Skip to content
Loading map…

Safeway 8871

9925 114 Avenue Grande Prairie AB T8V 4A9 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8871 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on January 23, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 3 times across 2 separate inspections, most recently on May 21, 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 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 separate inspections, most recently on October 15, 2024. 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?

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

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted in the fruit preparation area not being stored in sanitizing solutionCloths were stored in sanitizing solution during the inspection ** Ensure cleaning cloths are stored in sanitizing solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle in the deli department was noted empty The sanitizing bottle was refilled during the inspection** Ensure a sanitizer is available at all times in all departments.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer for the walk-in cooler in the bakery department is not operational** Ensure cooler is equipped with a functioning thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the deli department was not equipped with soapA new soap dispenser was obtained for the hand washing sink during the inspection** Ensure hand washing sinks are equipped at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the deli prep/ready to eat food area has a loose faucet that requires repair** Ensure hand sink facuet is repaired.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the meat department was measured at 50ppmThe sanitizing solution in the deli department was measured at 0ppm - Sanitizing solutions were changed during the inspection and measured at 200ppm- Ensure sanitizing solution is changed regularly and measured using test strips to confirm concentration
    • 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 wooden shelving/storage space in the bakery department, where take-out containers are stored, was noted with exposed wood- Ensure wood is sealed and finished to provide a smooth and easy to clean surface
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was noted in the take-out container storage area- Ensure regular cleaning of noted area
  4. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The prepping for rotisserie chicken was conducted on the prep sink next to the utensils drying area of the 3-compartment sink. Ensure the prep station is moved to different location to limit the contamination from the raw meat or chicken to cleaned utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection,The hot holding unit for rotisserie chicken was at 47 * C. Staff increased the temperature to 60*C. The plastic lid of the rotisserie chicken container was melted when the temperature was increased to 60 *C.Ensure the chicken is always hot held above 60 * C. Ensure a compatible lid is being used in hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation program for daily, weekly and montly is not up to date.Ensure the sanitation log is filled everyday and retained onsite for 2 years.

Nearby inspected facilities

Own this business? Add a badge to your website