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Seafood City Supermarket - Grocery

17540 100 Avenue NW Edmonton AB T5S 2S2 · Food - General

Official record from Alberta →

Inspection summary

Seafood City Supermarket - Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on February 20, 2026, found no infractions.

1 of 7 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, Pests and Cleaning and sanitizing.

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 8 times across 3 separate inspections, most recently on September 22, 2024. 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 2 times across 2 separate inspections, most recently on September 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?

  • 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 October 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on December 3, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available in the meat processing area. Operator was instructed to make the sanitizer available. Please ensure all food preparation areas are equipped with sanitizing solutions to allow for proper disinfection of surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sinks in the vegetable produce cutting area and the Noodle Street section of the store was observed to be blocked by a waste bin. This was removed by staff on instruction. Please ensure all hand sinks are accessible to ease hand hygiene among food handlers.2. The grill city section of the store had no soap in the in the hand sink area. Operator was instructed to add soap to the station. Please ensure all hand sinks have adequate supplies to ease hand hygiene among food handlers.
  3. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Packed frozen meat was observed to have pieces of blue plastic wrap. Please remove the wrap, visually inspect the meat and ensure free from any extraneous item prior to cutting meat.
  4. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeated: Food safety records are not available to verify at the time of inspection. Please ensure that the manager / staff responsible present at the time of inspection have access to these records, and available for inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler- one of the coolers in Street Food section was above 4C. Food moved and corrected. - Many coolers in the facility do not have a functional thermometer inside to monitor temperature. Thermometer required for all coolers.
    • 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?
      • Pest control records not available at the time of inspection.
  5. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeated: Food safety records are not available to verify at the time of inspection. Please ensure that the manager / staff responsible present at the time of inspection have access to these records, and available for inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler- one of the coolers in Street Food section was above 4C. Food moved and corrected. - Many coolers in the facility do not have a functional thermometer inside to monitor temperature. Thermometer required for all coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding: -Crispy Town street food section: Hot soup was below 60C at the time of inspection. Temperature and time abused food discarded during inspection.- Food temperature at the hot holding display grill is below 60C at the time of inspection. Corrected. Please have an alternate method of packing and / or keeping food hot during hot holding. Ensure that hot food is held at or above 60C at all times.
    • 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?
      • Pest control records not available at the time of inspection.
  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The strainer inside the spicy chicken skin bin is damaged; however, no missing parts. The strainer was discarded during inspection.
  7. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • • Food safety records are not readily available for inspection. Please update and keep the records readily available inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Street food: • Three pots of rice porridge were sitting at 35 to 50 C for more than 2 hours – subjected to temperature abuse. Food items discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery: • Cake items that require temperature control are kept in open display cooler at 12C at the time of inspection. All food items were moved to a working cooler. • Ensure all the coolers are checked / serviced should require to ensure the coolers are at 4C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many coolers did not have thermometers to monotor temperature of coolers. Thermometers are required one in each cooler. Please monitor the coolers' temperatures, reading the temperature from these thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grill City: • Multiple multi door coolers are >4C (two of them are at 11C) / not compensating for frequent opening and closing. The coolers are overpacked. • Re-arrange food items in cooler allowing sufficient space for proper air circulation to maintain temperature. • Ensure all the coolers are checked / serviced should require to ensure the coolers are at 4C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butcher & Seafood : • Observed chicken being thawed in one the three compartment sink. Proper thawing procedure not followed – thawing in stagnated cold water and meat blocks were over and above the brim of the sink with no cold water. • Ensure correct thawing procedures followed – thaw in running cold water maintaining the food immersed in cold water during thawing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Street food:• The handwashing sink is not supplied with soap and single use towel. Please ensure that the sink is always supplied. • When the handwashing sink is not working or not supplied, please do not operate the street food section until the handwashing sink is in good working. • The staff at the street food was educated to wash hands at the sink located exclusively at and for the street food section.

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