Skip to content
Loading map…

Savvy Convenience - Food Store

9128 Macleod Trail SE Calgary AB T2J 0P5 · Food - General

Official record from Alberta →

Inspection summary

Savvy Convenience - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on January 19, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on January 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on January 6, 2026. 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 once on January 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 28, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Repeat Violation*Sanitizer spray bottles were located in the front service area, however there was no sanitizer readily available in the kitchen. - Please ensure that a sanitizer spray bottle or sanitizer bucket is kept in the kitchen area for convenient use. **January 06, 2026: A ready-to use- surface sanitizer solution was not available. Operator prepared chlorine sanitizer during inspection and concentration was tested at 100 ppm.- Ensure sanitizer solution is prepared for use at all times for each food handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of chicken in the standing cooler measured 20C and 20.3C respectively. As per operator, chicken was left at room temperature overnight for thawing. Operator voluntarily discarded the chicken.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the back kitchen was slow to drain. Water pooling was observed in the basin during inspection.- Ensure the hand sink is repaired to improve drainage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Small deep fryer unit was being used on the counter in the back kitchen without any active ventilation.- Refrain from using the deep fryer here, operator removed the deep fryer during inspection.2. Baseboard near the dishwashing sink was missing/damaged. Holes were observed in the wall in the area.- Seal the holes and repair/install baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of oil and grease was noted on the wall and ceiling tiles near the microwave table.- Please thoroughly clean all areas.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottles were located in the front service area, however there was no sanitizer readily available in the kitchen. Please ensure that a sanitizer spray bottle or sanitizer bucket is kept in the kitchen area for convenient use. *Repeat infraction from previous inspection*
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not workingObtain working probe thermometer
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottles were located in the front service area, however there was no sanitizer readily available in the kitchen. Please ensure that a sanitizer spray bottle or sanitizer bucket is kept in the kitchen area for convenient use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A partially cooked, intact cone of meat was observed in the cooler. The cone was fairly small in size indicating that it had been previously cooked on the vertical broiler and sliced from. The operator stated that the cone was not from the day of the inspection. The operator was asked to discard the partially cooked cone during the inspection. Partially cooked, intact cones cannot be kept for future use. Please ensure that cones are shaved and completely cooked to reach an internal temperature of 74C or discarded at the end of each day
  5. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website