Savvy Convenience - Food Store
9128 Macleod Trail SE Calgary AB T2J 0P5 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front prep cooler was turned to the warmest setting. All food measured at 16.7 C. Hummus, Tzatziki, lettuce, tomatoes, onion, green peppers, cucumbers, pickles, banana peppers, olives, cheese, and jalapeno discardedTemperature for cooler unit was turned down. Perishable foods are not to be stored in this unit until cooler temperature has come down and can maintain cold foods at 4C or belowSeptember 18 updated: Cooler unit measured at 10C
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing floor tiles in the kitchenReplace missing floor tiles. Floor must be smooth, non-porous, and easy to cleanSeptember 18 update: Missing floor tiles were replaced, however, a few floor tiles were cracked
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available at the time of inspection
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tray of garlic bulbs stored directly on the floor under prep counter
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Two containers of cooked shredded chicken left out at room temperature. Internal temperature measured 27C2) Container of raw marinated chicken left out at room temperature to thaw. Internal temperature measured at 14CCooked chicken and raw chicken discarded
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No prob thermometer available
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front prep cooler was turned to the warmest setting. All food measured at 16.7 C. Hummus, Tzatziki, lettuce, tomatoes, onion, green peppers, cucumbers, pickles, banana peppers, olives, cheese, and jalapeno discardedTemperature for cooler unit was turned down. Perishable foods are not to be stored in this unit until cooler temperature has come down and can maintain cold foods at 4C or below
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Paper towel for service hand wash station was not in a proper dispenser2) No soap available at either hand wash station (front service and kitchen)
- 20. Do food handlers at the facility have adequate food safety training?
- Lack of food safety knowledge. No one on site had food safety training
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Old cardboard used to line shelvingRemove cardboard as this material is difficult to keep clean and sanitary
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing floor tiles in the kitchenReplace missing floor tiles. Floor must be smooth, non-porous, and easy to clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?