Skip to content
Loading map…

Sector 6 Supplements

206 - 44 Riverside Gate Okotoks AB T1S 1M3 · Food - General

Official record from Alberta →

Inspection summary

Sector 6 Supplements has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on February 12, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on February 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on February 12, 2025. For example: 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?

  • 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 3 times across 3 separate inspections, most recently on February 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Initial Inspection

    2 infractions

    • 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?
      • The food permit that was displayed was expired (2024). **Display valid food permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate could not be located at the time of the inspection. **Obtain approved food training certificate.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach water sanitizer was too strong. **Ensure the bleach water sanitizer is maintained at a concentration of 100 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Individual cardboard boxes of bars were observed to be stored directly on the floor.**Ensure these boxes of bars are not stored directly on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice cream scoop was observed to be stored at room temperature water. **Do not store ice cream scoop in room temperature water as this can cause the growth of bacteria. Store ice cream scoop in sanitizer OR have multiple ice cream scoops and wash and sanitize scoops OR store ice cream scoop under temperature control (60 degrees Celsius and above or 4 degrees Celsius and colder) OR install a dipper well.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the black mini fridge. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of bleach sanitizer were not available onsite at the time of inspection. The only test strips identified were for quaternary ammonium, which is not known to be in use. Acquire suitable test strips for the sanitizer being used. Ensure that staff are testing the concentration of bleach sanitizer on a regular basis to verify its effective strength. **OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom paper towel dispenser was empty and bulk container of soap were observed. **Ensure paper towel is in a dispenser or a paper towel stand. Ensure soap is in a dispenser (hand pump dispenser is satisfactory).
    • 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?
      • The food permit that was displayed was expired (2024). **Display valid food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the cabinet underneath the protein smoothie equipment. It was noted by staff that water leaks from the machine into the cabinet. Monitor and ensure water is not leaking into the cabinet.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of bleach sanitizer were not available onsite at the time of inspection. The only test strips identified were for quaternary ammonium, which is not known to be in use. Acquire suitable test strips for the sanitizer being used. Ensure that staff are testing the concentration of bleach sanitizer on a regular basis to verify its effective strength.
    • 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?
      • The food handling permit for this facility was not posted in a publicly visible place. Ensure your food handling permit is placed in a conspicuous location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counters near the sink and beside the blender were water damaged, and exposed areas that would be absorbent. Repair counters to ensure they are smooth and easily cleanable.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bottle of bleach sanitizer was measured at a concentration of 0ppm chlorine. No bleach was available in the facility to replenish sanitizer. Acquire bleach or other suitable food-grade sanitizer to prepare 100ppm chlorine solution whenever food handling is taking place.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of bleach sanitizer were not available onsite at the time of inspection. The only test strips identified were for quaternary ammonium, which is not known to be in use. Acquire suitable test strips for the sanitizer being used. Ensure that staff are testing the concentration of bleach sanitizer on a regular basis to verify its effective strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty. Paper towel rolls were available but not in a dispenser. Disposable towels from a suitable dispenser were available but stored in a cabinet. Box of disposable towels was placed on counter during inspection.
    • 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?
      • The food handling permit for this facility was not posted in a publicly visible place. Ensure your food handling permit is placed in a conspicuous location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counters near the sink and beside the blender were water damaged, and exposed areas that would be absorbent. Repair counters to ensure they are smooth and easily cleanable.

Nearby inspected facilities

Own this business? Add a badge to your website