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Sobeys - Food

98 Centre Street SE High River AB T1V 1M7 · Food - General

Official record from Alberta →

Inspection summary

Sobeys - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on April 14, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on August 19, 2024. 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 6 times across 6 separate inspections, most recently on April 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on April 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on August 21, 2024. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**Hand sink in front of the walk-in-cooler in the deli area was in disrepair. **Please repair.Note: The work order is already in place for the repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The area around the unused dishwasher area was unsanitary and had a significant amount of dust accumulated.* Please clean the above-mentioned area.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in front of the walk-in-cooler in the bakery area was in disrepair. **Please repair.Note: The work order is already in place for the repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the unused dishwasher area was unsanitary and had a significant amount of dust accumulated.* Please clean the above-mentioned area.
  3. Risk Management Inspection

    1 infraction

    • 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 baseboard across the emergency eye wash station and beside the unused dishwasher area was in disrepair.* Please repair the baseboards.
  4. 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?
      • - The baseboard across the emergency eye wash station and beside the unused dishwasher area was in disrepair.* Please repair the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Absorbent floor mats were observed in the meat prep area and were visibly dirty with the pieces of meat.* Discard the mats.Note: Non-absorbent and easily cleanable floor mats can be used in the prep area.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Fried food trays were staked above each other in the freezer behind Delicatessan Section.* Staff was notified. Please ensure to store food trays safely to avoid any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Insect-repellant light was kept above the area where uncovered food is handled.* Move the insect-repellant light to a different area where no uncovered food is handled to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The temperature of roaster chicken in the Deli Meat cooler was recorded as 28.7 C.* Staff discarded the roaster chicken.Note: Deli Meat coolers are not designed to store poultry products, and maintaining the correct temperature is crucial for food safety.
    • 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 baseboard across the emergency eye wash station and beside the unused dishwasher area was in disrepair.* Please repair the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Absorbent floor mats were observed in the meat prep area and were visibly dirty with the pieces of meat.* Discard the mats.Note: Non-absorbent and easily cleanable floor mats can be used in the prep area.
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The condenser fan in the small sandwich cooler was leaking water into a small container. Service unit to repair condenser fan leak. 2) There was a large build-up of ice on the floor of the walk-in freezer near the Delicatessen department. Unit must be serviced to address cause of ice build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding:1) The walk-in cooler by the fruit/vegetable department had food residue on the floor. 2) There was food debris and other waste materials on the floors of the back storage area. General cleaning required in listed areas.

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