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Lovely Sweets - Sweets Kitchen

4126 - 3961 52 Avenue NE Calgary AB T3J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Lovely Sweets - Sweets Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on February 19, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on February 19, 2026. 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 2 times across 2 separate inspections, most recently on October 28, 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 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 once on October 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on February 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on February 19, 2026. 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?

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.

3 inspections

  1. Monitoring Inspection

    6 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?
      • Multiple food containers were found to be non-food safe, and food items were stored without proper covering. - Operator is to ensure that all foods are stored in a safe manner and under cover using food-safe containers.February 19, 2026: Violation ongoing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were stored on the floor in the walk-in cooler. Ensure all food products are stored in a safe and sanitary manner at least 6 inches off the ground.
    • 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?
      • Visible gaps exist at the bottom of back door - light can be seen coming through gaps.- Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
    • 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. Wall near the staff washroom was severely damaged and no longer in a condition that can be easily cleaned. - Replace/repair wall so to provide a smooth, nonporous and easily cleanable surface.2. Cardboard was used on shelving units and underneath the food prep tables.- Operator to ensure carboard liners are removed. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of the walk-in cooler was approximately 8C.Ensure that the cooler is in proper working order and maintains a temperature of 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The standing refrigerator in the rear storage area had blue protective film remaining on its surfaces, which had accumulated food debris.Remove this film.2. A thorough cleaning of the rear preparation area is required.
  2. Risk Management Inspection

    8 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?
      • 1. Multiple food containers were found to be non-food safe, and food items were stored without proper covering. - Operator is to ensure that all foods are stored in a safe manner and under cover using food-safe containers.2. Half eaten tomato was found in the walk-in cooler. - Operator is to ensure that proper food handling practices are followed by employees.3. Food handling was observed in open area in between the kitchen and walk-in cooler.- Operator is to ensure this area is appropriate for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was stored in milk crates in the walk-in cooler.- Replace milk crates with containers that are food grade, easy to wash and sanitize.2. Peeled onions in milk crates were stored on the floor near forklift at the back warehouse.- Food items were discarded. - Operator is to ensure that all foods are stored in a safe manner using food-safe containers.3. In freezer, food containers were doubled stacked without lids in between.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.4. Multiple staff members were observed eating in the kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation***1. Food products were stored on the floor in the walk-in cooler. Please ensure all food products are stored in a safe and sanitary manner at least 6 inches off the ground.2. Rubber, nonfood grade totes are used for processed food storage. Replace totes with containers that are foodgrade and safe for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 comp-sink in the facility was being used as storage and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the food preparation area is not easily accessible for hand washing purposes as it is obstructed. - Do not store items in front of hand wash sinks.- Ensure hand sink is exclusively used for handwashing.
    • 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?
      • 1. Pest droppings, but no pests, were noted during the visit.- Operator is to ensure o remove droppings using appropriate methods and thoroughly clean the area.2. Visible gaps exist at the bottom of back door - light can be seen coming through gaps.- Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the front door was outdated.- Please ensure a valid food permit is displayed at the facility where it can be easily seen.
    • 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. Wall near the staff washroom was severely damaged and no longer in a condition that can be easily cleaned. - Replace/repair wall so to provide a smooth, nonporous and easily cleanable surface.2. Cardboard was used on shelving units and underneath the food prep tables.- Operator to ensure carboard liners are removed. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
  3. Monitoring Inspection

    9 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?
      • 1. Multiple food containers were found to be non-food safe, and food items were stored without proper covering. - Operator is to ensure that all foods are stored in a safe manner and under cover using food-safe containers.2. Half eaten tomato was found in the walk-in cooler. - Operator is to ensure that proper food handling practices are followed by employees.3. Food handling was observed in open area in between the kitchen and walk-in cooler.- Operator is to ensure this area is appropriate for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was stored in milk crates in the walk-in cooler.- Replace milk crates with containers that are food grade, easy to wash and sanitize.2. Peeled onions in milk crates were stored on the floor near forklift at the back warehouse.- Food items were discarded. - Operator is to ensure that all foods are stored in a safe manner using food-safe containers.3. In freezer, food containers were doubled stacked without lids in between.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.4. Multiple staff members were observed eating in the kitchen at the time of inspection.- Designate separate break area for staff to consume food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Ongoing Violation***1. Food products were stored on the floor in the walk-in cooler. Please ensure all food products are stored in a safe and sanitary manner at least 6 inches off the ground.2. Rubber, nonfood grade totes are used for processed food storage. Replace totes with containers that are foodgrade and safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items (Nanak Khoa, Dal Kachori, Milk cake) were found to be held for extended periods in the danger zone temperature range (4-60C), both in the dry storage area.- Food items were discarded.- Operator is to ensure that items are stored or processed at an appropriate temperature range: <4C or >60C. Exceptions: non-perishable or shelf stable items, or items being immediately cooled after preparation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 comp-sink in the facility was being used as storage and was inaccessible.- Operator is to ensure that the dishwashing sink is kept clear of obstructions and only used for its intended purpose for dishwashing with approved sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the food preparation area is not easily accessible for hand washing purposes as it is obstructed. - Do not store items in front of hand wash sinks.- Ensure hand sink is exclusively used for handwashing.
    • 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?
      • 1. Pest droppings, but no pests, were noted during the visit.- Operator is to ensure o remove droppings using appropriate methods and thoroughly clean the area.2. Visible gaps exist at the bottom of back door - light can be seen coming through gaps.- Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the front door was outdated.- Please ensure a valid food permit is displayed at the facility where it can be easily seen.
    • 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. Wall near the staff washroom was severely damaged and no longer in a condition that can be easily cleaned. - Replace/repair wall so to provide a smooth, nonporous and easily cleanable surface.2. Cardboard was used on shelving units and underneath the food prep tables.- Operator to ensure carboard liners are removed. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.

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