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Safeway 8827

2525 Woodview Drive SW Calgary AB T2W 4N4 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8827 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on October 1, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 across 2 separate inspections, most recently on October 1, 2026. 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 on December 5, 2023. 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 once on July 9, 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 4 times across 3 separate inspections, most recently on October 1, 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 once on July 9, 2025. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cloth towel was placed on the counter. The operator promptly filled the sanitizing bucket with quat solution and placed the cloth towel in the sanitizing solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dried up milk spills under racks on the floor in dairy walk-in cooler.b) Accumulation of dust on fan guard in deli-kitchen walk in cooler.Requirement:Clean the above noted area and item.October 1, 2026 updateThe fan guard in the deli department walk-in cooler has been cleaned.Dried milk residue was not observed in the dairy walk-in cooler at the time of inspection. However, fresh milk spills were noted in two locations: one on the floor near the entrance and another beneath the milk crates. It appeared that a leaking milk container was the source of the spills. Please ensure that any leaking containers are removed and that any spills are cleaned up promptly.In addition, on the display side of the dairy cooler, residue from previous spills was observed on the paper tray liners beneath the shelving racks. Please remove the soiled paper tray liners and thoroughly clean and sanitize the affected area.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Jacket was kept on a box containing dry seeds in bakery prep area.b) Bulk bins lids were kept partially open in bakery prep area.Requirement:a) Store personal and miscellaneous items separately from food.b) Close the bulk bins lids tightly after use to prevent contamination of food.
    • 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 on the floor under counter in cake making area of bakery.Requirement:a) clean and disinfect the affected area.b) seal any entry points for mice.
    • 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) One wall tile was missing in deli-kitchen prep area.b) Baseboard was damaged in one section in deli-kitchen prep area.Requirement:a) Repair the wallb) Repair the baseboard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dried up milk spills under racks on the floor in dairy walk-in cooler.b) Accumulation of dust on fan guard in deli-kitchen walk in cooler.Requirement:Clean the above noted area and item.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in Starbucks prep area.Requirement:Provide ready to use sanitizer solution for the surfaces. DONE
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in one prep cooler in the kitchen.Requirement:Provide thermometer in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chili soup stored in the warmer was 27C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Chili soup was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottom shelf of glass door cooler being used to store juices located in grocery area was dirty having spills and dirt.Requirement:Clean the bottom shelf of this cooler.

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