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Save-on-Foods 6679 - Food

10 - 4005 Clover Bar Road Sherwood Park AB T8H 0M4 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6679 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on December 10, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 December 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 19, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on December 10, 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 4 times across 4 separate inspections, most recently on December 10, 2025. 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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the quat residual measured in the spray bottles was found to be less than 50 ppm. A new solution was prepared and the residual tested was found to be 200 ppm. *Ensure you are refilling and testing sanitizer bottles regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk supply of seeds and nuts in the bakery were being stored in non-food-grade containers. *Ensure all food is stored in food-grade containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There were three drawers in the deli section and one in the bakery that contained utensils stored in containers with an accumulation of crumbs and food debris. Containers were cleaned during inspection.*Ensure that utensils are stored in clean containers.2. The underside of the mixing stand in the deli had layers of accumulated food residue and debris. Staff cleaned during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers in the two walk-in coolers in the deli had an accumulation of dust.*Please clean the fan covers.
  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An expired nestle good start baby food was observed for sale at the baby food section. The food expired in December 2024. The manager removed the product during inspection. Ensure food items displayed for sale are routinely checked and expired items removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. 3 small bowls of chicken pork pie were left open in the walk-in cooler. The staff covered the bowls during inspection. Stored food items should always be protected from contamination.2. A scoop for portioning thick rolled oats in a bulk bin was stored inside the bin with the handle touching the oats. The manager removed the remaining oats and scoop during inspection. Ensure scoops used for portioning are not stored inside food items.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen processed pork meat was left to thaw on the counter at the deli section. The staff present moved the meat into the cooler during inspection. Please note that food can be thawed properly in the cooler or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave at the deli department was unclean. Old food deris were observed inside the microwave. The staff cleaned the microwave during inspection. Please ensure all equipment are maintained in a sanitary condition.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A portioning scoop was stored directly on the organic tri-color quinoa bulk bin with the handle touching the food item. A staff present removed the scoop during inspection. Ensure scoops are properly stored and protected from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A line/prep cooler at the Deli section had a damaged door handle. The handle was held with a tape.Please repair or replace the handle so it is smooth and easy to clean.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the fresh meat display unit Ready to eat foods are not separated from raw meat. Foods are not properly protected from Contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the baking racks. Clean baking racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk container used to store cornmeal was cracked and in disrepair. - Ensure all kitchen utensils and containers are free of cracks and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the dairy and produce walk-in cooler.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Two hand sinks were decommissioned in the meat department. Before modifications are made to food preparation areas ensure plans are submitted to Environmental Public Health.

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