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Safeway 8852

200 Stewart Green SW Calgary AB T3H 3C8 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8852 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on December 30, 2025, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on November 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 30, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on November 10, 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 November 10, 2023. 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 8 times across 4 separate inspections, most recently on December 30, 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of Romano beans (Compliments) were found on the shelving area of the retail section. Can was removed from the shelve during the inspection. -Ensure all cans are inspected, and dented cans are removed from the shelve
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris build up on wall and floor at the hard-to reach area beside the vent canopy at Deli. Operator cleaned and sanitized the area.-Ensure the facility is maintained in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt/food debris/spills build up:1. floor of the walk-in freezer at Deli/Kitchen and Bakery.2. floor under the tray rack and dishwasher at the Bakery.3. crevices of the large mixer and cart in the walk-in cooler at the Bakery.4. floor of Dairy walk-in cooler and main grocery walk-in freezer.5. display cooler for eggs at the retail.-Clean the indicated area
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 were gaps on the wall of the walk-in freezers at the loading dock area.Cover the gaps on the wall.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wet/used cleaning cloths were stored on the counter.The cleaning cloths were stored in the laundry bag.The was indicated that the sanitizer spray bottles are being used, and the cleaning cloths are not being reused.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was stored in a container.Rice scoop was washed and submerged in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen area:Paper towel was wrapped with a nylon bag and placed on a counter.Store paper towel in a suitable paper towel dispenser.
    • 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 were gaps on the wall of the walk-in freezers at the loading dock area.Cover the gaps on the wall.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths was kept on the counter at the Starbucks area.Sanitizer container was measured at 100 ppm at the starbucks area. Sanitizing solution was discarded, and fresh quat sanitizer was prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not change their gloves and/or wash their hands in between tasks.Food handler promptly removed the contaminated gloves and performed handwashing prior to wearing new gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk and dairy products in crates were stored on the floor in the dairy cooler.- Please store all food products in a safe and sanitary manner at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food was kept on the counter at 6°C.Operator left the food and was conducting another task.Ensure food are kept in the cooler prior to conducting another task.2. Sweet cream was kept on the counter at the Starbucks area at 4°C.Sweet cream was kept in the prep cooler.
    • 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?
      • The indicated areas were barricaded and under renovation.The areas were not observed at the time of the inspection.Previous violations:1) Gap noted along the right edge of side exit emergency door in hallway behind bakery.2) Ceiling panel missing above in the hallway behind bakery.- Please address the gaps and ensure a good seal if formed to prevent any unwanted pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no timer to monitor that the meat slicers are being dismantled, cleaned and sanitized at four hours intervals.Obtain a timer to ensure that the meal slicers are dismantled, cleaned and sanitized at four hours intervals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The areas are under renovation.Previous violations:Leaks noted from ceiling throughout the grocery store.- Please address the leaks.- Manager has stated contractors have already been contacted and plans are in place. - Wet floor signs, buckets, and frequent cleaning is in place to prevent slips and falls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards walls along the produce department were falling.Ensure the baseboards are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas are under renovations.Previous violations:1) Grease and debris accumulation behind the deep fryer unit at deli department.2) Dust and debris accumulation above mechanical dishwasher in deli department.- Please clean these areas and ensure regular cleaning is done.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Floor plan/layout for the renovation was not sent for approvals.
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