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D Spot Dessert Cafe

120 - 75 Sagehill Plaza NW Calgary AB T3R 0S4 · Food - General

Official record from Alberta →

Inspection summary

D Spot Dessert Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 9, 2023. The most recent inspection, on June 12, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 2 separate inspections, most recently on January 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 9, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 4 separate inspections, most recently on June 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cake and cheese display cooler measured 7.6°C.Repair or adjust the cooler to measure 4°C or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris was observed along the wall joint caulking at the dishwasher area.Clean and recaulk the sink joint.The supervisor noted that there are plans to replace the light cover as they find it difficult to clean.Previous violation:Dust was observed on the light covers in the back kitchen grill area.-Please clean the light covers.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)All the Quat sanitizer spray bottles was measured at 0 ppm.All the spray bottles were filled by the operator which was tested at 200 ppm.-Ensure the Quat sanitizer is maintained at 200ppm.2) Cleaning cloths were placed on food counters in various locations in front and back area.-Ensure that the cleaning cloths are placed inside sanitizer solution in order to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine tests trips had expired.-Purchase new valid tests trips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was exposed insulation behind the deep fryer.Remove contaminated insulation and ensure insulation is concealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Spray tap of the 3-compartment sink was leaking.-Fix the tap.2) There were no baseboards on the wall in the areas under the back hand sink, 3- compartment sink and the back kitchen door.-Fix the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The lava cake container was broken.-Ensure that the broken containers are not used in order to prevent cross contamination.2) Stains and dirt were observed in the ice machine.-Clean the ice machine.3)The Cake cooler was ranging between 3 - 8 degrees C.-Monitor the cake cooler and repair/replace the unit if it is not working effectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system.Clean the equipment noted above.2) The concentration of food surface sanitizer was not recorded. Monitor and record daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed on the light covers in the back kitchen grill area.-Please clean the light covers.
  3. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was exposed insulation behind the deep fryer.Remove contaminated insulation and ensure insulation is concealed.2) Water at the food preparation sinks was shut off due to a leak from the faucet.Repair the faucet to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system.Clean the equipment noted above.2) The concentration of food surface sanitizer was not recorded. Monitor and record daily.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on various surfaces.Keep cleaning cloths immersed in a sanitizer between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured 0 ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle containing quat sanitizer was not labeled to indicate its content.2) Another spray bottle with quat sanitizer was incorrectly labeled as a glass cleaner.Label all chemicals to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sausages were stored without any means of temperature control. The internal temperature measured 37C.Sausages were discarded. Store perishable foods away from the temperature danger zone (4 to 60C).2) Sliced cheeses were stacked on refrigerated top inserts. Cheese measured 9C.Cheese was placed in the bottom compartment of the line cooler during the inspection. Store perishable foods at 4C or less under refrigeration.3) A tube of ground beef was thawing in standing water. The internal temperature measured 8.6C.Ground beef was placed in the walk-in cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels used were not compatible with the paper towel holders. Both hands were required to stabilize the roll of paper towels and to tear the paper towel.Use paper towels that are compatible with the dispenser or holder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The vent pipe under the sink by the blenders was blocked with grease.Remove the blockage to ensure proper ventilation.2) Soiled cardboard liners were observed on the grease interceptor and service cart.Remove soiled cardboard liners. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) There was exposed insulation behind the deep fryer.Remove contaminated insulation and ensure insulation is concealed.4) Water at the food preparation sinks was shut off due to a leak from the faucet.Repair the faucet to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils were stored flat in containers of toppings.Store utensils in a manner that prevents their handles from coming into conatct with food.2) There was debris in the ice machine.Clean and sanitize the ice machine.3) The cupboard door hinge broke off under the sink located by the blenders.Repair or replace the hinge.4) There were moisture and debris on the bottom of the containers with utensils.Clean and sanitize the utensils and container.5) There was duct tape on the tap faucet and the pre-rinse faucet at the food preparation sinks.Remove duct tape and repair any deficiencies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of grease and debris on the clamshell grills and the kitchen ventilation system.Clean the equipment noted above.2) The dry storage area was cluttered by boxes.Organize the dry storage area.3) The concentration of food surface sanitizer was not recorded. Monitor and record daily.
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