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SAFEWAY INC #490

1645 140TH AVE NE, BELLEVUE, WA 98005 · Restaurant (Seating 0-12)

Inspection summary

SAFEWAY INC #490 has been inspected 128 times by Public Health – Seattle & King County since February 6, 2006. The most recent inspection, on September 4, 2026, found no infractions.

84 of 128 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 Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 36 times across 30 separate inspections, most recently on April 22, 2024. For example: 2900 - Adequate equipment for temperature control

  • 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 13 times across 9 separate inspections, most recently on December 6, 2022. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on January 27, 2023. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on March 18, 2009. For example: 0600 - Adequate handwashing facilities

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 6, 2022. For example: 3100 - Food properly labeled; proper date marking

About this data

These results come from Public Health – Seattle & King County, 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.

128 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 2900 - Adequate equipment for temperature control
      • BLUE
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    5 infractions

    • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4500 - Sewage, wastewater properly disposed
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored, used, handled
      • BLUE
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  8. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
      • RED
  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    0 infractions

  27. Consultation/Education - Field

    0 infractions

  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  30. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  31. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  32. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  38. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  40. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  41. Consultation/Education - Field

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    0 infractions

  47. Consultation/Education - Field

    0 infractions

  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  50. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  51. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  52. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  53. Consultation/Education - Field

    0 infractions

  54. Consultation/Education - Field

    0 infractions

  55. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  56. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  57. Routine Inspection/Field Review

    0 infractions

  58. Routine Inspection/Field Review

    0 infractions

  59. Routine Inspection/Field Review

    0 infractions

  60. Routine Inspection/Field Review

    0 infractions

  61. Consultation/Education - Field

    0 infractions

  62. Consultation/Education - Field

    0 infractions

  63. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  64. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  65. Routine Inspection/Field Review

    0 infractions

  66. Routine Inspection/Field Review

    0 infractions

  67. Consultation/Education - Field

    0 infractions

  68. Consultation/Education - Field

    0 infractions

  69. Consultation/Education - Field

    0 infractions

  70. Consultation/Education - Field

    0 infractions

  71. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  72. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  73. Routine Inspection/Field Review

    0 infractions

  74. Routine Inspection/Field Review

    0 infractions

  75. Consultation/Education - Field

    0 infractions

  76. Consultation/Education - Field

    0 infractions

  77. Consultation/Education - Field

    0 infractions

  78. Consultation/Education - Field

    0 infractions

  79. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  80. Routine Inspection/Field Review

    2 infractions

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  81. Routine Inspection/Field Review

    0 infractions

  82. Routine Inspection/Field Review

    0 infractions

  83. Routine Inspection/Field Review

    0 infractions

  84. Routine Inspection/Field Review

    0 infractions

  85. Consultation/Education - Field

    0 infractions

  86. Consultation/Education - Field

    0 infractions

  87. Routine Inspection/Field Review

    0 infractions

  88. Routine Inspection/Field Review

    0 infractions

  89. Routine Inspection/Field Review

    0 infractions

  90. Routine Inspection/Field Review

    0 infractions

  91. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  92. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  93. Consultation/Education - Field

    0 infractions

  94. Consultation/Education - Field

    0 infractions

  95. Routine Inspection/Field Review

    0 infractions

  96. Routine Inspection/Field Review

    0 infractions

  97. Routine Inspection/Field Review

    0 infractions

  98. Routine Inspection/Field Review

    0 infractions

  99. Routine Inspection/Field Review

    0 infractions

  100. Routine Inspection/Field Review

    0 infractions

  101. Consultation/Education - Field

    0 infractions

  102. Consultation/Education - Field

    0 infractions

  103. Routine Inspection/Field Review

    0 infractions

  104. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  105. Routine Inspection/Field Review

    0 infractions

  106. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
  107. Routine Inspection/Field Review

    0 infractions

  108. Routine Inspection/Field Review

    0 infractions

  109. Consultation/Education - Field

    0 infractions

  110. Consultation/Education - Field

    0 infractions

  111. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  112. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  113. Routine Inspection/Field Review

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  114. Routine Inspection/Field Review

    1 infraction

    • Proper hot holding temperatures (less than 130° F )
      • RED
  115. Consultation/Education - Field

    0 infractions

  116. Consultation/Education - Field

    0 infractions

  117. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  118. Routine Inspection/Field Review

    0 infractions

  119. Routine Inspection/Field Review

    0 infractions

  120. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
  121. Consultation/Education - Field

    0 infractions

  122. Consultation/Education - Field

    0 infractions

  123. Routine Inspection/Field Review

    0 infractions

  124. Routine Inspection/Field Review

    0 infractions

  125. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED
  126. Routine Inspection/Field Review

    0 infractions

  127. Routine Inspection/Field Review

    0 infractions

  128. Routine Inspection/Field Review

    1 infraction

    • Proper cold holding temperatures (greater than 45° F)
      • RED

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