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Supplement World

25 - 12012 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Supplement World has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 18, 2025. The most recent inspection, on January 12, 2026, recorded 7 infractions.

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

  • 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 2 times across 2 separate inspections, most recently on January 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 12, 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 once on January 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on January 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 18, 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?

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.

2 inspections

  1. Initial Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1, Boxes of food items were stored on the floor at the back storage room area.2. Boxes of pop drinks were stored on the floor at the back storage room.3. Boxes of protein bars were stored on the floor in the back storage room.4. Protein supplements were stored were stored on the floor in the front service area.5. Cartons of energy drinks were stored on the floor beside the sliding‑door refrigerator in the front service area.Adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on January 12, 2026:The sliding door fridge used to store the shake mixture/dessert mixture measured between 5°C to 6°C. The display temperature recorded between 5°C and 7°C. Ensure the fridge can maintain a temperature of 4°C or less at all times.Place a thermometer inside the fridge.Previous violation:The sliding-door refrigerator used to refrigerate energy drinks and shake mixture/dessert mixture measured 7.2°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper dishwashing procedures were observed, as staff were rinsing the blender container/pitcher without a prepared sanitizer solution at the 3‑compartment sink.Staff promptly prepared a chlorine sanitizer solution at 100 ppm.2. Staff were using the 3‑compartment sink for handwashing.Staff were instructed to use the designated handwashing sink, as the 3‑compartment sink is intended for dishwashing only.
    • 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 handwashing soap at the handwashing sink. Staff was using the 3-compartment sink to wash their hands.The soap located at the 3-compartment sink was stored at the handwashing sink.Ensure the handwashing sink is used for handwashing only.
    • 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. Gap was noted underneath the front entrance door.2. Gap was noted underneath the back exit door leading to the hallway.Install weatherstrips to seal the gaps and prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser in the washroom was empty. Paper towel was stored on the paper towel dispenser.Ensure paper towel is stored in the paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1, Boxes of food items were stored on the floor at the back storage room area.2. Boxes of pop drinks were stored on the floor at the back storage room.3. Boxes of protein bars were stored on the floor in the back storage room.4. Protein supplements were stored were stored on the floor in the front service area.5. Cartons of energy drinks were stored on the floor beside the sliding‑door refrigerator in the front service area.Adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding-door refrigerator used to refrigerate energy drinks and shake mixture/dessert mixture measured 7.2°C.
    • 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. Gap was noted underneath the front entrance door.2. Gap was noted underneath the back exit door leading to the hallway.Install weatherstrips to seal the gaps and prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel dispenser in the washroom was empty. Paper towel was stored on the paper towel dispenser.Ensure paper towel is stored in the paper towel dispenser.
    • 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 facility was found to be operating without a food handling permit. The operator is in the process of obtaining a food permit.

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