Skip to content
Loading map…

Real Canadian Superstore 1575 - Food Store

5251 Country Hills Boulevard NW Calgary AB T3A 5H8 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Superstore 1575 - Food Store has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on August 25, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 15, 2025. 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?

  • 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 December 16, 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 December 16, 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 11 times across 6 separate inspections, most recently on February 18, 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 February 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Deli and HMR department:Mould was observed on the tile baseboards next to the chicken oven.Clean the indicated area and ensure the area is kept free of mould.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli and HMR department:Rust build-up was observed along the wall located on the right side immediately after entering the chicken preparation room.Repair or refinish the wall surface so surfaces are smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sea food department:Holding tank for the Lobsters was observed with green Algae.Clean and ensure to maintain in a sanitary conditionBakery department:The proofers were noted with rust, mold, and debris build-up on the ceiling.- Deep clean and refinish the proofers.Deep grooves were noted on the cutting board surfaces stored next to the manual dishwashing sink.- Replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sea food department:1. Debris buildup was noted on the floor and the black platform in the walk-in cooler.Deep clean the black platform.2. Water was pooling on the floor of the walk-in cooler from the container below the ice chute.Clean the area indicated area thoroughly.Bakery department:Food debris build-up was noted behind the movable tables at the front preparation area.Deep clean the indicated area including hard-to-reach areas.Produce department:Water was pooling underneath the pallets in the walk-in cooler.Deep clean the indicated area.
  4. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans were observed on shelves in aisles 5 and 6.Operator was instructed to remove damaged cans off the shelves.Regularly check and monitor the conditions of cans.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli and HMR department:The concentration of the quats sanitizer dispenser in the chicken preparation room was measured to be 0 ppm when tested with a quat test strip. It was noted that quat sanitizer container was empty.Additional quat sanitizer was available and the sanitizer was promptly replaced. The quat sanitizer concentration was measured at 200ppm.Ensure that the sanitizer is available at all times with a quats sanitizer concentration of 200ppm.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Deli and HMR department:Mould was observed on the tile baseboards next to the chicken oven.Clean the indicated area and ensure the area is kept free of mould.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli and HMR department:Rust build-up was observed along the wall located on the right side immediately after entering the chicken preparation room.Repair or refinish the wall surface so surfaces are smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sea food department:Holding tank for the Lobsters was observed with green Algae.Clean and ensure to maintain in a sanitary conditionBakery department:The proofers were noted with rust, mold, and debris build-up on the ceiling.- Deep clean and refinish the proofers.Deep grooves were noted on the cutting board surfaces stored next to the manual dishwashing sink.- Replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sea food department:1. Debris buildup was noted on the floor and the black platform in the walk-in cooler.Deep clean the black platform.2. Water was pooling on the floor of the walk-in cooler from the container below the ice chute.Clean the area indicated area thoroughly.Bakery department:Food debris build-up was noted behind the movable tables at the front preparation area.Deep clean the indicated area including hard-to-reach areas.Produce department:Water was pooling underneath the pallets in the walk-in cooler.Deep clean the indicated area.
  5. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The middle women's washroom was not operational and had not been flushed. It was noted that a service request had been issued to fix the washroom.2. The hot water at the women's washroom measured 23.3°C.Provide warm water that is comfortable to the skin to facilitate effective handwashing.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No floor plan was received by AHS for the store alteration, nor was approval granted prior to the commencement of renovations.Renovations began on August 11th, with a proposed completion date of December 4th.Contact AHS once the renovation has been fully completed.
  6. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The middle women's washroom was not operational and had not been flushed. It was noted that a service request had been issued to fix the washroom.2. The hot water at the women's washroom measured 23.3°C.Provide warm water that is comfortable to the skin to facilitate effective handwashing.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No floor plan was received by AHS for the store alteration, nor was approval granted prior to the commencement of renovations.Renovations began on August 11th, with a proposed completion date of December 4th.Contact AHS once the renovation has been fully completed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shellfish in aqua tanks in retail self-service area- mussels/oysters/clams displayed have original seafood tags removed, staff were not keeping tags on hand for interum period. *Keep tags for your records for a minimum of 3 months. *Ensure a record of all shellfish deliveries. Include date, temperature, supplier, type, tag info, and lot number.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deli department- rotisserie chicken cooler- floor-wall corner by prep table had accumulation of dark hard matter. *Remove buildup and keep the surface clean and smooth for cleaning.
  9. Monitoring Inspection

    5 infractions

    • 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?
      • Jan 15.25- few droppings were observed on the floor corner of walkin storage cooler for bakery department. *Clean and sanitize area and monitor for pest activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shellfish in aqua tanks in retail self-service area- mussels/oysters/clams displayed have original seafood tags removed, staff were not keeping tags on hand for interum period. *Keep tags for your records for a minimum of 3 months. *Ensure a record of all shellfish deliveries. Include date, temperature, supplier, type, tag info, and lot number.
    • 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 department- handsink in the prep area was not able to fully shut off hot water faucet. *Ensure the handsink's hot water tap is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bakery- observed in the prep area cracked plastic bin was used for storing bulk baking chocolate. *Ensure staff remove any damaged containers from re-use onsite.2. Seafood department- Aqua tanks- rusting was observed on the stainless steel. *Ensure rust is removed, surface sanded and treated properly to prevent further rust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deli department- rotisserie chicken cooler- floor-wall corner by prep table had accumulation of dark hard matter. *Remove buildup and keep the surface clean and smooth for cleaning. 2. Some accumulation of dust/debris was observed on floor surfaces -behind bakery retail bread racks -in warehouse area below and behind pallets-dried milk spills on floor surfaces below dairy racks in the dairy cooler.
  10. Demand Inspection

    1 infraction

    • 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?
      • Rice and other food debris noted underneath front display shelves.Clean and remove food source for mice. Pest control company noted no activity during today's inspection.
Own this business? Add a badge to your website