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Safeway 8823

1818 Centre Street NE Calgary AB T2P 2S6 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8823 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on May 11, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on October 1, 2025. 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 October 1, 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 3 times across 3 separate inspections, most recently on May 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant grease accumulation underneath the fryer. The facility must be maintained in a clean and sanitary manner and regularly cleaned to remove debris. Thoroughly clean the indicated area and ensure that area is cleaned on a regular basis.2. There is grime and food debris on the shelves where the single-use food containers were stored. Ensure the shelves are regularly cleaned to prevent the attraction of pests. Thoroughly clean the shelving units and ensure they are cleaned on a regular basis.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a build-up of dust on the ceiling tiles in the deli area. All areas must be maintained in a clean and sanitary manner to prevent contamination of food. Please clean. 2. There is grease build up, containers, and chicken underneath the stainless-steel prep table and underneath the shelving unit beside it in the deli area.The facility must be maintained in a clean and sanitary manner. Please clean.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher in the delic area reached 66.9C at the final rinse cycle. The temperature must reach a minimum of 71C to effectively sanitize food equipment and utensils. Repair the dishwasher. In the meantime perform manual dishwashing in the three-compartment sink: 1. First compartment: wash 2. Second compartment: rinse 3. Third compartment: sanitize for at least 2 minutes
    • 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 observed in the bakery area on the north and east corners and on the lower shelf near the south door. There were no mice in the traps and recent pest control records indicated no activity of mice.Remove the mouse droppings and sanitize the affected area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a build-up of dust on the ceiling tiles in the deli area. All areas must be maintained in a clean and sanitary manner to prevent contamination of food. Please clean. 2. There is grease build up, containers, and chicken underneath the stainless-steel prep table and underneath the shelving unit beside it in the deli area.The facility must be maintained in a clean and sanitary manner. Please clean.
  6. Monitoring Inspection

    0 infractions

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