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Dreamlight Club & Lounge

10 - 118 5 Avenue SE Calgary AB T2G 0E2 · Food - General

Official record from Alberta →

Inspection summary

Dreamlight Club & Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 24, 2025. The most recent inspection, on May 5, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 across 2 separate inspections, most recently on February 24, 2026. 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 February 19, 2026. 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 7 times across 3 separate inspections, most recently on February 24, 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?

  • 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 2 separate inspections, most recently on February 19, 2026. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run multiple times and 0ppm chlorine was detected. The detergent bottle was also empty. Please service the dishwasher such that itis running properly and sanitizing at 100ppm. Until the dishwasher is operating properly, please ensure all dishes and equipment are manually washed and sanitized. Manual washing and sanitizing was discussed on-site with staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Low hot water pressure was detected at the hand-washing sink next to the cook line. Please repair the plumbing such that sufficient hot water is available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cover for the walk-in freezer light switch was cracked and missing a piece. Please replace the switch cover.
  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of frozen raw chicken breasts was being thawing at room temperature on a prep counter.This is not a safe way of thawing food items. The chicken was placed in the walk-in cooler at the time of the inspection. Approved and safe thawing methods are as follows:- In the cooler- Under cold running water- As part of the cooking process - In the microwave * must be used immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run multiple times and 0ppm chlorine was detected. The detergent bottle was also empty. Please service the dishwasher such that itis running properly and sanitizing at 100ppm. Until the dishwasher is operating properly, please ensure all dishes and equipment are manually washed and sanitized. Manual washing and sanitizing was discussed on-site with staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A knife and food debris was observed in the basin of the hand-washing sink near the entrance to the kitchen. Hand washing sinks are to only be used for hand washing and no other activities. Do not wash dishes in or dump food/beverages down hand washing sinks.
    • 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 were not available at the cook line hand washing sink. please restock the paper towels and ensure that all hand-washing sinks are always stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
    • 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 hot water had been turned off at the two-compartment dishwashing sink as there was a leak. Please repair the leak such that the hot water can be kept on at all times. 2) The hot water tap at the two-compartment shisha prep sink was broken. Please replace the tap such that hot water can be accessed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cover for the walk-in freezer light switch was cracked and missing a piece. Please replace the switch cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Low hot water pressure was detected at the hand-washing sink next to the cook line. Please repair the plumbing such that sufficient hot water is available at the hand sink.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial 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?
      • The left tap at the hand washing sink located at the entrance to the bar was not operational. Please repair the tap/plumbing such that both hot and cold water can be available at the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the tiles in the kitchen are heavily cracked. Please replace the cracked tiles such that the floor is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of exposed drywall was observed behind the storage shelf in the kitchen. Please finish the wall such that the drywall is not exposed, the wall is impervious to moisture, and cleanable.

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