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Supplement World

1107 - 2800 Main Street SE Airdrie AB T4B 3G2 · Food - General

Official record from Alberta →

Inspection summary

Supplement World has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on March 12, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 9 times across 6 separate inspections, most recently on March 12, 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)?

  • 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 October 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 8, 2024. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

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. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was no water available at the hand sink in the bathroom. Plumber had been contacted to fix the issue. DO THE FOLLOWING:1. Ensure that hot and cold running water is provided for handwashing in the bathroom.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloth was observed on the counter. This was corrected during the inspection.DO THE FOLLOWING:1. Keep sanitizer cloths in the sanitizer bucket at all times when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to test the concentration of the sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was no water available at the hand sink in the bathroom. Plumber had been contacted to fix the issue. DO THE FOLLOWING:1. Ensure that hot and cold running water is provided for handwashing in the bathroom.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available at time of inspection. Ensure a 100ppm chlorine solution or a 200ppm quats solution is available for sanitizing surfaces and equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
  7. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available at time of inspection. Ensure a 100ppm chlorine solution or a 200ppm quats solution is available for sanitizing surfaces and equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in fridge where pumpkin puree was stored. Please obtain thermometer and use to monitor temperature of fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain test strips for sanitizer (chlorine or quats depending on sanitizer chosen).
    • 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?
      • Facility was operating without a valid food handling permit. A permit should have been obtained prior to beginning operation.

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