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Real Canadian Superstore 1568

101 St. Albert Trail St. Albert AB T8N 6L5 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Superstore 1568 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 once on October 30, 2025. 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 once on January 22, 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 7 times across 6 separate inspections, most recently on August 26, 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 4 times across 4 separate inspections, most recently on January 31, 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 3 times across 2 separate inspections, most recently on October 30, 2025. 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 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 violation has been carried over from the previous report:1. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. 2. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several meal replacements were observed to be past the expiration dates. The expired products were immediately removed from the shelves and staff were instructed to re-check all meal replacements to ensure no expired products are sold.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A backpack was observed in the walk-in dairy cooler by several food products. The backpack was removed immediately upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two cans of baby food were observed to be damaged. The two cans were immediately removed from the shelf.
    • 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 violation has been carried over from the previous report:1. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. 2. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
  3. 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?
      • 1. A few ceiling tiles were noted to be porous.Please replace all porous ceiling tiles with smooth, easy-to-clean and moisture resistant materials. 2. Bare plywood was noted in the back storage area throughout the facility. Please seal all bare plywood shelves, walls and shelf edges and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state. Some areas were noted to be painted. 3. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. Soe areas were seals. 4. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water inside the mechanical dishwasher located in the bakery area was noted to be in rust color.Please investigate and re-mediate this concern.
  4. 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?
      • 1. Bare plywood was noted in the back storage area throughout the facility. Please seal all bare plywood shelves, walls and shelf edges and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state. Some areas were noted to be painted. 2. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. Soe areas were seals. 3. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water inside the mechanical dishwasher located in the bakery area was noted to be in rust color.Please investigate and re-mediate this concern.
  5. 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?
      • 1. Roof was noted to be leaking in the bakery area. Water was noted to b dripping on cookie sheets and racks. Relaced ceiling tiles were noted to be porous.Please investigate the source of leak and repair it. Please replace all porous ceiling tiles with smooth, easy-to-clean and moisture resistant materials. 2. Bare plywood was noted in the back storage area throughout the facility. Please seal all bare plywood shelves, walls and shelf edges and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state. Some areas were noted to be painted. 3. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. Soe areas were seals. 4. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The maximum temperature of the high temperature dishwasher located in the bakery was noted to be at 67.9 degrees C at plate level. Please repair the dishwasher and ensure it is maintained at or above 71 degrees C. 2. The water inside the mechanical dishwasher located in the bakery area was noted to be in rust color.Please investigate and re-mediate this concern.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shoes and staff jackets were noted to be stored with food items in the bakery area. These were removed during the inspection. The operator was further advised to designate an area to store staff personal items. Please do not store staff personal items with food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that few departments were only leaving clean dishes in the sanitizing solution for only one minute. This was discussed with the operator. Please ensure that dishes are fully submerged in the sanitizing solution for at least two minutes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Water damage was noted on few ceiling tiles in the bakery area. Please investigate the source, repair it and replace all water damaged materials. 2. Ceiling is noted to be sagging in the janitorial room. Please repair the ceiling. 3. Bare plywood was noted in the back storage area throughout the facility. Please seal all bare plywood shelves, walls and shelf edges and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state. 4. Cracks were noted on the floor of most walk-in-coolers.Please seal all floor cracks. 5. The door seal of the diary walk-in-cooler was noted to be damaged. Please repair or replace the door seal as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The maximum temperature of the high temperature dishwasher located in the bakery was noted to be at 67.9 degrees C at plate level. Please repair the dishwasher and ensure it is maintained at or above 71 degrees C. 2. The water inside the mechanical dishwasher located in the bakery area was noted to be in rust color.Please investigate and re-mediate this concern.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the bakery area. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  7. Demand Inspection

    0 infractions

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