6 - 390 Northmount Drive NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 15, 2025
The concentration of chlorine sanitizer in spray bottle was too strong. , , - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of chlorine per liter of water and verify concentration using chlorine test strips.
Display cake cooler has been replaced.
Love Sugar & Dough is in the HIGHWOOD neighbourhood. HIGHWOOD, Calgary has 30 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 2, 2026, there are 21 (70%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Colonel Irvine Junior High
HIGHWOOD
This restaurant has been inspected 5 times since November 29, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
The concentration of chlorine sanitizer in spray bottle was too strong. , , - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of chlorine per liter of water and verify concentration using chlorine test strips.
Display cake cooler has been replaced.
5 violations
No bleach solution was prepared at the time of the inspection., A new sanitizer solution was prepared which was tested at 100ppm., , -Ensure that bleach solution is maintained at 100ppm.
The display cake cooler was measured at 8.6 degrees C., Cakes/pastries were stored inside the cooler., , -Fix/repair/replace the cooler., -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Do not store perishable food inside the cooler until it gets fixed.
Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. , - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. , - Instruction were provided to the operator at the time of inspection.
Food containers were stored on the floor of the walk in cooler and in the different areas of the kitchen., , -Ensure that the food/food containers are stored at least 6 inches above the floor.
1 violation
Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. , - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. , - Instruction were provided to the operator at the time of inspection.
2 violations
Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. , - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. , - Instruction were provided to the operator at the time of inspection.
1) Carpet like material with lots of food debris observed on the flooring in the back preparation area. , , Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. , , 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. , - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.
4 violations
Temperature of high-risk foods such as meat rolls and meat patties stored at the front display cooler were measured at 9C. , , - All foods were moved to the walk-in cooler at time of inspection. , - All perishable foods under refrigeration must be stored at a temperature of 4C or less.
Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. , - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. , - Instruction were provided to the operator at the time of inspection.
Water temperature was measured around 38C. , - The hot water tank setting was not appropriately set for an operation of a food facility. The minimum temperature of water required at a food facility is 45C.
Dirty utensils were stored in water at room temperature., , -Ensure that the following options are followed:, - store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures., - store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the utensils in a hot-holding unit., - make utensils single use - use and discard immediately, new utensils each time after use.
1) Carpet like material with lots of food debris observed on the flooring in the back preparation area. , , Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. , , 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. , - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.