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Sweet Tooth Brooks

119 2 Street W Brooks AB T1R 1G1 · Food - General

Official record from Alberta →

Inspection summary

Sweet Tooth Brooks has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on December 12, 2025, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on December 12, 2023. 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 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 once on December 11, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 11, 2023. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Bleach sanitizer test strips are not available. Obtain sanitizer test strips to measure strength of sanitizer solution.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer is not prepared and readily available. Prepare a non-rinse food-grade sanitizer to sanitize clean-in-place equipment, tables and counters.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food ingredients such as bags of sugar and food packaging materials are stored on the floor. Keep all food ingredients and food packaging stored off the floor to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available. Obtain sanitizer test strips to measure strength of sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen ceiling tiles are porous and not cleanable. Ceiling is becoming stained from fumes due to cotton candy and popcorn making. Kitchen-grade ceiling tiles are most needed in areas where vapours and sugars are sticking to the ceiling.

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