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D Spot Dessert Cafe

123 - 920 36 Street NE Calgary AB T2A 6L8 · 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 November 6, 2023. The most recent inspection, on July 28, 2025, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on September 3, 2024. 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 once on September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 3, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both, long white cutting boards have deep grooves. This will not allow proper cleaning and sanitizing. No need to replace, just resurface using a belt sander
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage overflowing in the family bathroom. Clean the bathroom and have a schedule for checking the washrooms.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle chlorine sanitizer concentration was weak and tested at 50ppm.- Operator refilled bottle and chlorine sanitizer was tested at 100ppm.- Make sure to regularly check sanitizer concentration using the available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry products were stored inside the bins, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was tested between 52-56 degrees Celsius at the time of inspection.- Operator was instructed to increase the temperature of hot holding unit.- Make sure hot holding temperature is maintained at 60 degrees Celsius or above.
  4. Monitoring Inspection

    0 infractions

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