Skip to content
Loading map…

Seed N Salt

2008 4 Street SW Calgary AB T2S 1W3 · Food - General

Official record from Alberta →

Inspection summary

Seed N Salt has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on June 10, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 7 times across 5 separate inspections, most recently on April 22, 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 February 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on April 10, 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 9 times across 3 separate inspections, most recently on February 13, 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?

  • 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 across 3 separate inspections, most recently on April 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. 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?
      • Mouse droppings found throughout facility- beside hand sink and under shelves/coolers back prep area, in walk in cooler in front area, behind coolers closer to the till. Ensure all areas are cleaned and sanitized. Cupboard under hand sink in the back is cluttered. Bait box tossed with clutter. Ensure this area is cleaned and organized. Ensure box is placed along back cupboard.April 22 2026- Majority of droppings cleaned. Only area remaining is under the stove.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salmon thawing in sink not fully submerged in water. CDI.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back prep area hand sink blocked by ladder, garbage can, salad spinner and pots. Ensure hand sink are accessible at all times.
    • 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?
      • Mouse droppings found throughout facility- beside hand sink and under shelves/coolers back prep area, in walk in cooler in front area, behind coolers closer to the till. Ensure all areas are cleaned and sanitized. Cupboard under hand sink in the back is cluttered. Bait box tossed with clutter. Ensure this area is cleaned and organized. Ensure box is placed along back cupboard.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of numerous containers of food contact surface sanitizer had an undetectable concentration of sanitizer. Solution was discarded and remade. Then concentration measured 200 ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food in the north east food preparation cooler measured between 6-10 degrees Celsius.Have this cooler repaired/serviced, adjusted, or replaced. Do not use this cooler for perishable food storage until it can maintain 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)?
      • The residual concentration of sanitizer at the dish level for the low temperature dishwasher was undetectable.The sanitizer pump was primed and then the dishwasher ran again, and then the concentration measured 100 ppm.
    • 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?
      • Pest control reports were unavailable for review.Ensure that pest control reports are available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some holes in the wall behind the salad (north) food preparation cooler.Fill the holes in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was missing from behind the wall on the south side of the front service area.Finish the unfinished areas of wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking behind and beside the two compartment sink was mouldy.Remove mouldy caulking. Replace with new caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and/or food debris accumulation underneath and behind equipment such as coolers, the dishwasher, and dishwashing sinks.Clean floors in hard to reach areas and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles adjacent to air vents had dust accumulation.Clean dusty ceiling tiles. Ensure ceiling tiles are cleaned on a regular basis.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some holes in the wall behind the salad (north) food preparation cooler.Fill the holes in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was missing from behind the wall on the south side of the front service area.Finish the unfinished areas of wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  7. Demand Inspection

    4 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?
      • Mouse droppings were observed in a few areas in the facility, including on the floor on the south side of the front service area (behind a freezer and a cooler), and on a shelf in the back food preparation area. Safely clean up these droppings and monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 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 at the base of both rear exit doors for the facility. Install weather stripping or otherwise ensure that the gaps at the back doors area sealed to help prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some holes in the wall behind the salad (north) food preparation cooler.Fill the holes in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was missing from behind the wall on the south side of the front service area.Finish the unfinished areas of wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink for the front service area was doubling as a dump/rinse sink.Hand wash sinks must be used for hand washing only.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were being used. Wiping cloths were not being stored in sanitizer solution in between uses.Store wiping cloths in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some container of food stored directly on the floor of the walk-in cooler.Food must be stored at least 15 cm (6 inches) off the floor in order to protect from contamination and to aid in proper cleaning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for use.Obtain quat test strips for verifying quat based sanitizer solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink for the front service area was doubling as a dump/rinse sink.Hand wash sinks must be used for hand washing only.
    • 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?
      • Mouse droppings were observed on the floor in the east corner of the facility (close to the walk-in cooler). One live mouse was in the trap in the same corner.Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 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?
      • Pest inspection reports were not available for review.Ensure that pest inspection reports are available for review upon request.

Nearby inspected facilities

Own this business? Add a badge to your website