104 - 1200 37 Street SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 1, 2026
Deli, - Section of flooring by the walk-in cooler was not smooth
BAKERY, - Cleaning required under bulk bin handles, - Rust and mildew growth in proofer, especially along gaskets, corners, and lower portion of the proofer door
DELI, - Cleaning required under cooler shelving units, , MEAT, - Cleaning required under cooler shelving units
Safeway 8809 is in the ROSSCARROCK neighbourhood. ROSSCARROCK, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 42 (82%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Dragon's Lair Burger
ROSSCARROCK
This restaurant has been inspected 6 times since January 26, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
3 violations
Deli, - Section of flooring by the walk-in cooler was not smooth
BAKERY, - Cleaning required under bulk bin handles, - Rust and mildew growth in proofer, especially along gaskets, corners, and lower portion of the proofer door
DELI, - Cleaning required under cooler shelving units, , MEAT, - Cleaning required under cooler shelving units
3 violations
BAKERY, - A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
DELI, - Cleaning required under cooler door handles, , BAKERY, - Cleaning required under cooler door handles
DELI, - Cleaning required in between large cooking equipment, , BACK CORRIDOR, - Debris accumulation under shelving units
3 violations
BAKERY, - A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
DELI, - Cleaning required under cooler door handles, , BAKERY, - Cleaning required under cooler door handles
DELI, - Cleaning required in between large cooking equipment, , BACK CORRIDOR, - Debris accumulation under shelving units
3 violations
BAKERY, - A few patches of flooring by the walk-in cooler and freezer were not smooth - dirt and debris were being caught along the edges
DELI, - Cleaning required under cooler door handles, , BAKERY, - Cleaning required under cooler door handles
DELI, - Cleaning required in between large cooking equipment, , BACK CORRIDOR, - Debris accumulation under shelving units
3 violations
1. Wet cleaning cloths were kept on the counter at the Deli department., , Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. , , 2. Sanitizer station at the produce department was measured at above 500 ppm., , Adjust to 200 to 400 ppm.
1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively., , Fries - discarded, , Chicken - reheated, , Hot holding unit must hold food at 60°C or above at all times., , 2. Prep cooler inserts were open display and measured between 2°C to 6.5°C., , Inserts were covered with trays to prevent the cold air from escaping., , Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers., , Clean and sanitize the indicated areas.
4 violations
1. Wet cleaning cloths were kept on the counter at the Deli department., , Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein. , , 2. Sanitizer station at the produce department was measured at above 500 ppm., , Adjust to 200 to 400 ppm.
1. Fries and chicken kept on the hot holding unit were measured at 55°C and 57°C respectively., , Fries - discarded, , Chicken - reheated, , Hot holding unit must hold food at 60°C or above at all times., , 2. Prep cooler inserts were open display and measured between 2°C to 6.5°C., , Inserts were covered with trays to prevent the cold air from escaping., , Adjust or service the hot holding unit to ensure food inserts are maintained at 4°C or less.
1. Handwashing sinks at the sea food and meat departments were not equipped with paper towels., , Equip handwashing sinks with paper towels and equip them in suitable paper towels., , 2. Handwashing sink at the meat department was occupied with carts., , The carts were promptly removed., , Handwashing sink must be accessible at all times to ensure convenient access to handwashing.
Dust and grime build were noted on the bakery, deli and meat walk-in cooler fan covers., , Clean and sanitize the indicated areas.