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Safeway 8913

1846 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8913 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on January 26, 2026, recorded 3 infractions.

1 of 5 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: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 3, 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 once on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on January 26, 2026. 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.

5 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared spray bottle containing quat sanitizer- test strip indicator was above 400 ppm. Ensure concentration is within acceptable range for the product (@200 ppm).2. Discussed tear down frequency for equipment used for meat cutting/grinding onsite. Ensure staff complete full tear down to clean and sanitize equipment between different meat species (ie. between beef and pork cutting or grinding onsite).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hair control: Female staff member in meat department- hair length just below chin. Ensure hair is restrained for food handlers with medium to long hair length.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked plastic tray in-use by packaging machine. Ensure cracked or damaged equipment is removed from use.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
  5. Monitoring Inspection

    0 infractions

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