Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Safeway #1715 last inspected?
The most recent inspection on record was on Nov 20, 2025. The result listed by Montgomery County HHS was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Mar 31, 2025 to Nov 20, 2025.
Has Safeway #1715 ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 31, 2025.
The Full Inspection History
3 inspections
Monitoring
Nov 20, 2025
Pass
1 recorded violation
criticalCode hot_holding_temperatureFood temperature
Official Wording
Hot Holding Temperature: Corrected Onsite
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Montgomery County HHS, Nov 20, 2025 · Original Source
Annual
Nov 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Montgomery County HHS, Nov 20, 2025 · Original Source
Comprehensive
Mar 31, 2025
Pass
2 recorded violations
criticalCode cold_holding_temperatureFood temperature
Official Wording
Cold Holding Temperature: Corrected Onsite
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode hot_holding_temperatureFood temperature
Official Wording
Hot Holding Temperature: Corrected Onsite
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.