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Loblaws City Market 7309 - Grocery

101 - 12060 104 Avenue NW Edmonton AB T5K 0G6 · Food - General

Official record from Alberta →

Inspection summary

Loblaws City Market 7309 - Grocery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on October 8, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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 6 times across 6 separate inspections, most recently on January 21, 2026. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 on January 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 2 separate inspections, most recently on January 21, 2026. 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 once on January 20, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two Cerelac baby food containers past best before date were observed at the baby food section. The manager removed the products during inspection.Go through food products in facility at intervals and remove products past best before dates from the shelf, unless otherwise stated with documentation from the manufacturer.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 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?
      • This was not checked at this inspection.A gap was observed in the shutter at the facility’s receiving area, which could serve as a pest entry point. Seal the gap in the shutter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This was not checked at this inspection.A defective light bulb was observed in the chicken cooler. Management is aware of the issue and stated that a replacement bulb has been ordered but has not yet been received.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted dried food/ debris and spills on the meat cooler shelves and under the wire racks. There was dried liquid in the corners as well.Properly clean these shelves and ensure this area is on the cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This was not checked at this inspection.Meat Handling Area:- Old meat scraps and blood were observed on the floor and in hard-to-reach areas.- Buildup of meat was observed on the Robin Press meat machine.- Accumulation of dust and meat debris was observed on the walls and floors of the meat cooler. Conduct cleaning to all affected areas and equipment.
  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An expired Family Size Chicken Caesar Salad (845 g), with a best-before date of January 5, 2026, was observed on the sales shelf. The product was removed by staff during the inspection, who stated this was an oversight as other expired items had already been removed from the shelves.
    • 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 was observed in the shutter at the facility’s receiving area, which could serve as a pest entry point. Seal the gap in the shutter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A defective light bulb was observed in the chicken cooler. Management is aware of the issue and stated that a replacement bulb has been ordered but has not yet been received.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat Handling Area:- Old meat scraps and blood were observed on the floor and in hard-to-reach areas.- Buildup of meat was observed on the Robin Press meat machine.- Accumulation of dust and meat debris was observed on the walls and floors of the meat cooler. Conduct cleaning to all affected areas and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime, including food particles and biofilm, was observed on a dish draining mat. The mat was thoroughly cleaned and sanitized during the inspection.
  6. Demand Inspection

    1 infraction

    • 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?
      • No new activity reported in the bread area. Operator asked if bread can be placed back on the bottom shelf again. Yes, the bread products can return to the bottom shelf, provided, there is regular monitoring of the area. Should the pests return, please consider removing the bread or finding food safe alternatives.Mouse droppings were observed on the floor corner (under bottom shelf of commercial bread section). Please remove and monitor. The extra surplus bread was now stored across the sushi dept. Friendly reminder to keep the bread approx. 2 inches away from wall.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • No new activity reported in the bread area. Operator asked if bread can be placed back on the bottom shelf again. Yes, the bread products can return to the bottom shelf, provided, there is regular monitoring of the area. Should the pests return, please consider removing the bread or finding food safe alternatives.Mouse droppings were observed on the floor corner (under bottom shelf of commercial bread section). Please remove and monitor. The extra surplus bread was now stored across the sushi dept. Friendly reminder to keep the bread approx. 2 inches away from wall.
  8. Demand Inspection

    1 infraction

    • 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?
      • Mouse droppings were observed in the commercial bread section on the bottom shelf. Staff have been monitoring products on a daily basis and removing any damaged/affected items.Pest control company has been coming in every three days to report findings and implement control measures. The stacks of commercial bread in the back storage area did not appear to be affected. However, operator was informed to leave approximately 2 inches of spacing between the concrete lip and the stack of bread. Mouse dropping(s) was seen in the fresh meat cabinet, by the perimeter of exterior door.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery department three compartment sink had detergent, however, there was 0ppm in QUAT. Jug/bag of QUAT was empty.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips container was empty in the Bakery department three compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One out of the two hand sinks in the Bakery department was missing paper towels in the dispenser. The other sink was fully stocked.
    • 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?
      • Mouse droppings were present in various areas (ie. Fresh Meat, Patisserie, back storage area, etc) of the facility, especially in the departments cabinets/drawers.Ensure all departments cabinets/storage areas are thoroughly cleaned. Any food contact items such as packaging materials that have come into contact with the droppings are discarded. Investigate where the pests are coming from and take action to rectify the issue. Increase in traps in problematic areas should be in place as well. Consult with pest control technician for additional support.Receiving man door had a gap at the bottom corner. Please repair or replace door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ceiling fan in the Fresh Meat department had buildup of dust.Meat slicers in the Deli department were cleaned every half hour and a deep cleaning was conducted every two hours. At the time, they were visibly clean.The meat slicer in the HMR department had some buildup of food in certain areas near the blade. Please pay extra attention when cleaning meat slicers as there are hard to reach areas.A decommissioned Rotisserie unit was in the HMR department. There was still visible old grease on the unit. Please remove it as it can be an attractant for pests. Handles missing for the stainless steel cabinet in the HMR department. Operators were opening from the bottom of the door which had buildup of grease and food. Install proper handles as soon as possible. One of the HMR cooler was at 6.8C, operator was instructed to monitor temperature and determine if it returns to 4C shortly.

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