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Save-on-Foods 6682 - Food

6720 52 Avenue Red Deer AB T4N 4K9 · Food - General

Official record from Alberta →

Inspection summary

Save-on-Foods 6682 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 29, 2024. The most recent inspection, on December 29, 2025, found no infractions.

2 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.

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 October 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on March 3, 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?

  • 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 2 times across 2 separate inspections, most recently on August 14, 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 once on August 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 29, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet on the handwashing sink in the deli was loose and not securely attached.Action:Please ensure this faucet is repaired and secured to enable effective handwashing.All other handwashing sinks were easily accessible, provided warm running water, and were fully stocked with soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot Deli:The ceiling in the walk-in cooler was observed to be dirty.Please ensure the ceiling is cleaned to remove any dirt and maintain sanitary conditions.
  4. Monitoring Inspection

    2 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?
      • In the meat processing area, the faucet for the 2 compartment sink is dripping when the faucet handles are closed.ACTION: Please repair the faucet so that it does not drip when the handles are closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 2025: Net-style mats were placed over the shelves. These mats are not smooth and are not easy to clean. Previously: Shelving surfaces in the hot deli were in disrepair. Surfaces are worn and damaged in areas.ACTION:Ensure surfaces are repaired so that they are smooth, sealed and easy to clean.One option is to repaint the shelving.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was available at the produce-cutting area in the back room (near the ice machines).ACTION:Please ensure that there is surface sanitizing solution (food-safe) at stations where food is handled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand washing station at the 'hot deli' was not equipped with paper towels for drying hands.2) The handwashing station at the produce handling station (in the back room near the ice machine) was not supplied with paper towel.ACTION:Please ensure that all hand washing stations are fully accessible and are supplied with hand soap, paper towel, hot and cold running water, and a trash can.Making handwashing easy and convenient for food handlers encourages them to wash their hands frequently.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A domestic pesticide poison (RAID for mosquitos) was observed at the desk near the back-room produce handling area.ACTION:To eliminate the risk of accidentally contaminating food with poisonous chemicals, please refrain from using pesticides inside the food facility unless applied by a Pest Control Specialist.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oct 2024 - OVERDUE - Please addressShelving surfaces in the Restaurant department were in disrepair. Surfaces are worn and damaged in areas.Ensure surfaces are repaired so that they are smooth, sealed and easy to clean.No other concerns were noted.

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