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Safeway 8842

1600 90 Avenue SW Calgary AB T2V 5A8 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8842 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on July 7, 2025, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on July 7, 2025. 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 3 times across 3 separate inspections, most recently on July 7, 2025. 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 7, 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?

  • 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 2 times on July 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 7, 2025. 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.

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 150 ppm in sanitizer solution provided in bakery 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?
      • Cleaning cloth was kept on prep counter after use in Deli-kitchen prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jacket was kept on the counter along with food in bakery prep area.Requirement:Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of perishable foods stored in the warmer at buffet table were: buffalo chicken wings 54C, honey garlic chicken wings 41C C, dry ribs at 44C, sea salt pepper ribs at 54 C, onion rings at 51C.Requirement:-Ensure that perishable foods under hot holding are stored at 60C and higher. -Honey garlic chicken wings 41C C, dry ribs at 44C were discarded.- Buffalo chicken wings at 54C, sea salt pepper ribs at 54 C, onion rings at 51C. were reheated during inspection before storing back in the warmer.
    • 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 was empty in Deli-Kitchen prep area.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?
      • Gap at the bottom of exterior door located towards Starbucks, which could allow entry of pests/vermin.Requirement:Seal this gap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cleaning cloth was soaked in sanitizer solution prepared in the sink for utensils in Starbucks prep area.Requirement:Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under three compartments sink in meat prep area.b) dried up milk spills on the floor under milk rack in dairy walk-in cooler.Requirement:Clean the above noted areas.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *This violation is from previous inspection and not assessed this time. *a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C b) Some of the heat bulbs at this warmer were missing and some were non- functional.Requirement: - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher.- Sausage meat and rice were discarded during inspection.-chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer.- Provide functional heat bulbs at this warmer.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sanitizer solution of two spray bottles located in bakery production area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C b) Some of the heat bulbs at this warmer were missing and some were non- functional.Requirement: - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher.- Sausage meat and rice were discarded during inspection.-chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer.- Provide functional heat bulbs at this warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in Starbucks prep area.b) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in bakery production area.Requirement: Do not soak cleaning clothes in sanitizer solution meant for utensils/dishes sanitization.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils were washed in the hand washing sink in front prep area of bakery.Requirement:Ensure that utensils are washed and sanitized in dish washer or two comp sink, not in hand washing sink. Sanitization must be done after washing.

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