Safe drinking water is a basic need for human development. Many years of neglect by government has left the public drinking water supply in Katsina state in an unreliable state. The society has therefore taken to several adaptive measures of alleviating this stress. One of these is dependence on sachet water, popularly referred to as pure water. The study determined the physicochemical and microbiological quality of sachet drinking water sold for public consumption in Batagarawa Local Government Area, Katsina State. Sample of sachet waters were selected from five different factories as to provides a broad, representative sample to assess the quality of sachet water consumed by the public, address potential health risks, and advocate for stricter regulatory oversight, sample A as (S.Y.B), sample B as (NAHLA), sample C as (MAI AGWAGWA), sample D as (101), sample E as (KHALI) and assessed for physicochemical parameters such as pH, EC, DO, turbidity, zn, Mn, fe, sulphate, chloride and nitrate. For the Microbiological parameter E. coli were assessed of all the sachet water samples. The study revealed that all the water sample from five different factories analysed for turbidity, pH met the WHO standards of ≤5 NTU and 6.5–8.5, while DO for all the samples failed to meet the WHO standard, Sulphate ranged from 1.09 to2.81mg/1(WHO standard ≤500 mg/L),chloride range from 51.17 to 85.33mg/1(WHO standard: ≤250 mg/L) and nitrate range from2.81 to 4.62(WHO standard: ≤50 mg/L)which are all below the WHO standard. Thus, The concentrations of all the three heavy metals of Mn (0.0011–0.0034 mg/L), Fe (0.0021–0.0193 mg/L), and Zn (0.0034–0.0138 mg/L) are all significantly below the maximum permissible limits set by WHO (Mn: 0.4 mg/L, Fe: 3.0 mg/L, Zn: 3.0 mg/L). The microbiological analysis of all the water sample from five different factories range between 1.0 – 2.0 Cfu/100ml.Thus, were not in line with the WHO standard of having 0 Cfu/100ml of water sample. This is an indication that the water is contaminated, especially with faecal materials and hence unsafe for drinking. Sachet water producers should adopt boiling, chlorination and install ultraviolet light disinfection systems to eliminate microbial contaminants effectively, also ensure that production equipment is cleaned and sanitized daily with approved disinfectants.