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Real Canadian Superstore 1565

10 - 110 Jennifer Heil Way Spruce Grove AB T7X 3Z3 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Superstore 1565 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on September 24, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 April 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on September 20, 2024. 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 once on April 9, 2024. For example: Have plans for construction or alteration of this facility been submitted for approval?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. 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?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required-Handwashing stations - The facility argued that the deli sink is adequately located for handwashing and that an additional handsink does not need to be installed and would interfere with the process that is in place for cooking chickens. The argument made sense and another handsink is not required to be installed
  5. Risk Management 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?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
  6. Risk Management 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?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Bakery - Trays that bread products are baked on are not washed daily or after each use. They are wiped with a wipe-all cloth between uses. I was surprised by this practice and would have expected the trays are washed and sanitized after each use.-Bakery - Carts are dirty. Please clean.-Bakery - Some knives had been returned to the knife holder without being washed and had debris on them.-Bakery - A spill occurred under a shelf across from the walk-in freezer. This should be cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature - Produce walk-in cooler measured 7C. Please make this colder. The Flash food fridge measured 4.6C. It should be 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing stations - A handsink right at the entrance to the bakery from the customer area is required.-Handwashing stations - The deli should have a handwashing station added to the east end of the bakery to assist with handwashing.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • -Many departments are being renovated. Plans for major alterations are supposed to be submitted to AHS for approval. Please do this.-Produce area - Food is supposed to be protected from other activities. In my opinion, the style of grocery store that handles food in a warehousing environment is common to see. But ideally the food handliing area should be better protected from warehousing activities.
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