155 Walden Gate SE · WALDEN
Save-on-Foods 6606 - Food is in the WALDEN neighbourhood. WALDEN, Calgary has 41 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 26 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since July 14, 2025, with 2 passes and 0 closures on record.
No thermometer was provided in the display cooler located in sea food prep area., , (Repeat violation from previous inspection), , Requirement:, , Provide thermometer in this cooler.
Internal temperature of potato wedges stored under heat lamps was 46C, chicken breast was at 41C, onion rings at 49C battered chicken was at 55 C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C or higher., , Potato wedges, chicken breast and onion rings were discarded during inspection., , Battered chicken was reheated before storing back under the heat lamps.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Temperature of hot holding unit for storing rotisserie chicken was 50 C and internal temperature of one package of rotisserie chicken stored in this unit was 46.7C and second was at 53.4C located in grocery area., , Requirement:, Ensure that temperature of perishable foods is maintained at 60 C or higher during hot holding., , Rotisserie chicken at 46.7C was discarded and rotisserie chicken at 53,4C was reheated before storing back in the hot holding unit., , Temperature of the unit was raised during inspection.
No soap was provided at hand washing sink located in sushi prep area., , (Repeat violation from previous inspection), , Requirement:, , Provide soap at this hand washing sink.
Paper roll was kept on the counter as dispenser was broken, at one of the hand washing sink in the kitchen area., , Requirement:, , Repair/replace paper dispenser.
a) Tong to handle buns was kept directly on top of the glass case in bakery prep area. This area is not adequately cleaned and sanitized., , b) Jacket was kept on a rack along with canned food in bakery prep area., , , Requirement:, a) Keep tong in a clean container to prevent contamination., , b) Store personal and miscellaneous items separately from food to prevent contamination.
a) Accumulation of dirt and debris on the pallet located under the mixer in bakery prep area., , b) Flour buildup on the floor near wall behind equipment in bakery prep area., , Requirement:, , Clean the above noted areas.