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Savanna Grocery & Halal Meat - Food

9052 46 Street NE Calgary AB T3J 2E3 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat and fish products on display at the front coolers were not labelled. The inspector informed the operator that all food products in the facility must be properly labeled to indicate their source. Please properly label all food products.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during operations. A sanitizer solution was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lysol bottle was stored on top of a bag of rice. The inspector informed the operator to store chemicals separately from food to prevent chemical contamination. The Lysol bottled was removed during the inspection.
    • 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 white metal bar in the walk-in cooler had heavy rust build-up. The two metal shelving units also appeared rusted. The inspector informed the operator to paint/repair the white metal bar and the metal shelving units so that it is free of rust that may contaminate food. Please repaint/repair the metal bar and the shelving units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Worn out cloth was being used to cover the space underneath the prep table. The inspector informed the operator that the cloth must either be removed or replaced with one that is in good condition (smooth, easily cleanable, and impervious to moisture). Please remove/replace the cloth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat band saw used for cutting beef and goat was only cleaned at the end of the day. Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.**OUTSTANDING VIOLATION. Bandsaw was observed to be soiled and covered with dried meat during the reinspection on November 28. 2024.**OUTSTANDING VIOLATION (2026-05-21). The meat cutter and meat grinder equipment had meat leftovers and were not properly cleaned afterwards. No active meat cutting activity noted during the inspection, so these equipments must be cleaned and properly sanitized after use.
  2. Monitoring Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Burger buns were observed to be unlabeled and displayed for sale to the public. All food products must be labelled to verify its source.***Please create labels for all packaged or prepackaged items for sale.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unwrapped/unprotected cuts of meat were stored in the chest freezer. Please ensure all foods are protected against contamination in storage.OUTSTANDING VIOLATIONUnwrapped/unprotected cuts of meat were observed scattered throughout the chest freezer during the reinspection on November 28. 2024.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 5 large bags of paratha and 9 smaller bags of paratha were observed to be cross contaminated and covered with animal blood in the chest freezer.***The food product was discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of raw rice were found stored in cardboard boxes on the floor of the mop room. Storing food on the floor creates potential hiding spots for pests, complicates cleaning, and exposes the food to the risk of cross-contamination from mop water and chemicals.***Please remove food products off the floor and out of the mop room.2) Trays of eggs were found on the top shelf of the display cooler above the milk. Eggs must be stored on the bottom shelf and away from ready to eat foods to prevent breakage and cross-contamination of food products stored underneath in the fridge.***Please move the tray of eggs to a bottom shelf and away from other ready to eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chlorine sanitizer in spray bottle was too strong and was unsafe to be used around food. Please dilute solution to 100 ppm and check concentration with the use of test strip.OUTSTANDING VIOLATIONChlorine sanitizer in a spray bottle was observed to be too strong when tested during the reinspection on November 28, 2024. 2) Chlorine sanitizer spray bottle was not labelled to indicate its contents. Please label.OUTSTANDING VIOLATIONChlorine sanitizer spray bottle was observed to be unlabeled during the reinspection on November 28, 2024.
    • 09. Are chemicals stored and handled in a safe manner?
      • The operator informed the inspectors that they have ran out of bleach and only had lemon-scented bleach on site.***Please ensure you have plain, unscented bleach in your facility at all times for correct sanitation practices.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment/utensils were not sanitized in the manual wash procedure. Please comply with manual wash process: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd OUTSTANDING VIOLATIONOperator did not demonstrate knowledge on how to utilize the three-compartment sink for dishwashing during inspection on November 28, 2024.
    • 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?
      • Evidence of mouse droppings were observed in the mop room.***Please clean and sanitize the indicated area so it is free of mouse droppings. Monitor and implement a pest control plan and schedule for the facility.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Watering can for ablution was in the staff bathroom. Please remove and install a bidet or bidet attachment.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Bait poison was observed to be used for pest control in the facility. The dust from the poison could become airborne, potentially contaminating the food and food processing area.***Please remove the bait poison from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door that opened into a food area was missing a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat band saw used for cutting beef and goat was only cleaned at the end of the day. Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.OUTSTANDING VIOLATIONBandsaw was observed to be soiled and covered with dried meat during the reinspection on November 28. 2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were observed on the meat cutting board surfaces, creating areas that can trap contaminants.***Please resurface, replace, or flip the cutting surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Strong scent of raw meat and sewage were observed when entering the facility.***Please conduct a thorough cleaning and sanitization of the floors, and hard to reach areas like under prep tables and behind workstations.
  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Selling food from unapproved source. Please remove product and only supply foods from approved sources.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Unwrapped/unprotected cuts of meat were stored in the chest freezer. Please ensure all foods are protected against contamination in storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chlorine sanitizer in spray bottle was too strong and was unsafe to be used around food. Please dilute solution to 100 ppm and check concentration with the use of test strip.2) Chlorine sanitizer spray bottle was not labelled to indicate its contents. Please label.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food prep equipment/utensils were not sanitized in the manual wash procedure. Please comply with manual wash process: wash with detergent in 1st comp, rinse with clean water in 2nd comp, then sanitize by complete immersion in an approved sanitizer in the 3rd comp.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Paper towel dispenser in staff bathroom was empty and roll of paper towels was stored on top of toilet tank and next to toilet bowl cleaner. Please restock paper towels in paper towel dispenser.2) Watering can for ablution was in the staff bathroom. Please remove and install a bidet or bidet attachment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door that opened into a food area was missing a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat band saw used for cutting beef and goat was only cleaned at the end of the day. Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.