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Sobeys - Food Store

300 - 555 Strathcona Boulevard SW Calgary AB T3H 2Z9 · Food - General

Official record from Alberta →

Inspection summary

Sobeys - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on December 11, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 26, 2024. 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 December 11, 2025. 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?

  • 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 once on December 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 2 separate inspections, most recently on January 31, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

3 inspections

  1. 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 wash station inside the rotisserie chicken prep area was not being used. No paper towels available. Ensure all hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin. Please provide easy access to hand wash station
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is pitting in the meat department near the meat cooler door
  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mouse trap at the meat department had no sticky glue board.Replace mouse trap with the one with sticky glue board.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were left on the counter at the home meal replacement and produce departments. Fresh sanitizer bucket was prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths when not in use must be kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.2. Sanitizer bucket was mixed with soap at the bakery department.Fresh sanitizer bucket was prepared at 200 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were kept on the counter at the deli department.Paper towels were promptly removed.Place paper towels on suitable paper towel dispensers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mouse trap at the meat department had no sticky glue board.Replace mouse trap with the one with sticky glue board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris build-up was noted on the dairy walk-in cooler sliding door base frame.2. The receiving area waste compactor flooring had debris build up.Clean the indicated areas.Previous violations:Deli:Slight debris build-up on the walk-in cooler floor.Deli and Bakery:Black stains build-up on the grey floor's hard to reach areas. Meat and Produce:Slight dust build-up on the walk-in cooler wall and fan area.Produce:Prep cooler handles were sticky from the fruit juices.Retail:Debris build-up on the cooler shelves underneath the black mats.Clean these areas.
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