3110 - 235 Red Embers Way NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 31, 2026
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The two handwashing sinks in the kitchen were not equipped with splash guards, and the food prep tables were directly beside the two handwashing sinks. Please install a splash guard to protect the food-contact surfaces of the food prep tables.
Lovely Sweet and Desi Bistro is in the REDSTONE neighbourhood. REDSTONE, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 27 (63%) 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.
Dollarama 1593
REDSTONE
This restaurant has been inspected 6 times since July 23, 2024, with 1 in compliance, 4 not in compliance, and 1 closure on record.
2 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The two handwashing sinks in the kitchen were not equipped with splash guards, and the food prep tables were directly beside the two handwashing sinks. Please install a splash guard to protect the food-contact surfaces of the food prep tables.
2 violations
Two of the hand washing sinks were not clean and had some utensils., - Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
4 violations
The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt., - The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services., - The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. , - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
Two of the hand washing sinks were not clean and had some utensils., - Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
5 violations
The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt., - The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services., - The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. , - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
Two of the hand washing sinks were not clean and had some utensils., - Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
No violations
2 violations
Bar glass washer was connected to chlorine with household concentration and measured only 50ppm in the final rinse. Please either replace with commercial strength chlorine or make adjustments with existing chlorine so final rinse measures 100 ppm.
Female bathroom stalls were missing sanitary napkin receptacles. Please install.
1. The walkin cooler in bar area has food debris on the floor. , - Clean and sanitize the walkin cooler., 2. The tap at the dipper well in bar was not dispensing water at the time of inspection., - The cold potable water must be running all the time when scoops are store in the well.
There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
The facility did not have max/min thermometer to check the temperature of hot temperature dishwasher., - Get a max/min waterproof thermometer to confirm dishwasher temperature.
1. The walkin cooler in bar area has food debris on the floor. , - Clean and sanitize the walkin cooler., 2. The tap at the dipper well in bar was not dispensing water at the time of inspection., - The cold potable water must be running all the time when scoops are store in the well.
There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.