3110 - 235 Red Embers Way NE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
31 mars 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 se trouve dans le quartier REDSTONE. REDSTONE, Calgary compte 43 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 27 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dollarama 1593
REDSTONE
Ce restaurant a été inspecté 6 fois depuis le 23 juillet 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
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 infractions
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 infractions
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 infractions
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.
Aucune infraction
2 infractions
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.