Sugary Treats by Sandy
241 Skyview Shores Mnr NE Calgary AB T3N 0H8 · Food - General
Inspection summary
Sugary Treats by Sandy has been inspected once by Alberta Health Services (Environmental Public Health), on November 13, 2024. The most recent inspection, on November 13, 2024, recorded 4 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 November 13, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on November 13, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 November 13, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 November 13, 2024. 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.
1 inspection
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared at the time of inspection. - Operator prepared chlorine (bleach) sanitizer in spray bottle which was tested 100ppm. - As discussed, ensure that sanitizer is prepared and tested regularly.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical/spray bottles used in the facility were not labelled.- Ensure spray bottles are labeled correctly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2 trays of raw eggs were left in room temperature. Operator was informed that eggs must be kept at or below 7°C. - The eggs were discarded during the inspection. - Please do not store eggs and other high-risk food items at room temperature.
- 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?
- **Ongoing Violation**Food handling permit was not displayed anywhere throughout the entire facility.-Ensure valid food handling permit is displayed. - Operator was advised to post the food handling permit near the entrance/pick up area where patrons are only allowed access to and not in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?