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Save-on-Foods 6609 - Food

360 Mayfield Common NW Edmonton AB T5P 4B3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • The door sweep on the exit door across from the e-commerce cooler is damaged, and gaps were observed beneath the door that could allow pest entry. The door sweep must be repaired or replaced to prevent pest entry.
    • 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 rear sliding panels of the dessert display cooler in the bakery department were made of a porous material. This material can absorb liquids and is difficult to clean, which may lead to contamination. Replace the panels with smooth, non-absorbent, and easily cleanable materials to ensure food safety.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of breaded chicken was observed left on the counter in the deli department at approximately 10 °C. The staff member stated it was about to be portioned and displayed in the cooler. The product was immediately moved to the cooler to maintain a temperature below 4 °C. High-risk foods must be kept below 4 °C or above 60 °C at all times to prevent bacterial growth.
    • 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?
      • The door sweep on the exit door across from the e-commerce cooler is damaged, and gaps were observed beneath the door that could allow pest entry. The door sweep must be repaired or replaced to prevent pest entry.
    • 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 rear sliding panels of the dessert display cooler in the bakery department were made of a porous material. This material can absorb liquids and is difficult to clean, which may lead to contamination. Replace the panels with smooth, non-absorbent, and easily cleanable materials to ensure food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Milk residue and buildup were observed on the floor beneath the milk display shelves in the dairy walk-in cooler. The area must be thoroughly cleaned, and the frequency of cleaning for this cooler should be increased in the sanitation schedule to prevent contamination.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Box of Enfomil baby formula on display shelf noted to be expired 01May2024.Expired box of Enfomil discarded by store manager.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in spray bottle beside bakery three compartment sink measured at 0 ppm quaternary ammonium. Operator to remake sanitizing solution to measure 200 ppm quaternary ammonium or empty spray bottle and use other sanitizer solution available measuring at 200 ppm quaternary ammonium.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A one-compartment sink being used for manual dishwashing in bakery department. When performing manual dishwashing, use a two-compartment sink at minimum to ensure adequate washing, rinsing, and sanitizing of utensils and equipment. A three-compartment sink is available in the bakery department and as per the store manager manual dishwashing will be move to the three-compartment sink.
    • 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 or hand drying options at hand washing sink in the bakery department beside the one compartment sink. Paper towel dispenser replenished with paper towel roll.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs used for sampling in the meat department not intact with tip coating material missing from ends. Tongs discarded by store manager.
  5. Demand Inspection

    0 infractions