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Safeway 8924 - Food

100 - 2020 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General

Official record from Alberta →

Inspection summary

Safeway 8924 - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on May 29, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3, 2023. 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 4 times across 2 separate inspections, most recently on February 21, 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?

  • 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 May 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 21, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks were accessible and stocked with soap and paper towels.The paper towel dispenser in the bakery section was found to be empty and needed to be replaced.A new paper towel roll was placed into the dispenser by the bakery section staff.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed.- Frozen ham was placed in a sink at the HMR department without running water to thaw.- Frozen fish fillets were placed inside a bowl of water as the seafood department to thaw. The food items were placed under cold running water for proper thawing during inspection.Note that food can be thawed properly under cold running water or inside the cooler.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit for the facility was not displayed. The manager was instructed to display the facility's food handling permit at a conspicuous location during inspection.
  3. Demand Inspection

    2 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?
      • HMR Dept- A few lights in this work area were non-operational and required repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • HMR Dept- Dishwashing area-Floor surface located below orange soaking bins were soiled and stained and required cleaning.
  4. Monitoring Inspection

    2 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?
      • HMR Dept- A few lights in this work area were non-operational and required repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • HMR Dept- Dishwashing area-Floor surface located below orange soaking bins were soiled and stained and required cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 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?
      • Several gaps in the weatherstripping are observed at the receiving bay door in the back which may permit the entry of pests into the facility. Ensure that the gaps are sealed to prevent pests from entering and harboring in the facility.

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