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Safeway 8899

3901 56 Street Wetaskiwin AB T9A 2B1 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8899 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on April 21, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 9, 2025. 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 2 times across 2 separate inspections, most recently on January 9, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 8, 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 6 separate inspections, most recently on April 20, 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Observation: A ceiling water leak was observed in the produce cooler, and a bucket has been placed underneath to collect dripping water. The misting unit located on the roof is currently under repair.Corrective Action Required: All produce items must be removed from the affected area to prevent contamination. Necessary repairs must be completed promptly to eliminate the leak and prevent further risk to food safety.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observation: A ceiling water leak was observed in the produce cooler, and a bucket has been placed underneath to collect dripping water. The misting unit located on the roof is currently under repair.Corrective Action Required: All produce items must be removed from the affected area to prevent contamination. Necessary repairs must be completed promptly to eliminate the leak and prevent further risk to food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bread pans and the interiors of dry storage containers in the bakery section were found unclean. These items must be cleaned and sanitized now and maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas and items were not maintained in a clean and sanitary manner:- Dried milk residue was observed under the roller racks in the dairy walk‑in cooler.- Dust particles were accumulated on the rack channels of the hot‑holding chicken unit.- Calcium deposits were observed on the dishwashers in both the deli and bakery departments.Flooring requires cleaning in the following areas:- Deli department walk‑in cooler- Bakery prep area- Grocery walk‑in coolerCorrective Action:Please clean all identified areas immediately and ensure they are maintained on a regular cleaning schedule to prevent future buildup.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Non-functional thermometer observed at the Meat & Sea-food display cooler.Please ensure a functional thermometer is installed for adequate temperature monitoring.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water supply at the time of inspection. All departments involved in food handling were told to suspend operation until hot water is restored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat & seafood display cooler and the display cooler beside the pharmacy had some visible rust, and the lower shelves unsanitary.Ensure these are re-painted and cleaned properly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water was observed on the floor of Dairy walk-in freezer and some milk bottles left on the ground. Make sure to clean and arrange the indicated area and always maintain in sanitary condition.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Non-functional thermometer observed at the Meat & Sea-food display cooler.Please ensure a functional thermometer is installed for adequate temperature monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat & seafood display cooler and the display cooler beside the pharmacy had some visible rust, and the lower shelves unsanitary.Ensure these are re-painted and cleaned properly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water was observed on the floor of Dairy walk-in freezer and some milk bottles left on the ground. Make sure to clean and arrange the indicated area and always maintain in sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • During the inspection it was observed that some of the carrots in the produce section were visibly spoiled.The carrots were discarded during the inspection by the produce manager.**Make sure that produce is checked on regularly basis**
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection it was observed that the meat cutting machine in the deli section had some food debris over it.Staff mentioned that machine is cleaned and sanitized at the end of every shift.Discussed with staff that Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours (e.g., deli meatslicers).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection the sanitizing solution used for storing the cleaning cloths in the bakery and deli area was measured at 0ppm.Staff indicated that it was a soap water.The soap water was discarded and replaced with sanitizing solution measured at 200ppm.Discussed with staff to test the sanitizing solution on the routine basis to ensure adequate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler in the deli section was measured at around 8 to 9 degrees C.Staff discussed that display cooler was in continuous use during the lunch hour.Display cooler was closed for some time and temperature was remeasured at around 4 degrees C or below.Discussed to cover the display cooler compartments with lids when not in use to maintain the temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the floor of the walk in freezer/cooler in the bakery section and upright fridge in the dairy section require cleaning.***There was buildup of spilt milk in the display upright fridge in the dairy section***.Make sure to clean the indicated areas and maintain in clean and sanitary condition.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food particles were observed under the shelves in the walk-in cooler and AM instructed his staff to clean it.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple bags of one brand of baby cereal displayed on shelves was observed to be 2-6 months past the best before date. Upon request, the operator removed the cereals from the shelves. Please ensure best before dates and expiration dates are monitored by staff, and expired products are removed from public shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of QUAT sanitizer in the deli was measured at 0ppm. Upon request, a staff member prepared a new solution which was measured at 200ppm. Please ensure sanitizer solutions are regularly re-made so they remain effective.
    • 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 emergency exit door next to the large receiving bay doors requires proper weatherstripping such that no light can be seen through the bottom of the door.
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