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Saffron Fine Indian Takeout

136 - 3604 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Saffron Fine Indian Takeout has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on March 5, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on January 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 3, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor buildup in the hard-to-reach areas of the storage. - Please clean the noted area.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** RECURRENT VIOLATION ***The chlorine sanitizer used for food contact surfaces was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **** RECURRENT VIOLATION ***No paper towel Dispenser available in the kitchen handwashing sink.- Please install a paper towel dispenser to prevent contamination.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used for food contact surfaces was prepared using lemon scented bleach and was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not stored on a counter in the kitchen. - Operator advise that the paper towel dispenser fell off the wall. - Please install a paper towel dispenser to prevent contamination.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used for food contact surfaces was prepared using lemon scented bleach and was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not stored on a counter in the kitchen. - Operator advise that the paper towel dispenser fell off the wall. - Please install a paper towel dispenser to prevent contamination.

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