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Okotoks Cinemas

180 - 100 Stockton Avenue Okotoks AB T1S 1A9 · Food - General

Official record from Alberta →

Inspection summary

Okotoks Cinemas has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on October 23, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on September 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 12, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 12, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing from the standing refrigeration unit to monitor temperatures.- Functional thermometer to be present in the refrigeration unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust buildup noted on the ice machine vent and on top of the nacho machine.- Vent and top of nacho machine to be cleaned.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Low risk home prepared food items such as freeze-dried candies were being sold. Freeze-dried candies came from a facility without a food handling permit and not subject to inspection as indicated on the product label. - All food items must come from an approved source. Uninspected food items were removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing from the standing refrigeration unit to monitor temperatures.- Functional thermometer to be present in the refrigeration unit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A member of staff in care and control of this food handling facility does not have a food safety certification. At least one person, preferably a manager or operator, must have a valid food safety certificate in any facility where food handling is occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust buildup noted on the ice machine vent and on top of the nacho machine.- Vent and top of nacho machine to be cleaned.
  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • A member of staff in care and control of this food handling facility does not have a food safety certification. At least one person, preferably a manager or operator, must have a valid food safety certificate in any facility where food handling is occurring.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer spray bottle was not labeled.- The sanitizer spray bottle was labeled during the inspection. Corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No thermometer was present in the standing refrigeration unit to monitor internal temperatures.- Ensure a functional thermometer is available in the refrigeration unit.2) No probe thermometer was available to monitor reheating and dishwashing temperatures. - Ensure a functional and accurate probe thermometer is available on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite to monitor chlorine sanitizer concentrations.- Have chlorine test strips available to test sanitizer concentrations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A member of staff in care and control of this food handling facility does not have a food safety certification. At least one person, preferably a manager or operator, must have a valid food safety certificate in any facility where food handling is occurring.

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