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Foxy Sips

702 Main Street Pincher Creek AB T0K 0W0 · Food - General

Official record from Alberta →

Inspection summary

Foxy Sips has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 28, 2025. The most recent inspection, on August 5, 2026, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 across 2 separate inspections, most recently on August 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 5, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution was observed to be at or above 1,000 ppm, causing the test strip to bleach out and preventing an accurate reading. The solution was diluted during the inspection to achieve an appropriate sanitizer concentration. Operators were reminded to regularly test and maintain sanitizer concentrations within the manufacturer's recommended range to ensure effective sanitization while minimizing chemical residue.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Only one ice cream scoop was available for use, and the establishment does not have a dedicated dipper well with continuously running water. Operators were advised to obtain multiple ice cream scoops and use a clean, sanitized scoop for each order. Used scoops should not be reused until they have been properly cleaned and sanitized to reduce the risk of cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed dishes being dried in the dedicated handwashing sink. The items were removed during the inspection. Dedicated handwashing sinks must remain accessible and used only for handwashing to promote proper hand hygiene and reduce the risk of cross-contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The front and back doors were observed to be propped open during the inspection. Operators were advised to keep exterior doors closed when not in use or install tight-fitting screens to help prevent the entry of pests and maintain the premises in a sanitary condition.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was not a valid food handling permit posted.Please ensure that that the facility has a valid food handling permit posted in an area that is easily visible to patrons.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured to be over 200ppm.Operator immediately remixed and retested chlorine solution and it measured 200ppm.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was not a valid food handling permit posted.Please ensure that that the facility has a valid food handling permit posted in an area that is easily visible to patrons.Facility had raw meat that was being handled and cooked. Due to the size of the facility, kitchen, and preparation areas, it was determined that food handlers would be unable to handle raw meat in a safe manner that would not risk cross contamination. Please ensure that any meat being handled in the facility is pre-cooked.
  3. Initial Inspection

    0 infractions

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