~10C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): Laundry sink found in the managers office used for hand washing and general cleaning is unsanitary and requires a good cleaning + sanitizing. Please immediately clean this sink and include its cleaning + sanitizing into your daily cleaning schedule.
      • 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): Paper towels near hand sink were not available during inspection. Please install a paper towel holder with paper towels into this area.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): This infraction was corrected during inspection: Open front refrigeration unit was displaying ambient refrigeration temperatures above 4°C (8°C) at the time of the inspection. Once the compressor switched-on, the ambient temperature was slowly descending. The operator transferred potentially hazardous food (eggs, sausages, cheese) into the adjacent unit which displayed ambient temperature of 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): This infraction is corrected during inspection: Few milk jugs had an expiry date. They were removed from the display at the time of the inspection.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 - Are foods from approved sources?
      • Observation(s): Upstream cafe is not an approved food processor. All food on the premises must be from an approved source.
  7. Monitoring

    11 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): At the time of the inspection, corn dogs and taquitos placed on the hot dog warmer were at 55°C.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Hot holding of potentially hazardous food has to be at or above 60°C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient temperature of the refrigeration unit with potentially hazardous food (i.e. meat, milk, cheese, eggs, etc.) was at 6°C.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand wash sink needs to be in a close vicinity of the coffee station/hot dog warmer. Double sink needs to be in place for washing, rinsing, and sanitizing utensils and other equipment. Hot dog warmer needs proper sneeze guard.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating Permits/ approval to operate are non-transferable.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • 13.2 - Facility must be constructed to the specification of the approved plans.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Currently there is no hand washing facility.
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template will be provided.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template will be provided.
  8. Monitoring

    1 infraction

    • 9.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Lunches not to be stored with commercially prepared items.

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