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Lovely Sweet and Desi Bistro

3110 - 235 Red Embers Way NE Calgary AB T3N 2G8 · Food - General

Official record from Alberta →

Inspection summary

Lovely Sweet and Desi Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on March 31, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on March 31, 2026. 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 3 times across 3 separate inspections, most recently on July 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 4, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 March 4, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The two handwashing sinks in the kitchen were not equipped with splash guards, and the food prep tables were directly beside the two handwashing sinks. Please install a splash guard to protect the food-contact surfaces of the food prep tables.
  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  3. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt.- The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services.- The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walkin cooler in bar area has food debris on the floor. - Clean and sanitize the walkin cooler.2. The tap at the dipper well in bar was not dispensing water at the time of inspection.- The cold potable water must be running all the time when scoops are store in the well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  4. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt.- The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services.- The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min thermometer to check the temperature of hot temperature dishwasher.- Get a max/min waterproof thermometer to confirm dishwasher temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walkin cooler in bar area has food debris on the floor. - Clean and sanitize the walkin cooler.2. The tap at the dipper well in bar was not dispensing water at the time of inspection.- The cold potable water must be running all the time when scoops are store in the well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  5. Initial Inspection

    0 infractions

  6. Demand 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)?
      • Bar glass washer was connected to chlorine with household concentration and measured only 50ppm in the final rinse. Please either replace with commercial strength chlorine or make adjustments with existing chlorine so final rinse measures 100 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Female bathroom stalls were missing sanitary napkin receptacles. Please install.

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