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Sasa Cafe

113 - 237 8 Avenue SE Calgary AB T2G 5C3 · Food - General

Official record from Alberta →

Inspection summary

Sasa Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 27, 2026. The most recent inspection, on June 10, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 times across 3 separate inspections, most recently on June 10, 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?

  • 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 4 times across 2 separate inspections, most recently on June 1, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 27, 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 7 times across 2 separate inspections, most recently on June 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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. Risk Management Inspection

    1 infraction

    • 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?
      • Fruit flies were observed around the dishwashing area. Please work with a contracted pest control company to abate the pest issue.
  2. Initial Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A waterproof thermometer with a min/max function was not available to test the dishwasher cycle temperature.Please obtain a waterproof thermometer with a min/max function to test the dishwasher cycle temperature.
    • 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?
      • Fruit flies were observed around the dishwashing area. Please work with a contracted pest control company to abate the pest issue.
    • 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?
      • A few mouse droppings were observed on the floor under the front hand-washing sink and beside the ice cream freezer. Please safely clean up these droppings and work with a pest control company to abate any pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A baseboard is missing along the wall underneath the two-compartment sink. Please install a waterproof baseboard such that the walls do not become water damaged when cleaning and mopping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An outlet cover is missing from a wall electrical outlet near the front hand-washing sink/cook line. Please install.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 1st, 2026: Vinyl flooring has been laid on top of the damaged flooring. Please properly install the vinyl flooring such that it is smooth, no gaps are present and is impervious to moisture. May 27th, 2026: Heavily cracked tiles were observed on the floor in the front service area. Please replace the heavily cracked tiles such that the floor is smooth, impervious to moisture, and cleanable.
  3. Demand Inspection

    13 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A can of raid was observed in the dishwashing area. Please remove any pesticides/insecticides. Only licenced professional personnel may apply pesticides/insecticides in a food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was operating at a temperature of 9.9C. Please service the cooler such that it is operating at a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating properly. The cycle would not finish, and staff explained they just lift the door when they believe it is done. As well when tested the dishwasher did not exceed a temperature of 63C. Please have the dishwasher serviced such that it is operating properly and sanitizing at a temperature of at least 71C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is only equipped with one drain plug for the two-compartment sink. Please obtain a second drain plug to be able to complete proper manual ware washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A waterproof thermometer with a min/max function was not available to test the dishwasher cycle temperature.Please obtain a waterproof thermometer with a min/max function to test the dishwasher cycle temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not installed for the front hand-washing sink. Please install a paper towel dispenser to protect the paper towel from contamination.
    • 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?
      • A significant amount of mouse droppings were observed throughout the facility on the floors and windowsills. Droppings were also observed on plates in storage. Please work with a professional pest control company to abate the pest issue. As well please safely clean up all droppings, sanitize all affected areas, seal any holes/gaps, and continue to monitor for activity.
    • 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?
      • Fruit flies were observed around the dishwashing area. Please work with a contracted pest control company to abate the pest issue.
    • 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?
      • The new owners had taken possession of the business and been operating prior to submitting a permit application/receiving approval from AHS-EPH. The facility has been illegally operating without a valid food handling permit. Facility must cease all operations until in compliance with AHS-EPH and has received approval from this department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significantly water damaged wood and materials were observed around the hand-washing sink and under the two-compartment sink. Standing water was also pooling under the two-compartment sink, hand sink, and the mechanical dishwasher. Please find the source of the pooling water, repair and leaks, remove any damaged materials and reconstruct the areas such that they are smooth, cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiled walls have been painted, and the paint is now peeling off throughout the kitchen. Please resurface the walls throughout the kitchen such that they are free from loose debris, smooth, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Heavily cracked tiles were observed on the floor in the front service area. Please replace the heavily cracked tiles such that the floor is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing from the light fixture above the dishwashing area. Please install a light cover to protect from contamination in the event of a light bulb break.

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