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Safeway 8919

100 - 1200 Railway Avenue Canmore AB T1W 1P4 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8919 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 9, 2025. The most recent inspection, on July 9, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on April 9, 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 April 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 9, 2025. 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 5 times across 2 separate inspections, most recently on April 24, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on April 24, 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • There is some baseboard missing behind/around the shelving unit/counter near the large dough mixer. Please replace the missing baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the blue wooden palettes in the walk-in-dairy cooler were damaged. To be replaced with something that is smooth, easily cleanable, impervious to moisture and in good condition. Palettes of wood not recommended in a cooler as permanent shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic covering some of the bakery trays that are not currently used is again damaged with tears and pieces coming off. To be replaced and recommend use a thicker plastic that can't be so easily damaged.
  4. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One foodhandler in bakery area was wearing several bracelets. Bracelets are either to be removed or if unable to be removed, must be covered when foodhandling to prevent potential contamination of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some items on the buffet were not at 60C or higher. The potato wedges, dry ribs, and salt and pepper wings ranged in temperature from 44-56C. These items were heated during inspection but please ensure they are kept at 60C or higher.May need to keep lids on the items and keep less in the container and/or replace the product more frequently.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher temperatures rinse water temperatures were not being checked with a thermometer. Use a waterproof thermometer with a min/max function to ensure the rinse water temperature is at least 71C at dish level (rather than just relying on temperature on gauge).
    • 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 weatherstripping under the emergency exit door in the hallway by the pop storage was missing, creating a potential entry point for pests. Install weatherstripping to ensure there are no gaps between the floor and door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The meat saw was not being cleaned and sanitized between different species (e.g. between beef and pork). Meat saw to be cleaned and sanitized between different species/types of meat.The deli meat slicer was being cleaned and sanitized but was not being taken apart for cleaning and sanitizing often enough. To be taken apart for cleaning and sanitizing at least every 4 hours when in use. Corrected during inspection.
    • 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 wall around the back room mop sink was damaged. Repair wall and seal top of sink to wall to prevent water/debris from getting between wall and sink.The protective sticker was still on the shelf of the stainless steel table (at end of deli) and pieces of the sticker are coming off. Sticker to be removed.Some of the blue wooden palettes in the walk-in-dairy cooler were damaged. To be replaced with something that is smooth, easily cleanable, impervious to moisture and in good condition. Palettes of wood not recommended in a cooler as permanent shelving.Some of the metal shelves in the walk-in-dairy cooler were lined with carboard and shelves were rusty underneath. Remove cardboard and refinish the shelving.There was a raw wood shelf in the walk-in-bakery cooler. Replace it with a shelf of a material that is smooth, easily cleanable, durable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some areas in various departments (bakery, meat dept.) where there is some small chips in the floor and/or painted surface is wearing off the floor. Please ensure floor is repaired in these areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher rinse water was reaching at least 71C at dish level but the temperature of the rinse water was not consistent throughout the dishrack. Please have the dishwasher serviced so that all areas of the dishes will get properly sanitized with water that is at least 71C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was plastic covering some of the trays that are not in use at this time in the bakery. One of the plastic coverings was coming apart. This plastic cover was replaced during inspection but recommend a thicker plastic that can't easily be torn/damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good, but there are some areas that need more thorough cleaning:-floor along walls and on top of coving in the bakery production area where there is flour build-up-edges along the floor trough drain in front of the proofer where there is flour build-up-floor under blue wood palettes in walk-in-dairy cooler-bottom of cooler in grocery produce area where pre-cut fruit and packaged or berries are displayed-wok range (where build-up of debris/carbon)-floor and wall behind some of the cooking equipment in the "kitchen" and around the dishmachine in this area; also some dusty ceiling tiles/vents in this area

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