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Love Dim Sum - Events

4517 1 Street SE Calgary AB T2G 2L2 · Food - Special Event

Official record from Alberta →

Inspection summary

Love Dim Sum - Events has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 31, 2024. The most recent inspection, on September 12, 2026, found no infractions.

9 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on September 7, 2025. 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 31, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 31, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on September 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on September 12, 2025. For example: Is the temporary food establishment properly constructed, configured and maintained?

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.

13 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food preparation counter was set up directly under trees with no protection above.-Protect food from contamination. Directed operator to move food prep table under the tent
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Booth was not ready 1 hour prior to event start.-Ensure both is ready to operate 1 hour before event time
  9. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was noted not washing hands prior to putting gloves on.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • The staff was handling cash then touching food utensils and food items without washing hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two (2) dumplings were measured at 54°C and discarded during the inspection.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not turned on at the time of the inspection. The hot holding unit must be turned on and maintain a temperature of at least 60C. Came back for a reinspection prior to the start of the event and it measured 68C.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach water available for sanitizing food contact surfaces measured approximately 1000 ppm.Bleach water for sanitizing food contact surfaces must measure between 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no functional probe thermometer available for use.A functional probe thermometer that measures at least the range of 0-100 degrees Celsius is required for verifying internal food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available to verify the concentration of bleach water.Test strips are required to verify the concentration of sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary hand wash station did not meet requirements. - The tap or spigot did not allow for a hands-free flow of water.- The waste water collection container was not equal to or greater than the size of the potable water container.Temporary hand wash stations must have:- a potable water container with a minimum capacity of 20 L, with the water temperature between 30-45 degrees Celsius.- a tap or spigot that allows for hands-free flow of water.- a collection system to catch the waste water from handwashing. The collection container must be equal to or great than the volume of the potable water volume.

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