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Original Sweets & Events Catering

140 - 3730 104 Avenue NE Calgary AB T3N 0T1 · Food - General

Official record from Alberta →

Inspection summary

Original Sweets & Events Catering has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on March 17, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 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 4 times across 2 separate inspections, most recently on March 17, 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 March 13, 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 3 times across 3 separate inspections, most recently on March 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 13, 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 once on December 16, 2024. 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 17 - Staff on site unable to demonstrate adequate manual dishwashing procedures.March 13 - The manual dish washing procedure was inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed, and fully immersed in an approved sanitizer for at least 2 minutes then set to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris was observed on the black plastic raisers on the floor in the walk-in freezer.**Please have these items cleaned.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Mixed sanitizer solutions were not maintained at adequate concentrations. The sanitizer solution in the spray bottles measured at 50ppm of chlorine and 0ppm in the buckets.**Ensure chlorine sanitizer are maintained at 100-200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several scoops without handles were observed in the bulk food storage containers.**Ensure only scoops with handles are used and ensure the handles are stored in a manner that prevents them from coming in contact with the food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The procedure for thawing was inadequate. Raw fish was observed to be thawing in stagnant water during the inspection.**Ensure foods are safely thawed quickly or in manner that prevents the rapid growth of pathogenic bacteria. -Any of the following methods below can be used:1) Under refrigeration ahead of time at 4degrees or less.2) Completely submerged in cold running water.3) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4) By microwaving
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dish washing procedure was inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed, and fully immersed in an approved sanitizer for at least 2 minutes then set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring sanitizer concentrations.**Obtain the required test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris was observed on the black plastic raisers on the floor in the walk-in freezer.**Please have these items cleaned.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • What was advised as clean-outs on the kitchen floor were covered with loose drain covers. Please secure caps over these areas and ensure surfaces are easily cleanable/washable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door was missing a self-closure device. Please install.
  5. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front counter samosa frying station was not equipped with hand washing station. The hand wash sink installed in area was located on opposite wall in public space and next to a bathroom. Please install hand washing sink in food handling area.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Front samosa frying station was open/accessible to public and not constructed in a manner to protect foods from public contamination. Front counter was not constructed per plan. Please provide plans of samosa station to AHS before changes are made.2) Walk-in cooler drainage line was not connected to drain. Drainage line emptied into bucket on food prep counter.3) Cooking equipment was not level and rear equipment leg was missing. Please remove the piece of wood in place and replace/install proper leg.4) What was advised as clean-outs on the kitchen floor were covered with loose drain covers. Please secure caps over these areas and ensure surfaces are easily cleanable/washable.5 Sewage odour present around grease trap. Owner stated grease trap needed to be raised to closer to floor surface and/or repaired/serviced. Please have plumber complete the required work.6) Wooden 2x4 at mop sink was not finished. Please finish and seal so all surfaces are smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Insert prep cooler measured 14C. Please adjust temperature to 4C or lower.

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