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SAFEWAY INC #497-GROCERY

17202 15TH AVE NE, SHORELINE, WA 98155 · Restaurant (Seating 0-12)

Inspection summary

SAFEWAY INC #497-GROCERY has been inspected 44 times by Public Health – Seattle & King County since March 9, 2006. The most recent inspection, on August 18, 2026, recorded 1 infraction.

29 of 44 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, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 17 times across 12 separate inspections, most recently on August 18, 2026. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • 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 3 times across 3 separate inspections, most recently on April 11, 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 3 times across 3 separate inspections, most recently on March 21, 2022. For example: 0600 - Adequate handwashing facilities

  • 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 2 times across 2 separate inspections, most recently on September 22, 2017. For example: 3200 - Insects, rodents, animals not present; entrance controlled.

  • 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 February 7, 2011. For example: 4200 - Food-contact surfaces maintained, clean, sanitized

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.

44 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    3 infractions

    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Return Inspection

    0 infractions

  7. Routine Inspection/Field Review

    3 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  8. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
      • RED
  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

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

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  12. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Consultation/Education - Field

    0 infractions

  14. Routine Inspection/Field Review

    2 infractions

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

    3 infractions

    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  16. Routine Inspection/Field Review

    7 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 2900 - Adequate equipment for temperature control
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  17. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

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

    0 infractions

  24. Consultation/Education - Field

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    0 infractions

  29. Routine Inspection/Field Review

    0 infractions

  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  32. Routine Inspection/Field Review

    0 infractions

  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    0 infractions

  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    0 infractions

  37. Routine Inspection/Field Review

    0 infractions

  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    0 infractions

  40. Consultation/Education - Field

    0 infractions

  41. Routine Inspection/Field Review

    0 infractions

  42. Consultation/Education - Field

    0 infractions

  43. Routine Inspection/Field Review

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

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