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Do not use leftover marinade from the raw food on the cooked food.

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Marinate meat in the refrigerator, not on the counter.

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Don’t pack your refrigerator with food – cold air must circulate to keep food safe. Check the temperature in your refrigerator using a thermometer.

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Defrost your raw meat, poultry, fish or seafood in the refrigerator, in a microwave or immersed in cold water. Don’t refreeze thawed food!

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Make sure your refrigerator is set to 4° C (40°F) or lower and your freezer at -18°C (0° F) or lower. This will keep your food out of the temperature danger zone, (between 4° C (40°F) and 60°C (140°F)), where bacteria can grow quickly

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You can cool leftovers quickly by placing them in shallow containers. Refrigerate as soon as possible or within two hours.

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Place raw meat, poultry, fish and seafood on the bottom shelf of your refrigerator so raw juices won’t drip onto other food.

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Remove the food from the heat and insert the digital food thermometer through the thickest part of the meat, all the way to the middle. The thermometer must not be touching any bones.

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If you’ve used utensils to handle raw food, don’t use them again until you’ve cleaned them thoroughly in the dishwasher or in warm, soapy water.

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Always remember to cook raw meat, poultry and seafood to a safe internal temperature to avoid foodborne illness.

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Wash your reusable grocery bags frequently, especially if you are carrying raw meat, poultry, fish or seafood.

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Bring gravies, soups and sauces to a full, rolling boil and stir during the process.

Weekly Features

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Chorizzo Sausage

Frozen #305028 $18.90/CS