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United Grocer's Supermarket & Pharmacy

9516 102 Avenue NW Edmonton AB T5H 0E3 · Food - General

Official record from Alberta →

Inspection summary

United Grocer's Supermarket & Pharmacy has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on June 24, 2026, found no infractions.

2 of 6 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 and Pests.

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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 22, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 September 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 June 15, 2026. 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?

  • 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 January 22, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer was not available during the inspection.
    • 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 drain behind the fish tanks was opened. Operator explained that they were been worked on and renovations will be completed by the end of the next day. Ensure all construction activities are completed as soon as possible.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025-02-20-Meat debris still present on meat slicer. The slicer was in storage. Required areas of cleaning identified to staff at the time of inspection. ACTION REQUIRED: ensure this equipment is thoroughly cleaned prior to storage.-Some minor residue on cooler door handles behind the butcher area - identified to staff at the time of inspection. ACTION REQUIRED: ensure these high-touch areas are thoroughly cleaned and sanitized daily. Encourage staff to complete thorough handwashing between tasks.-Staff reported the leaking filter had been repaired - no active leaking observed at the time of inspection.__________________________2025-01-26-Meat slicer on a counter in the hall behind the butcher area was unclean had a build up of debris. -It was indicated by the operator that the meat equipment in the butcher area is taken apart to be cleaned and sanitized at the end of the day.  This meat slicer must be thoroughly cleaned to prevent attracting pests and contaminating food. Equipment that is used to process meat must be taken apart to be cleaned and sanitized once every 4 hours, as germs will rapidly grow on the equipment and contaminate food if this is not done.-The meat wrapping counter in the back hallway had dirty gloves and a water bottle placed on it. The pad for the wrapping pad was stained and dirty.Remove items such as dirty gloves and water bottles to prevent contamination. Instruct your staff to place these in an appropriate location. Thoroughly the wrapping pad.-Glass door freezer handles in the butcher area were unclean and had a build up of grease. These must be thoroughly cleaned to prevent contamination of hands.-One of the seafood tank filters, located near the produce display coolers was leaking water. Have this repaired to prevent attracting pests and contaminating other surfaces.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025-02-20-Meat debris still present on meat slicer. The slicer was in storage. Required areas of cleaning identified to staff at the time of inspection. ACTION REQUIRED: ensure this equipment is thoroughly cleaned prior to storage.-Some minor residue on cooler door handles behind the butcher area - identified to staff at the time of inspection. ACTION REQUIRED: ensure these high-touch areas are thoroughly cleaned and sanitized daily. Encourage staff to complete thorough handwashing between tasks.-Staff reported the leaking filter had been repaired - no active leaking observed at the time of inspection.__________________________2025-01-26-Meat slicer on a counter in the hall behind the butcher area was unclean had a build up of debris. -It was indicated by the operator that the meat equipment in the butcher area is taken apart to be cleaned and sanitized at the end of the day.  This meat slicer must be thoroughly cleaned to prevent attracting pests and contaminating food. Equipment that is used to process meat must be taken apart to be cleaned and sanitized once every 4 hours, as germs will rapidly grow on the equipment and contaminate food if this is not done.-The meat wrapping counter in the back hallway had dirty gloves and a water bottle placed on it. The pad for the wrapping pad was stained and dirty.Remove items such as dirty gloves and water bottles to prevent contamination. Instruct your staff to place these in an appropriate location. Thoroughly the wrapping pad.-Glass door freezer handles in the butcher area were unclean and had a build up of grease. These must be thoroughly cleaned to prevent contamination of hands.-One of the seafood tank filters, located near the produce display coolers was leaking water. Have this repaired to prevent attracting pests and contaminating other surfaces.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Lemon scented bleach was being used for sanitizing in the butcher area. Remove the lemon scented bleach and replace these with unscented bleach as these are not suitable for sanitizing food contact surfaces.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were gaps along the bottom and in the corners of the overhead receiving door as well as the red exit door in the receiving room. These gaps will allow for mice to enter. These doors must be fitted with proper seals so that when they are fully closed, no visible light can be seen shining in. -What appeared to be mouse droppings were observed in the corners beside the overhead receiving door. Operator indicated these were activated charcoal from seafood tank filters. Have this room thoroughly cleaned to prevent contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The best before dates for foods such as the instant cup noodles and dried kaffir lime leaves were rubbed off.Foods past the best before date can still be sold if the food is still in good condition, but these should be clearly labelled. Do not alter the packaging to remove the best before dates.The operator indicated they would remove these foods that have had altered dates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Meat slicer on a counter in the hall behind the butcher area was unclean had a build up of debris. -It was indicated by the operator that the meat equipment in the butcher area is taken apart to be cleaned and sanitized at the end of the day.  This meat slicer must be thoroughly cleaned to prevent attracting pests and contaminating food. Equipment that is used to process meat must be taken apart to be cleaned and sanitized once every 4 hours, as germs will rapidly grow on the equipment and contaminate food if this is not done.-The meat wrapping counter in the back hallway had dirty gloves and a water bottle placed on it. The pad for the wrapping pad was stained and dirty.Remove items such as dirty gloves and water bottles to prevent contamination. Instruct your staff to place these in an appropriate location. Thoroughly the wrapping pad.-Glass door freezer handles in the butcher area were unclean and had a build up of grease. These must be thoroughly cleaned to prevent contamination of hands.-One of the seafood tank filters, located near the produce display coolers was leaking water. Have this repaired to prevent attracting pests and contaminating other surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Floor underneath the live seafood tanks had a build up of dirt and debris. -The area underneath the check out counter conveyer belt in the corner (not the main check out counter) had a build up of seeds. These areas must be thoroughly cleaned to prevent attracting pests.
  6. Monitoring Inspection

    0 infractions

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