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Sips & Slices

105 - 318 3 Avenue Strathmore AB T1P 1V9 · Food - General

Official record from Alberta →

Inspection summary

Sips & Slices has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on March 9, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on August 28, 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 5 times across 3 separate inspections, most recently on March 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 9, 2026. 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?

  • 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 August 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring 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 operating name on the Food Handling Permit does not match the name on the business.Submit an updated Food Handling Permit Application form that reflects the current operating name.
    • 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 side of the cabinet beside the smaller stovetop has exposed raw wood. The wall behind the main cooktop has a damaged section. Repair indicated areas to ensure smooth cleanable surfaces.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the front display cooler measured 12 degrees Celsius. Internal temperature of sausage rolls stored in the display cooler measured 10.4 degrees Celsius.Have the cooler adjusted, repaired, or replaced. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or lower at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage to the floor of the main kitchen was noted in several areas, creating surfaces that are not smooth or easily cleanable. Repair or patch damaged sections of floor to render surfaces smooth and easily cleanable.
    • 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 side of the cabinet beside the smaller stovetop has exposed raw wood. The wall behind the main cooktop has a damaged section. Repair indicated areas to ensure smooth cleanable surfaces.
  3. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage to the floor of the main kitchen was noted in several areas, creating surfaces that are not smooth or easily cleanable. Repair or patch damaged sections of floor to render surfaces smooth and easily cleanable.
    • 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 side of the cabinet beside the smaller stovetop has exposed raw wood. The wall behind the main cooktop has a damaged section. Repair indicated areas to ensure smooth cleanable surfaces.

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