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Sweet Rhapsody

4110 - 47 Legacy View SE Calgary AB T2X 4A7 · Food - General

Official record from Alberta →

Inspection summary

Sweet Rhapsody has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on June 10, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on June 10, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2025. 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 once on April 1, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 18, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A box of sandwich labels was observed onsite; however, the sandwiches in the front display cooler were not labelled. This is a repeat violation.All pre‑packaged food products must be labelled to include:- The name of the product- Complete ingredients list (including allergens)- Date of packaging- Required storage conditions (e.g., keep refrigerated)- Business name and address
  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on packaged sandwiches and desserts located in front display cooler.(Repeat violation from previous inspection)Requirement:Provide labels on food packaged on site to indicate name of the product, ingredients list, date of packaging, storage conditions (keep refrigerated/frozen), business name and address.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of display cooler located in front area was 18.4C(65F).No perishable food was stored in it.Requirement:Repair the cooler to maintain temperature at 4C or less.
  3. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on packaged sandwiches and desserts located in front display cooler.Requirement:Provide labels on food packaged on site to indicate name of the product, ingredients list, date of packaging, storage conditions (keep refrigerated/frozen), business name and address.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of front display cooler being used to store sandwiches, deserts and pops was 9.5C, not sure if it was on defrosting cycle.Requirement:-Ensure that temperature of the cooler is maintained at 4C or less. - Sandwiches and desserts were moved to other cooler during inspection.
  4. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was not confining her hair.Requirement: Ensure that food handler confine the hair suitably to prevent contamination of food by hair.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of small cooler located in front prep area was 7.7 Cb) Internal temperature of stuffed buns stored in the warmer was 54CRequirement:a) Adjust the temperature of the cooler to 4C or less.b) Ensure that perishable foods under hot holding are stored at 60 C and higher.Temperature of warmer was adjusted during inspection.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of stuffed buns stored in hot holding unit was between 54 C-56C.Requirement: - Ensure that perishable foods under hot holding are stored at 60 C and higher.- Temperature of the hot holding unit was raised during inspection.

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