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Real Canadian Superstore 1576 - Food Store

3575 20 Avenue NE Calgary AB T2T 1B3 · Food - General

Official record from Alberta →

Inspection summary

Real Canadian Superstore 1576 - Food Store has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on July 26, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2 times on April 9, 2024. 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 once on February 4, 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 8 times across 6 separate inspections, most recently on July 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?

  • 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 November 2, 2023. 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.

12 inspections

  1. Risk Management 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?
      • Wall behind the hand wash sink in the produce area is constructed of unfished wood. Please refinish the wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.*Wall repair is in progress. Follow-up on the repair will be done during the next routine inspection.
  2. 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?
      • Wall behind the hand wash sink in the produce area is constructed of unfished wood. Please refinish the wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.*Wall repair is in progress. Follow-up on the repair will be done during the next routine inspection.
  3. 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?
      • Wall behind the hand wash sink in the produce area is constructed of unfished wood. Please refinish the wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.*Wall repair is in progress. Follow-up on the repair will be done during the next routine inspection.
  4. Demand Inspection

    3 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?
      • Mouse droppings were noted in the bakery area including but not limited to; beside the exit door, behind/under the 3 compartment sink and along the walls. Please clean as discussed.
    • 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. Tile on the edge of the wall in the meat walk-in cooler is damaged. Please repair.2. Water is leaking from the cold water tap at the 3 compartment sink in the deli. Please repair. Ensure that all plumbing is maintained in good repair.3. Exposed wires were noted in an electrical box in the deli (across from 3 compartment sink). Please install a cover.4.Raised area of the floor below the 3 compartment sink in the marinade cooler in the deli is pitted and damaged. Please repair. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.5. Wall behind the hand wash sink in the produce area is constructed of unfished wood. Please refinish the wood. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dairy cooler - debris on the floor.Seafood Department - grime below and on the shelves in the walk-in cooler.Meat Department - food debris and/or grime on the floor of the walk-in cooler.Exit door between bakery and dairy cooler - debris on the floor on either side of the door.Please clean. Ensure that all areas are maintained in a clean and sanitary manner.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Provide cleaning schedule for all washrooms.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The cutting boards at the fruits salad isle must be scrubbed to remove built-up dirt from the grooves. Make scrubbing of the boards, part of your daily cleaning routine
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Quats at the fish department
  12. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink at the fish department
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace/repair the leaking faucet at the 3-compartment sink in the Deli department
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Provide written procedure on cleaning and sanitizing the meat slicers at the Deli department.Train the personal.

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