Real Canadian Superstore 1543 - Food Store
100 Country Village Road NE Calgary AB T3K 5Z2 · Food - General
Inspection summary
Real Canadian Superstore 1543 - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on January 8, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 once on February 19, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 separate inspections, most recently on January 5, 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 3 times across 3 separate inspections, most recently on September 4, 2025. 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 once on January 5, 2026. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A hand sink located in the Deli and another in the Bakery were not supplied with paper towel.*Ensure hand sinks are supplied with all articles required for hand washing at all times.-The paper towel dispensers supplied with paper towel during the inspection.
- 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 drainage pipe of the hand sink located in the produce preparation area was observed to be leaking.**Please have the plumbing repaired.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- Sewer smell noted in the chicken prep walk-in cooler.Contact a professional to address the sewer smell.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Milk display cooler sealant was broken and one of the doors doesn't close properly.Please repair the milk display cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand 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?
- Seafood:1) Water stains on the dry wall ceiling in front of the swinging doors.Please identify and address the leak and repair the ceiling. Deli:1) Water stains on the ceiling above the three-compartment sink.Please address the water stains.2) Sewer smell noted in the chicken prep walk-in cooler.Contact a professional to address the sewer smell.Bakery:Back walk-in freezer light was dim. Please address the issue and ensure that the lighting in the freezer is sufficient to allow for proper visibility and cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad:1) Debris and stains build-up on the prep coolers handles.2) Dust build-up on the front display cooler vents.Please clean the indicated areas.Bakery:Mold on the bottom of the proofer doors sealants. The floor and the walls were observed to be soiled with food debris.Please clean the indicated areas.Retail:1) Dust and/or food debris build-up on the cooler and freezer vents throughout the store.Please clean the indicated areas. 2) Milk display cooler sealant was broken and one of the doors doesn't close properly.Please repair the milk display cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Grease build-up on the walls, ceiling and canopy by the rotisserie oven.Please clean the indicated area.Bakery:Hard-to-reach floor areas throughout the bakery, particularly behind kitchen equipment and shelving units, were observed to be soiled with flour, dirt, and food debris.Please pull out all equipment and clean the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli and Seafood:Quat sanitizer in the spray bottles was measured less than 100ppm.Sanitizer bag was emptied at the deli three-compartment sink. Use 200ppm quat sanitizer and verify with test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Seafood:1) Water stains on the dry wall ceiling and tile ceiling by the entrance. 2) Sewer smell noted in the sink room. 3) Swing door metal panel was loose. 4) No cover on one of the lights. Bakery:Holes noted on the walls and missing tiles along the baseboard. Deli:1) Water stains on the ceiling above the three-compartment sink.2) Sewer smell noted in the chicken prep walk-in cooler. 3) No cover on one of the lights. Bakery:Back walk-in freezer light was dim. Address these issues.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad:1) Deep grooves and stains build-up on the large prep cooler cutting board. 2) Debris and stains build-up on the prep coolers handles.3) Brown stains and calcium build-up on the three-compartment sink.4) Dust build-up on the front display cooler vents. Deli:1) Mat debris and food build-up on the front display cooler shelves. 2) Stains build-up on the walk-in cooler shelves. Bakery:1) Mold on the bottom of the proofer doors sealants.2) Cardboards used to line storage shelves.3) Debris on the back walk-in cooler shelves. Retail:1)Dust and/or food debris build-up on the cooler and freezer vents throughout the store. 2) Milk display cooler sealant was broken and one of the doors doesn't close properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli:Grease build-up on the walls, ceiling and canopy by the Rotisserie Oven.Bakery:Stains in the handwash sink and utensils storage drawer.Debris and flour dust build-up on floor's hard to reach areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions