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Legal Supermart - Food Store

4743 50 Avenue Legal AB T0G 1L0 · Food - General

Official record from Alberta →

Inspection summary

Legal Supermart - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on December 1, 2025, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on May 20, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on March 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on December 1, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on January 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 1, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring was noted to be damaged throughout the facility. Please repair or repair the floor.2. Some of the shelving units were noted to be non-cleanable. Please repair these shelving units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Major groves were noted on the prep counter located in the bakery area. Please resurface the prep counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  2. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The backdoor is missing weatherstripping.Ensure weatherstripping is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was no light in the bread freezer.Ensure light is replaced and freezer is well lit at all times.2. The flooring was noted to be damaged throughout the facility. Please repair or repair the floor.
  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The backdoor is missing weatherstripping.Ensure weatherstripping is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The roof of the facility is leaking at multiple locations. Cardboards boxes and black buckets are being used to catch the dripping water. Water damage is observed on multiple ceiling tiles throughout the facility. a. Repair leaks in the back area. b. Contract a roofing company who will complete the work and submit a copy of signed contract to local Environmental Public Health Office with target completion date. c. Repair or replace the roof as required and replace all water damaged materialsRoofing contractors were noted on site. 2. There was no light in the bread freezer.Ensure light is replaced and freezer is well lit at all times.3. The flooring was noted to be damaged throughout the facility. Please repair or repair the floor.
  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The backdoor is missing weatherstripping.Ensure weatherstripping is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The roof of the facility is leaking at multiple locations. Cardboards boxes and black buckets are being used to catch the dripping water. Water damage is observed on multiple ceiling tiles throughout the facility. a. Repair leaks in the back area. b. Contract a roofing company who will complete the work and submit a copy of signed contract to local Environmental Public Health Office with target completion date. c. Repair or replace the roof as required and replace all water damaged materials2. There was no light in the bread freezer.Ensure light is replaced and freezer is well lit at all times.3. The flooring was noted to be damaged throughout the facility. Please repair or repair the floor.
  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water is dripping on food items in the front cashier area, coffee station, in front of the bakery, in front and between meat coolers.Move all food items from affected areas and discard affected food items.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The backdoor is missing weatherstripping.Ensure weatherstripping is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The roof of the facility is leaking at multiple locations. Cardboards boxes and black buckets are being used to catch the dripping water. Water damage is observed on multiple ceiling tiles throughout the facility. a. Close off the affected areas (beverage dispensing area) from public access and repair leaks in the back area. b. Contract a roofing company who will complete the work and submit a copy of signed contract to local Environmental Public Health Office with target completion date. c. Repair or replace the roof as required and replace all water damaged materials2. There was no light in the bread freezer.Ensure light is replaced and freezer is well lit at all times.3. The flooring was noted to be damaged throughout the facility. Please repair or repair the floor.
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bakery had no soap. Soap was provided during the inspection.Ensure sink is fully equipped at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The backdoor is missing weatherstripping.Ensure weatherstripping is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was no light in the bread freezer. - Moisture spots were observed in several locations on the ceiling.Ensure light is replaced and freezer is well lit at all times.Ensure ceiling tiles are replaced and water source is controlled.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not observed in the facility. Please acquire quat test strips.
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items were noted to be stored with food related items in the bakery area. Please designate an area to store nonfood related items located away from food prep and storage area. Please do not store nonfood related items with food related items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper manual dishwashing procedures were not being performed. Proper two compartment dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- wash with soap and water and rinse with clean water in the first sink. - prepare quat solution at 200 ppm in the second sink and leave clean dishes fully submerged in the quat solution for at least two minutes. Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not observed in the facility. Please acquire quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dairy cooler was not in operational state at the time of inspection. This cooler was not being used and refrigerator repair personnel was noted onsite to repair this unit. Please ensure this unit is repaired and is capable to maintaining the temperature at or below 4 degrees C prior to using it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the bakery area. Please clean and sanitize the bakery area and ensure it is maintained in a clean and sanitary manner at all times.

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