Skip to content
Loading map…

Savor Supermarket and Halal Meat Spice 7 Fresh Produce and Grocery

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

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