1600 90 Avenue SW · BAYVIEW
July 7, 2025
PassConcentration of quat measured 150 ppm in sanitizer solution provided in bakery prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Cleaning cloth was kept on prep counter after use in Deli-kitchen prep area., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperatures of perishable foods stored in the warmer at buffet table were: buffalo chicken wings 54C, honey garlic chicken wings 41C C, dry ribs at 44C, sea salt pepper ribs at 54 C, onion rings at 51C., , Requirement:, , -Ensure that perishable foods under hot holding are stored at 60C and higher. , , -Honey garlic chicken wings 41C C, dry ribs at 44C were discarded., , - Buffalo chicken wings at 54C, sea salt pepper ribs at 54 C, onion rings at 51C. were reheated during inspection before storing back in the warmer.
Paper dispenser was empty in Deli-Kitchen prep area., , Requirement:, Provide paper towels in the dispenser.
Cleaning cloth was soaked in sanitizer solution prepared in the sink for utensils in Starbucks prep area., , Requirement:, , Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.
Jacket was kept on the counter along with food in bakery prep area., , Requirement:, , Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
Gap at the bottom of exterior door located towards Starbucks, which could allow entry of pests/vermin., , Requirement:, , Seal this gap.
a) Accumulation of dirt and debris under three compartments sink in meat prep area., , b) dried up milk spills on the floor under milk rack in dairy walk-in cooler., , , Requirement:, , Clean the above noted areas.
Safeway 8842 is in the BAYVIEW neighbourhood. BAYVIEW, Calgary has 16 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 18, 2026, there are 10 (63%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since June 18, 2024, with 3 passes and 0 closures on record.
Concentration of quat measured 150 ppm in sanitizer solution provided in bakery prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Cleaning cloth was kept on prep counter after use in Deli-kitchen prep area., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
: buffalo chicken wings 54C, honey garlic chicken wings 41C C, dry ribs at 44C, sea salt pepper ribs at 54 C, onion rings at 51C., , Requirement:, , -Ensure that perishable foods under hot holding are stored at 60C and higher. , , -Honey garlic chicken wings 41C C, dry ribs at 44C were discarded., , - Buffalo chicken wings at 54C, sea salt pepper ribs at 54 C, onion rings at 51C. were reheated during inspection before storing back in the warmer.
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.
Paper dispenser was empty in Deli-Kitchen prep area., , Requirement:, Provide paper towels in the dispenser.
Cleaning cloth was soaked in sanitizer solution prepared in the sink for utensils in Starbucks prep area., , Requirement:, , Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.
Jacket was kept on the counter along with food in bakery prep area., , Requirement:, , Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
Gap at the bottom of exterior door located towards Starbucks, which could allow entry of pests/vermin., , Requirement:, , Seal this gap.
a) Accumulation of dirt and debris under three compartments sink in meat prep area., , b) dried up milk spills on the floor under milk rack in dairy walk-in cooler., , , Requirement:, , Clean the above noted areas.
*This violation is from previous inspection and not assessed this time. *, , a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C , , b) Some of the heat bulbs at this warmer were missing and some were non- functional., , Requirement: , - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher., - Sausage meat and rice were discarded during inspection., -chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer., - Provide functional heat bulbs at this warmer.
Concentration of quat measured 100 ppm in sanitizer solution of two spray bottles located in bakery production area., , Requirement: , , Ensure that concentration of quat is maintained at 200 ppm.
a) Internal temperatures of perishable foods stored in the warmer at buffet table were : sausage meat at 43 C, rice at 35 C, chicken 51 C, onion rings at 50C, other meats at 50 C , , b) Some of the heat bulbs at this warmer were missing and some were non- functional., , Requirement: , - Do not store any perishable foods in the warmer until temperature is maintained at 60 C and higher., - Sausage meat and rice were discarded during inspection., -chicken 51 C, onion rings at 50C, other meats at 50 C were reheated before storing back in the warmer., - Provide functional heat bulbs at this warmer.
a) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in Starbucks prep area., , b) Cleaning cloth was soaked in sanitizer solution made in the sink for utensils/dishes located in bakery production area., , Requirement:, , Do not soak cleaning clothes in sanitizer solution meant for utensils/dishes sanitization.