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Original Sweets and Catering - CGY-1554

560 - 6520 Falconridge Boulevard NE Calgary AB T3J 3W6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Original Sweets and Catering - CGY-1554 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 2, 2025. The most recent inspection, on April 22, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 15, 2026. 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 April 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on April 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on April 22, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 3 times across 3 separate inspections, most recently on April 22, 2026. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler measured 14 degrees Celsius internally.No food on site.Power shut off when breaker was turned on.Address whatever issue is causing the power to malfunction.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ID: 26 ES-104E00727Water sample submitted on Apr 14, 2026, was not tested due to missing identification number on the water bottle.The requisition was also missing the access number.- Ensure to place the sticker on the water sample bottle and to transcribe the access number onto the requisition form.
    • 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?
      • On site food handling permit expired in 2023. Print the current permit and keep a copy of the printed version in the food truck.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The film covering the surface of the steel cabinets was ripped and peeled in several places.- Remove the film and thoroughly clean the cabinet walls.This is still an issue. Remove the protective film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt / grime present inside of all cupboards and on floor throughout unit.Remove items and thoroughly clean the surfaces.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dish soap was not available for manual dishwashing in the food truck. Operator acquired dish soap during inspection.- Ensure dishwashing detergent is available at all times for proper manual dishwashing procedures.2. Drain plugs were not provided for 2-comp dishwashing sinks at the time of inspection.- Provide proper-fitting drain plugs.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ID: 26 ES-104E00727Water sample submitted on Apr 14, 2026, was not tested due to missing identification number on the water bottle.The requisition was also missing access number.- Ensure to access number on the water sample bottle.
    • 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 has not been renewed. Please renew your food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The film covering the surface of the steel cabinets was ripped and peeled in several places.- Remove the film and thoroughly clean the cabinet walls.
  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dish soap was not available for manual dishwashing in the food truck. Operator acquired dish soap during inspection.- Ensure dishwashing detergent is available at all times for proper manual dishwashing procedures.2. Drain plugs were not provided for 2-comp dishwashing sinks at the time of inspection.- Provide proper-fitting drain plugs.
    • 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 has not been renewed. Please renew your food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The film covering the surface of the steel cabinets was ripped and peeled in several places.- Remove the film and thoroughly clean the cabinet walls.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dish soap was not available for manual dishwashing in the food truck. Operator acquired dish soap during inspection.- Ensure dishwashing detergent is available at all times for proper manual dishwashing procedures.2. Drain plugs were not provided for 2-comp dishwashing sinks at the time of inspection.- Provide proper-fitting drain plugs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station was not supplied with soap dispenser. Operator restocked hand sink with fully filled soap dispenser during inspection.- Ensure hand sink hot and cold-water access and is stocked with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The film covering the surface of the steel cabinets was ripped and peeled in several places.- Remove the film and thoroughly clean the cabinet walls.

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