Christmas on the High Hill
38520 Range Road 25A Benalto AB T0M 0H0 · Food - Special Event
Inspection summary
Christmas on the High Hill has been inspected once by Alberta Health Services (Environmental Public Health), on December 5, 2025. The most recent inspection, on December 5, 2025, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 on December 5, 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 once on December 5, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was present on site to use on food contact surfaces. Staff obtained some bleach during the inspection. Please ensure bleach is prepared at 100 ppm and readily available while food handling is occurring. Store cleaning cloths in solution to prevent bacterial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy brought hot to the event was left at room temperature and was just below 60 C. Staff reheated the gravy during the inspection.The glass door fridge was at 11 C. due to the breaker shutting off. Food was temporarily relocated to another fridge and the temperature dropped down to 4 C once the breaker was back on. Please ensure the fridge is monitored closely to ensure the breaker doesn't go off during the event.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was in use but not heating above 47 C after several cycles and had been on for two hours. There are 3 sinks that can be used to wash, rinse and sanitize dishes. Until dishwasher is able to reach 82 C (180 F), please ensure washed and rinsed dishes are placed in a bleach solution at 100 ppm in one of the large sinks for two minutes, then allow to air dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?