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Safeway 4382 - Food

400 - 10 D'Arcy Ranch Drive Okotoks AB T1S 1R1 · Food - General

Official record from Alberta →

Inspection summary

Safeway 4382 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on April 20, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 on September 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 26, 2024. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife storage inserts in the bakery and deli departments were observed to be lined with a foam material that was observed to be damaged and visibly stained. Remove and/or replace foam knife inserts with a material that is non-absorbent and easily cleanable.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler unit in the kitchen department was measured at a temperature of 9.0C. Perishable foods were moved into alternate cooler during inspection. Repair cooler to ensure it can maintain perishable foods at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food stored in the left (South) side of the hot holding unit in the kitchen department was measured at an internal temperature of 50.5C. Cooked chicken wings stored at this temperature for >2 hours were destroyed on site. Ambient temperature lamp above food stored in this section was found to not be operating correctly. Repair unit to ensure stored foods can be maintained at a temperature of 60C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife storage inserts in the bakery and deli departments were observed to be lined with a foam material that was observed to be damaged and visibly stained. Remove and/or replace foam knife inserts with a material that is non-absorbent and easily cleanable.

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