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Super Save Cash & Carry

2110 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Super Save Cash & Carry has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on June 22, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 8 times across 3 separate inspections, most recently on December 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on March 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 5 separate inspections, most recently on December 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw onions and potatoes were stored on the floor. The inspector informed the staff/operator that all food must be stored at least 6 inches off the floor. The raw onions were removed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water valve in the handwashing station was turned off. The operator turned it back on and was confirmed to be adequate afterwards. Please ensure that all handwashing stations are fully supplied with hot and cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the handwashing station. The staff/operator put soap in the handwashing station during the inspection. The paper towel dispenser in the handwashing station was also found empty. The staff/operator replenished the dispenser. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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 with no valid Food Handling Permit from Alberta Health Services.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.2. Wet and dirty washcloths were stored on food prep tables and prep line cooler in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of open/uncovered food were observed stored in the display cooler and standing cooler in the back kitchen. Operator covered food items during inspection.- Cover and protect foods against contamination while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (medication, water bottles, cellphones) were stored on food prep counters.- Keep personal items away from food prep surfaces/storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer (bleach) solution was not appropriately labeled at the time of inspection.- Please properly label all bottles/containers that contain chemicals at the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as operator was not sanitizing dishes.- Operator was informed on how to properly use the 2-comp sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for dishwashing and surface sanitizer were available in facility at the time of inspection.- Acquire test strips to check sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation*** Hand sink in the kitchen was in disrepair and had water valve turned off from below the basin. Hand sink was not supplied with soap and paper towels. Operator provided soap and paper towels at the kitchen hand sink during inspection. - Make sure the kitchen handwash sink is fully functional.
    • 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 front service desk was not supplied with soap and paper towels. Operator supplied soap at the hand sink and placed paper towel roll near the sink.- Ensure that paper towels are properly stocked in the dispenser.- Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Ongoing Violation*** Side door in receiving area has visible light along bottom corners of door. - Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored underneath paper towel dispenser in the back kitchen, posing risk of contamination from drips or splashes.- Operator is to ensure that utensils are relocated to an appropriate storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of old food debris and residue that was noted under and on shelving rack, underneath the dough machine and prep tables, and on cooler door fronts and handles. - Please clean and sanitize the above indicated areas.2. Soiled curtains with visible stains were observed at the window and entrance to the back kitchen.- Operator is to ensure that curtains are either replaced or cleaned and maintained in a sanitary condition
  8. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Ongoing* The hot water is not flowing at an adequate pressure at the prep area hand sink.Hot and cold water must flow at an adequate pressure for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Ongoing* Side door in receiving area has visible light along bottom corners of door. Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
  9. Risk Management 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?
      • *Ongoing* The hot water is not flowing at an adequate pressure at the prep area hand sink.Hot and cold water must flow at an adequate pressure for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Ongoing* Side door in receiving area has visible light along bottom corners of door. Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
  10. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff was using a disinfectant that is not food-safe to disinfect surfaces.Ensure that any disinfectant/sanitizer that is used on food-contact surfaces is food safe.A 100ppm bleach solution was prepared.2. Dirty and worn cleaning cloths were being stored on the prep counters.Staff discarded the cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Onions and potatoes were being stored directly on the floor.Ensure food is stored at minimum 6 inches from the floor.2. Pineapples was stored in open cans in the prep cooler.Ensure food is removed from the can once it is opened. Store food in food grade containers or plastic bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When questioned about the manual dishwashing procedure, staff indicated that dishes are not sanitized after they are washed.Ensure that dishes are sanitized in a approved sanitizer solution for 2 minutes. 100ppm bleach solution or 200 ppm quats solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain sanitizer testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food prep (fresh juicing) was occurring at the front entrance and there is no hand sink in this area.Immediately cease all food preparation in this area. A hand sink must be installed in this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar Soap was used at the prep area hand sink.2. There was no paper towel at the prep area hand sink.3. The hot water is not flowing at an adequate pressure at the prep area hand sink.Ensure that soap and paper towel are always readily available and is supplied in a dispenser.Hot and cold water must flow at an adequate pressure for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available.Obtain pest control records.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Repeating Violation* Side door in receiving area has visible light along bottom corners of door. Replace weather strip, bottom edge of door must have tight seal to floor plate to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The curtain behind the prep sink had significant food debris and spillage accumulated.Remove this curtain from the wall. Surfaces should be non-absorbant and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior and exterior of the refrigerator, prep cooler, and display cooler was very dirty.2. The ventilation hood filters had a significant accumulation of grease and dust.Thoroughly clean and sanitize this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The receiving area was extremely cluttered.Organize this area.2. There was a significant leak in the receiving area. There was a large pool of water.Repair the leak and clean the water pooling.

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