Save-on-Foods 6633 - Food
70 - 3915 51 Street SW Calgary AB T3E 6N1 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer dispensers for the Deli and Seafood area are dispensing at concentrations well above 200 ppm (estimated 400-500+ ppm).REQUIREMENT: Repair these dispensers to ensure they dispense QUAT sanitizer at 200 ppm. In the meantime, inform staff to use the dispensers at other departments.
- 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 mouse droppings were noted in the back receiving area, in cluttered corners and underneath/around pallets placed in the midway area between shipping/receiving door and the main hallway with the walk-in coolers.REQUIREMENT: Clean up the mouse droppings. Monitor for new pest activity and report any new dropping to the contracted pest control operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Updated February 5, 2025:- Top of mechanical dishwasher still covered in debris.The top, around and inside the kitchen dishwasher is dirty.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were stored on the floor at the loading/duck area.Food items were taken off the floor.Ensure foods are stored 15 cm (6 inches) off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dented canned food was noted on the shelf.Dented canned food was taken off the shelf.Regularly inspect and remove badly dented or bulging canned foods from the shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the chicken strips held in the hot holding unit was measured at 52.1°C.The foods in the hot holding units were reheated to 74°C or above.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was measured at 68.3°C, 66.8°C and 69.1°C.Contact your dishwasher technician to repair the dishwasher. Ensure the temperature at the plate level is measured at 71°C at the minimum.3-compartment sink will be in use in the meantime.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap available in the kitchen hand soap dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink at the Deli department was not operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink at the produce department was obstructed with flower boxes and basket stands.Ensure handwashing sinks are accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top, around and inside the kitchen dishwasher is dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- At the kitchen department, the maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72.5°C. However, the staff were not recording the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily before use. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
- 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?
- There was a gap on the back receiving door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.**NOTE (2023-09-10). The manager mentioned that they have already ordered a weatherstripping for the garage door; pending installation.
- 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 water leak noted in the facility, located at the dishwashing area below the mechanical dishwasher. The inspector informed the staff/operator that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water leak and fix it to prevent water accumulation in the identified area.**NOTE (2023-09-10). The manager mentioned that a plumber will be in the following week.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items, being four whole roasted chicken in the kitchen department and a chunk of cheese in the deli department, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit, being the display cabinet by the front counter area in the kitchen department, was measured at 53°C. The unit was adjusted during the inspection and the temperature was measured at above 60°C. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the display coolers by the meat department, was measured at 6-8°C. Overstocking of food items in these units where airflow was being blocked was noted during the inspection. The food items were rearranged to allow proper airflow in these units. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was able to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be 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)?
- At the kitchen department, the maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72.5°C. However, the staff were not recording the temperatures daily. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily before use. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
- 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?
- There was a gap on the back receiving door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. A copy of a valid permit was obtained and displayed 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?
- There was a water leak noted in the facility, located at the dishwashing area below the mechanical dishwasher. The inspector informed the staff/operator that all plumbing aspects of the facility must be maintained in good condition and free of leaks. Please determine the source of the water leak and fix it to prevent water accumulation in the identified area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The clean-in-place equipment in the kitchen, being the stand-up mixers, were noted as dirty during the inspection. The mixing bowl was noted as clean, but not the guards, beater, and the stand itself. The inspector informed the staff/operator that all equipment/utensils/tools in the kitchen must be kept clean and sanitary after use. Please thoroughly clean the mixer after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?