1110 - 30 Savanna Crescent NE
Conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
27 avril 2026
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
A huge batch of raw chicken was stored in room temperature in the prep sink. The internal temperature was measured at 15-16 degrees Celsius. The chicken were discarded during the inspection, and the staff were educated on the proper thawing procedures. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Lovely Sweets Street Eat se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 3 juin 2026, 96 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (1%) fermés.
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.
Fitness Fanatics Supplements & Nutritions
SADDLE RIDGE
Ce restaurant a été inspecté 10 fois depuis le 25 septembre 2024, avec 4 conformes, 6 non conformes et 1 fermeture au dossier.
2 infractions
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
A huge batch of raw chicken was stored in room temperature in the prep sink. The internal temperature was measured at 15-16 degrees Celsius. The chicken were discarded during the inspection, and the staff were educated on the proper thawing procedures. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Aucune infraction
Aucune infraction
5 infractions
1. Small container of melted butter was stored in the cooking area without cover. Surface temperature was measured at 33.2 degrees Celsius. Butter packaging indicated 'keep refrigerated'. Operator discarded the food item during inspection., - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4C or below., , 2. Food inserts in the front prep-line cooler were observed to be overfilled. Temperature was noted between 8.9 -12.9 degrees Celsius., - As discussed, make sure that food containers are only filled to the fill line. Operator also placed lids on the inserts during inspection., - Ensure to keep food out of the danger zone of 4-60 degrees Celsius., , 3. Approximately 20-25 kg of raw meat was observed thawing in stagnant warm water (41°C) in the prep sink. Meat temperature was measured at -0.7°C., - Operator was instructed to drain the sink. Meat was placed under cold running water to thaw during inspection., **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. No sanitizer solution was prepared during dishwashing., - Operator was informed on how to properly use the 3-comp sink for dishwashing:, 1) Sink 1 - wash with soap., 2) Sink 2 - rinse with warm water, 2) Sink 3 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry.
8 infractions
1. Surface sanitizer in the spray bottle was tested at 0 ppm. Bleach (chlorine) sanitizer solution , was reprepared, and concentration was tested at 100 ppm. , - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area., , 2. Dirty counter cloths were not immersed in a sanitizing solution between use.
Milk crates were used in the walk-in cooler to store packaged and open/unprotected foods. These crates were dirty and difficult to clean., - Remove all milk cartons for food storage use except for the ones that come in with milk delivery for milk storage.
Operator was using lemon scented bleach to prepare the sanitizer solution. , - Operator acquired unscented bleach during inspection to prepare surface sanitizer.
Aucune infraction
2 infractions
***Repeat violation***, 1. The perishable sweet cooler opposite the pop cooler was cooling at a temperature of 15C. The sweets were moved to another cooler during inspection. , , Service the cooler and ensure it maintains a temperature of below 4C.
***Repeat violation***, , , 1) There were a few wooden shelves in food prep and storage areas that were not sealed. Please finish so surfaces are smooth, nonporous and easily cleanable., 2) What appears to be a floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area., 3) Ceiling tile near mop sink closet and dough machine was water damaged. Please all leaks and replace ceiling tile.
4 infractions
*** Repeat violation observed March 3rd 2025***, Foods in walk-in cooler and perishable sweets on the food cart were not covered/protected against contamination. , , Cover all foods to protect them from contamination.
1. The right perishable sweet cooler by the kitchen entrance was cooling at a temperature of 15C. The sweets were moved to another cooler during inspection. , , Service the cooler and ensure it maintains a temperature of below 4C., , 2. Minced ginger and garlic were kept at room temperature on the spices cart (destroyed). , , Keep all perishable foods cold at a temperature below 4'C or hot above 60'C.
***Repeat violation observed March 3rd 2025***, , Perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. , , The inspector informed the operator that all perishable food cannot be stored at room temperature.
14 infractions
1) Ready to use sanitizer was not provided anywhere where open foods were handled. An unlabeled spray bottle which staff indicated was a sanitizer did not register any sanitizing residual. Provide a surface sanitizer at all stations where open foods are handled., 2) Dirty counter cloths were not immersed in a sanitizing solution between use.
Several staff members had visibly soiled towels tucked into their aprons. Do not use towels to wipe dirty hands. Remove towels from aprons, maintain clean hygiene, and ensure staff are washing hands as required at designated hand washing stations.
1) A food cart with unprotected food and where open food handling was conducted, was positioned next to the front entrance. Please remove cart or relocate cart against the kitchen wall near kitchen entrance and close to hand washing station., 2) A prep table cooler was positioned next to the dishwashing area and directly beside a dry drainboard and chemicals. Relocate the prep line to a sanitary area that is away from the dishwashing area., 3) All bulk foods (sauces, dry ingredients, mixes, etc.) were scooped out of pails using plastic take-out containers and then left floating inside product. Do not use bowls/containers without handles. Provide proper scoops and keep scoops out of product and in sanitary manner between use., 4) Stacks of processed onion were stored in milk crates and directly on the floor in the walk-in cooler. Remove milk crates for all food storage other for milk when received. Store processed/open foods in proper sealed/covered containers., 5) Large amount of foods in walk-in cooler were not covered/protected against contamination. Foods frozen in metal inserts were stacked on top of each other without lids/barriers between. Some frozen samosas were contaminated with black finishing off shelves and/or food debris (destroyed)., 6) Open foods were stored in bar area accessible to customer contamination. Remove open foods from area or install sneeze guard.
11 infractions
1) Ready to use sanitizer was not provided anywhere where open foods were handled. An unlabeled spray bottle which staff indicated was a sanitizer did not register any sanitizing residual. Provide a surface sanitizer at all stations where open foods are handled., 2) Dirty counter cloths were not immersed in a sanitizing solution between use.
Several staff members had visibly soiled towels tucked into their aprons. Do not use towels to wipe dirty hands. Remove towels from aprons, maintain clean hygiene, and ensure staff are washing hands as required at designated hand washing stations.
1) A food cart with unprotected food and where open food handling was conducted, was positioned next to the front entrance. Please remove cart or relocate cart against the kitchen wall near kitchen entrance and close to hand washing station., 2) A prep table cooler was positioned next to the dishwashing area and directly beside a dry drainboard and chemicals. Relocate the prep line to a sanitary area that is away from the dishwashing area., 3) All bulk foods (sauces, dry ingredients, mixes, etc.) were scooped out of pails using plastic take-out containers and then left floating inside product. Do not use bowls/containers without handles. Provide proper scoops and keep scoops out of product and in sanitary manner between use., 4) Stacks of processed onion were stored in milk crates and directly on the floor in the walk-in cooler. Remove milk crates for all food storage other for milk when received. Store processed/open foods in proper sealed/covered containers., 5) Large amount of foods in walk-in cooler were not covered/protected against contamination. Foods frozen in metal inserts were stacked on top of each other without lids/barriers between. Some frozen samosas were contaminated with black finishing off shelves and/or food debris (destroyed)., 6) Open foods were stored in bar area accessible to customer contamination. Remove open foods from area or install sneeze guard.
1. Food containers stored in the prep line cooler and standing cooler (unit 5) were not covered to protect food from contamination., - Cover all foods to prevent contamination., , 2. Scoops for bulk items were stored inside the containers, with handles covered in product., - Operator is to ensure that scoops are removed from product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
Floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. , - Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area.
Shelves in walk-in cooler and walk-in freezer were contaminated with food debris. , - Please clean.
1. Small container of melted butter was stored in the cooking area without cover. Surface temperature was measured at 33.2 degrees Celsius. Butter packaging indicated 'keep refrigerated'. Operator discarded the food item during inspection., - Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4C or below., , 2. Food inserts in the front prep-line cooler were observed to be overfilled. Temperature was noted between 8.9 -12.9 degrees Celsius., - As discussed, make sure that food containers are only filled to the fill line. Operator also placed lids on the inserts during inspection., - Ensure to keep food out of the danger zone of 4-60 degrees Celsius., , 3. Approximately 20-25 kg of raw meat was observed thawing in stagnant warm water (41°C) in the prep sink. Meat temperature was measured at -0.7°C., - Operator was instructed to drain the sink. Meat was placed under cold running water to thaw during inspection., **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
Staff was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. No sanitizer solution was prepared during dishwashing., - Operator was informed on how to properly use the 3-comp sink for dishwashing:, 1) Sink 1 - wash with soap., 2) Sink 2 - rinse with warm water, 2) Sink 3 - sanitize with 100ppm bleach or 200ppm quat sanitizer for at least 2 minutes and then air dry.
1. Food containers stored in the prep line cooler and standing cooler (unit 5) were not covered to protect food from contamination., - Cover all foods to prevent contamination., , 2. Scoops for bulk items were stored inside the containers, with handles covered in product., - Operator is to ensure that scoops are removed from product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
Floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. , - Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area.
Shelves in walk-in cooler and walk-in freezer were contaminated with food debris. , - Please clean.
1) Several walls behind food prep tables and equipment storage areas, were damaged and paint was chipped. Please repair all damaged walls so they are smooth, nonporous and easily cleanable., 2) Staff bathroom door which opened to area where dough was prepared was not installed with a self-closure device. Please install., 3) There were a few wooden shelves in food prep and storage areas that were not sealed. Please finish so surfaces are smooth, nonporous and easily cleanable., 4) What appears to be a floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area., 5) Ceiling tile near mop sink closet and dough machine was water damaged. Please all leaks and replace ceiling tile.
Chemical spray bottles were not labelled to indicate their contents. Please label.
1) Carton of cream was stored at room temp next to the cook line. Temp measured 33C (destroyed). Keep perishable foods at 4C or lower, or 60C or higher., 2) Pakora previously cooled was stored at room temp. Temp measured 25C (destroyed). , 3) Processed vegetables and garnish were stored at room temp in the front customer service area. Store items inside cooler and maintain at 4C or lower., 4) The middle and right side sweets coolers were not maintaining perishable sweets at safe temperatures. Perishable sweets stored in the middle cooler measured 11C, and perishable sweets stored in the right cooler measured 12C.
Various perishable sweets/desserts were noted being stored at room temperature during the inspection with no proper temperature control measures in place. The inspector informed the operator that all perishable food cannot be stored at room temperature unless they are marked with the time at which they were removed from temperature control, and the food are displayed or held for service at room temperature for no more than 2 hours, after which they must be discarded.
1) Food equipment and utensils were not sanitized in the manual 3 comp sink dishwashing method. Please ensure items are washed with detergent in the 1st comp, rinsed with clean water in the 2nd comp, then sanitized by complete immersion in an approved sanitizer in the 3rd comp., 2) Metal insert containers, pails, etc. were not air dried prior to being stacked. There was trapped condensation between containers/pails.
A food cart with unprotected food and where open food handling was conducted, was positioned next to the front entrance. A hand washing sink was not easily accessible in this area. Please remove cart or relocate cart against the kitchen wall near kitchen entrance and close to hand washing station.
Sweets/desserts were being deep fried outside the store underneath a temporary white tent with no access to handwashing station. The inspector informed the operator that a handwashing sink must be readily accessible in all food preparation areas. During a special event, a temporary handwashing sink may be accepted, but not on a regular basis.
Housemade yogurt is made by using previously made batches of yogurt. Make single batches of yogurt with approved bacterial culture or purchase commercially made yogurt.
An open-food display of sweets/desserts was noted during the inspection, with customers conducting self-service without proper sneeze guards and food covers. The inspector informed the operator that all food must be protected from customer contamination, and that an open-food, self-service system is not allowed without proper sneeze guards and food covers.
1) Several walls behind food prep tables and equipment storage areas, were damaged and paint was chipped. Please repair all damaged walls so they are smooth, nonporous and easily cleanable., 2) Staff bathroom door which opened to area where dough was prepared was not installed with a self-closure device. Please install., 3) There were a few wooden shelves in food prep and storage areas that were not sealed. Please finish so surfaces are smooth, nonporous and easily cleanable., 4) What appears to be a floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area., 5) Ceiling tile near mop sink closet and dough machine was water damaged. Please all leaks and replace ceiling tile.
1) Labels on food containers were left on in the dishwashing method. Labels stick to food debris/bacteria. Please remove labels as part of dishwashing procedure., 2) Unglazed clay dishware and cups were provided for use based on customer request. These items cannot be sanitized. Please remove., 3) Cook pots, some on their sides, where stored on the floor and under sink drainage lines. Pot lid and scraper for large mixer were balanced on window ledge that was chipping paint. Baking sheets stored on floor. Store food equipment at least 6 inches off the floor and in a sanitary manner., 4) Facility scooping hard ice cream without installation of a dipper well. Please install a dipper well., 5) Staff were reusing paper plates for food prep/reheating. Discard paper plates after each use or use durable, washable plates., 6) Milk crates were used throughout the facility to store packaged and open/unprotected foods. These crates were dirty, difficult to clean, and some empty ones were observed stored in the staff bathroom. with toilet plunger and toilet brush on top. Remove all milk cartons for food storage use except for the ones that come in with milk delivery for milk storage., 7) Several dry ingredient bins/containers were covered with food debris. Please clean., 8) Interior of sweets cooler in dry storage room and cooler near kitchen entrance had a buildup of sticky food spillage. Please clean., 9) Several stored food prep equipment and cutting boards were contaminated with food debris in the side prep area. Properly clean and store in sanitary manner., 10) Shelves in walk-in cooler and walk-in freezer were contaminated with food debris. Please clean., 11) Box of napkins were stored on the floor in the customer service area. Store 6 inches off the floor., 12) Rice paddle was tied to rice cooker by a string and the string was contaminated with food debris. Remove the string and store paddle in a sanitary manner.
1) Walls throughout the facility particularly in the dry storage room, behind prep tables at all side prep stations, behind the large mixer, etc. were contaminated with food splatter and debris. Please clean and sanitize areas to remove all contamination., 2) There was food debris/spillage/garbage under shelves/in corners in the dry storage room. Garbage/food debris had collected inside what appears to be a floor drain in dry storage room. Please clean.
Chemical spray bottles were not labelled to indicate their contents. Please label.
1) Carton of cream was stored at room temp next to the cook line. Temp measured 33C (destroyed). Keep perishable foods at 4C or lower, or 60C or higher., 2) Pakora previously cooled was stored at room temp. Temp measured 25C (destroyed). , 3) Processed vegetables and garnish were stored at room temp in the front customer service area. Store items inside cooler and maintain at 4C or lower., 4) The middle and right side sweets coolers were not maintaining perishable sweets at safe temperatures. Perishable sweets stored in the middle cooler measured 11C, and perishable sweets stored in the right cooler measured 12C.
1) Food equipment and utensils were not sanitized in the manual 3 comp sink dishwashing method. Please ensure items are washed with detergent in the 1st comp, rinsed with clean water in the 2nd comp, then sanitized by complete immersion in an approved sanitizer in the 3rd comp., 2) Metal insert containers, pails, etc. were not air dried prior to being stacked. There was trapped condensation between containers/pails.
A food cart with unprotected food and where open food handling was conducted, was positioned next to the front entrance. A hand washing sink was not easily accessible in this area. Please remove cart or relocate cart against the kitchen wall near kitchen entrance and close to hand washing station.
Housemade yogurt is made by using previously made batches of yogurt. Make single batches of yogurt with approved bacterial culture or purchase commercially made yogurt.
1) Several walls behind food prep tables and equipment storage areas, were damaged and paint was chipped. Please repair all damaged walls so they are smooth, nonporous and easily cleanable., 2) Staff bathroom door which opened to area where dough was prepared was not installed with a self-closure device. Please install., 3) There were a few wooden shelves in food prep and storage areas that were not sealed. Please finish so surfaces are smooth, nonporous and easily cleanable., 4) What appears to be a floor drain in the dry storage room was not covered and food/garbage had fallen into the hole. Please clean out the drain and install a cover. If it is not a drain, please cap for easy cleaning of area., 5) Ceiling tile near mop sink closet and dough machine was water damaged. Please all leaks and replace ceiling tile.
1) Labels on food containers were left on in the dishwashing method. Labels stick to food debris/bacteria. Please remove labels as part of dishwashing procedure., 2) Unglazed clay dishware and cups were provided for use based on customer request. These items cannot be sanitized. Please remove., 3) Cook pots, some on their sides, where stored on the floor and under sink drainage lines. Pot lid and scraper for large mixer were balanced on window ledge that was chipping paint. Baking sheets stored on floor. Store food equipment at least 6 inches off the floor and in a sanitary manner., 4) Facility scooping hard ice cream without installation of a dipper well. Please install a dipper well., 5) Staff were reusing paper plates for food prep/reheating. Discard paper plates after each use or use durable, washable plates., 6) Milk crates were used throughout the facility to store packaged and open/unprotected foods. These crates were dirty, difficult to clean, and some empty ones were observed stored in the staff bathroom. with toilet plunger and toilet brush on top. Remove all milk cartons for food storage use except for the ones that come in with milk delivery for milk storage., 7) Several dry ingredient bins/containers were covered with food debris. Please clean., 8) Interior of sweets cooler in dry storage room and cooler near kitchen entrance had a buildup of sticky food spillage. Please clean., 9) Several stored food prep equipment and cutting boards were contaminated with food debris in the side prep area. Properly clean and store in sanitary manner., 10) Shelves in walk-in cooler and walk-in freezer were contaminated with food debris. Please clean., 11) Box of napkins were stored on the floor in the customer service area. Store 6 inches off the floor., 12) Rice paddle was tied to rice cooker by a string and the string was contaminated with food debris. Remove the string and store paddle in a sanitary manner.
1) Walls throughout the facility particularly in the dry storage room, behind prep tables at all side prep stations, behind the large mixer, etc. were contaminated with food splatter and debris. Please clean and sanitize areas to remove all contamination., 2) There was food debris/spillage/garbage under shelves/in corners in the dry storage room. Garbage/food debris had collected inside what appears to be a floor drain in dry storage room. Please clean.