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Coast Hinton Hotel

571 Gregg Avenue Hinton AB T7V 1N1 · Food - General

Official record from Alberta →

Inspection summary

Coast Hinton Hotel has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 7, 2025. The most recent inspection, on May 4, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on April 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 28, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizing solution is being used to sanitize dishes and surfaces, but no test strips are available.- Please provide test strips and implement use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer located in the back storage room is not maintained in clean condition - food residue is present on the interior surfaces.- Please clean and sanitize the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is available.- Please establish a written cleaning schedule to ensure safe food operation maintenance.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed that the facility was not sanitizing dishes. The facility cook advised that they had run out of chlorine/bleach sanitizing solution- The cook provided Quats sanitizing solution, borrowing from the adjacent food facility, and prepared 200 ppm Quats solution during the inspection, then started sanitizing dishes during the inspection.- The manager then decided to provide chlorine/bleach solution to be used as a sanitizing agent going forward. Later in the day, the manager submitted a photo confirming that chlorine solution had been provided.- Chlorine test strips were available onsite to verify the to verify the concentration of chlorine solution
  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Was advised that Rapid Multi Surface Disinfectant Cleaner (DIN 02517957) is being used to sanitize food contact surfaces. The public health inspector could not determine if the disinfectant was food safe. No test strips were available to measure the concentration. - Please provide a sanitizing solution that is approved for food contact surfaces (such as 100 ppm chlorine/bleach, or 200 ppm Quats).- Use test strips to check the strength of the sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed approximately 25 individual servings (cups) of pre-packaged whipped butter condiments stored at room temperature on a self-serve condiment table. The packaging on the condiments stated, “Keep Refrigerated.”- the manager discarded all condiments at the time of inspection following the public health inspector's instruction. - Ensure all condiments labeled “Keep Refrigerated” are stored in a cooler at 4°C or colder to ensure food safety.

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