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Save-on-Foods 6665

500 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6665 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on May 28, 2026, recorded 15 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on May 28, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on May 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times on May 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 separate inspections, most recently on May 28, 2026. 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.

5 inspections

  1. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli: Quats sanitizer was measured at 0 ppm. Operator was instructed to prepare fresh one which was subsequently measured at 200 ppm.
    • 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: Packaged food was observed stored on the floor in the walk-in-cooler. The operator was advised to monitor storage practices and ensure food is not overstacked, preventing items from being placed on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli: Staff’s personal water bottles were observed on prep counters. Education was provided to staff not to store the personal items in food handling area. Operator re-locate the water bottles upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Produce: Expired quat test strips (exp. Sept 15, 2025) were found. The operator replaced them with valid test strips upon request.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Produce: No paper towels were available at the handwashing sink located outside the produce walk-in cooler. The operator was advised that handwashing stations must be fully stocked at all times. Paper towels were restocked upon request.
    • 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?
      • Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
    • 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?
      • Warehouse: The receiving door was observed left open after food delivery was completed. The operator was advised that leaving the door open may allow for potential pest entry and compromise food safety. The operator closed the door upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Grocery: Canned products were found on the sales floor with damage to the rim and lid seam. Cans with compromised seams must not be offered for sale, as damage may affect the integrity of the container and contaminate the product. The operator was instructed to remove the item from sale and inspect the surrounding stock for additional damaged cans.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Washrooms: Only one of the two public washrooms was operational at the time of inspection, as the second was out of service. The available washroom was observed to be in poor condition, with a broken toilet paper dispenser hanging off the wall, causing toilet paper to be dispensed improperly and come into contact with the floor. The surrounding wall area was also damaged.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Deli: The meat slicer cleaning procedure described by the deli manager was not satisfactory. The manager indicated that staff only sanitize the slicer throughout the day and perform a full cleaning at the end of the day followed by sanitization.Education was provided that this practice is inadequate. The meat slicer must be both cleaned and sanitized between different types of meats to prevent cross‑contamination. Additionally, when the slicer is in continuous use, it must be cleaned and sanitized at least every 4 hours in accordance with food safety requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce: Cutting board was observed with deep groves and accumulated food residues, debris which turns the cutting board brown. Operator was advised to replace with new one to ensure proper cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meats: Sticker residue was observed on all cutting boards. The operator was instructed to remove the residue, clean and sanitize the surfaces, and discontinue this practice on food-contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grocery: Metal scoops were observed stored in direct contact with the food product inside the bulk containers. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the plastic cups out of the product or in a designated clean holder to prevent cross‑contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli: Dried raw meat juices and debris were observed on the floor. The operator was instructed to clean and sanitize the area to prevent cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli, Meats, Dairy: The walk-in cooler was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the cooler.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature guage for the pan washer located in the bakery department was not functioning properly. Repair the temperature guage and also ensure there is a manual method for temperature verfification. Manual dishwashing will be completed at the 3-compartment sink until temperature verification can be completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust build up was observed on the walk-in cooler fan covers in the bakery department. Clean the fan covers.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several bottles of quat sanitizer were tested and were found to be the below 200 ppm requirement. Operator was instructed to have these remade, and to ensure staff were testing them daily with test strips to verify concentration prior to use.
  5. Risk Management Inspection

    0 infractions

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