No, you do not need to create an account to shop. You can always shop as a guest and choose to create an account when checking out.
We only accept online payments and all major credit cards are accepted.
Yes, Sepet uses nitrites in their deli products as well as having products that does not contain nitrites.
Nitrate (NO3) is present in all green leafy vegetables and with the help of healthy bacteria is broke down to Nitrite (NO2), which exits in its chemical form as sodium nitrite or in its natural form in celery juice extract. Nitrite (NO2) in meat is used for curing and preserving and also gives cured meats their pink color.
No, Sepet sources all raw meat materials from HACCP (Hazard Analysis and Critical Control Points) certified meat processors and CFIA or OMAFRA inspected facilities.
Sepet deli products will stay fresh for 4 to 5 days after opening if kept refrigerated and well wrapped.
No, Sepet only process and produce Halal approved meat products. We carefully choose and source our meat and other ingredients that has met with Halal standards.
Sepet complies all the necessary procedures and controls that is required by the government inspections. Sepet also takes further steps to improve and develop its food safety procedures and controls. Sepet has developed its own unique full traceability software system EGETECH that can start to control the raw meats and other ingredients from receiving to processing, cooking to packaging and shipping. We have 100% full control of all the ingredients that is going into our products.
Sepet takes seriously cleaning and sanitizing practices and commit to do proper steps of cleaning and sanitizing the facility. Sepet has special team who does the cleaning and sanitizing end of the every production day. All production lines and equipment clean with proper chemicals (approved by CFIA) and inspected at the end of the cleaning. The next day, before Sepet starts production, all areas and equipment checked and inspected prior to production as well as we micro-swap our food contact surfaces on a weekly basis to ensure proper cleaning and sanitizing of all food contact surfaces.