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Safeway 8920 - Food

1 - 550 University Drive W Lethbridge AB T1J 4T3 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8920 - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on June 10, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The last 4 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.

  • 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 November 22, 2024. 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?

  • 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 June 18, 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 5 separate inspections, most recently on April 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of dust and grime on the ceiling in the bakery and milk walk-in cooler.
  6. Demand Inspection

    2 infractions

    • 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?
      • There were mice droppings observed in the bakery area by the pest management device #T6. Please ensure that the droppings are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the milk cooler had food debris, containers and packages. Please ensure this area is cleaned to prevent pests.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the milk cooler had food debris, containers and packages. Please ensure this area is cleaned to prevent pests.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a package of cheese at room temperature in the Deli. The staff reported that the cheese was set aside to discard. The cheese was discarded at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the onion pallets, in the back storage, had build up of dust and debris. In the deli area, the shelves of with the clean dishes were not clean and had a build up of dust.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the cook line (in the Deli Department) had build up of debris and grease.

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