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Loblaws City Market 4429 - Food

10324 103 Street NW Edmonton AB T5J 0Y9 · Food - General

Official record from Alberta →

Inspection summary

Loblaws City Market 4429 - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on August 14, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on October 18, 2024. 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?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on May 20, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • HMR;- The sanitizer in the bottle and at the sink was at 0ppm. Sanitizer line had disconnected at the dispenser. Line was reconnected and sanitizer was measured at 200ppm.Ensure sanitizer is monitored daily before dispensing into bottles and buckets on the cook line.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The time monitoring of the pizza display does not adhere to the TPHC approval. Ensure time records are displayed for each pizza on display case and all monitoring records are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The Red Bull cooler was measured at 15C, chicken and cheese in the cooler was measured at internal temperature of 6C. Food was moved to another cooler. Ensure high risk food is stored in coolers less than 4C/40F.- Ensure temperature records are measured in a clear manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli;The handsink was occupied with food waste and not accessible. Ensure hand sink is only used for handwashing and accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler dial was at 10C when the cooler was less than 4C using a calibrated laser gun thermometer. Ensure dial is recalibrated or provide a functional thermometer in the cooler.2. The Red Bull cooler was measured at 15C. Ensure cooler temperature is maintained less than 4C/40F.- Ensure temperature records are measured in a clear manner.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bottle was measured at inadequate concentration in the produce section.Ensure sanitizer is tested between 200ppm-400ppm at the dispenser before filling the bottle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the hand sinks in the deli has a faulty faucet. Ensure faucet is replaced or repaired.
  4. Risk Management Inspection

    0 infractions

  5. Demand 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?
      • A dead mouse was noted inside a pest monitoring station in the downstairs warehouse.- Discard the dead mouse observed in the warehouse.- Identify points of entry into the facility and have them closed to prevent further pest entry.- Remove items that are not in use/required from the downstairs warehouse.
    • 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?
      • A gap/hole was noted on the back exit door of the food premise.Fix or replace the weather stripping on the back exit door to prevent mice entry.When a weather stripping is properly installed, light from outside should not be seen while inside the facility.
  6. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are not complying with an approved condition (Time as Public Health Control) to hold food at alternative temperatures. Leftover pizza displayed at room temperature for 3 hours are not discarded. Staff stated the leftover pizzas are packaged and display in a cooler for sale.Records reviewed by EPH did not have information about discarding left over pizza after 3 hours holding at room temperature.Discussed with store manager to review the time as public health control approval issued by AHS with all staff. Record the pull time on the track sheet. The pull time recorded will be 3 hours from the time the pizza finished cooking.All pizza not sold after 3 hours must be discarded Keep records of all sold and discarded pizza amounts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The commercial canopy with hoods are due for cleaning. Contact a service professional to clean the commercial canopy.

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