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FoodHub

A-18 Broadway St E Yorkton SK S3N 0K3 · Food Premises

Official record from Saskatchewan →

Inspection summary

FoodHub has been inspected 4 times by Saskatchewan Health Authority since May 27, 2024. The most recent inspection, on June 3, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on April 30, 2025. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 30, 2025. For example: Food Storage & Equipment

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 30, 2025. For example: Handwashing

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 30, 2025. For example: Approved Source

  • 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 once on May 27, 2024. For example: Dishwashing - General

About this data

These results come from Saskatchewan Health Authority, 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. Routine

    1 infraction

    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  2. Routine

    0 infractions

  3. Routine

    11 infractions

    • Licence
      • Extensions, renovations or alterations were made without local authority approval. Refer to section 4 of The Food Safety Regulations.
    • Ventilation
      • Food facility is not equipped with properly operating ventilation to prevent the accumulation of odours, fumes, steam, vapours, smoke or excessive heat. Refer to subclause 13(b)(iv) of The Food Safety Regulations.
    • Plumbing
      • A grease interceptor is not installed on the soil/waste line for pre-rinse and/or pot sinks. Refer to 2.4.4.3(1) National Plumbing Code of Canada, 2005.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • Washrooms are not equipped with single use towels in dispensers, hot air dryers, roller-type linen or roller-type cotton towels. Refer to 4.4.b of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Approved Source
      • Specified food item(s) is not from an approved source. Refer to section 22 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
      • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to 2.2.3 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
      • Sink is not washed, rinsed, and sanitized before being used to wash food items. Refer to section 16 of The Food Safety Regulations and 2.1.3 of the Public Eating Establishment Standards.
  4. Routine

    3 infractions

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not air dried. Refer to 3.1.5 of the Public Eating Establishment Standards.

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