Skip to content
Loading map…

Safron's Caribbean Delight

8155 112 Avenue NW Edmonton AB T5B 0G1 · Food - General

Official record from Alberta →

Inspection summary

Safron's Caribbean Delight has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on August 12, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 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 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on February 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 28, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher was not dispensing sanitizer. Facility now operates as a take-out restaurant. Ensure utensils are sanitized manually in the sink until dishwasher is repaired.
  3. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were gaps between the back door and door frame, specifically on top and sides.Action Required:Repair or replace door, door frame or weatherstripping to prevent entry of pests by February 25, 2026.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2026-02-03Satisfactory photo evidence of the following received by PHI from Operator Safron via email:1. Functional probe thermometerAction Required:Ensure all your thermometers are functional, calibrated and in good repair to facilitate monitoring of temperatures during cooking, cooling, reheating, thawing and storage of potentially hazardous foods. 2024-09-292. Mechanical dishwasher was still not reaching detectable sanitizer levels after the rinse cycle (0ppm chlorine) - sanitizer hose was not dispensing chemical. Operator noted prior to testing that they no longer use the dishwasher for commercial purposes (take-out only). Please ensure the dishwasher is repaired if/when you start using it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front of house pop cooler door handles and door frame had been repaired with masking tape. Action Required:Repair or replace damaged op cooler door handles and door frame by Feb 25, 2026, and email PHI photo or video evidence. Ensure all equipment within the restaurant is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed 5 raw, whole and 3 raw, partial pieces of fish being improperly thawed in standing hot water. Corrected during inspection. PHI measured internal temperature of the fish to be 20C, 21C and 22C as per calibrated probe thermometer. PHI directed Operator to discard all the temperature abused fish at the time of inspection.Action Required:Properly thaw raw meat, poultry, fish and other high-risk foods through the methods below to prevent rapid and progressive growth of pathogenic bacteria:2. Probe thermometer was available onsite. However, it did not have a functional battery.Action required:Please have a functional probe thermometer when in operation, to ensure proper monitoring of temperatures during food storage, cooking, cooling and thawing procedures. Correct and email PHI photo or video evidence of functional probe thermometer by January 29, 2026.Coolers and freezers measured 1-4C and -16C respectively.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Valid Chlorine test strips were not available onsite at the time of inspection.Action Required:Please have in place applicable test strips onsite to verify the strength of your approved sanitizers (100ppm Bleach or 200ppm QUATs or 12.5-25ppm Iodine) and email PHI photo or video evidence by January 30, 2026.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were gaps between the back door and door frame, specifically on top and sides.Action Required:Repair or replace door, door frame or weatherstripping to prevent entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted onsite in full public view.Action required:Please remove expired food handling permit and post a valid one in full public view where customers can see it. Email PHI photo or video evidence by February 2, 2026.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front of house pop cooler door handles and door frame had been repaired with masking tape. Action Required:Repair or replace damaged op cooler door handles and door frame by Feb 25, 2026, and email PHI photo or video evidence. Ensure all equipment within the restaurant is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2026-01-28Recurring violation1. Probe thermometer was out of batteries - please replace immediately.Action Required:Ensure all your thermometers are functional, calibrated and in good repair to facilitate monitoring of temperatures during cooking, cooling, reheating, thawing and storage of potentially hazardous foods. Email PHI photo or video evidence of a functional probe thermometer by February 29, 2026.2. Mechanical dishwasher was still not reaching detectable sanitizer levels after the rinse cycle (0ppm chlorine) - sanitizer hose was not dispensing chemical. Operator noted prior to testing that they no longer use the dishwasher for commercial purposes (take-out only). Please ensure the dishwasher is repaired if/when you start using it.2024-09-291. Probe thermometer was out of batteries - please replace. IR thermometer had been misplaced (case available) - please relocate/replace.2. Mechanical dishwasher was not reaching detectable sanitizer levels after the rinse cycle (0ppm chlorine) - sanitizer hose was not dispensing chemical. Operator noted prior to testing that they no longer use the dishwasher for commercial purposes (take-out only). Please ensure the dishwasher is repaired if/when you start using it.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Probe thermometer was out of batteries - please replace. IR thermometer had been misplaced (case available) - please relocate/replace. 2. Mechanical dishwasher was not reaching detectable sanitizer levels after the rinse cycle (0ppm chlorine) - sanitizer hose was not dispensing chemical. Operator noted prior to testing that they no longer use the dishwasher for commercial purposes (take-out only). Please ensure the dishwasher is repaired if/when you start using it.
Own this business? Add a badge to your website