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Sweets & Lovely Pizza

16615 50 Street NW Edmonton AB T5Y 0S4 · Food - General

Official record from Alberta →

Inspection summary

Sweets & Lovely Pizza has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 19, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 August 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 June 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on June 19, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 June 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Food, staff personal items and takeout disposable containers such as pizza boxes and single use cups were observed in the washroom. Food items were removed immediately.Remove all boxes and packages of takeout disposable containers from the washroom.2.Bowls are being used as scoops and stored directly in the bulk food containers. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit in customer service area with vegetarian puff pastry was observed at 42.8 degrees Celsius. Staff increased the temperature to 60 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Lighting in the walk-in cooler was dim. Increase the levels of lighting to allow for food inspection and assessment.2.Cardboard was used to replace a missing ceiling tile in the kitchen area. Replace ceiling tile with material that is washable, durable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Single use items are being used as scoops in bulk food containers. Single use items must be discarded and use scoops with handles.2. Accumulation of food debris and dust was observed on the dough mixer and commercial cheese grater. Clean and sanitize this equipment after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation on the fan cover in the walk in cooler was observed. Clean the fan cover to allow optimal air circulation.2. Multiple areas including but not limited to area around the mop sink, area around the dishwasher, hard to reach areas such as under sinks and behind equipment were observed with accumulation of dust and food debris. Clean.Clean and maintain these areas regularly to ensure sanitation.3.There is no written sanitation programme. Establish and follow a written sanitation procedure consistently.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUATS sanitizer in clear spray bottle was not labelled.Correction:-Ensure all chemicals, cleaners, or similar products are clearly labelled for its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips were not available.Correction:-Education provided on importance of QUATS test strips in food establishments.-Ensure QUATS test strips are available.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -lighting in the front kitchen area was poor-operator is aware of the issue and will be replacing burnt out light bulbs
    • 23. Is the facility maintained in a clean and sanitary condition?
      • more detailed cleaning required in hard to reach areas (e.g areas around dishwasher, around hot water tank, etc.)
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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 for the sanitizer are not available.
  7. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooked potatoes are held in DIRTY milk crates.All food contact surfaces must be properly cleaned and sanitized.
    • 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 for the sanitizer are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning throughout the facility is required.-The handles on a lot of the equipment are dirty (the walk-in cooler, the walk-in freezer, the handles on the prep coolers.) -Sections of wall in the kitchen are dirty.-The floor around the large mixer is dirty.

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