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Love Sugar & Dough

6 - 390 Northmount Drive NW Calgary AB T2K 3H5 · Food - General

Official record from Alberta →

Inspection summary

Love Sugar & Dough has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 15, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. 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 6 times across 5 separate inspections, most recently on August 15, 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 3 times across 3 separate inspections, most recently on August 15, 2025. 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 December 1, 2023. 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 once on March 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 March 3, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in spray bottle was too strong. - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of chlorine per liter of water and verify concentration using chlorine test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cake cooler has been replaced.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach solution was prepared at the time of the inspection.A new sanitizer solution was prepared which was tested at 100ppm.-Ensure that bleach solution is maintained at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the walk in cooler and in the different areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cake cooler was measured at 8.6 degrees C.Cakes/pastries were stored inside the cooler.-Fix/repair/replace the cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food inside the cooler until it gets fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty utensils were stored in water at room temperature.-Ensure that the following options are followed:- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the utensils in a hot-holding unit.- make utensils single use - use and discard immediately, new utensils each time after use.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
    • 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) Carpet like material with lots of food debris observed on the flooring in the back preparation area. Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of high-risk foods such as meat rolls and meat patties stored at the front display cooler were measured at 9C. - All foods were moved to the walk-in cooler at time of inspection. - All perishable foods under refrigeration must be stored at a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water temperature was measured around 38C. - The hot water tank setting was not appropriately set for an operation of a food facility. The minimum temperature of water required at a food facility is 45C.
    • 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) Carpet like material with lots of food debris observed on the flooring in the back preparation area. Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.

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