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D-Spot Dessert Cafe

100 - 933 17 Avenue SW Calgary AB T2T 5R6 · Food - General

Official record from Alberta →

Inspection summary

D-Spot Dessert Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on October 29, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 on September 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on October 6, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on September 15, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chrome on one compartment dishwashing sink tap base is broken. Ensure this is repaired or removed.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked by shelving unit. Ensure shelving unit is removed and staff can walk up to the hand sink directly to wash hands.2. Cold water tap is broken on the hand sink. No hot water to sink. Ensure this is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chrome on one compartment dishwashing sink tap base is broken. Ensure this is repaired or removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris in the hard to reach areas of the floor under shelving in back, dishwashing area floor, behind equipment. Ensure these areas are cleaned.2. Build up of debris in in the hot holding unit on the main line. Ensure this is cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the dishwashing area was leaking and was not secured against the wall.*The operator explained that a plumber will be addressing the issue next week/ replacing the sink. The plumber had previously attempted to fix the leak but was unable to identify the problem, even with the water shut off at the valve.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The infrared thermometer was found to be non-functional during the inspection.*The operator replaced the batteries in the non-functional thermometer, ensuring that it was working properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The sanitizer bucket was found to be empty, with a chlorine concentration of zero ppm at the dish level.**Staff replaced the sanitizer bucket, and the chlorine concentration was measured at 100 ppm at the dish level. It was also ensured that all dishes from the morning were rewashed to guarantee proper sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -There was no chlorine test strip available on site, and the Quats sanitizer test strips were not in usable condition.*Please replace the test strips and ensure that the sanitizer concentrations are measured at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the dishwashing area was leaking and was not secured against the wall.*The operator explained that a plumber will be addressing the issue next week/ replacing the sink. The plumber had previously attempted to fix the leak but was unable to identify the problem, even with the water shut off at the valve.

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