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Sobeys Nolan Hill

700 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0J3 · Food - General

Official record from Alberta →

Inspection summary

Sobeys Nolan Hill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on August 17, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 11, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 4 separate inspections, most recently on August 5, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 2 separate inspections, most recently on August 5, 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 2 times across 2 separate inspections, most recently on July 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 7, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • Deli department:1. A handwashing sink at the deli department was not in use. The soap and paper towel dispensers were empty. Additional paper towel and soap were available, and the soap and paper towel were promptly restocked. (Corrected During Inspection)2. The handwashing sink at the deli department appears not to be draining properly.Fix the handwashing sink so it can be draining and operating properly.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The hot water temperature at the men's staff washroom handwashing sink was measured at 27.7°C.2. The hot water faucet at the women's staff washroom handwashing sink was not operational.Repair the hot water faucet handwashing sink to ensure an adequate supply of hot water allowing staff to wash their hands properly.
  3. Monitoring Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels were stored on a shelf in the washroom.The paper towels were removed since air dryer was available.If paper towel is in use, ensure they are stored in a suitable paper towel dispenser
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • KITCHEN:There is accumulation of grease deposits and other residues on the ventilation canopy filters.Clean the ventilation canopy filters.Ensure the filters are cleaned at least once a week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat:Deep grooves were noted on the cutting board in the meat department.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Stains build-up on the floor's hard to reach areas and baseboards.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kichen and Deli:Stains build-up on the floor's hard to reach areas and baseboards. Bakery:Stains build-up on the floor's hard to reach areas and baseboards.
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Seafood:Ready to eat smoked salmon was stored below the raw sliced cods and salmons on the ice display. Store raw seafood in a safe manner to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen and Deli:Dishwasher final rinse temperature was measured at 67.0 degrees C. Ran the dishwasher twice. No high temperature waterproof thermometer was available to check the dishwasher. Fix the dishwasher and ensure the temperature at the dishes is measured at 71 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwash sink by the three-compartment sink. It was turned off due to the leak. Previous ReportBakery handwash sink by the three-compartment sink was not operational.Fix the handwash sink for better access to 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?
      • Ceiling tile was missing above the three-compartment sink hand wash sink. Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen and Deli:Stains and grease on the swinging deli walk-in cooler doorsClean these doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kichen and Deli:1) Stains build-up on the floor's hard to reach areas and baseboards. 2) Dust and chemical build-up underneath the deli dishwasher and ovens.Bakery:1) Stains build-up on the floor's hard to reach areas and baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen and Deli:1) Dust between the pizza oven and wall.2) Dust on the wall by the blast heavy pizza oven.Seafood:Grey stains on the walk-in cooler and mop sink doors.Retail:Dried up milk on the catch trays in the walk-in cooler.

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