1115 - 4715 88 Avenue NE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 13, 2025
Not in Compliance1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection., - Provide sanitizer at all stations where open foods are handled/prepared., , 2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. , - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket., - Operator instructed to immediately replace or repair the dispenser.
1. Metal pots, trays, and buckets were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 2. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
No chlorine and QUAT test strips were available on-site to check surface sanitizer concentration., - Acquire chlorine and QUAT test strips.
The Hunger's Point is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 150 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 117 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 4 (3%) Closed.
This restaurant has been inspected 4 times since September 10, 2024, with 0 in compliance, 3 not in compliance, and 1 closure on record.
5 violations
1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection., - Provide sanitizer at all stations where open foods are handled/prepared., , 2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. , - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Pharmasave Omega
SADDLE RIDGE
Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator prepared QUAT (200 ppm) sanitizer in washcloth bucket., - Operator instructed to immediately replace or repair the dispenser.
1. Metal pots, trays, and buckets were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 2. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
No chlorine and QUAT test strips were available on-site to check surface sanitizer concentration., - Acquire chlorine and QUAT test strips.
8 violations
1. A ready-to-use surface sanitizer was not provided in the kitchen or front service area during operation. Operator prepared 100 ppm bleach sanitizer during inspection., - Provide sanitizer at all stations where open foods are handled/prepared., , 2) Soiled cleaning cloths were stored on food contact surfaces and flour bags. , - Store cloths in a sanitizing solution between use. Designate linen basket for used cloths.
Staff member was observed eating near food preparation area in the back kitchen at the time of inspection., - Designate separate break area for staff to consume food.
1. Containers of daal and yogurt were stored at room temp for tiffin pick-up. Temperature measured 28C and 20C respectively. Store perishable foods at 60C or above. , - Obtain a hot holding unit/warmer., , 2. Two full buckets of cooked chickpeas placed for cooling at room temperature were measured at 31C (destroyed)., - Implement proper cooling methods (e.g., shallow containers, ice baths etc.) to ensure cooked foods are cooled within required parameters., , 3. Small container of cooked daal was measured at 44.4C. Food item was discarded., - Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C., , 4. A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.
1. Drain plugs were not provided for 2-comp dishwashing sinks., - Provide proper-fitting drain plugs., , 2. Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed., - Operator was informed on how to properly use the 3-comp sink for dishwashing:, 1) Sink 1 - wash with soap., 2) Sink 2 - rinse with warm water, 2) Sink 3 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry., , 3. Sanitizer dispenser at the 3-comp sink was dispensing quat sanitizer at 500 ppm. Operator instructed to immediately replace or repair the dispenser., - Operator prepared bleach (100 ppm) sanitizer in washcloth bucket.
1. Hand soap dispenser at the back kitchen handwashing station was empty., - Please restock hand soap at the sink., , 2. Access to hand sink in the back kitchen was obstructed as garbage bin and metal trolley was placed in front of the sink. Operator relocated bin and trolley during inspection., , ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
1. Personal items (jackets, cellphones, water bottles) were stored on food preparation tables and storage shelves in the kitchen., - Store personal items separately, away from food prep and storage areas., , 2. Metal pots, trays, and buckets were observed stored directly on the floor. , - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , 3. Single use disposable cups were used as scoops for bulk items and were stored in the containers and covered in product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
No chlorine test strips were available on-site to check surface sanitizer concentration., - Acquire chlorine test strips.
*Not Observed*, , Missing wall cabinet cover next to electrical panel. Please install.
1 violation
Missing wall cabinet cover next to electrical panel. Please install.
5 violations
1) No water at the bathroom hand sink as battery for sensor tap needed to be replace., 2) Soap and paper towel dispensers were mounted too far away from the hand sink in the rear prep area. Please relocate soap and paper towels to above the hand sink.
Food prep counter positioned directly under a paper towel dispenser. Owner stated the counter will be used as a shelf in the walk-in cooler. Please place counter into cooler.
Packages of tea were stored in unfinished area in overhead space behind ceiling near dishwashing area. Please store foods and food packaging materials in finished, sanitary areas.
Owner (Singh) with food safety training certificate currently owns 4 food establishments and has not assigned a manager with recognized food safety training for this location. Other owner (Cheema) does not hold a recognized food safety training certificate. Please assign a manager with recognized food safety training for this location.
Missing wall cabinet cover next to electrical panel. Please install.