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Real Canadian Superstore 1540 - Food Store

1A - 300 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Superstore 1540 - Food Store has been inspected 14 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on September 24, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on July 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on August 27, 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?

  • 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 11 times across 6 separate inspections, most recently on August 27, 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?

  • 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 10 times across 8 separate inspections, most recently on August 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 7 times across 4 separate inspections, most recently on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

14 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of produce are being stored directly on the floor in the department work area and walk-in cooler.Move boxes so that produce is stored up and off the floor.
    • 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 significant presence of flies were noted around the compartment sinks in the produce department. Review pest control measures for this department and increase the cleaning frequency around this area to reduce the presence of flies in this area.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. Repair indicated area to render surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in freezer used for meat and seafood storage is insufficient. Two of the four lights inside this freezer are not functional, while remaining lights are noticeably dim.Provide additional lighting to ensure safe and sanitary food storage.
    • 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 floor and wall coving of the door frame between the meat department and adjacent walk-in cooler has damaged sections, making surfaces in this area more difficult to clean. Repair surfaces to render area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board in use to prepare produce in the produce department is significantly stained and damaged, making it unsuitable for use.Remediate or replace surface to ensure sanitary food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guard for the walk-in cooler used for chicken storage in the deli department is unclean.Clean indicated area.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug is not available in the Salad Bar for the purpose of preparing a sanitizer basin for dishwashing. Provide a sink plug for this area to ensure proper dishwashing can be conducted.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. The corner of the cooler used for chicken preparation in the Deli department is damaged.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug is not available in the Salad Bar for the purpose of preparing a sanitizer basin for dishwashing. Provide a sink plug for this area to ensure proper dishwashing can be conducted.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. The corner of the cooler used for chicken preparation in the Deli department is damaged.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer dispensed at the Deli department dishwashing sinks was measured at over 500ppm. Adjust sanitizer concentration to 200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of produce are being stored directly on the floor in the Produce department. Move food containers so that they are stored up off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink plug is not available in the Salad Bar for the purpose of preparing a sanitizer basin for dishwashing. Provide a sink plug for this area to ensure proper dishwashing can be conducted.
    • 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 Deli department nearest to the chicken preparation cooler is missing paper towel.The Salad Bar is missing paper towel from its accessible dispenser. Ensure that all handwashing sinks are maintained with necessary supplies.
    • 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 identified under the dishwashing sinks and nearby shelving in the Bakery department. Safely clean droppings from indicated areas. Follow-up with recommended actions as advised by pest management company.
    • 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 floor adjacent to the door of the chicken preparation cooler in the Deli department is damaged. The corner of the cooler used for chicken preparation in the Deli department is damaged.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat wrapping surface in the Produce department is damaged, making this area difficult to properly clean.Repair or replace damaged surface to render equipment smooth and easily cleanable.*Staff noted that replacement of damaged wrapping surface is scheduled. Advise once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
  7. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of carrots were stored directly on the floor in the walk-in cooler of the produce section**Please ensure all food items are stored in a clean and sanitary manner to protect from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser for the hand wash sink in the produce section was empty. Staff refilled the dispenser during the inspection.2. The paper towel dispenser for the hand wash sink in the meat cutting room was empty.**Ensure that all hand wash sinks in the facility are fully stocked with hot and cold water, soap and paper towel at all times.
    • 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 faucet for the hand wash sink in the produce room was leaking.**Please repair sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Used hand gloves were discarded on the floor around the garbage can in the deli food section2. Packaging materials was noted littered on the floor in various areas of the facility - walk-in cooler in produce room, dry storage area**Ensure used hand gloves are properly disposed in a clean and sanitary manner**Clean/remove packaging materials in a timely manner.**Ensure that facility is maintained in a clean and sanitary manner3. Pooling water was noted on the floor of the mop room.**Clean area and keep room clean and dry to prevent growth of mold**Investigate area to ensure there are no leaks and repair leaks if noted.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of carrots were stored directly on the floor in the walk-in cooler of the produce section**Please ensure all food items are stored in a clean and sanitary manner to protect from contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser for the hand wash sink in the produce section was empty. Staff refilled the dispenser during the inspection.2. The paper towel dispenser for the hand wash sink in the meat cutting room was empty.**Ensure that all hand wash sinks in the facility are fully stocked with hot and cold water, soap and paper towel at all times.
    • 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 faucet for the hand wash sink in the produce room was leaking.**Please repair sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the fruit prep area was discolored and had moderate amount of knife markings on the board with dirt build-up in the grooves.**Resurface/replace chopping board to ensure food equipment can be adequately cleaned and sanitized and to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Used hand gloves were discarded on the floor around the garbage can in the deli food section2. Packaging materials was noted littered on the floor in various areas of the facility - walk-in cooler in produce room, dry storage area**Ensure used hand gloves are properly disposed in a clean and sanitary manner**Clean/remove packaging materials in a timely manner.**Ensure that facility is maintained in a clean and sanitary manner3. Pooling water was noted on the floor of the mop room.**Clean area and keep room clean and dry to prevent growth of mold**Investigate area to ensure there are no leaks and repair leaks if noted.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up noted on the handles of prep coolers in the salad prep area next to bento sushi**Please clean.2. There was spilled milk on the floor, littered boxes and cases in the dairy cooler.**Please clean and organize area.
  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up noted on the handles of prep coolers in the salad prep area next to bento sushi**Please clean.2. There was spilled milk on the floor, littered boxes and cases in the dairy cooler.**Please clean and organize area.
  12. Monitoring Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Monitoring Inspection

    0 infractions

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