4120 - 5850 88 Avenue NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 7, 2026
Improper glove use was observed during the inspection. Staff were not changing gloves frequently, especially after touching soiled surfaces during food preparation., , **Ensure gloves are changed frequently and hand washing is carried out between changes.
Staff personal items such as bags were observed on shelves holding food and utensils., , , **Ensure all personal items are stored in the designated areas for staff items.
1. Several open food containers were observed in the walk-in cooler., 2. Stacking of food containers was observed in the walk-in cooler with the base of the top container coming direct contact with the cooked food in the lower container., 3. A scoop without a handle was used to serve yogurt from a tub the walk-in cooler., , **Ensure food in stored and handled in a manner that protects it from contamination at all times.
1.Food debris was observed on the floor behind/below the chest freezer and standing cooler., , 2. Dust was observed on the walls in several areas of the kitchen. , , , **Please have these areas cleaned.
The Chai Bar is in the SADDLE RIDGE neighbourhood. SADDLE RIDGE, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 96 (65%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (1%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Lovely Sweets Street Eat
SADDLE RIDGE
This restaurant has been inspected 5 times since December 3, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
Improper glove use was observed during the inspection. Staff were not changing gloves frequently, especially after touching soiled surfaces during food preparation., , **Ensure gloves are changed frequently and hand washing is carried out between changes.
Staff personal items such as bags were observed on shelves holding food and utensils., , , **Ensure all personal items are stored in the designated areas for staff items.
1. Several open food containers were observed in the walk-in cooler., 2. Stacking of food containers was observed in the walk-in cooler with the base of the top container coming direct contact with the cooked food in the lower container., 3. A scoop without a handle was used to serve yogurt from a tub the walk-in cooler., , **Ensure food in stored and handled in a manner that protects it from contamination at all times.
1.Food debris was observed on the floor behind/below the chest freezer and standing cooler., , 2. Dust was observed on the walls in several areas of the kitchen. , , , **Please have these areas cleaned.
2 violations
REPEATING VIOLATION: , , **May 22, 2025: All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training., , **Nov 18, 2025: PHI to send link to basic food safety training course via email.
REPEATING VIOLATION:, Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
10 violations
REPEATING VIOLATION:, Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use., **Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area., **May 22, 2025: Wet and dirty washcloths were observed stored on front coffee machine area and prep tables in the back kitchen. , - Operator was instructed to store washcloths in sanitizer solution at all times, , **Nov 18,2025: Several soiled cleaning cloths were observed on countertops and food contact surfaces.
The chlorine sanitizer solution in the dish sink measured at 25ppm., , **Please ensure chlorine sanitizers are maintained at 100-200ppm.
: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered., ** May 22, 2025: Improper food storage noted. Bins double stacked without lids, food containers were not covered., **May 22, 2025: Milk crates were still used to store vegetables. Food boxes and crates were stored on the floor., **Nov 18, 2025: Stacking of unprotected food containers and uncovered food containers were still observed in the walk in cooler and prep coolers.
10 violations
REPEATING VIOLATION:, Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use., **Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area., **May 22, 2025: Wet and dirty washcloths were observed stored on front coffee machine area and prep tables in the back kitchen. , - Operator was instructed to store washcloths in sanitizer solution at all times
REPEATING VIOLATIONS:, 1) Containers of food in the walk-in cooler were double stacked on top of each other without proper lids or barriers in between. Properly protect foods in storage., **Dec 3, 2024: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered., ** May 22, 2025: Improper food storage noted. Bins double stacked without lids, food containers were not covered., , 2) Stack of milk crates containing ready-to-eat vegetables was stored on the floor in kitchen. Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean., **Dec 3, 2024: open/unprotected bins of processed vegetables were stored on the floor in front of busy kitchen entrance (destroyed)., **May 22, 2025: Milk crates were still used to store vegetables. Food boxes and crates were stored on the floor.
9 violations
REPEATING VIOLATION:, Used cleaning cloths were stored on food contact surfaces. Store cloths in a sanitizing solution between use., **Dec 3, 2024: counter cloth with visible grime/food debris stored on counter at deep frying area.
REPEATING VIOLATIONS:, 1) Containers of food in the walk-in cooler were double stacked on top of each other without proper lids or barriers in between. Properly protect foods in storage., **Dec 3, 2024: pails and bins of food were stored on the walk-in cooler floor, bin double stacked on top of unprotected pail and on floor, many pails and bins of food uncovered., 2) Stack of milk crates containing ready-to-eat vegetables was stored on the floor in kitchen. Store foods in a sanitary manner and off the floor. Replace milk crates for loose food storage. Milk crates are difficult to clean., **Dec 3, 2024: open/unprotected bins of processed vegetables were stored on the floor in front of busy kitchen entrance (destroyed)., 3) Staff using boxes of food as make-shift table where personal meals were consumed. Kitchen is too small - provide separate area where staff can consume their meals., **Dec 3, 2024: staff sitting on milk crates in dry storage area in front of busy kitchen door; half-eaten staff food and drinks were stored on food prep counters nearby.
The manual dishwashing procedures observed by the PHI and described by the staff were unsatisfactory. , , **Ensure dishes are washed, rinsed and then soaked in an approved sanitizer at adequate concentrations for at least 2 minutes before being set to air dry.
REPEATING VIOLATION, **May 22,2025, 1. Disposable portion cups used as scoops for dry bulk items and food buckets in the prep cooler were stored in the containers and covered in product. Operator removed cups from food., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Clean pots and other utensils were observed stored directly on the floor underneath the food prep table., - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor., , **Nov 18, 2025, Scoops without handles were observed in bulk food containers in the prep cooler. Pots and utensils were still stored directly on the floor underneath the prep table.
REPEATING VIOLATION, **May 22,2025, 1. There were cellphones on food preparation tables at the front and back kitchen., - Store personal items away from food and food preparation tables., **Nov 18, 2025 , Personal items such as cellphones, vaseline and jackets were observed on shelves holding food and utensils., , -Please have a designated area for storing personal items that is separate from areas designated for food preparation and areas for food/utensil storage.
There were no test strips available to monitor sanitizer concentrations., , **Please obtain the required test strips.
REPEATING VIOLATION: , , **May 22, 2025: All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training., , **Nov 18, 2025: PHI to send link to basic food safety training course via email.
REPEATING VIOLATION:, Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
REPEATING VIOLATION:, , 1. Unfinished raw wooden base was placed underneath the ice machine in the back kitchen., Please paint or use material so surfaces are smooth, nonporous and easily to clean., , 2. Dust and grease build-up on ventilation hood in the back kitchen., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
1. Access to hand sink in the kitchen was obstructed as garbage bin was placed in front of the sink. , - Operator is to relocate garbage bin to ensure hand sink is easily accessible., , 2. Front hand sink was being used to wash small dishes as dirty dishes and cleaning equipment was near the basin., - Operator is to ensure hand sink is exclusively used for handwashing.
1. There were cellphones on food preparation tables at the front and back kitchen., - Store personal items away from food and food preparation tables., , 2. In the back kitchen, non-food grade totes were used as bulk food storage., - Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
1. Disposable portion cups used as scoops for dry bulk items and food buckets in the prep cooler were stored in the containers and covered in product. Operator removed cups from food., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container., , 2. Clean pots and other utensils were observed stored directly on the floor underneath the food prep table., - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them., - Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
REPEATING VIOLATION: , All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete basic food safety training.
1. Unfinished raw wooden base was placed underneath the ice machine in the back kitchen., Please paint or use material so surfaces are smooth, nonporous and easily to clean., , 2. Dust and grease build-up on ventilation hood in the back kitchen., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
REPEATING VIOLATION:, Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
REPEATING VIOLATION:, Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
REPEATING VIOLATION:, There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.
REPEATING VIOLATION:, Containers of bread pakora with potato stuffing and vegetable pakora were stored at room temp near the deep fryers. Temps ranged 16-17C (destroyed), Store perishable foods at 4C or lower, or 60C or higher., **Dec 3, 2024: potato cakes were stored on tray next to deep fryer; temp measured 35C (destroyed).
REPEATING VIOLATIONS:, 1) The only staff member out of 9 food handlers working during time of inspection was certified and was not practicing safe food knowledge. Please have staff member(s) complete a recognized food safety course., **Dec 3, 2024: only 1 staff member was certified during time of inspection and he only oversaw the front beverage prep area., 2) All food handlers during time of inspection had limited basic food safety knowledge. Please have all staff complete food safety training.
REPEATING VIOLATION:, Kitchen was too small for amount of food production carried out and the amount of food handlers in there. Re-organize, expand kitchen size, cut down food processes or menu offering, or amend processing times, etc. so that foods can be safely handled.
Clear plastic containers for dry ingredients/spices were cracked and damaged. Please replace damaged food containers.
Steam wands of the espresso machines were heavily contaminated with milk buildup. Please clean.
There was a heavy accumulation of food debris under equipment, in corners, and hard-to-reach areas throughout the kitchen and walk-in cooler. Please clean.
Garbage and cardboard were scattered on the ground in the dumpster area, and large quantity of cardboard was wedged behind dumpster wall rails/guards. Clean and place all garbage and recyclables into appropriate bins.