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Save-on-Foods 6678 - Food

60 Broadway Boulevard Sherwood Park AB T8H 2A2 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6678 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on April 8, 2026, recorded 1 infraction.

1 of 5 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: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 4, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on March 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on June 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Old rice was sitting at 30C. Operator indicated it was cooling but it was not clear what their cooling process was. Operator discarded rice.Manager stated that they would ensure a proper process was made for proper cooling of rice. Cooked high risk foods must cool from 60C to 20C in 2 hours or less, and 20C to 4C in 4 hours or less to be safe.All other temperatures in facility were satisfactory.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was observed in, hard to reach areas, below prep tables in seafood and bakery, at the bottom of some prep coolers. Clean the above mentioned areas.
  4. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2 Dented cans were found on the shelves in the retail area. The operator was asked to remove the cans from the shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs at the display section in the bakery were kept on the counter that was not clean. The PHI directed the employee to keep the food contact surfaces clean at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical bottle was stored in the cupboard full of utensils. An employee was asked to remove it and keep it in the proper chemical storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in one of the hot holdings was not at proper temperature (52 degree C). The employee was asked to discard the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink across from the seafood display was not functioning properly and did not provide adequate water for hand washing. Repair the handsink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was observed along walls, corners, hard to reach areas (below the ovens placed on a counter), at the bottom of some prep coolers. Clean the above mentioned areas.
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sauce was observed to be stored in a metal can. The sauce was immediately transferred to a food grade container upon request. Ensure foods are not stored in metal cans to prevent leaching.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink across from the seafood display was not functioning properly and did not provide adequate water for hand washing. Repair the handsink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters in the hot food prep area. The exhaust systems was also observed to be due for cleaning in September and December. Exhaust hood cleanings have been scheduled for December 13.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was observed along walls, corners, hard to reach areas and at the bottom of some prep coolers. Clean the above mentioned areas.
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