2110 - 5850 88 Avenue NE · SADDLE RIDGE
30 décembre 2025
ConformeAucune infraction trouvée
Super Save Cash & Carry se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 118 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce restaurant a été inspecté 7 fois depuis le 1 novembre 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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.
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.
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.
The facility was operating with no valid Food Handling Permit from Alberta Health Services.
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.
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.
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.
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.
***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.
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.
Staff personal items (medication, water bottles, cellphones) were stored on food prep counters., - Keep personal items away from food prep surfaces/storage areas.
No test strips for dishwashing and surface sanitizer were available in facility at the time of inspection., - Acquire test strips to check sanitizer concentration.
***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.
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.
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
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.
*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.
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.
*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.