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Sweetgrass Deli & Eatery

1 - 49 Elizabeth Street Okotoks AB T1S 1B3 · Food - General

Official record from Alberta →

Inspection summary

Sweetgrass Deli & Eatery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on October 24, 2025, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on December 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on October 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 April 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened bag of flour was observed in the dry storage cabinet. **Ensure opened bag of food items are stored in a manner that prevents potential contamination. ***CORRECTED DURING THE INSPECTION.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of sanitizer was measured at 50 ppm concentration. **Ensure bucket of sanitizer is maintained at 100 ppm concentration.***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • Buckets of sanitizer were not labelled. **Label.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No concentration was detected in the bleach water sanitize bucket. **Ensure bleach sanitizer water is maintained at a concentration of 100ppm.***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Duct tape was observed on the condenser fan in the walk in cooler. It was reported that the duct tape was there to hold in a loose screw.**Repair and remove duct tape.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature in the display cooler was measured at 7.5 degrees Celsius. It was noted that staff monitor the temperature as the unit has a work order to be repaired. **Repair. Ensure the temperature of the cooler is maintained at 4 degrees Celsius or colder.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prepared sanitizer at the front food preperation area was measured at 0ppm chlorine. New sanitizer solution was prepared during inspection, measured at a concentration of 100ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display sandwich cooler was measured at temperatures of 6-8C. Significant ice buildup was noted on the top condenser unit. Ensure cooler can maintain a temperature of 4C or lower for stored perishable foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the kitchen and front service area were not observed to have working display thermometers. Ensure all coolers have accurate display thermometers.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the oven at the front service counter requires more frequent cleaning.Clean indicated area.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths being used for diluted bleach solution in the kitchen were observed to be visibly dirty. Cloths were replaced during inspection. Ensure that cloths and bleach solution are replaced whenever visibly dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board attached to a metal patty press had deep groves which would make it difficult to clean. The press was removed from the board during inspection. Seal or otherwise repair this board if intending to use in food handling.

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