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Sagana Foods AB

202 - 11540 24 Street SE Calgary AB T2Z 3K1 · Food - General

Official record from Alberta →

Inspection summary

Sagana Foods AB has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on November 12, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 November 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 12, 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 November 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap controller at handwashing station at the kitchen was damaged.-Repair the tap and ensure cold and hot running water is available
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizing solution in the spray bottles measured at 0ppm chlorine and above 500ppm Quats. Operator filled bottle with 100ppm chlorine and 200ppm Quat-Ensure there is always adequate sanitizing solution available for food contact surfaces.2. The concentration of the chlorine in the 3-compartment sinks for sanitizing dishes measured at 0ppm. Operator ran the tap couple of times before 100ppm chlorine was measured.-Ensure chlorine used for dishwashing is at 100ppm to ensure adequate sanitizing of dishes-Test regularly before use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bags of texture vegetable protein used for making hot dogs were stored on the floor with cardboard between at the staff lunchroom.- Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous foods were stored at danger zone, between 4*C and 60*C, for more than 2 hours:1. Tapioca pearls at 24*C2. cooked rice in garlic at 43.3*COperator discarded food items.-Ensure all potentially hazardous food are stored at 4*C or less or above 60*C-Obtain time control approval to keep tapioca for more than 2hours-Use a timer for monitoring time of shelf life and keep record.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quats and chlorine test strips available. -Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap controller at handwashing station at the kitchen was damaged.-Repair the tap and ensure cold and hot running water is available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was found on top of the ice machine in the hot dog production area.Operator washed and sanitized the ice scoop and placed in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen:1. floor under the shelves in the dry storage area2. ventilation canopy and wall at the kitchen.3. floor under the 3-compartment sink4. ceiling at the kitchen-Clean the indicated areas
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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