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Supplement King

105 - 6829 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General

Inspection summary

Supplement King has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 12, 2025. The most recent inspection, on June 26, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Food Safe Sanitizer is onsite. Ensure food safe sanitizer is available onsite at all times:To mix a bleach sanitizer with a concentration of 100 ppm to 200 ppm: 1/2 tsp of bleach in 1L of water. To mix a QUAT sanitizer of 200 ppm to 400 pm: Follow manufacturer's instructions. To mix an iodine solution 12.5 ppm to 25 ppm: Follow manufacturer's instructions.Ensure to have the associated test strip with the food safe sanitizer.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Food Safe Sanitizer is onsite. Ensure food safe sanitizer is available onsite at all times:To mix a bleach sanitizer with a concentration of 100 ppm to 200 ppm: 1/2 tsp of bleach in 1L of water. To mix a QUAT sanitizer of 200 ppm to 400 pm: Follow manufacturer's instructions. To mix an iodine solution 12.5 ppm to 25 ppm: Follow manufacturer's instructions.Ensure to have the associated test strip with the food safe sanitizer.

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