Skip to content
Loading map…

Sobeys 4053

100 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

Official record from Alberta →

Inspection summary

Sobeys 4053 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on October 13, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on April 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on April 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 3, 2025. 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 8 times across 5 separate inspections, most recently on May 6, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management 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?
      • Update on May 6/2026One shelf in meat walk-in cooler was rusted having rough surfaces.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelf to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on May 6/2026Food and dirt on floor pads located in dairy walk-in cooler.Requirement:Clean the above noted area.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of onion rings stored in the hot holding unit in HMR kitchen was 51 CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higher.Onion rings were reheated before storing back in the hot holding unit during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of open cooler located at the back wall in deli prep area was 12.5C and internal temperature of perishable foods: pepperoni, deli meat and cheese were between 7C-9.7CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.All perishable foods were moved to another cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle for dish washer located in bakery area was 56CRequirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually wash and sanitize the dishes/pots until this dish washer is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall under dish washing area located near HMR Kitchen was damaged due to water leakage, mold growth was also noted on affected area of this wall.Requirement:Repair the wall and do treatment to eliminate mold growth.(The manager stated that they are aware of the issue and repair work is in progress)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on April 6/2026One shelf in meat walk-in cooler was rusted having rough surfaces.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelf to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of prep cooler located in HMR kitchen was brokenRequirement:Repair the cooler handle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and dirt on floor pads and on racks located in dairy walk in cooler.Requirement:Clean the above noted areas.
  4. Demand Inspection

    2 infractions

    • 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?
      • One mouse was noted in the trap in bakery prep area.Requirement:Monitor pest activity and seal all entry points for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three shelves in meat walk-in cooler were rusted having rough surfaces.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelves to have smooth surface.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer spray bottle located in bakery prep area was empty.Requirement:Provide sanitizer solution in the spray bottle.DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer provided in hot holding unit for storing barbeque chicken, was not recording temperature accurately.Requirement:Please replace the thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser was empty located at hand washing sink in bakery prep area.Requirement: Provide paper towels in the dispenser.DONE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris in one section of bottom shelf in the meat cooler, located in grocery area. b) Dried up milk buildup on the floor under racks in dairy walk-in cooler near the front glass door area.Requirement:Clean the above noted areas.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler in produce section of grocery area was between 8C-13C located at three shelves at the end.Requirement:Do not store any perishable food in this area of the cooler until temperature is maintained at 4C or less.Move all perishable foods from this area to another cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature of dish washer located at the back of A La Carte prep area at dish level during sanitizer cycle was 64CRequirement:Ensure that 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired. Repair dish washer asap
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler in produce section of grocery area was 13C located at the end shelf and internal temperature of perishable foods like plant-based sausages stored in this area was between 9C-13CDo not store any perishable food in this area of the cooler until temperature is maintained at 4C or less.Sausages at 13 C were discarded. Remaining were moved to another cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature of dish washer located at the back of A La Carte prep area at dish level during sanitizer cycle was 55CRequirement:Ensure that 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired. Repair dish washer asap
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling panels were missing at some places in A La Carte prep area.Requirement:Provide ceiling panels in place.
Own this business? Add a badge to your website