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Sweet P's

110 Arena Avenue Trochu AB T0M 2C0 · Food - General

Official record from Alberta →

Inspection summary

Sweet P's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 17, 2025. The most recent inspection, on April 9, 2026, recorded 1 infraction.

2 of 5 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: Chemicals and toxic substances, Food source, labelling and allergens and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 27, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure the bleach sanitizer bottle is labelled (recommend labelling tape rather than labelling bottle directly to prevent constant wearing).
  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Corrected: CFIA has confirmed that Huxley Colony operates a federally licensed egg grading station.Please ensure all future egg deliveries are properly labelled at the time of receipt to verify eggs are inspected and from an approved source.
    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure the bleach sanitizer bottle is labelled (recommend labelling tape rather than labelling bottle directly to prevent constant wearing).
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Suppliers listed by the operator include Costco, Wholesale, and Sysco. However, eggs were noted to be obtained from Huxley Colony. Box was labelled "inspected", however no Canada Grade (A/AA/B) or federallly registered egg-grading station identification was observed on the packaging.Huxley Colony does not appear on the CFIA registry of federally licensed egg grading stations. Therefore, these eggs cannot be confirmed as coming from an approved source. The operator agreed to remove the eggs from the facility until confirmation of an approved source can be obtained. Unless/until confirmation of these eggs being from approved sources (i.e. graded at a federally licensed grading station) can be provided, please ensure that only eggs from confirmed approved sources (i.e. properly graded and labelled eggs from commercial suppliers) are used in the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure the bleach sanitizer bottle is labelled (recommend labelling tape rather than labelling bottle directly to prevent constant wearing).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-holding unit containing the tomato tortellini soup measured ~31C at the time of the inspection. Operator confirmed the unit was still getting up to temperature, and soup was prepared and transferred soon before.Operator was asked to reheat the soup on the stove to 74C and wait until the hot-holding unit reached the appropriate temperature prior to transferring over. Please ensure hot-holding units are able to keep foods above 60C at all times (and units are at proper temperature before any hot food is placed in them).
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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