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Lovely Sweets

74 Saddletowne Circle NE Calgary AB T3J 0H5 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 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)?
      • Some food products in the cooler were not covered. The food products were covered afterwards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  3. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Repeat violation***1. There was a spices tray positioned next to the handwashing sink. Water splashed onto the spices when performing handwashing. Relocate the spice cart away from the handwashing sink or install a splash guard to prevent water from splashing onto the spices and contaminating them.
    • 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. Floor tile around the back exit door was cracked exposing concrete layer.Repair or replace the cracked floor tile around the back exit door to ensure a smooth, non-absorbent and easy to clean surface.
  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Repeat violation***1. There was a spices tray positioned next to the handwashing sink. Water splashed onto the spices when performing handwashing. Relocate the spice cart away from the handwashing sink or install a splash guard to prevent water from splashing onto the spices and contaminating them.
    • 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. Floor tile around the back exit door was cracked exposing concrete layer.Repair or replace the cracked floor tile around the back exit door to ensure a smooth, non-absorbent and easy to clean surface.
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Repeat violation***1. There was a spices tray positioned next to the handwashing sink. Water splashed onto the spices when performing handwashing. Relocate the spice cart away from the handwashing sink or install a splash guard to prevent water from splashing onto the spices and contaminating them.
    • 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. Floor tile around the back exit door was cracked exposing concrete layer.Repair or replace the cracked floor tile around the back exit door to ensure a smooth, non-absorbent and easy to clean surface.
  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Repeat violation***1. There was a spices tray positioned next to the handwashing sink. Water splashed onto the spices when performing handwashing. Relocate the spice cart away from the handwashing sink or install a splash guard to prevent water from splashing onto the spices and contaminating them.
    • 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. Floor tile around the back exit door was cracked exposing concrete layer.Repair or replace the cracked floor tile around the back exit door to ensure a smooth, non-absorbent and easy to clean surface.2.The cover of a light fixture in the kitchen was not securely in place and was at risk of falling. Please fix.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must stored in a bucket of sanitizer solution maintained at appropriate concentration at all times after use.2. A spray bottle containing chlorine-based sanitizer measured 0 ppm (corrected). A fresh solution measuring 100ppm was prepared on site.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was a spices tray positioned next to the handwashing sink. Water splashed onto the spices when performing handwashing. Relocate the spice cart away from the handwashing sink or install a splash guard to prevent water from splashing onto the spices and contaminating them.2. Foods such as cut vegetable without barrier/covers were stacked in the prep cooler. Avoid stacking foods in the prepline cooler to ensure even cooling and to prevent contamination of uncovered foods.
    • 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. Floor tile around the back exit door was cracked exposing concrete layer.Repair or replace the cracked floor tile around the back exit door to ensure a smooth, non-absorbent and easy to clean surface.2.The cover of a light fixture in the kitchen was not securely in place and was at risk of falling. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives and other kitchen utensils were stored in the gap between the spice cart and the prep cooler.Store knives and kitchen utensils in a clean, designated area to prevent contamination.
  8. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths on the prep line were not stored in a sanitizing solution between use. Replace dirty cloths and store in a bucket of sanitizing solution.**OUTSTANDING (2024-10-21). 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. Please educate all staff regarding proper use and storage of cleaning cloths during operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Move soaking tamarind away from back handwash sink so it is not contaminated by soap or dirty water.**OUTSTANDING (2022-12-05). Buckets of syrup were stored directly on the wet floor around the hand sink. Store foods at least 6 inches off the floor and in a safe manner.**OUTSTANDING (2024-10-21). A bucket of syrup and Gulab Jamun was noted stored on the floor by the rear handwashing sink. The inspector informed the operator that all food must be stored off the floor. Please educate all staff regarding proper storage of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods were uncovered in the walk-in cooler. Please cover all foods while in storage.**OUTSTANDING (2024-10-21). Food items in the walk-in cooler and dry storage area were found not covered. The inspector informed the staff that all food items must be covered to prevent contamination of the food during storage. Please ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/operator to ensure that all chemicals used in the facility must be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not provided at hand washing sink next to the cook line. Please provide hand soap in a suitable dispenser.**OUTSTANDING (2024-10-21). There were no paper towel and no soap in the rear handwashing station. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations. Please educate all staff to ensure that all handwashing stations are fully supplied.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have not completed a Food Safety Training. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris/dust/garbage under the shelves in the dry storage room. Please clean.**OUTSTANDING (2024-10-21). General cleaning of the kitchen floors were required, especially below the kitchen equipment and below shelving units since these areas were noted as dirty during the inspection with accumulation of grease, dirt, and dust. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. Please ensure to also maintain a cleaning schedule and written sanitation procedures.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths on the prep line were not stored in a sanitizing solution between use. Replace dirty cloths and store in a bucket of sanitizing solution.**OUTSTANDING (2024-10-21). 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. Please educate all staff regarding proper use and storage of cleaning cloths during operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Move soaking tamarind away from back handwash sink so it is not contaminated by soap or dirty water.**OUTSTANDING (2022-12-05). Buckets of syrup were stored directly on the wet floor around the hand sink. Store foods at least 6 inches off the floor and in a safe manner.**OUTSTANDING (2024-10-21). A bucket of syrup and Gulab Jamun was noted stored on the floor by the rear handwashing sink. The inspector informed the operator that all food must be stored off the floor. Please educate all staff regarding proper storage of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods were uncovered in the walk-in cooler. Please cover all foods while in storage.**OUTSTANDING (2024-10-21). Food items in the walk-in cooler and dry storage area were found not covered. The inspector informed the staff that all food items must be covered to prevent contamination of the food during storage. Please ensure to cover all food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/operator to ensure that all chemicals used in the facility must be properly labelled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not provided at hand washing sink next to the cook line. Please provide hand soap in a suitable dispenser.**OUTSTANDING (2024-10-21). There were no paper towel and no soap in the rear handwashing station. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations. Please educate all staff to ensure that all handwashing stations are fully supplied.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have not completed a Food Safety Training. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris/dust/garbage under the shelves in the dry storage room. Please clean.**OUTSTANDING (2024-10-21). General cleaning of the kitchen floors were required, especially below the kitchen equipment and below shelving units since these areas were noted as dirty during the inspection with accumulation of grease, dirt, and dust. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. Please ensure to also maintain a cleaning schedule and written sanitation procedures.