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The Sugar Shoppe

92 Elizabeth Street Okotoks AB T1S 1A4 · Food - General

Official record from Alberta →

Inspection summary

The Sugar Shoppe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on October 6, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times across 2 separate inspections, most recently on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on September 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in the sanitizer spray bottle at the front retail counter was too strong and bleached out the chlorine test strips.- Corrected during inspection. 200ppm chlorine was mixed.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer spray bottle at the front retail counter was not labeled.- Corrected during inspection. Ensure chemical bottles are labeled to identify its contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the handwashing sink in the main kitchen was being stored on the prep counter away from the handwashing sink and is not easily accessible.- Ensure single use towels are available and accessible at the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was food debris accumulation noted on the bottom shelf inside the white standing refrigeration unit by the stove.2) There was food debris accumulation noted on the bottom shelf inside the black standing sliding door refrigeration unit by the dry storage area.3) There was food debris accumulation noted on the inside of the door inside the black mini refrigeration unit in the coffee area.- Areas to be cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in an enclosed dispenser in the public washroom.- Paper towel to be placed in an enclosed dispenser.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in an enclosed dispenser in the public washroom.- Paper towel to be placed in an enclosed dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care and control of the food facility has food safety training that meets Section 31 of the Food Regulation. - Food safety training to be completed. A copy of the certificate to be sent to the Public Health Inspector upon completion.
  6. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometer was available in the refrigeration unit at the coffee station.- Refrigeration unit to be equipped with functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No functional probe thermometer was available to monitor dishwashing temperatures.- Functional probe thermometer to be available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No single use paper towel or single use soap equipped at the handwashing sink in the front coffee area.- Equip the coffee area sink with single use soap and paper towel.2) The paper towel was not in an enclosed dispenser in the public washroom.- Paper towel to be placed in an enclosed dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care and control of the food facility has food safety training that meets Section 31 of the Food Regulation. - Food safety training to be completed. A copy of the certificate to be sent to the Public Health Inspector upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The electrical box and electrical wires by the ovens was exposed.2) There was a hole in the wall with electrical wires behind the stove.- Seal the gaps to ensure the wall is smooth and easily cleanable.

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