Skip to content
Loading map…

Save-on-Foods 6670 - Food

2390 24 Street NW Edmonton AB T6T 6G9 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6670 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on July 2, 2026, found no infractions.

3 of 5 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: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on September 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 14, 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 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 across 2 separate inspections, most recently on September 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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)?
      • Expired QUAT test strips were noted in the main kitchen and must be replaced with current ones to ensure proper sanitizer concentration verification.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main kitchen hand sink was blocked by a ladder, restricting access; it was immediately removed by the operator. Hand sinks must remain unobstructed and accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food splashes and debris were observed inside the bakery microwave. The unit must be cleaned and maintained in a sanitary condition.Dirt buildup and a mold-like substance were observed on the interior upper panel of the ice machine. The unit must be cleaned and sanitized to prevent contamination of ice.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the icing cooler in the bakery area is observed to be broken. Ensure that the indicated cooler is equipped with a new thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure at the handwashing sink in the meat cutting area is low which makes effective handwashing difficult. Ensure that the indicated handwashing sink is serviced to increase the water pressure.
    • 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 sink between the bakery department and meat department is observed to be blocked with a bread display unit. Ensure that the handwashing sink is always readily accessible with no obstructions. The operator removed the bread display unit 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?
      • 1. A gap in the weatherstripping is observed on the emergency exit door near the produce prep area which may permit the entry of pests into the facility. 2. A gap in the weatherstripping is observed on the emergency exit door beside the recycling depot which may permit the entry of pests into the facility. 1-2. Ensure that the indicated gaps are sealed to help prevent the entry of pests into 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?
      • Tape is observed on the salad case cooler in the deli area which makes the surface difficult to clean. Ensure that tape is not used in the kitchen to help render surfaces smooth, durable, resistant to moisture and easy to clean. The operator removed the tape during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on the bulk flour storage container is observed with a crack in it. Ensure food storage containers remain in good repair. The operator provided a new container during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is observed behind the dishwasher in the bakery. Ensure that the indicated area is cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website