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Flanagan's Steakhouse

243 21st Street East Saskatoon SK S7K 0B7 · Food Premises

Official record from Saskatchewan →

Inspection summary

Flanagan's Steakhouse has been inspected 5 times by Saskatchewan Health Authority since July 23, 2024. The most recent inspection, on August 11, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Food Storage & Equipment

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 11, 2026. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 11, 2026. For example: Pest Control

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 23, 2024. For example: Mechanical Dishwashing

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 4, 2025. For example: Ventilation

About this data

These results come from Saskatchewan Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Routine

    2 infractions

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Non ready-to-eat potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations and section 2.3(1)(a) of the Food Facility Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to section 5(1) of the Food Facility Standards.
  2. Complaint

    1 infraction

    • Food Storage & Equipment
      • Freezer space is not sufficient to accommodate storage of frozen food supplies. Refer to 1.10.1 of the Public Eating Establishment Standards.
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
  3. Routine

    1 infraction

    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
  4. Routine

    0 infractions

  5. Routine

    2 infractions

    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Walk-in cooler is not equipped with adequate shelving to accommodate food supplies that need to be refrigerated. Refer to 1.10.3 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.

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