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Sobeys 4238

900 - 3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General

Official record from Alberta →

Inspection summary

Sobeys 4238 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on October 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on October 8, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on October 8, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed moving from a non-food area to a food handling area and proceeded to don gloves without first washing their hands, creating a potential source of contamination.CDI: Handwashing and proper glove use procedures were reviewed with the staff member during the inspection. The staff member removed the gloves, washed their hands, and donned a new pair of gloves.Ensure food handlers wash their hands as often as necessary to prevent contamination of food or food areas, including before putting on gloves and when transitioning between food and non-food activities. Gloves must not be used as a substitute for proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An opening was observed in the wall beneath the three-compartment dishwashing sink in the bakery area. The wall surface in this area is not maintained in good repair, which may hinder effective cleaning and could provide a potential harbourage area for pests.Ensure the wall beneath the three-compartment dishwashing sink is repaired and the opening is properly sealed. Maintain wall surfaces in a smooth, durable, and good state of repair to facilitate effective cleaning and sanitation and to prevent the entry and harbourage of pests.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ham in the hot holding unit on the sales floor was measured at 50.2°C, below the required minimum hot holding temperature of 60°C. Product was stored on the lowest shelf. Recommend monitoring temperature distribution within the unit and ensuring all hot-held foods consistently maintain ≥60°C to prevent bacterial growth.The hams were removed from the hot holding unit at the time of inspection.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread outside of its packaging observed to be stored in the back of the facility where walls, ceilings and flooring is unfinished. Please ensure no open foods is stored in this area. The loafs of bread were discarded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An employee was observed dropping boxes that are used for packaging of hot food items on the floor and trying to salvage the boxes. Food, or food packaging items that touch the floor must be discarded. Food containers were asked to be thrown away- Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the bakery department needs repair, in the meat department, flooring is starting to peel. Please ensure these areas are addressed.Please also repair flooring in the meat department, that is starting to chip away.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Eggs observed to be stored on the floor in the walk-in-refrigerator in the dairy area. Please ensure all eggs/food are kept off the floor. - Corrected During InspectionBread in the bakery area observed to be stored uncovered on the baking racks in the back end of the store. Please ensure no uncovered food is kept in unfinished areas of the store- Corrected During Inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the bakery department needs repair, in the meat department, flooring is starting to peel. Please ensure these areas are addressed.
  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • multiple handwashing stations throughout the facility observed to have no paper towel. Corrected during inspection.
  6. Monitoring Inspection

    0 infractions

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