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Lovely Sweets And Restaurant

1106 - 4818 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Lovely Sweets And Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on June 8, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on November 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 13, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 February 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 4 separate inspections, most recently on January 16, 2026. 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 4 times across 3 separate inspections, most recently on June 8, 2026. 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 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. One of the ceiling tiles in the dry storage room has water damage. - Replace the ceiling tile."2. Air vents appear to be dirty.- Clean the air intake vents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A lid and a bin in the dry food storage room was cracked. - Ensure to discard the damaged bin and lid.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was stored in mechanical room in front of food (cooking oil containers).- Ensure to store mop bucket separately or in mop closet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with a food container.- Keep the hand washing sink clear for proper hand washing.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The cooked food was stored on cardboard box.- Store cooked food in food grade boxes.2. Mop bucket was stored in mechanical room in front of food (cooking oil containers).- Ensure to store mop bucket separately or in mop closet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A few tiles were cracked/broken in the cook line. - Repair or replace the floor tile. 2. Hand washing sink was not secured to the wall. - Ensure to secure the hand washing sink and seal the wall sink joint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**The standing cooler plastic lining was peeling off and collecting dirt and debris.Remove the plastic lining and clean the exterior of the cooler.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was produce stored in non-food grade bags in the walk-in cooler.Obtain food grade containers or bags for open food storage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were noted in the dry food storage room.Remove mice droppings. Clean and sanitize all areas contaminated by mice droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The standing cooler plastic lining was peeling off and collecting dirt and debris.Remove the plastic lining and clean the exterior of the cooler.2. The fans in the walk-in cooler has dust accumulated.Thoroughly clean the fans.
  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Protect foods from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dining room was converted for Diwali sweets display for customer self-service. Perishable sweets were displayed without and/or inadequate protection against customer contamination and at room temp. Store perishables foods at 4C or lower, or 60C or higher. May also use time as a public health control - conditions apply for this option.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of biryani were observed on the prep counters at room temperature. The surface temperature of the rice was 12C, internal 3C.Staff relocated the biryani into the cooler. Only take items out of cooler when ready to use to prevent growth of bacteria at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not in working order.Repair or replace the dishwasher. Utilize the 3-compartment sink for washing and chemical sanitizing.

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