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The Saras Restaurant

4 - 1715 27 Avenue NE Calgary AB T2E 7E1 · Food - General

Official record from Alberta →

Inspection summary

The Saras Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on May 27, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on May 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on May 14, 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 5 times across 4 separate inspections, most recently on May 14, 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?

  • 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 5 separate inspections, most recently on May 14, 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 May 14, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *No food grade sanitizer was available onsite. A bottle of concentrated bleach was purchased before the end of the inspection. *No sanitizer solution was prepared/ready for use in the kitchen. Ensure that whenever food handling is occurring that a sanitizing solution is available (i.e. 100PPM bleach or 200PPM QUAT). Corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Grinder is being used in the back storage area. The back area is not equipped with a hand wash sink and the walls are not smooth/cleanable. Stop using the grinder in the back storage room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only 2 sink plugs were available for the 3 compartment sink. Ensure that plugs for each sink are available.
    • 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?
      • Expired food handling permit posted. Please print and post a copy of the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at 3 compartment sink is leaking. Please repair. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Clean the interior of the 2-door reach-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning is needed inside the 2 door cooler (back area).2. Cleaning is needed on the walls and floor in the back storage room, where the grinder was being used. Please clean.3. Rolls of paper towel were stored on top of the toilet and not in the dispenser (washrooms). Ensure that paper towel is stored in the dispensers.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizer was not available at the time of inspection. A bottle of regular bleach present onsite and staff was instructed to make 100 ppm bleach solution during inspection. **Please ensure food safe sanitizer solution is present at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single-use glove was observed on the prep table in the kitchen. **Ensure gloves are not being reused to prevent cross contamination.**Ensure gloves are disposed in garbage receptacles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Containers without handles stored in the bulk food containers throughout the kitchen. - Operator removed the container during inspection. **Use scoops with handle and store it in a separate clean food grade container to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**Clean the interior of the 2-door reach-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Multiple knife groves observed on both white and green cutting boards, which is not easily cleanable. **Please replace or repair.2. Cleaning required inside the steamer in the kitchen as it had a significant amount of rust build up.**Ensure all food equipment are clean and well maintained to prevent cross contamination of food.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of the 2-door reach-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty hand sinks, mirrors, floors in both washrooms. Washrooms need to be kept clean and sanitary. Clean and sanitize as often as necessary
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scrub the long plastic cutting board to remove dirt from the grooves. Scrubbing should be part of your dayly routine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the surfaces of all equipment in the kitchen. Especially focus on the deep fryer and adjacent equipment
  6. Monitoring 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?
      • Provide towels for the hand sink
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Can't wear hand jewelry while handling food. No cell phones or personal items allowed in the kitchen
  9. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean and keep clean all equipment in the food prep area (including sinks)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the walls and floors in the front food prep area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Remove the overlowing garbage from the mens washroom

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