1846 - 1632 14 Avenue NW · HOUNSFIELD HEIGHTS/BRIAR HILL
January 26, 2026
Pass1. Prepared spray bottle containing quat sanitizer- test strip indicator was above 400 ppm. , , Ensure concentration is within acceptable range for the product (@200 ppm)., , 2. Discussed tear down frequency for equipment used for meat cutting/grinding onsite. Ensure staff complete full tear down to clean and sanitize equipment between different meat species (ie. between beef and pork cutting or grinding onsite).
Hair control: Female staff member in meat department- hair length just below chin. Ensure hair is restrained for food handlers with medium to long hair length.
Cracked plastic tray in-use by packaging machine. , , Ensure cracked or damaged equipment is removed from use.
Safeway 2211 is in the HOUNSFIELD HEIGHTS/BRIAR HILL neighbourhood. HOUNSFIELD HEIGHTS/BRIAR HILL, Calgary has 40 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of February 26, 2026, there are 25 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since May 1, 2025, with 4 passes and 0 closures on record.
1. Prepared spray bottle containing quat sanitizer- test strip indicator was above 400 ppm. , , Ensure concentration is within acceptable range for the product (@200 ppm)., , 2. Discussed tear down frequency for equipment used for meat cutting/grinding onsite. Ensure staff complete full tear down to clean and sanitize equipment between different meat species (ie. between beef and pork cutting or grinding onsite).
Hair control: Female staff member in meat department- hair length just below chin. Ensure hair is restrained for food handlers with medium to long hair length.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Cracked plastic tray in-use by packaging machine. , , Ensure cracked or damaged equipment is removed from use.
Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. , , Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. , , Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.
Multiple whole chickens were observed on a counter and trolley at room temperature. Temperatures ranged from 15C to 48C. Staff member indicated that some of the chickens had just been cooked and were being packaged to be put in hot holding while others had been taken from cold holding to be reworked as pulled chicken and sold refrigerated. , , Please ensure that staff members are undertaking one activity at a time and in quantities capable of maintaining safe internal temperature of product. Please ensure that all items requiring hot holding are maintained at a temp of 60C or higher at all times and all items requiring refrigeration are maintained at a temp of 4C or lower at all times.