1860 - 6004 Country Hills Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Lovely's Sweet House & Takeout / Spice Room Tandoor & Bar se trouve dans le quartier SKYVIEW RANCH. SKYVIEW RANCH, Calgary compte 75 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 mai 2026, 44 (59%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 3 (4%) 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.
Bez Mart & Remittance Centre
SKYVIEW RANCH
Ce restaurant a été inspecté 8 fois depuis le 5 novembre 2024, avec 3 conformes, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
2 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the manager 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.
Food items in the prep table in the kitchen were stored above the maximum fill line and were measured at 10-12°C. The food items were discarded during the inspection. The inspector informed the staff and the operator to not store food beyond the maximum fill line for adequate temperature control in the prep table cooler.
2 infractions
*** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. , , At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
The doors for the cabinets were cups and wines are stored was coming off and missing some screws., , Repair the doors and ensure all screws are properly secured.
2 infractions
*** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. , , At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
The doors for the cabinets were cups and wines are stored was coming off and missing some screws., , Repair the doors and ensure all screws are properly secured.
2 infractions
*** Outstanding violation May 21st 25***There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. , , At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
The doors for the cabinets were cups and wines are stored was coming off and missing some screws., , Repair the doors and ensure all screws are properly secured.
9 infractions
1. Dirty reusable wiping cloths were stored on food contact surface., , When not in use store reusable wiping cloth fully submerged in a bucket of sanitizer. Ensure to change the sanitizing solution regularly to maintain the concentration of the sanitizer.
There was no sanitizer available in the food handling areas including the cookline and bar. , , The staff was not knowledgeable on how to make an approved food safe sanitizer. The inspector provided education and a chlorine-based solution measuring 100 ppm was made during the inspection.
- There were several sauces on the cooker left at room temperature to cool, temperature of the sauces ranged from 27C to 35C (All discarded) , - Garlic and ginger paste were stored in room temperature (discarded) , - Salad was stored at room temperature (discarded) , , All high-risk foods must be held cold at 4C or below or hot at 60'C or above. , -
5 infractions
There were no labels on the bag for pani puri shells. Manager did not know source and was not able to provide purchase receipts. Please only obtain foods from approved sources.
1) There were several buckets of perishable and unperishable sweets left out behind the restaurant after Diwali festival. Manager stated it was unused/unfinished food that was to be transported back to warehouse. The buckets were stored in a public area overnight and for days, and were covered with snow. PHI destroyed all food. Keep food inside restaurant at safe temperature and safe/sanitary manner., 2) Peeled onions were stored in an unprotected container on the kitchen floor. Protect food and store at least 6 inches off the floor and in a sanitary manner., 3) Rubber tote containers that were not foodgrade were used to store loose foods in the storage area. Store foods in clean, durable, foodgrade containers.
Two buckets filled with raw chicken were left thawing at room temperature in stagnant water. (all discarded)., , Foods must be thawed safely in the refrigerator, under cold running water, in the microwave if cooked immediately after, or as part of the cooking process.
Perishable sweets were left at room temperature in the front display area while staff were cleaning out the coolers. Temperature ranged for 8-10C., , The sweets were transferred to another cooler. The inspector informed the operator that arrangements must be made for temperature control when cleaning of the coolers is taking place. High risk food must be stored away from the temperature danger zone.
1. The faucet of the handwashing sink in the kitchen was leaking., , Please repair the leak., , 2. The handwashing sink at the rear end in the women washroom was supported with wood., , Repair the sink and remove the wood used as a support for the sink
There were more than six staff members working, but none had completed an approved food safety course. Staff had minimal knowledge of food safety. , , At least one certified food handler must be present during all hours of operation. A list of recognized Food Safety Courses in Alberta will be provided with this report
1. A washroom stall in the women washroom was out of order. , , Please fix.
Grease and food spills observed around and under the cookline, walls, floors and the dishwasher area., , Please perform a deep clean of the facility.
1) Large amount of cooked food was stored at room temp. Staff stated they were being cooled. Temp of rice measured 24-27C (all destroyed)., 2) Several pans of frozen prepared food were thawing at room temp; temp measured 9C. Thaw pans of food in cooler (corrected)., 3) Bowl of paneer pakora was stored at room temp; temp measured 18C (destroyed). Store perishable foods at 4C or lower, or 60C or higher., 4) Containers of cooked chicken were left on back counter. Temp measured 9C (staff placed into cooler)., 5) Tray of kachori was stored at room temp. This items is perishable - store 4C or lower, or 60C or higher.
Wall and ledge above the back prep area with hot holding unit were damaged and in poor condition that did not allow for easy cleaning to be done. Please repair so all surfaces are smooth, nonporous and easily cleanable.
Counters in kitchen back prep area were contaminated with old food debris. Please remove all manufacturer protective wraps (these sticky wraps were peeling and difficult to clean) and routinely clean and sanitize surfaces.