108 - 40 Country Hills Landing NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 23, 2026
April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned., , **Ensure the proper clean in place methods are followed., , , March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area., , **Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
Savor Supermarket and Halal Meat Spice 7 Fresh Produce and Grocery is in the COUNTRY HILLS neighbourhood. COUNTRY HILLS, Calgary has 36 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 30 (83%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Pho Van Vietnamese Noodle House
COUNTRY HILLS
This restaurant has been inspected 5 times since February 5, 2026, with 1 in compliance, 3 not in compliance, and 1 closure on record.
1 violation
April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned., , **Ensure the proper clean in place methods are followed., , , March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area., , **Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
2 violations
April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned., , **Ensure the proper clean in place methods are followed., , , March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area., , **Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
The facility was operating without a food handling permit., , **Ensure to obtain a valid food handling permit.
1 violation
April 03 - Meat debris were observed on the blade and body of the meat saw, the equipment was not in use and was indicated to have been cleaned., , **Ensure the proper clean in place methods are followed., , , March 24 - Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area., , **Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
4 violations
Clean in place methods are not being strictly adhere to or carried out properly; there was no sanitizer available for use at the meat cutting area., , **Ensure the meat cutting equipment are cleaned and sanitized at least every four hours or between cutting different species. The procedure is to include uncoupling the removeable components, removal of all debris, washing, rinsing and then sanitizing of both removeable and non removeable components.
The hand sink in the staff washroom was not supplied with paper towels., , **Ensure all hand sinks are stocked with the required articles for proper hand washing.
Food items were being stored together with non-food items such as henna, cosmetics, cleaning agents in several shelves., , **Ensure food items are stored distinctly separate from non-food items and in a manner that prevents the potential contamination of food.
No violations
Food items were being stored directly on the floor in the walk-in freezer., , **Ensure all food items are stored at least 6 inches off the floor.