Real Canadian Superstore 1537 - Grocery
11839 26 Avenue SW Edmonton AB T6W 3R3 · Food - General
Inspection summary
Real Canadian Superstore 1537 - Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on January 16, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.
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 January 21, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 2 times across 2 separate inspections, most recently on October 1, 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?
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 on November 9, 2023. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery department: The hand sink to the left of the entrance had no soap available; this was refilled during the inspection. Two hand sinks, one beside the muffin mixer and the other beside the slicing machine, had no paper towels. Towels were replenished during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Produce Prep Room for fruit/vegetable/salad trays: Determined through staff interview. The sanitizing step is not always occurring when utensils/equipment are being manually washed.- Review proper dishwashing practices with all staff in this Department: Wash -> Rinse-> Sanitize-> Air Dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Produce Prep Room and Main Produce Prep Area; The designated handwash sinks are not supplied with paper towel. Corrected- Designated handwash sinks must be supplied with soap and paper towel at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli: The bottles of quat sanitizer were found to be below the minimum concentration for effective disinfection when tested. Ensure all bottles are regularly remade and tested to ensure they meet the minimum concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat Department: The bottles of quat sanitizer were found to be below the minimum concentration for effective disinfection when tested. Ensure all bottles are regularly remade and tested to ensure they meet the minimum concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:There was pooling water underneath the fridges and one of the ovens in the back of the deli. The deli manager cleaned it up when notified during the inspection.Ensure no water is allowed to pool in the kitchen so moisture buildup is prevented.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dairy cooler:The milk crate racks and the floor beneath had an accumulation of dried food spills and needed to be cleaned. Ensure all food storage areas are kept clean and sanitary
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?