Real Canadian Superstore 1578
100 - 15915 Macleod Trail SE Calgary AB T2Y 3R9 · Food - General
Inspection summary
Real Canadian Superstore 1578 has been inspected 16 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on August 26, 2026, found no infractions.
2 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The last 2 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 5 times across 2 separate inspections, most recently on October 16, 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 2 times across 2 separate inspections, most recently on May 5, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 November 10, 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?
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 21 times across 14 separate inspections, most recently on May 13, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 9 times across 5 separate inspections, most recently on May 5, 2026. 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.
16 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Update on May 13/2026Dried up milk spills, egg yolk, dirt and debris on the floor in dairy walk-in cooler.Requirement: Clean dairy walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff's jacket was kept on chili dip boxes in Deli prep area.Requirement;Store personal and miscellaneous items separately from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of cake display cooler in bakery area was 9.4Cb) Temperature of display cooler in use to store peeled pineapple and blue berries was 7.8C located in produce area.Requirement:Ensure that perishable foods are stored 4C or less.Adjust the temperatures of these coolers to 4C or less.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dried up milk spills, egg yolk, dirt and debris on the floor in dairy walk-in cooler.b) One soap dispenser located at hand washing sink in women's washroom was empty.Requirement:a) Clean dairy walk-in cooler.b) Provide soap in the dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 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?
- Mice droppings were noted at two places near the walls in back storage area.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry point for mice.c) Check all shipment before getting into the store to prevent any mice entering the store.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.(This violation is from previous inspection not addressed this time)Requirement: Repair walls.
- 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?
- 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?
- Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.(This violation is from previous inspection not addressed this time)Requirement: Repair walls.
- 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
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?
- Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.(This violation is from previous inspection not addressed this time)Requirement: Repair walls.
- 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
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?
- Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.(This violation is from previous inspection)Requirement: Repair walls.
- 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
4 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) Paper dispenser at hand washing sink located in produce prep area was empty.b) Paper dispenser at hand washing sink located in meat prep area was empty.c) Access to hand washing sink in produce prep area was blocked by a pallet having boxes on itRequirement:a) Provide paper towels in the dispensers.b) Ensure that access to hand washing sink is not blocked at any time.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in back prep area of DeliRequirement:Ensure that hot and cold supply is available at hand washing sinks all the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Tap located at hand washing sink in Deli prep area was leaking at the base.b) Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.Requirement:a) Repair/replace the tap to stop leakage.b) Repair walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on fan guards in Deli walk- in cooler.b) Dirt and debris on beef walk -in cooler floor in meat area.c) Dirt and debris in two open meat freezers located in grocery area.d) Floor in produce prep area was dirty.e) Dried milk spills on floor under the rack in dairy walk -in cooler.Requirement:Clean the above noted areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 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) A tray was blocking paper dispenser located at hand washing sink in Deli prep area.b) Access to hand washing sink was blocked with carts kept in front of the sink located in bakery prep area.Requirement:Do not block access to hand washing sink and supplies at any time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser at hand washing sink located in produce prep area was empty.b) Paper dispenser at hand washing sink located in meat prep area was empty.c) Access to hand washing sink in produce prep area was blocked by a pallet having boxes on itRequirement:a) Provide paper towels in the dispensers.b) Ensure that access to hand washing sink is not blocked at any time.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in back prep area of DeliRequirement:Ensure that hot and cold supply is available at hand washing sinks all the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Tap located at hand washing sink in Deli prep area was leaking at the base.b) Exterior walls of walk-in coolers/freezers in back storage area were damaged near the bottom.Requirement:a) Repair/replace the tap to stop leakage.b) Repair walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on fan guards in Deli walk- in cooler.b) Dirt and debris on beef walk -in cooler floor in meat area.c) Dirt and debris in two open meat freezers located in grocery area.d) Floor in produce prep area was dirty.e) Dried milk spills on floor under the rack in dairy walk -in cooler.Requirement:Clean the above noted areas.
- 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
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 is from previous inspection not addressed this time)Baseboard located at wall in front of walk-in cooler in meat prep area was missing.Requirement:Provide baseboard on this wall.
- 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
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?
- This violation is from previous inspection and not addressed this time.Baseboard located at wall in front of walk-in cooler in meat prep area was missing.(Repeat violation from previous inspection)Requirement:Provide baseboard on this wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Toilet paper roll was kept on top of the dispenser in women's washroom.b) Urinal in men's washroom was blocked and sign posted "Don't use"Requirement:a) Put toilet paper roll in the dispenser.b) Repair the urinal and make it operational.
- 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
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?
- Baseboard located at wall in front of walk-in cooler in meat prep area was missing.(Repeat violation from previous inspection)Requirement:Provide baseboard on this wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Maximum temperature achieved at dish level during sanitizer cycle was 66 C for the dish washer located in bakery production area.Requirement: - Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Baseboard located at wall in front of walk-in cooler in meat prep area was missing.(Repeat violation from previous inspection)Requirement:Provide baseboard on this wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Maximum temperature achieved at dish level during sanitizer cycle was 66 C for the dish washer located in bakery production area.Requirement: - Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.
- 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
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in one sanitizer spray bottle located in deli prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in both sanitizer spray bottles located in produce prep area.b) Concentration of quat measured 100 ppm in sanitizer spray bottle located in salad prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature achieved at dish level during sanitizer cycle was 63 C for the dish washer located in bakery production area.Requirement: - Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-Manually sanitize utensils until dish washer is repaired.-Repair dish washer asap.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution in salad prep area.Requirement: Provide quat test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in produce prep area was empty.(Repeat violation from previous inspection)Requirement: Provide paper towels in the dispenser.
- 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?
- House flies and fruit flies were noted in bakery production area.Requirement:Implement control measures to resolve flies' issue.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard located at wall in front of walk-in cooler in meat prep area was missing.Requirement:Provide baseboard on this wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris in some section of open display cooler being used to store margarine etc in grocery area.Requirement:Clean this section of the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fresh and dried up milk spills under front storage counter in dairy walk-in cooler.(Repeat violation from previous inspection)Requirements:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for surfaces in produce prep area.b) Sanitizer pail for wall mount dispenser was empty located in produce prep area.Requirement:a) Provide ready to use sanitizer solution for the surfaces.b) Replace empty sanitizer pail for the wall mount dispenser
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Papaya was kept in hand washing sink basin in salad prep area.(Repeat violation from previous inspection)Requirement:Do not keep food in hand washing sink basin to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some fishes stored on ice were not covered adequately with ice and temperature was between 8C-9C located in seafood retail area.Requirement:Ensure that fishes are stored at 4C or less. Completely cover the fishes with ice.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in Deli prep area was damaged and not dispensing paper towels.(Repeat violation from previous inspection)Requirement: Repair/replace paper dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser located at hand washing sink in salad prep area was empty.(Repeat violation from previous inspection)b) Paper dispenser located at hand washing sink in produce prep area was empty.Requirement: Provide paper towels in the dispensers.
- 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 washing sink in salad prep area was blocked with papaya kept in sink basin.(Repeat violation from previous inspection)b) Tap at hand washing sink located in front of chicken prep room was attached with a hose to wash the floor and cannot be used to wash hands.(Repeat violation from previous inspection)c) Paper dispenser located in meat prep area was jammed up and not dispensing paper towels.Requirement:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.Hand washing sink must be available for washing hands all the time and it must not be blocked or used for other jobs.b) Repair the paper dispenser to dispense paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Fresh and dried up milk spills under front storage counter in dairy walk-in cooler.b) Broken eggs buildup on pallet located in dairy walk-in cooler.Requirements:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?