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Savor Supermarket and Halal Meat Spice 7 Fresh Produce and Grocery

108 - 40 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

Official record from Alberta →

Inspection summary

Savor Supermarket and Halal Meat Spice 7 Fresh Produce and Grocery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 5, 2026. The most recent inspection, on April 23, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on April 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on March 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 22, 2026. For example: 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?

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

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned.**Ensure the proper clean in place methods are followed.March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area.**Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned.**Ensure the proper clean in place methods are followed.March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area.**Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
    • 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?
      • The facility was operating without a food handling permit.**Ensure to obtain a valid food handling permit.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned.**Ensure the proper clean in place methods are followed.March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area.**Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area.**Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored together with non-food items such as henna, cosmetics, cleaning agents in several shelves.**Ensure food items are stored distinctly separate from non-food items and in a manner that prevents the potential contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored directly on the floor in the walk-in freezer.**Ensure all food items are stored at least 6 inches off the floor.
    • 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 in the staff washroom was not supplied with paper towels.**Ensure all hand sinks are stocked with the required articles for proper hand washing.
  5. Initial Inspection

    0 infractions

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