Sobeys 4984
100 - 200 Hartell Way SE Calgary AB T2X 4S9 · Food - General
Inspection summary
Sobeys 4984 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on September 1, 2026, found no infractions.
1 of 4 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 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 3 times across 3 separate inspections, most recently on May 22, 2025. 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 2 times on October 28, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
4 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of buffalo wings stored in the warmer at buffet table was 57C located in the kitchen area.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Wings were reheated before storing back in the warmer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in sanitizer solution of pail located in bakery prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried chicken stored in the warmer was 45.6C, mixed vegetables were at 51 C and fries at 52 CRequirement:-Ensure that perishable foods under hot holding area stored at 60 C and higher.-Chicken at 45.6C was discarded.- Mixed vegetable and fries were reheated before storing back in the warmer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cleaning clothes after use were soaked in sanitizer solution provided in sinks for utensils.Requirement:Do not soak used cleaning clothes in sanitizer solution meant for sanitizing the utensils to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chow-mein noodles stored in the hot holding unit of buffet in kitchen area was 47C and fries were at 37 C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Noodles and fries were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?