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Saffron

102 - 200 Village Road Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

Saffron has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 22, 2026. The most recent inspection, on October 15, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 15, 2026. For example: Is the facility free of a pest infestation?

  • 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 June 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets being used for scoops in dry bin goods; where scoops are provided, handles are covered in product. Use proper scoops and store them in a manner to avoid hand contamination of dry product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips present for testing dishwasher; order in progress. Ensure test strips are provided and sanitizer concentration monitored before use of dishwasher.
    • 15. Is the facility free of a pest infestation?
      • Excessive numbers of small drain flies by front hand sink, back mop sink, and throughout food preparation area. Consult with pest control operator on additional control measures. Complete thorough clean of kitchen to remove food/water sources. Provide our office with pest control invoice/report and corrective actions within one week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Wet area was noted next to chemical dispensers which could attract flies (keep this area sanitary and dry).2. Mops in sink not hung to dry (flies noted in this area). Hang mops to dry and follow instructions of pest control company for cleaning drains if necessary.3. Some food debris was noted under dry storage shelves and in corners. Thoroughly clean any areas that have a build-up of debris.
  2. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some construction debris was noted in area under bar. Ensure this area is thoroughly cleaned prior to opening.
  3. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Walk-in freezer and first walk-in refrigerator not in operation. For approval inspection, ensure all refrigerators are working and maintaining food at or below 4C.2. Ensure adequate (probe) thermometers are required and documentation of temperature completed on temperature logs. Recommend printing templates for temperature logs (these can also be kept electronically but should be available for review).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not working due to electrical issue. Confirm dishwasher is working prior to booking additional inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing supplies not available in bar area.2. Hand sink on hot line does not yet have hand soap installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Not all overhead bulbs have shatterproof bulbs or covers. Provide covers/shatterproof coating for lights over food prep/storage areas.2. Wood corner on walk-in refrigerator is damaged and corner/baseboard is not easily cleanable. Ensure wall and baseboard surfaces are smooth and easily cleanable. 3. One floor tile at entrance between cafe and restaurant is broken. Replace tile so it is not sharp/tripping hazard and can be cleaned.4. Caulking by dish sink is deteriorating and missing portions. Replace caulking.5. Mop sink drains into open drain. Cover drain to prevent pest issues. 6. Board below bar area is rough/catches debris and not cleanable. Remove any shelves below bar that can not be adequately cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop sitting on ice machine. Store ice scoop in clean container or on hook/holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Final cleaning after renovations needs to be completed for all food contact surfaces, under equipment, and in service areas. Debris/staining was noted in the following areas:-around front server hand sink-under bar area-dust on ceiling on hot line-on floor tilesThoroughly clean all areas prior to opening.2. Written cleaning schedule completed but not yet on-site/documented. Ensure cleaning schedule is available and put into practice.

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