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Save-on-Foods 6673 - Food

3005 Hays Ridge Drive SW Edmonton AB T6W 4T6 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6673 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on February 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 separate inspections, most recently on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 26, 2026. 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 March 20, 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?

  • 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 5 times across 2 separate inspections, most recently on January 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 26, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meats: The Quats sanitizer was measured at 100 ppm. PHI instructed the operator to prepare a fresh sanitizer, which was subsequently measured at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen: Staff was observed not following proper hand hygiene practices. One staff member was seen using the landline phone and then putting on gloves without washing hands before handling food. PHI intervened and provided education on proper handwashing procedures to prevent cross-contamination and ensure safe food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dairy: Several food items were observed stored directly on the floor in walk-in cooler. PHI instructed the operator to store all food items off the floor to prevent contamination and maintain proper food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen: The ambient temperature of the hot holding unit was measured at 44°C, and the internal temperature of the chicken wings was measured at 44.9°C. PHI instructed the operator to reheat the chicken wings to a minimum internal temperature of 74°C and to adjust the hot holding settings to maintain food at 60°C or above. The operator adjusted the heat, and after 20 minutes, the PHI rechecked and measured the internal temperature of hot holding and measured at 61°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen: The handwashing sink was observed with a pail and pail lid placed inside for drying. The operator was instructed that the handwashing sink must remain unobstructed and be used exclusively for handwashing purposes only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meats: No paper towels were observed at the handwashing sink. The operator was instructed to restock supplies to ensure a sanitary hand-drying option is available at all times.
    • 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?
      • An expired food handling permit was observed displayed on-site (EXP: December 31, 2025). Upon request by the PHI, the operator provided and displayed the valid current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:January 26, 2026: Dust accumulation was observed on the ceiling tiles around the air vents in the molding machine area. The operator was instructed to clean the affected areas to maintain sanitation.March 24, 2025: Dust accumulation noted on the ceiling tiles around the air vents. Food particle/black buildup noted on the floors by the proofer, walk-in cooler and shelving racks in this area and the walk-in cooler floor. Black buildup noted on the rubber door gaskets of the proofer.- Cleaning is required.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Coffee Bar:0 ppm sanitizer was measured in the solution by the coffee machines.- Staff prepared a 200 ppm QUAT sanitizer solution.
    • 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 gap is noted at the bottom of the "Emergency Exit" door in the vicinity of the produce area.- Doors must have tight seals to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Dust accumulation noted on the ceiling tiles around the air vents. Food particle/black buildup noted on the floors by the proofer, walk-in cooler and shelving racks in this area and the walk-in cooler floor. Black buildup noted on the rubber door gaskets of the proofer.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Restaurant: 0 ppm quat sanitizer detected in the solution for use on the coffee machine wand.- Staff prepared a 200 ppm quat solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwash sink in the sandwich/sushi prep area was blocked by a ladder and a rolled up floor mat.- Handwash sinks must be easily accessible at all times. Items were relocated at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Restaurant: Black buildup noted on the raw chicken walk-in cooler floor.- Cleaning required.

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