70 Shawville Boulevard SE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 avril 2026
Non conformeNo thermometers were provided in front display coolers located in bakery production area., , Requirement:, , Provide thermometers in the coolers.
a) Internal temperature of pasta stored in the warmer was 52 C and potato wedges were at 51 C located in the kitchen, , , b) Internal temperature of Quinoa salad stored in display cooler in kitchen area was 8.5C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat pasta and potato wedges before storing back in the warmer., , b) Ensure that perishable foods are stored at 4C or less during refrigeration., , Staff was instructed to move quinoa salad to the chiller to chill it to 4C before storing back in the display cooler.
There was gap on the wall around an electrical wire under dish washer in the kitchen area., , Requirement:, , Please cover/seal the gap on the wall.
Safeway 8847 se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 17 octobre 2023, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
3 infractions
No thermometers were provided in front display coolers located in bakery production area., , Requirement:, , Provide thermometers in the coolers.
a) Internal temperature of pasta stored in the warmer was 52 C and potato wedges were at 51 C located in the kitchen, , , b) Internal temperature of Quinoa salad stored in display cooler in kitchen area was 8.5C, , Requirement:, , a) Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat pasta and potato wedges before storing back in the warmer., , b) Ensure that perishable foods are stored at 4C or less during refrigeration., , Staff was instructed to move quinoa salad to the chiller to chill it to 4C before storing back in the display cooler.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
A&W 1266
SHAWNESSY
There was gap on the wall around an electrical wire under dish washer in the kitchen area., , Requirement:, , Please cover/seal the gap on the wall.
2 infractions
Employees working in prep areas like deli, kitchen, meat and bakery were not confining their hair., , Requirement:, Ensure that employees working in prep areas confine their hair suitably, either tying at the back, so that no hair fall on the face or by using hairnets/hats to prevent contamination of food by hair.
Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface., , (repeat violation from previous inspection), , Requirement:, , Refinish the shelves to have smooth surface.
4 infractions
Thermometers installed in some display freezers and coolers located in grocery area were nonfunctional., , Requirement:, Repair/replace the thermometers.
Internal temperature of pork bites stored in the warmer at buffet table was 53C, potato wedges were at 56C., , Requirement:, Ensure that perishable foods under hot holding area stored at 60 C and higher., , Pork bites and potato wedges were reheated before storing back in the warmer during inspection.
Two shelves in storage/dishwashing area of the kitchen were rusted having rough surface., , Requirement:, , Refinish the shelves to have smooth surface.
Accumulation of dirt and debris under dish washing area in the kitchen., , Requirement:, , Clean the above noted area.
1 infraction
Thermometers installed on two meat freezers: 8-case 2 and 9-case 2 located in grocery were nonfunctional., , Requirement:, Repair/replace the thermometers.
2 infractions
Internal temperature of samosas stored on the top in insert of hot holding unit located in the kitchen was between 38C -46 C, proggies were at 41 C and meat balls were at 53C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher., -Samosas between 38C-46 C and proggies at 41 C were discarded., -Meat balls at 53 C were reheated before storing back in the hot holding unit.
Rack shelves were rusted having rough surface located in deli dish washing area., (Repeat violation from previous inspection), Requirement:, Refinish rack shelves to have smooth surface.