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Chinook Lanes

942 Hyde Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Chinook Lanes has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on March 30, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on March 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing procedures were not observed at the time of inspection; however, the operator described a process that does not include a sanitizing step. The operator indicated that utensils are washed with soap and water and then rinsed only.Operator was advised to implement proper manual dishwashing procedures: wash in the first sink with soap and water, rinse with clean water, then sanitize in a second sink using a bleach solution at 100 ppm. Items must remain submerged in the sanitizing solution for a minimum of 2 minutes, followed by air drying on a clean rack.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available on-site to verify sanitizer concentration. Please ensure appropriate test strips are obtained from a food or chemical supplier and used to regularly monitor disinfectant levels.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator washes dishes first in soap and water, then rinses the water off as a final step. Discussed washing dishes as followed: in the first sink, wash with soap and water, then rinse dishes with water. The second sink, fill with water and bleach at 100 ppm. Let the dishes soak in the bleach solution for 2 full minutes before air drying on the dish rack.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have bleach test strips to measure disinfectant's concentration. Discussed purchasing test strips from a food or chemical supplier.

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