Covet Sips & Sweets
2 - 322233 15 Street E Okotoks AB T1S 1A6 · Food - General
Inspection summary
Covet Sips & Sweets has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 3 times across 3 separate inspections, most recently on July 9, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on July 9, 2026. For example:
Are chemicals stored and handled in a safe manner?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on May 27, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on July 9, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 9, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
7 inspections
- Demand Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Moisture readings were recorded to be approximately 200-500 REL on the drywall and baseboard underneath the main ordering window and underneath the handwashing sink had moisture readings between 300-900 REL. Moisture detected along the drywall near the baseboard located by the silver fridge (approximately 300 REL). These results indicate the building material have a significant amount of moisture. **Determine the source of water infiltration and repair.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Moisture readings were recorded to be approximately 900 REL on the baseboard near the first drive through window. Flooring throughout the facility was measured at approximately 200-300 REL. Drywall and baseboard underneath the main ordering window and underneath the handwashing sink had moisture readings between 300-900 REL. Moisture detected along the front entrance door frame and drywall near the baseboard located by the silver fridge (approximately 300 REL). These results indicate the building material have a significant amount of moisture. No bubbling of paint, swollen baseboards or mold was observed at the time of the inspection. A dark spot was observed behind the ice machine however, it could not be determined to be mold. No obvious leaks observed from the interior or exterior of the facility at the time of the inspection. Water was observed to be accumulating from the AC condenser line outside adjacent to the first drive through window. No plumbing located within the walls. ***Determine the source of water infiltration and repair. Dry out the building materials and remove and replace any water damaged building materials.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of flours were stored directly on the ground. **Please store bags of flour 6 inches above the ground or in pest proof containers.
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of sanitizer was not labelled. **Label. ***CORRECTED DURING INSPECTION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips were expired (Jan 2025). **Obtain new test strips.Note: At the time of the inspection July 9 2026 - the test strips could not be located.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit could not be located at the time of the inspection. **Ensure food permit is displayed in a location that is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:1) Flooring of the high traffic areas. 2) Harder to reach areas on the bottom shelf where all the syrups are stored.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the stand up silver fridge. **Obtain thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips were expired (Jan 2025). **Obtain new test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The window ledge in front of the counter by the cookie oven was observed to have no finish. **Ensure there is a finish the ledge. A paint finish would be sufficient.2. A floor board located by the drive thru was observed to be separated and there was a gap with an accumulation of dust/debris. **Seal gap so that the area is smooth and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer available onsite was measured at a concentration of >500ppm quats.Sanitizer was diluted to 200ppm quats during inspection. Use available test strips to verify that sanitizer is maintained at a correct concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions