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Safeway 8903

375 Aspen Glen Landing SW Calgary AB T3H 0N6 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8903 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on March 13, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 6 times across 4 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 23, 2024. 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 5 times across 3 separate inspections, most recently on March 13, 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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 5, 2023. 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. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was 67*C- 69*C internal temperature after multiple runs at the Deli and Bakery department. Requirement:-Repair dishwasher to have a 71*C internal temperature-Acquire a temperature thermometer to monitor dishwasher before each use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is a leaking pipe below the 3-compartment sink at the Deli department causing water to pool underneath.Requirement:Ensure to repair pipe2. Shelving units appeared rusty in the stand-up refrigerator at the seafood department.RequirementEnsure to refinish or replace shelves in the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris, dirt or spills:1. floor under the island at the Starbucks station2. floor of the Dairy walk-in cooler.3. floor of island display cooler for porkRequirement:-Clean the indicated areas-Maintain the facility in clean and sanitary manner.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the spray bottle at the Seafood department measured 0ppm. Operator filled with 200ppm Quat solution.Requirement:- Ensure the Quat sanitizing solution is at 200ppm for proper sanitization of food surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was 67*C- 69*C internal temperature after multiple runs at the Deli and Bakery department. Requirement:-Repair dishwasher to have a 71*C internal temperature-Acquire a temperature thermometer to monitor dishwasher before each use
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is a leaking pipe below the 3-compartment sink at the Deli department causing water to pool underneath.Requirement:Ensure to repair pipe2. Shelving units appeared rusty in the stand-up refrigerator at the seafood department.RequirementEnsure to refinish or replace shelves in the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris, dirt or spills:1. floor under the island at the Starbucks station2. floor of the Dairy walk-in cooler.3. floor of island display cooler for porkRequirement:-Clean the indicated areas-Maintain the facility in clean and sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Hobart and Harvest mixers were observed to be unclean with flour and food debris. Leftover food debris within the danger zone (4C - 60C) creates an environment where harmful pathogens could thrive in and could attract pests.Clean and sanitize the Hobart and Harvest mixers before and after use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of Greek lemon potato wedges measured at 53.4 C in hot holding. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.The potato wedges were discarded during the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher located in the deli could not reach adequate temperature of 71°C. Dishwasher temperature was measured at 39.5°C, and 36°C.Operator indicated that a work order was issued for the repair of the dishwasher. Operator was instructed to use the 3-compartment sink dishwashing method temporarily until the dishwasher is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink located in the butchery was not stocked with paper towels.Operator installed a new roll of paper towels into the paper towel dispenser
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manager indicated to have issued a work order for the cutting boards.Previous violation:Deep groves and scratched surfaces were noted on the cutting boards at the meat departments.Resurface or replace cutting boards.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter at the sushi/kitchen dept.New cleaning cloths were available and kept in a sanitizer solution at 200 ppm.Ensure the sanitizer dispenser is measured at 200 ppm.2. QUATs sanitizer station at the produce department was measured at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife was stored in water at room temperature 19°C.Utensils must be:A. stored in ice water between uses (4 degrees or below)B. stored in hot water between uses (60 degrees or greater)C. stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs)D. continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods including potato wedges, onion rings, chicken tenders, fling buffalo, crispy breaded chicken wings, salt and pepper wings, honey garlic chicken wings, buffalo chicken wings and mc and cheese held on the hot holding were measured between 47.2°C to 56°C.Foods were promptly removed from the hot holding unit.Do not use hot holding unit until it can maintain a temperature of 60°C or above at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the cutting boards at the meat departments.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler and freezer at the kitchen, dairy and produce department fan covers were accumulated with dust and grime.2. Dairy, meat and produce walk-in cooler floors were insanitary.3. The external receiving area of the facility was disorganized and cluttered.Ensure the indicated areas are cleaned, sanitized and kept sanitary at all times.
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