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Safeway 8914 - Food

304 5 Avenue W Cochrane AB T4C 2A5 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8914 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on February 19, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 February 19, 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 May 31, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 4, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 April 12, 2024. 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. Monitoring 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?
      • * Insulation material on the copper pipes by the dishwashing sink area in the bakery was not in good repair. Please make sure it is replaced or properly finished.* There was water leak from the dishwasher in the bakery area while it was running. Please make sure it is repaired.
  2. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Noticed during the inspection in deli area, one of the employees did not wash her hands after throw the gloves, continue to put an other gloves to handle the food before washing hands. Discussed hand washing practices onsite with the deli manager and store manager.
  3. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no temperature records for dry aging meat process. Temperature record for cooler for aging meat was also missing, no records onsite.Please make sure temperature records are available and kept onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the corner paper towel dispenser in the deli area. Corrected during the inspection. Operator placed a new roll of a paper towel into the dispenser.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • One of the light covers in the deli department kitchen was missing. *Please replace the cover or make sure light bulbs are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seal at the walk-in freezer door was not in good repair. Ice built up occurred at the door. *Please repair it. Wrapping scale covers in most of the departments were not in good repair. *Please replace them.Cutting board at the sea food department was not in good repair. *Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat full-service counter cooler handles were dirty. Please clean them.Grease built up at the exhaust canopy filters above the deep fryer. Please clean the filters.
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