104 - 1200 37 Street SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 avril 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 se trouve dans le quartier ROSSCARROCK. ROSSCARROCK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 42 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Dragon's Lair Burger
ROSSCARROCK
Ce restaurant a été inspecté 6 fois depuis le 26 janvier 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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.