10 - 1327 1 Street SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 30, 2026
The facilities food handling permit is overdue. Payment was originally due by 2026-06-28. , , Please pay the food handling permit immediately to avoid a closure order being issued.
Friends With Benedicts is in the BELTLINE neighbourhood. BELTLINE, Calgary has 799 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 561 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Saffron Street - Events
BELTLINE
This restaurant has been inspected 13 times since October 26, 2023, with 2 in compliance, 10 not in compliance, and 1 closure on record.
1 violation
The facilities food handling permit is overdue. Payment was originally due by 2026-06-28. , , Please pay the food handling permit immediately to avoid a closure order being issued.
No violations
2 violations
Soap dispenser at the handwashing sink was not working and staff could not open it., -Ensure a liquid soap dispenser is available, -Staff obtained a bottle of hand soap to use temporarily
1) Fries unit which is 'not in use' has grease at the base of the catch basin., -Ensure that this unit is cleaned daily. As this unit has been found used many times, and not well cleaned, operator should remove this unit and install a counter, , 2) Large pool of grease observed on the floor behind the deep fryer., 3) Underside of milkshake mixer had debris., 4) Shelf above the waffle iron and the receipt machine are greasy., -Clean
1 violation
**Continuing violation**, Mushrooms and onions were in inserts above a larger insert of water on the grill. The temperature of the mushrooms and onions were measured between 45-48C., -Ensure method of hot holding maintains food >60C, ------------, 2) Mushrooms and cooked onions stored on the edge of the grill were measured at 42-45C (corrected)., -Perishable foods must be maintained <4 or >60C, -Reheat foods to 74C, then store at 60C (e.g. double boil insert on grill, bain-marie, etc.)
5 violations
1) Cooler for raw meat did not have a thermometer inside., -Ensure a display thermometer is available, , 2) Mushrooms and cooked onions stored on the edge of the grill were measured at 42-45C (corrected)., -Perishable foods must be maintained <4 or >60C, -Reheat foods to 74C, then store at 60C (e.g. double boil insert on grill, bain-marie, etc.), , 3) Bulk mayo container says 'refrigerate after opening'. Bulk soft margarine container says 'keep refrigerated'. Pails were found on a rack at room temperature (corrected)., -Maintain perishable foods <4C or >60C, , 4) A probe thermometer was not available during inspection (corrected), -Obtain, -Operator sent photo an hour after the inspection showing this was obtained
Paper towel dispenser was empty and broken. Staff were using napkins to dry hands., -Ensure paper towel is available for drying hands after handwashing
1 violation
Areas that need attention for cleaning:, -Milkshake mixer, -Cooler gaskets/hinges/wheels, -Ventilation canopy, -Back of cooking line utility connections, -Light switches
2 violations
Low levels of activity have been reported on daily monitoring for this unit., ----------, Evidence of a cockroach infestation was observed in the stall. Multiple dead German cockroaches were observed loose around the stall. , , No monitoring traps were present in the booth. , , The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor. , , Work with a professional pest control company to abate the infestation.
Areas that need attention:, -Back bottom of cooked fries holder, -Back of cooking line needs attention, -Cooler gaskets/hinges/wheels, -Basement storage rack bottom shelf , ----------, Hard-to-reach areas behind, beneath, and between cooking equipment had an accumulation of grease and debris. Food equipment itself also had an accumulation of grease and debris., -Thoroughly clean the stall
2 violations
Evidence of a cockroach infestation was observed in the stall. Multiple dead German cockroaches were observed loose around the stall. , , No monitoring traps were present in the booth. , , The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor. , , Work with a professional pest control company to abate the infestation.
Hard-to-reach areas behind, beneath, and between cooking equipment had an accumulation of grease and debris. Food equipment itself also had an accumulation of grease and debris., -Thoroughly clean the stall
4 violations
Hollandaise sauce cooling at room temperature measured 34C. The operator stated it was prepared for tomorrow's operation. , , High-risk foods must be cooled down using either of the following procedures: , - Using an ice bath , - In the cooler , - Using an ice wand , , Refrain from leaving hollandaise sauce at room temperature to cool as this can prolong the food in the danger zone, allowing bacteria to grow. , , The operator placed the hollandaise sauce in an ice bath to cool at the time of the inspection.
The soap dispenser is installed above clean utensils. , , Utensils must be stored in a manner that protects it from contamination. , , Move the soap dispenser to the left side of the sink or refrain from storing any clean equipment or utensils in that area where it can be contaminated from the soap or from the water droplets when reaching for the soap.
1 violation
- The food permit was not displayed to the public, and staff was unable to locate the permit onsite., *Ensure that the food permit is displayed and visible to the public at all times.
3 violations
- Please ensure that there is a method for recording temperatures during storage and after cooking has been completed. This can be accomplished through the following methods:, 1) Use a probe thermometer to check the temperature of cooked foods., 2) Utilize an infrared thermometer and record temperatures daily on designated sheets., 3) Equip all coolers and freezers with separate thermometers.
- During the inspection, dishes were observed in the hand washing sink., *Staff removed the dishes., **The hand washing sink must be easily accessible and kept clear at all times to ensure proper hand hygiene practices.
- The food permit was not displayed to the public, and staff was unable to locate the permit onsite., *Ensure that the food permit is displayed and visible to the public at all times.
5 violations
- Bowls were observed being used as scoops in bulk containers, including jasmine rice, chicken flour, and pancake mix., , Action Taken: Staff removed the bowls from the bulk foods., , Recommendation: Please ensure that only scoops with handles are used and store them with handles facing up to prevent contact with the dry ingredients.
- Please ensure that there is a method for recording temperatures during storage and after cooking has been completed. This can be accomplished through the following methods:, 1) Use a probe thermometer to check the temperature of cooked foods., 2) Utilize an infrared thermometer and record temperatures daily on designated sheets., 3) Equip all coolers and freezers with separate thermometers.
- Staff was using a two-compartment sink for washing and rinsing spatulas, but no sanitization was performed., *Explained the correct procedure and provided AHS two sink dishwashing procedure sticker., **The building has a dish pit and a commercial dishwasher at the back for all vendors to use., ***The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
No violations
Bulk ingredient scoops were bowl-style with no handles, and left in the bulk ingredients., -Obtain scoops with handles or store bowl-style scoops out of the bulk ingredient
Plastic wrap box is made of cardboard, but is greasy from use., -Change plastic wrap container to a washable one
1) Cabinet and legs beneath deep fryer have a layer of grease that has accumulated., -Thoroughly clean, -Operator sent photo showing this was corrected within an hour of the inspection, , 2) Pest control report notes that "there was a little bit of food debris left on the floor. Staff need to clean the floors every night before close to reduce food sources for the roaches"., -Please continue to thoroughly clean the facility each day
***Outstanding violation - noted April 24, 2025***, , The food permit was not displayed to the public, and staff was unable to locate the permit onsite., *Ensure that the food permit is displayed and visible to the public at all times.
Clean cutting board placed underneath the paper towel dispenser by the hand sink. , , Clean food equipment must be stored in a manner that protects it from contamination. Refrain from placing any articles near or inside the hand sink. , , The operator removed the cutting board and stored it in an area away from contamination at the time of the inspection.
- There were no test strips onsite to measure chlorine solution., *Please ensure that the chlorine test strips for the sanitizer are available onsite and must test the sanitizer daily or after preparing a fresh one each time.
- The food permit was not displayed to the public, and staff was unable to locate the permit onsite., *Ensure that the food permit is displayed and visible to the public at all times.