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Save-on-Foods 6602 - Food

1400 Market Street SE Airdrie AB T4A 0K9 · Food - General

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans of Pure pumpkin (E.D. Smith), finely chopped tomatoes and green chilies (Rotel) and tomato sauce (Western family) were found on the shelving of Aisle 8 of the retail section. Cans were removed from the shelves during the inspection. -Ensure all cans are inspected, and dented cans are removed from the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUAT sanitizer solution in spray bottles in the meat and sushi sections were measured at 100ppm.2. QUAT sanitizing solution in the 3-compartment sink in the sushi prep sectionOperator discarded solution and filled with 200ppm Quat. -Ensure Quat sanitizer solution is always at 200ppm for effective sanitization of food surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The Sushi pH logbook showed test was done daily but there was no pH test strips available in the kitchen. Operator stated that the test strips had been ordered.-Ensure there is pH test strips always in the kitchen.-Testing should be done appropriately and recording accordingly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher in the main kitchen section was not working. Operator stated that the management was working on it. Each section of the facility is equipped with a 3-compartment sink.-Ensure there is a working dishwasher available for washing and sanitizing of utensils.
    • 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?
      • Some mice droppings were seen underneath the pallets at the back storage in the produce section.-Clean up mice droppings- Follow up on pest concerns with pest control.-Ensure adequate pest control measures are in place
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall by the pizza box storage rack in the kitchen, which can be a potential entry point for pests and is not easy to clean.**Please seal all holes in the facility.**Ensure all areas in the facility are smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the door handles of the prep coolers and lower cabinets in the bakery. **Ensure door handles are cleaned to prevent cross contamination.2. A dirty knife was stored in the knife holder in the bakery. **Please clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup was noted in the following areas:1. on the floors and under the shelves of the walk-in freezer and cooler of the Deli section. 2. on the floors and mats in the Bakery section.-Clean the above indicated areas.
  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans of Molasses & Pork (Heinz) were found on the shelving of Aisle 8 of the retail section. Cans were removed from the shelves during the inspection. **Ensure all cans are inspected, and dented cans are removed from the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer spray bottle in main kitchen was empty.**Please ensure sanitizer spray bottles are filled on daily basis for effective cleaning and sanitization of food surfaces.
    • 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. Top drawer of the cabinet adjacent to the 3-compartment sink in deli was missing. **Please repair or replace. 2. There was a hole in the wall by the pizza box storage rack in the kitchen, which can be a potential entry point for pests and is not easy to clean.**Please seal all holes in the facility.**Ensure all areas in the facility are smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the door handles of the prep coolers in the bakery. **Ensure door handles are cleaned to prevent cross contamination.2. Can opener in the bakery was visibly dirty.**Please clean and sanitize. 3. Dirty knife was stored in the knife holder. **Please clean and sanitize. 4. Cutting board near display cooler containing meat in the deli section had lot of knife marking, discoloration and was not easy to clean **Please replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup was noted on the floors and under the shelves of the walk-in freezer and cooler in main kitchen, bakery, produce and sushi prep area. **Please clean the above indicated areas.
  3. Demand Inspection

    3 infractions

    • 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?
      • Mice droppings was noted on the floor under the shelves in the dishwashing room and under the pallets in the flour storage area in the bakery.**Please remove mice droppings in a clean and sanitary way.**Ensure that adequate pest control measures are put in place in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease on the door handles of the prep coolers in the sushi prep area, and in the bakery.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup was noted on the floor of the walk-in freezer containing frozen dough.**Please clean.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle containing QUAT sanitizing solution in the main kitchen was measured at 0ppm, sanitizer from the 3-compartment sink was measured at 200 ppm. Staff replaced the sanitizing solution.**Ensure that sanitizing solutions used for sanitizing food prep surfaces are verified at 200ppm using a QUAT test strip.
    • 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?
      • 1. Mice droppings was noted on the floor under the shelves in the dishwashing room and under the pallets in the flour storage area in the bakery.**Please remove mice droppings in a clean and sanitary way.**Ensure that adequate pest control measures are put in place in the facility.2. A gap was noted under the exit door labelled “Mary Browns muster point” in the receiving area**Please seal all gaps to prevent infiltration of pests into the facility
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease on the door handles of the prep coolers in the sushi prep area, in the main kitchen, and in the bakery.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of debris was noted under the flour storage pallets in the bakery. **Please clean.2. Debris buildup was noted on the floor of the walk-in freezer containing frozen dough.**Please clean.