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Great Taste Food & Convenience Store / Mama Saba - Food

10545 97 Street NW Edmonton AB T5H 2L4 · Food - General

Official record from Alberta →

Inspection summary

Great Taste Food & Convenience Store / Mama Saba - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on May 20, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on May 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on December 12, 2025. For example: Is the facility free of a pest infestation?

  • 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 2 times on December 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on December 5, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 23, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

10 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located. Operator instructed to ensure another probe thermometer is purchased so that reheating temperatures can be measured.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Dec 5, 2025. -Almost all of the dropping have been cleaned up. Still some in the store along the wall. An extensive amount of dropping were found in the kitchen and some in the store front area.Clean up all the dropping. Strongly recommend a pest control company be brought in since pesticide application maybe required. Each day disinfect all surfaces prior to doing any food handling
  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Dec 5, 2025. -Almost all of the dropping have been cleaned up. Still some in the store along the wall. An extensive amount of dropping were found in the kitchen and some in the store front area.Clean up all the dropping. Strongly recommend a pest control company be brought in since pesticide application maybe required. Each day disinfect all surfaces prior to doing any food handling
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling damage was noted above where the self contained washroom is located.By December 19, 2025 ensure ceiling is repaired.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was made up. Ensure that 100ppm of chlorine (2ml of bleach per litre of water) is made up and then verify concentration with test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available to monitor hot dog temperature.Operator order a thermometer from Amazon during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test papers were on site. Operator ordered them online during the inspection.
    • 15. Is the facility free of a pest infestation?
      • An extensive amount of dropping were found in the kitchen and some in the store front area.Clean up all the dropping. Strongly recommend a pest control company be brought in since pesticide application maybe required. Each day disinfect all surfaces prior to doing any food handling
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling damage was noted above where the self contained washroom is located.By December 19, 2025 ensure ceiling is repaired.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the staff washroom hand sink. No hand soap (only hand sanitizer) was available at the two-compartment sink. ACTION REQUIRED: ensure all hand sinks are equipped with soap & paper towel.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Cockroach activity observed. Several dead cockroaches observed in the cabinetry under the two-compartment sink.Action required: hire a licensed pest control provider to treat for cockroaches. It is advised to contact surrounding tenants and landlord to facilitate treating the entire building in a coordinated effort.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Water was leaking from the ceiling in the staff washroom. Note, the building has upstairs neighboring tenants. ACTION REQUIRED: repair source of water infiltration. Once corrected, repair the ceiling so it is smooth & washable.2. The staff washroom door that opens into the food storage & preparation area was not equipped with a self-closing mechanism. ACTION REQUIRED: install a self-closing mechanism on the staff washroom door if intending to use this back room for food production.3. The North wall as you enter the proposed injera production area was partially finished. The wall was not smooth & washable. ACTION REQUIRED: ensure the walls are smooth, washable, & impervious to moisture (such as sanding and repainting the indicated wall).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand for the large mixture was unfinished wood. ACTION REQUIRED: ensure all equipment within the proposed food production area are smooth, washable, & impervious to moisture.2. The cupboard door under the two-compartment sink was in disrepair (hinge not attached). ACTION REQUIRED: repair the cupboard door.3. A small stool in the proposed food production area was made of fabric & visibly dirty. ACTION REQUIRED: removed the indicated stool.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dead cockroaches & frass observed in the cabinetry under the two-compartment sink.ACTION REQUIRED: conduct a deep clean of the facility with a focus on the indicated cabinet.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in the hot holding cabinet was 30C. Educated the operator regarding hot holding temperatures - must be 60C or higher.
  10. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in the hot holding cabinet was 30C. Educated the operator regarding hot holding temperatures - must be 60C or higher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility did not apply for a food handling permit but was open to the public. ACTION REQUIRED:-Apply for a food handling permit with 24 hours https://www.albertahealthservices.ca/frm-03298.pdf-Discontinue food production (making injera) until approval is granted

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