4900 Molly Banister Drive
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 10, 2026
A chlorine solution is used to sanitize food prep surfaces but was not prepared at the time of inspection.
The hand sink in the kitchen was initially out of paper towel but staff immediately restocked the dispenser. The prep table was also partially blocking the hand sink making it difficult to access and use. A fully stocked and accessible hand sink is required to encourage frequent and thorough hand washing.
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.
The Sugar Shop - Events
This restaurant has been inspected 15 times since November 23, 2023, with 8 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
A chlorine solution is used to sanitize food prep surfaces but was not prepared at the time of inspection.
The hand sink in the kitchen was initially out of paper towel but staff immediately restocked the dispenser. The prep table was also partially blocking the hand sink making it difficult to access and use. A fully stocked and accessible hand sink is required to encourage frequent and thorough hand washing.
2 violations
Wet cloths were used to wipe food contact surfaces and were not being submerged in a sanitizing solution between used. , , A chlorine solution was created in a pail and was used to store and submerge cloths at the front of the kitchen., , Please ensure that wiping cloths are stored in a solution of sanitizer to kill off and prevent the growth of bacteria on the cloths.
Lettuce for stir frying was being stored in a bucket with no lid next to the cooking area., One of the chefs was asked to wrap with seran wrap the top of the bucket of lettuce to protect it from contamination. , , Please ensure that food is being protected during handling and storage.
No violations
No violations
1 violation
Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature., , **Repeat violation. Temperatures for the hot holding buffet table were measured and still approximately 50C. Informed that food is only being stored for 2 hours and boiling water used temporarily to increase the temperature of the hot holding unit. Also informed that service technician would be coming later that day to assess and determine issue.
3 violations
Food in certain areas of the hot holding buffet table was measured to be approximately 50C. Informed operator who will adjust the hot holding temperature.
Frozen packaged shrimp was observed being thawed in the dishwashing sink. Temperature of the water in the sink was lukewarm. Informed operator who put the frozen shrimp into the cooler to thaw. Please ensure proper thawing methods are conducted.
A sealed package of vegetables was observed to be in the handwashing sink. Informed operator who removed vegetables. Please ensure handwashing sinks are accessible at all times for handwashing purposes only.
No violations
1 violation
The measured temperatures of some of the cooked hot held food products were still <60C. Informed operator who turned up the temperature of the hot holding unit.
2 violations
The temperatures of the deep friend food products stored in the front display hot holding trays were <60C. Operator recooked product and measured temperatures were acceptable.
Multiple packages of cigarettes were observed to be stored underneath the work cooking area. Informed operator. Please ensure personal belonging are stored in a designated location.
No violations
No violations
1 violation
The high temperature dishwasher was still not working when tested. Informed by operator that a technician would be stopping by that day. Informed operator that dishwasher can still be used for washing and rinsing and to use the compartment sink for sanitizing.
5 violations
High risk meat products were observed stored at room temperature. Informed operator and product was placed back into the coolers.
Infrared thermometer measured temperature of cooked food products that were being transferred to the front display steam table was <74C. Informed manager who had staff recook the food products to an acceptable temperature. Please ensure all high risk food products are cooked long enough to meet the required temperatures.
The high temperature dishwasher was not functioning properly when tested. After numerous cycles were run, the maximum final rinse temperature was only 55C when measured. Please ensure the dishwasher is fixed and the final rinse temperature at the plate level is >71C.
No violations
1 violation
No valid food handling permit was posted onsite.
The handsink in the back kitchen area was not accessible for handwashing. Kitchen supplies were both observed inside the handsink and various kitchen equipment and supplies were also obstructing the pathway access to the handsink., , Observed staff onsite washing hands using the dishwashing compartment sink. , , Please ensure the handsink is accessible at all times.
No hot running water was available for the handsink in the back kitchen or the handsink at the front counter area.