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Safeway 8809

104 - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8809 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on April 1, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on January 30, 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 January 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 6 separate inspections, most recently on April 1, 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 April 1, 2026. 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 once on January 26, 2024. 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.

6 inspections

  1. Monitoring Inspection

    3 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?
      • Deli- Section of flooring by the walk-in cooler was not smooth
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • BAKERY- Cleaning required under bulk bin handles- Rust and mildew growth in proofer, especially along gaskets, corners, and lower portion of the proofer door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required under cooler shelving unitsMEAT- Cleaning required under cooler shelving units
  2. Demand Inspection

    3 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?
      • BAKERY- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  3. Demand Inspection

    3 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?
      • BAKERY- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  4. Monitoring Inspection

    3 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?
      • BAKERY- A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI- Cleaning required under cooler door handlesBAKERY- Cleaning required under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI- Cleaning required in between large cooking equipmentBACK CORRIDOR- Debris accumulation under shelving units
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter at the Deli department.Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. 2. Sanitizer station at the produce department was measured at above 500 ppm.Adjust to 200 to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively.Fries - discardedChicken - reheatedHot holding unit must hold food at 60°C or above at all times.2. Prep cooler inserts were open display and measured between 2°C to 6.5°C.Inserts were covered with trays to prevent the cold air from escaping.Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers.Clean and sanitize the indicated areas.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter at the Deli department.Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. 2. Sanitizer station at the produce department was measured at above 500 ppm.Adjust to 200 to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively.Fries - discardedChicken - reheatedHot holding unit must hold food at 60°C or above at all times.2. Prep cooler inserts were open display and measured between 2°C to 6.5°C.Inserts were covered with trays to prevent the cold air from escaping.Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sinks at the sea food and meat departments were not equipped with paper towels.Equip handwashing sinks with paper towels and equip them in suitable paper towels.2. Handwashing sink at the meat department was occupied with carts.The carts were promptly removed.Handwashing sink must be accessible at all times to ensure convenient access to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers.Clean and sanitize the indicated areas.

Nearby inspected facilities

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