12210 Jasper Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Safeway 4381 se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 219 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 164 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 4 février 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Food debris was observed at the bottom of blast chiller. Conduct cleaning activity.
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.
Robertson - Wesley United Church - Kitchen
WÎHKWÊNTÔWIN
5 infractions
Deli -, The sanitizer in the bucket with cleaning clothes was at 0ppm and sanitizer in the bottle was at 50pppm. Quat sanitizer was replaced and measured at 200ppm during inspection., , Ensure sanitizer concentration is monitored and replace regularly.
Deli- , The meat slicer was unclean. Food debris was observed on the slicer. Ensure slicer is sanitized after each use and taken apart for a thorough cleaning and sanitizing after every 4 hours.
The holding unit for the rotisserie chicken had no thermometer., , Ensure temperature regulating units have a functional thermometer at all time.
Deli- Chicken thighs and tenders in the hot holding unit was measured at an internal temperature of 48C. Other food and the unit itself was measured above 60C. Thighs and tenders were reheated to 74C within the 2-hour period., , Ensure high risk food is cooked to appropriate temperatures, measured with a functional thermometer prior to placing them in an operational hot holding unit.
An expired permit was posted in the facility. Ensure a valid permit is posted.