Save-on-Foods 6604 - Food
225 Panatella Hill NW Calgary AB T3K 0Y5 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 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?
- June 09, 2026The contracted pest control operator visited the facility June 08. Nesting material has been removed and mouse droppings cleaned. The pest operator cited sanitation and structural concerns.**Continue to monitor for pests and have the cited concerns addressed.June 02, 2026-Nesting material observed behind the cardboard compactor.-Mouse droppings observed below several shelves in the back storage area.**-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings.**Continue pest control activities.
- 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?
- Demand Inspection
1 infraction
- 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?
- -Nesting material observed behind the cardboard compactor.-Mouse droppings observed below several shelves in the back storage area.**-Safely clean the mouse droppings by soaking them in a bleach solution before cleaning them using paper towels and wear appropriate PPE. Do not vacuum/dry clean the droppings.**Continue pest control activities.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soup scoop was stored in stagnant water in front.Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored directly on the floor of the dairy cooler. **Ensure all food items are stored at least 6 inches of the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery:Stains build-up on bread slicer.Clean the equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning.Main Kitchen:1. Calcium build-up on the wall, floor around the dishwasher.Bakery:1. The floor below the dry storage shelves.2. The floors of the walk-in cooler and freezer.3. The floor behind the dough mixing equipment.4. The dry storage shelves.Produce:1. The shelves and sink area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored directly on the floor of the dairy cooler. **Ensure all food items are stored at least 6 inches of the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soup scoop was stored in stagnant water in front.Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse temperature of the mechanical dishwasher measured at 68.9 degrees C at dish level.**Please have the dishwasher repaired to ensure it properly sanitizes dishes with a minimum rinse temperature of 71 degrees C or above at dish level.-Revert to manual dish washing procedures pending when the equipment is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery:Stains build-up on bread slicer.Clean the equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning.Main Kitchen:1. Calcium build-up on the wall, floor around the dishwasher.Bakery:1. The floor below the dry storage shelves.2. The floors of the walk-in cooler and freezer.3. The floor behind the dough mixing equipment.4. The dry storage shelves.Produce:1. The shelves and sink area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soup scoop was stored in stagnant water in front.Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese and Yogurt prep cooler: Yogurt was measured at 6.6 degrees C. inside the cooler. Monitor the cooler and store perishable food at 4 degrees C or below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main Kitchen:Walk-in cooler lights were burnt out. Fix the light.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sushi:Stains build-up on the sushi rice machine and cover was repaired with green tape. Clean and repair the sushi rice machine. Kitchen:Stains build-up on the walk-in cooler shelves.Clean the walk-in cooler shelves. Bakery:Stains build-up on bread slicer and dough sheeter. Clean the equipment. Deli:Knives were stored an uncleanable slot between sink and prep table.Provide a knife magnet or container to store knives.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sushi:Stains on the cupboard doors and inside the drawers. Main Kitchen:1) Dust build-up on the chemical storage rack. 2) Calcium build-up on the wall, floor and dishwasher.3) Water and food debris build-up underneath the Rotisserie oven. 4) Stains build-up on the cupboard doors.5) Tape on the stainless-steel cabinet.6) Grime build-up on the equipment wheels, baseboards and electrical outlets.Bakery:1) Dust build-up on the pipes behind the oven2) Cardboards used to line the storage shelves. (CDI)3) Old sticker residues on the coolers. 4) Grime build-up on the baseboards.5) Grease on wall by the walk-in cooler. Deli:1) Dust build-up on the 3-compartment sink waste pipes. 2) Sticker residues on the side of scale shelf.Produce:Dust build-up on the shelves and sink area.Clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soup scoop was stored in stagnant water in front.Store scoop in ice water (4 degrees C or below) or at hot water (60 degrees C. or higher)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese and Yogurt prep cooler: Yogurt was measured at 6.6 degrees C. inside the cooler. Monitor the cooler and store perishable food at 4 degrees C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Main Kitchen:Black stains on a roll paper towel that was stored on the counter. Discarded the paper towel.Store paper towel in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main Kitchen:Walk-in cooler lights were burnt out. Fix the light.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sushi:Stains build-up on the sushi rice machine and cover was repaired with green tape. Clean and repair the sushi rice machine. Kitchen:Stains build-up on the walk-in cooler shelves.Clean the walk-in cooler shelves. Bakery:Stains build-up on bread slicer and dough sheeter. Clean the equipment. Deli:Knives were stored an uncleanable slot between sink and prep table.Provide a knife magnet or container to store knives.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sushi:Stains on the cupboard doors and inside the drawers. Main Kitchen:1) Dust build-up on the chemical storage rack. 2) Calcium build-up on the wall, floor and dishwasher.3) Water and food debris build-up underneath the Rotisserie oven. 4) Stains build-up on the cupboard doors.5) Tape on the stainless-steel cabinet.6) Grime build-up on the equipment wheels, baseboards and electrical outlets.Bakery:1) Dust build-up on the pipes behind the oven2) Cardboards used to line the storage shelves. (CDI)3) Old sticker residues on the coolers. 4) Grime build-up on the baseboards.5) Grease on wall by the walk-in cooler. Deli:1) Dust build-up on the 3-compartment sink waste pipes. 2) Sticker residues on the side of scale shelf.Produce:Dust build-up on the shelves and sink area.Clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT-based sanitizer solution at the Deli Station used to sanitize food-contact surfaces was measured at 100-ppm. The staff/manager was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk food items in the display coolers were measured to have a surface temperature of 6-8°C. The internal temperatures of the food items were similar in temperature readings. The inspector observed the overstocking of food in the unit (food being filled in the cooler beyond the fill line). The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the display coolers to allow for adequate air circulation throughout the open unit. During the inspection, the excess food items were removed or moved to the back. Please ensure to not stock food beyond the fill line and keep temperatures at or below 4°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 71.5°C. The inspector informed the staff/manager that the dishwasher must be tested daily before use. A maximum-registering thermometer was available on-site. The inspector demonstrated to the staff the proper use of the thermometer to test the dishwasher. Please ensure to keep records of this daily testing. Also ensure to calibrate thermometers routinely to get accurate readings. The manager committed to implementing this moving forward.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Rolls of paper towels and toilet papers were stored on the handwashing sink and on the toilet, respectively. The inspector informed the manager that all paper towels and toilet papers must be placed in proper dispensers. Otherwise, please store them away.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Below shelving units in walk-in coolers, walk-in freezers, and dry storage areas.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of potato wedges and onion rings held during hot holding were measured at 41.5°C and 41.3°C.Foods were promptly discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were kept on the counter in the kitchen, produce, meat and deli department.Paper towels were promptly removed.Paper towel must be placed in suitable dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Pool of water were observed in the produce walk-in cooler and around the ice-machine.The indicated areas were cleaned.Kitchen, bakery and produce walk-in coolers condenser covers requires cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?