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Save-on-Foods 6664 - Food

9510 160 Avenue NW Edmonton AB T5Z 3R7 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6664 - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on January 12, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on August 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 12, 2026. For example: 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?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • At the time of inspection, an expired food handling permit was displayed. The operator replaced it with the current permit upon notification. Ensure that only valid and up-to-date permits are displayed at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor beneath the Silk milk display cooler. Ensure that the indicated area is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 wall behind the 3-compartment sink near the exit door in the sushi making area is observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated wall surface is repaired to be smooth, durable, resistant to moisture and easy to clean.
  6. 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?
      • A gap in the weatherstripping is observed on the receiving bay door in the back warehouse area. Ensure that the gap is sealed to help prevent pests from entering the facility.
    • 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 wall behind the 3-compartment sink near the exit door in the sushi making area is observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated wall surface is repaired to be smooth, durable, resistant to moisture and easy to clean.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two prep coolers are observed without thermometers for monitoring temperatures. Ensure that all coolers are equipped with thermometers.
    • 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?
      • A gap in the weatherstripping is observed on the receiving bay door in the back warehouse area. Ensure that the gap is sealed to help prevent pests from entering the facility.
    • 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 wall behind the 3-compartment sink near the exit door in the sushi making area is observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated wall surface is repaired to be smooth, durable, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed beneath the large cutting boards in the back produce prep area. Ensure that this area is kept clean and sanitary. The operator cleaned and sanitized the indicated cutting boards during inspection.

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