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Safeway 8847

70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8847 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 8, 2024. The most recent inspection, on April 27, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5 times across 3 separate inspections, most recently on April 27, 2026. 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 4 times across 3 separate inspections, most recently on April 27, 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?

  • 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 14, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in front display coolers located in bakery production area.Requirement:Provide thermometers in the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of pasta stored in the warmer was 52 C and potato wedges were at 51 C located in the kitchenb) Internal temperature of Quinoa salad stored in display cooler in kitchen area was 8.5CRequirement:a) Ensure that perishable foods under hot holding are stored at 60 C or higher. Staff was instructed to reheat pasta and potato wedges before storing back in the warmer.b) Ensure that perishable foods are stored at 4C or less during refrigeration.Staff was instructed to move quinoa salad to the chiller to chill it to 4C before storing back in the display cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was gap on the wall around an electrical wire under dish washer in the kitchen area.Requirement:Please cover/seal the gap on the wall.
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employees working in prep areas like deli, kitchen, meat and bakery were not confining their hair.Requirement:Ensure that employees working in prep areas confine their hair suitably, either tying at the back, so that no hair fall on the face or by using hairnets/hats to prevent contamination of food by hair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface.(repeat violation from previous inspection)Requirement:Refinish the shelves to have smooth surface.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers installed in some display freezers and coolers located in grocery area were nonfunctional.Requirement:Repair/replace the thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pork bites stored in the warmer at buffet table was 53C, potato wedges were at 56C.Requirement:Ensure that perishable foods under hot holding area stored at 60 C and higher.Pork bites and potato wedges were reheated before storing back in the warmer during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface.Requirement:Refinish the shelves to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under dish washing area in the kitchen.Requirement:Clean the above noted area.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers installed on two meat freezers: 8-case 2 and 9-case 2 located in grocery were nonfunctional.Requirement:Repair/replace the thermometers.

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