Cravings - Bagels & Desserts
1441 29 Street NW Calgary AB T2N 4J8 · Food - General
Inspection summary
Cravings - Bagels & Desserts has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on October 9, 2026, recorded 3 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 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 2 times across 2 separate inspections, most recently on September 25, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 2 separate inspections, most recently on October 9, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on October 9, 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?
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 once on November 14, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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.
4 inspections
- Risk Management Inspection
3 infractions
- 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?
- Grease was noted on the wall by the back open grill. Please confirm with fire inspectors that grilling is allowed in the back area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Air vent in the back prep area was missing a cover. Provide a cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease on the wall by the back open grill. 2) Grime build-up on the underside of the entrance counter. Clean these areas.No charts for cooler and freezer temperatures, dishwasher and food surface sanitizer. Check and record cooler, freezer, dishwasher and food surface sanitizer.
- 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?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired and high temperature waterproof thermometer to test the dishwasher. Provide new chlorine test strips and waterproof thermometer,Test sanitizer and dishwasher daily.
- 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?
- Grease was noted on the wall by the back open grill. Please confirm with fire inspectors that grilling is allowed in the back area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Air vent in the back prep area was missing a cover. Provide a cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grease on the wall by the back open grill. 2) Grime build-up on the underside of the entrance counter. Clean these areas.No charts for cooler and freezer temperatures, dishwasher and food surface sanitizer. Check and record cooler, freezer, dishwasher and food surface sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Nann bread was being cut underneath the paper towel dispenser, posing risk of contamination from drips or splashes.- Cut the Nan bread elsewhere or move the paper dispenser so food is not directly under it.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer used for food contact surfaces was prepared using lemon scented bleach and was made way too strong. - Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?