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Luv 2 Play - Food

114 - 116, 3442 118 Avenue SE Calgary AB T2Z 4A4 · Food - General

Official record from Alberta →

Inspection summary

Luv 2 Play - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on June 23, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 June 17, 2026. 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 once on June 17, 2026. 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 4 times across 2 separate inspections, most recently on June 23, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sinks do not have a supply of hot water. Please ensure that all hand sinks are provided with both hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas in the kitchen and back area—such as behind the freezer, behind the airfryer, underneath the prep cooler, and the ceiling tiles—were found to be dirty. Please ensure these areas are thoroughly cleaned and sanitized.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer dispenser was not working, and the dispensed QUAT sanitizer was measured at 0 ppm. Please repair the sanitizer dispenser to ensure it dispenses QUAT at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food thermometer was not available to check the temperature of food. Please obtain a food thermometer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sinks do not have a supply of hot water. Please ensure that all hand sinks are provided with both hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas in the kitchen and back area—such as behind the freezer, behind the airfryer, underneath the prep cooler, and the ceiling tiles—were found to be dirty. Please ensure these areas are thoroughly cleaned and sanitized.
  3. Initial Inspection

    0 infractions

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