Skip to content
Loading map…

Sugar Swing

10019 80 Avenue NW Edmonton AB T6E 1T4 · Food - General

Official record from Alberta →

Inspection summary

Sugar Swing has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on March 3, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on January 17, 2025. 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 January 17, 2025. 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 2 times across 2 separate inspections, most recently on January 17, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on January 17, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not observed. An individual that has care and control of the facility (such as an owner or manager) is required to have an approved food safety course completed.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer solution available for sanitizing food contact surfaces or for manual dishwashing. A chlorine/bleach or QUATs sanitizer that is safe for food contact surfaces is required for sanitizing food surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2 white fridges were not equipped with thermometers. Please purchase an internal thermometer for each fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required. Chlorine test strips are required if using chlorine/bleach (100ppm required), or QUAT test strips for a QUAT based sanitizer (200ppm required).
    • 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?
      • Facility is offering re-usable customer utensils (glasses, mugs, bowls) without the minimum dishwashing sink requirements in place. Facility has a 2-compartment sink for dishwashing. The minimum sink requirements for dishwashing re-usable customer items is a 3-compartment sink or a 2-compartment sink & a commercial dishwasher. Owner verbally agreed to use disposable cups and bowls moving forwards. Please contact our department in the future if there are plans to install a 3-compartment sink or a commercial dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate was not observed. An individual that has care and control of the facility (such as an owner or manager) is required to have an approved food safety course completed.

Nearby inspected facilities

Own this business? Add a badge to your website