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Save-on-Foods 6650 - Food

401 Highlands Boulevard W Lethbridge AB T1J 5E8 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6650 - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 5, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on August 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on December 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit at the wing bar was not functioning properly, as the compartments at the ends of the unit were measured below 60°C (51°C and 54°C).Please ensure that the unit is inspected and repaired by a technician so that it is capable of maintaining food at 60°C or above at all times.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit at the wing bar was not functioning properly, as the compartments at the ends of the unit were measured below 60°C (51°C and 54°C).Please ensure that the unit is inspected and repaired by a technician so that it is capable of maintaining food at 60°C or above at all times.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cutting board used in the produce section was not in good repair. The board had knife marks and visible discoloration. The operator removed the cutting board.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit at the wing bar was not functioning properly, as the compartments at the ends of the unit were measured below 60°C (51°C and 54°C).Please ensure that the unit is inspected and repaired by a technician so that it is capable of maintaining food at 60°C or above at all times.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cutting board used for cutting vegetables in the produce section was not in good repair. The board had knife marks and visible discoloration. The operator replaced the board to mitigate the risk cross‑contamination.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the meat cutting department was in disrepair. One of the handwashing stations in the deli department was clogged.Please ensure that all handwashing stations are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris on the inside of the dishwasher door. Please ensure the indicated areas are cleaned.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty.This was corrected during the inspection. Operator replaced the soap.Please ensure that soap is available at all times for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the bakery had food debris built up. Please ensure this is cleaned.Please ensure that areas underneath the shelves in the freezers are cleaned and debris is removed.
  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the bakery had food debris built up. Please ensure this is cleaned.Please ensure that areas underneath the shelves in the freezers are cleaned and debris is removed.
  12. Monitoring Inspection

    0 infractions

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