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Soul Sugar Catering

2 - 115 Fisher Street Okotoks AB T1S 2C3 · Food - General

Official record from Alberta →

Inspection summary

Soul Sugar Catering has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on June 24, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on June 24, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 5, 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 2 times across 2 separate inspections, most recently on June 5, 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 June 5, 2026. 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 2 times across 2 separate inspections, most recently on June 24, 2026. 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.

7 inspections

  1. Demand Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings observed on the floor adjacent to the laundry/mop sink and on the floor in the dry storage area. **CORRECTED. June 23 - mouse droppings observed on floor adjacent to the freezers. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue with pest control practices and hire professional pest control company if necessary. 2. A small gap was observed along the bottom/side of the front entrance door. **Repair the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No written records of the thermometer calibration logs or temperature logs were available to review at the time of the inspection. **Ensure record keeping of thermometer calibration logs and temperature logs for the Central Kitchen food items are being conducted and available for review.
    • 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?
      • No food permit displayed. **Display current food permit in a location that is visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please have Jesse Normand complete approved food safety training certificate as part of the Central Kitchen requirements.
  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings observed on the floor adjacent to the laundry/mop sink and on the floor in the dry storage area. **CORRECTED. June 23 - mouse droppings observed on floor adjacent to the freezers. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue with pest control practices and hire professional pest control company if necessary. 2. A small gap was observed along the bottom/side of the front entrance door. **Repair the gap.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of sanitizer not labelled at the time of the inspection. **Label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometers in the lower prep coolers in the main kitchen. **Obtain thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips. **Obtain new chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings observed on the floor adjacent to the laundry/mop sink and on the floor in the dry storage area. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Continue with pest control practices and hire professional pest control company if necessary. 2. A small gap was observed along the bottom/side of the front entrance door. **Repair the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the lower prep cooler adjacent to the cook line was off the bracket. **Repair.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the kitchen measured over 1000ppm.- Chlorine sanitizer was diluted to 100ppm during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer spray bottle was not labeled at the time of inspection.- Labeled during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted:1) On the lower shelf of the dry food storage room.2) In the northwest corner of the equipment storage area between the front door and dry food storage room.3) On a white dinner plate on the south wall of the equipment storage room by the front door.- Mouse droppings to be cleaned and pest activity to be mitigated. Front and back doors were open at the time of inspection. Doors to be closed when not being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted:1) On the meat slicer near the compartment dishwashing sinks.2) In the bowl of the floor mixer near the standing ovens.3) On the outside of both microwaves on the east wall.4) On the outside of the doors of the stainless steel under counter cooler.- Areas to be cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Available sanitizer was measured at 0ppm chlorine and 0ppm quats. Operator was not aware of the type of sanitizing chemical used. Staff prepared a diluted bleach sanitizing solution during inspection, verified at a concentration of 100ppm chlorine. Ensure that sanitizer is available to wipe counters and other surfaces whenever food preparation is occurring.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training was not provided by someone in care and control of the food facility. The operator showed a lack of basic food safety knowledge during the approval inspection. - Someone in care and control of the food facility shall complete food safety training that meets Section 31 of the Food Regulation. Proof of food safety training must be provided to the Public Health Inspector upon completion.*Ongoing violation. Send proof of food safety certification for at least one member of staff.

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