Save-on-Foods 6619 - Food
14161 23 Avenue NW Edmonton AB T6R 0G4 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Baby food products (organic bars) were observed on display shelves past their best before dates (BB/MA: 2025 NO 21 and 2026 JA 14). Operator was instructed to review all baby food items and remove any products that have exceeded their best before dates to maintain product quality and protect consumer safety.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bakery: Staff's glasses were stored on food container. Operator was instructed to avoid storing any personal items in food handling areas. Operator removed the glasses during the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 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?
- Deli: A container of crab meat noted in a cooler had a Expiry Date of March 9/25, date of inspection is March 12/25. Staff informed that food in the container was new however the old label had not been removed and replaced with a new label. The food was discarded.- Operator to review proper labelling/dating practices with staff and ensure that a new storage container in the future is used for new food product.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bakery: Staff hats, clothing items are stored on the same shelf next to food packaging materials.- Staff belongings must be stored completely separate from foods and business related items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Meat/Seafood: The long plastic trays are not being immersed in the sanitizer solution for the required contact time during manual dishwashing.-Ensure all surface area of equipment/utensils, trays, etc are properly sanitized
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery: A large garbage can is being stored in front of the handwash sink.- Handwash sinks must be kept easily accessible at all times. Do not store any items in front of the handwash sink.
- 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?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Produce Prep: The sink dividers at the 3 comp sink in the Produce Prep area have been removed resulting in one large sink. Locate and install the dividers so that proper manual washing procedures for utensils/equipment can occur.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery: The water at the designated handwash sink is too hot to allow staff to properly wash their hands. The automatic mixing valve requires adjustment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Meat Dept: A section of baseboard panel below the 3 compartment dish wash sink is coming away from the wall and a section of rubber baseboard is missing by the walk-in fish cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bakery: Food particle buildup noted on the floor along the walls, under and in between equipment, in corners and around the oven and proofer. - More thorough cleaning of these areas is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?