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Safeway 8896 - Food

550 Cassils Road W Brooks AB T1R 0W3 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8896 - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on February 11, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 February 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on February 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the bakery department was used while the solution had turned cloudy from cleaning, and the solution contained no sanitizer residual. Five dirty cloths were left near the three-compartment sink and dishwasher in the deli. Reportedly, the cloths were still in use. *Pre-clean surfaces before sanitizing and change solution when dirty.*Clean or change cloths between use and maintain cloths in fresh sanitizer to prevent the cloths becoming a reservoir for bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime was observed in the following areas: on the produce cooler flaps, the produce hand sink soap dispenser, handle on line cooler in deli, the bottom corners of the wall in the deli walk-in cooler. Clean and sanitize these areas.
  3. 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?
      • The floor covering in the deli is not in gord repair.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are to be kept in a sanitizing solution.The meat slicer is cleaned and sanitized every 4 hours, but a more thorough job is needed.
    • 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 floor covering in the deli is not in gord repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder in the bakery is not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall in the area of the dish wash sink in the bakery is not clean.A detailed cleaning is needed at the floor in the deli.The SBUX front counter area surfaces and areas below equipment need a detailed cleaning.
  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder in the bakery is not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall in the area of the dish wash sink in the bakery is not clean.
  6. Monitoring Inspection

    0 infractions

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