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Sasi Xperience

1415 17 Avenue SW Calgary AB T2T 0C6 · Food - General

Official record from Alberta →

Inspection summary

Sasi Xperience has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 19, 2025. The most recent inspection, on March 20, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 March 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times on March 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on June 19, 2025. 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. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Broken/damaged food storage containers were being used.Broken containers are not able to be properly cleaned, and pieces of broken containers can get into food, causing a physical hazard. Discard broken containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement storage area, many bulk ingredient bags were being stored directly on the floor.All food must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to help protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes in the chest freezers in the basement were soiled.Discard cardboard boxes. Replace with storage containers that are smooth, non-absorbent to moisture, easy to clean and food grade.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not turned on during inspection. Operator stated that food preparation starts around 11 am, and the dishwasher isn't turned on until after 3 pm when customers start coming. Until that time, kitchen dishes are manually washed. When describing the manual dishwashing procedure, a sanitize step was not taking place. If opting to manually wash kitchen dishes, dishes must be:- Scraped of remaining food debris.- Washed with soap and water.- Rinsed with fresh water.- Sanitized. If using the quat based food contact surface sanitizer available during inspection, dishes must be fully submerged in a 200 ppm solution for 2 minutes.- Air dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the hand wash sink.Repair the hand wash sink to restore cold water.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat based food contact surface sanitizer had a concentration of >500 ppm.Quat based food contact surface sanitizer must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north drawer coolers had an ambient air temperature of 10.9 degrees Celsius.Adjust, service/repair this cooler. Ensure that it is maintained at 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east one door upright cooler had an ambient air temperature of 10.6 degrees Celsius.Adjust, service/repair this cooler. Ensure that it is maintained at 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sinks.Obtain two well fitting drain plugs for the two compartment dishwashing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Records on site show that the grease interceptor was last cleaned December 2024. Ensure that the grease interceptor is properly maintained. Grease interceptors should be cleaned at least once every four weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement of the facility was cluttered with excess items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.

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