Sobeys 5493 - Food
701 Cornerstone Slave Lake AB T0G 2A4 · Food - General
Inspection summary
Sobeys 5493 - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 21, 2025. The most recent inspection, on October 13, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on May 29, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on May 29, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 March 21, 2025. 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.
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat spray in bakery tested 0 ppm. Bottle emptied during inspection. Quat solution from the dispenser tested 200 ppm.ENSURE:Quat in spray bottles are tested frequently to ensure they are maintained at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed worker quickly dunking meat processing equipment in sink compartment full of quats and leaving it on the side of the sink. Workers were educated on proper dishwashing procedure by fully submerging equipment for at least two minutes, followed by a two-minute air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deli walk-in cooler fan grates are in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor in the bakery walk-in freezer is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher measured 51.7-57 degree Celsius. Facility will be using the 3 compartment sink and the quats sanitizer to sanitize dishes while the dishwasher is being fixed.Dishwasher temperatures are required to be 71 degree Celsius at the dish level for effective sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher temperature is not at the required temperature. Facility will be looking into fixing it.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?