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Sobeys 4027

5101 17 Avenue SE Calgary AB T2A 0V7 · Food - General

Official record from Alberta →

Inspection summary

Sobeys 4027 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on April 21, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times on April 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 28, 2025. 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 4 times across 3 separate inspections, most recently on April 13, 2026. 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher in the HMR area was not able to achieve a temperature of 71 degrees C at the dishevel. 3 runs were conducted getting between 65-68 degrees CPlease repair dishwasher, obtain a waterproof thermometer that can read maximum temperatures and monitor and test all dishwasher routinely with the thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Routine testing of dishwashers not being done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the bakery department was observed to be leaking at the time of the inspection. Please repair the leak.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen rice was thawing in a sink of warm water, measured 22C. Discarded onsite. Ensure rice is thawed in cold running water or the cooler to prevent potential growth of pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of debris in the following areas: walk in cooler floor bakery, walk in freezer floor bakery, metal rolling carts. Ensure these areas are cleaned.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • 1. Floor wall joints in meat cooler in meat department were not sealed.Repair the wall floor joints in the cooler. 2. A few baseboards were missing in the bakery by the hand washing sink near the dry storage.Install missing baseboards and check the areas behind the equipment to ensure that all the floor wall joints are properly finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor wall joints in bakery appeared dirty.- Ensure to thoroughly clean the areas behind dough mixture and the floor wall joints in the walkin cooler.
  7. Demand Inspection

    0 infractions

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