Skip to content
Loading map…

Saffron Street

7 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General

Official record from Alberta →

Inspection summary

Saffron Street has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 27, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on April 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. 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 April 29, 2025. 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 4 separate inspections, most recently on December 17, 2025. 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 3 times across 2 separate inspections, most recently on April 29, 2025. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelf above tabletop deep fryer had a light accumulation of grease.-Ensure that this area is thorougly cleaned
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Low levels of activity reported in this stall in the last few visits.----------1) Evidence of a cockroach infestation was observed in the stall. Multiple German cockroaches were observed on monitoring glue boards throughout the stall.2) The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Working with a professional pest control company, abate the infestation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas requiring cleaning attention:-Under fryer cabinet-Utility connection lines behind cooking line-Cooler gaskets/hinges/wheels-Condenser of display fridge-Basement storage cage edges of unit----------Hard-to-reach areas between, behind and beneath cooking equipment had an accumulation of grease and debris. Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
  5. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • 1) Evidence of a cockroach infestation was observed in the stall. Multiple German cockroaches were observed on monitoring glue boards throughout the stall.2) The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Working with a professional pest control company, abate the infestation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas between, behind and beneath cooking equipment had an accumulation of grease and debris. Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available at the time of the inspection. An approved sanitizer solution must be readily available throughout the day to sanitize food contact surfaces. Ensure a sanitizer solution is made daily. The operator made a quats sanitizer solution at the time of the inspection and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Utensils stored in stagnant water measured at 24C. Utensils should not be stored in stagnant water as this can promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C- Hot water >60C - Sanitizer solution (100ppm of bleach or 200pppm of quats) The operator replaced the water with iced cold water at the time of the inspection.2. Plastic containers without a handle was stored in the salt bulk container.Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. The operator removed the plastic container from the bulk container at the time of the inspection.3. Onions inside milk crates were stored directly on the floor in the basement storage area. Food should be stored at least 6 inches above the floor to protect it from contamination and to avoid the attraction of pests. The operator placed the onions on top of an empty milk crate at the time of the inspection.4. Several spices were publicly displayed and not covered.Food must be protected from contamination where the public can easily access it. Install a sneeze guard or store the spices in a different area that is away from customers. The operator placed a cover for the spices at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front cooler on the left side had an internal temperature of 7.5C. The temperature was measured with a probe thermometer and using the thermometer inside of the cooler to assess for accuracy. All coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. The operators managed to decrease the temperature to 4C at the time of the inspection by cleaning the fan in the back of the cooler to promote better air flow throughout.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operators are not sanitizing their utensils and food equipment.Performing manual dishwashing in a two-compartment sink must adhere to the following: food equipment and utensils must be washed and rinsed in the first compartment then fully submerged in a sanitizer solution in the second compartment for at least 2 minutes. Ensure this procedure is followed to clean/sanitize food equipment and utensils in a two-compartment sink. The operator filled the second compartment with a quats sanitizer solution and measured 200ppm. A diagram for manual washing in a two-compartment sink was provided to the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked by a trolley and there was a block placed inside of the sink.The designated hand sink must be readily accessible at all times to perform hand hygiene. Refrain storing articles inside of the sink and avoid storing anything in front of the sink that can block its access. The operator removed the block and the trolley away from the hand sink at the time of the inspection.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - During the inspection, dirty wet cleaning cloths were observed in the kitchen. Staff promptly removed them and stored them in the sanitizing solution.*Dirty, wet cleaning cloths can promote the growth of pathogens. When used, they can spread these organisms throughout the area, leading to cross-contamination.**Please ensure that cleaning cloths are regularly maintained and sanitized to prevent such issues in the future.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - During the inspection, salt and sugar were observed uncovered and stored near the hand sink station. Staff covered the food containers.*Uncovered food items are at risk of contamination from pests, such as flies. Additionally, water splashes from handwashing can contaminate dry ingredients. Please ensure that all food items are stored properly to maintain hygiene and prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for hard-to-reach areas including but not limited to:1) Below and beside the gas stove,2) Below and adjacent to hand washing sinks.
  8. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website