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Save-on-Foods 6667 - Food

12903 153 Avenue NW Edmonton AB T6V 0C5 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6667 - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on November 3, 2025, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests.

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 February 10, 2025. 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?

  • 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 9 times across 5 separate inspections, most recently on February 10, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 6 separate inspections, most recently on October 3, 2025. 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 once on February 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand sink in the meat processing room was missing a paper towel dispenser. Please install the missing dispenser. Staff have access to another accessible hand sink between the meat and bakery departments.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser in meat department in disrepair.Staff have access to another accessible handsink between the meat and bakery departments.
  5. Monitoring Inspection

    4 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?
      • Very minor amount of mouse droppings noted on floor along walls in back corridor area.Operator remains diligent with pest control operator visits and regular cleaning of entire facility is evident to help mitigate any pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak from pipe behind ovens in deli area leading to pooling water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soap dispenser in meat department in disrepair.Staff have access to another accessible handsink between the meat and bakery departments.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:Bakery:- inside both lower prep coolers- walk-in cooler under shelves- lower shelf in bread area - built up food debris notedMeat:- meat storage walk-in cooler floors under shelves where old dried up blood was observedBack Corridor:- mouse droppings where noted
  6. 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?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
  7. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work being used for storageBakery:- lower surfaces inside cake prep cooler & handles x2
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- under sinks
  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work- inside microwaveBakery:- lower surfaces inside cake prep cooler & handles x2- inside microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Deli/Hot Foods:- walk-in cooler floors and walls/baseboard behind raw chicken storage- under sinks x2Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- lower shelf x2 under prep station stainless steel table- under sinks
  9. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Veggie processing area:- Hand sink lacked paper towels.Dispenser was re-filled during the inspection.
    • 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?
      • Mouse droppings noted on lower shelf of supply inventory in back corridor just outside meat cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli/Hot Foods:- Floor in walk in cooler is in disrepair. There are holes and cracks in floor surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Deli/Hot Foods:- inside coolers that don't work- inside microwaveBakery:- lower surfaces inside cake prep cooler & handles x2- inside microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/a require attention:Deli/Hot Foods:- walk-in cooler floors and walls/baseboard behind raw chicken storage- under sinks x2Bakery:- Bread cabinet rails- Ceiling tiles by vent and speakerMeat/Seafood:- lower shelf x2 under prep station stainless steel table- under sinksVeggie Processing area:- bottom stainless steel piece on storage rack in walk-in cooler - old food debris noted.Back Corridor:- mouse droppings where noted- debris under storage racks

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