7 - 1327 1 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Saffron Street se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Saffron Street - Events
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 9 octobre 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Shelf above tabletop deep fryer had a light accumulation of grease., -Ensure that this area is thorougly cleaned
Aucune infraction
2 infractions
Low levels of activity reported in this stall in the last few visits., ----------, 1) Evidence of a cockroach infestation was observed in the stall. Multiple German cockroaches were observed on monitoring glue boards throughout the stall., 2) 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., , Working with a professional pest control company, abate the infestation.
Areas requiring cleaning attention:, -Under fryer cabinet, -Utility connection lines behind cooking line, -Cooler gaskets/hinges/wheels, -Condenser of display fridge, -Basement storage cage edges of unit, ----------, Hard-to-reach areas between, behind and beneath cooking equipment had an accumulation of grease and debris. , , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
2 infractions
1) Evidence of a cockroach infestation was observed in the stall. Multiple German cockroaches were observed on monitoring glue boards throughout the stall., 2) 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., , Working with a professional pest control company, abate the infestation.
Hard-to-reach areas between, behind and beneath cooking equipment had an accumulation of grease and debris. , , Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
5 infractions
There was no sanitizer solution available at the time of the inspection. , , An approved sanitizer solution must be readily available throughout the day to sanitize food contact surfaces. , , Ensure a sanitizer solution is made daily. , , The operator made a quats sanitizer solution at the time of the inspection and measured 200ppm.
The front cooler on the left side had an internal temperature of 7.5C. The temperature was measured with a probe thermometer and using the thermometer inside of the cooler to assess for accuracy. , , All coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. , , The operators managed to decrease the temperature to 4C at the time of the inspection by cleaning the fan in the back of the cooler to promote better air flow throughout.
: food equipment and utensils must be washed and rinsed in the first compartment then fully submerged in a sanitizer solution in the second compartment for at least 2 minutes. , , Ensure this procedure is followed to clean/sanitize food equipment and utensils in a two-compartment sink. , , The operator filled the second compartment with a quats sanitizer solution and measured 200ppm. , , A diagram for manual washing in a two-compartment sink was provided to the operator.
3 infractions
- During the inspection, dirty wet cleaning cloths were observed in the kitchen. Staff promptly removed them and stored them in the sanitizing solution., *Dirty, wet cleaning cloths can promote the growth of pathogens. When used, they can spread these organisms throughout the area, leading to cross-contamination., **Please ensure that cleaning cloths are regularly maintained and sanitized to prevent such issues in the future.
- During the inspection, salt and sugar were observed uncovered and stored near the hand sink station. Staff covered the food containers., *Uncovered food items are at risk of contamination from pests, such as flies. Additionally, water splashes from handwashing can contaminate dry ingredients. Please ensure that all food items are stored properly to maintain hygiene and prevent contamination.
The designated hand sink was blocked by a trolley and there was a block placed inside of the sink., , The designated hand sink must be readily accessible at all times to perform hand hygiene. Refrain storing articles inside of the sink and avoid storing anything in front of the sink that can block its access. , , The operator removed the block and the trolley away from the hand sink at the time of the inspection.
1. Utensils stored in stagnant water measured at 24C. , , Utensils should not be stored in stagnant water as this can promote the growth of bacteria. , , Store utensils in the following manner: , - Iced cold water <4C, - Hot water >60C , - Sanitizer solution (100ppm of bleach or 200pppm of quats) , , The operator replaced the water with iced cold water at the time of the inspection., , 2. Plastic containers without a handle was stored in the salt bulk container., , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. , , The operator removed the plastic container from the bulk container at the time of the inspection., , 3. Onions inside milk crates were stored directly on the floor in the basement storage area. , , Food should be stored at least 6 inches above the floor to protect it from contamination and to avoid the attraction of pests. , , The operator placed the onions on top of an empty milk crate at the time of the inspection., , 4. Several spices were publicly displayed and not covered., , Food must be protected from contamination where the public can easily access it. , , Install a sneeze guard or store the spices in a different area that is away from customers. , , The operator placed a cover for the spices at the time of the inspection.
Cleaning required for hard-to-reach areas including but not limited to:, 1) Below and beside the gas stove,, 2) Below and adjacent to hand washing sinks.