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H & K Restaurant & Alley Cat Lounge

123 2 Street W Brooks AB T1R 0S3 · Food - General

Official record from Alberta →

Inspection summary

H & K Restaurant & Alley Cat Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on April 30, 2026, found no infractions.

4 of 9 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.

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.

  • 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 December 4, 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 November 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on December 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on March 25, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer tested at 0 ppm, and the operator immediately mixed a new bleach solution which tested 100ppm.• Please ensure that a new bleach solution is mixed every two days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three scoops were stored inside flour containers.• Please remove all scoops from the storage containers in order to prevent cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility appeared dirty, with noticeable dirt buildup in the walk-in cooler, behind the dishwasher, and the two-compartment sink area, which was greasy.• Please thoroughly clean and disinfect the walk-in cooler, kitchen floors, and remove dirt buildup on the walls.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease is accumulating on the light in the kitchen and on a lightswitch near the walk-in cooler. Crumbs are accumulating behind the bar kitchen sink. Floors contain some food particles and debris. Keep floors clean and sanitized.*Clean and sanitize these areas.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease is accumulating on the light in the kitchen and on a lightswitch near the walk-in cooler. Crumbs are accumulating behind the bar kitchen sink. *Clean and sanitize these areas.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shallow plate of raw ground beef was placed in the prep cooler above a bowl of cooked chicken. Beef was moved to the lower shelf. Owner committed to cleaning and sanitizing the shelf where the raw meat was on. Containers of sauces are stored on the floor of the walk-in cooler. One container is not covered with a lid. *Do not store raw meat above cooked and ready to eat food to protect food from cross-contamination.*Protect food from contamination by storing food off the ground and covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking temperature is not verified by use of a probe thermometer. *Ensure cooking temperature of high-risk food is verified to reach 71 C or above by use of a probe thermometer. Check at least one piece in a batch of deep-fried pieces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light fixture and cold air return vent in kitchen is accumulating grease. Top surface on top of fridge is accumulating grease. Spice holder next to grill is laden with grease and spilled spices. *Degrease, clean and sanitize these areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Fresh sanitizer solution was not readily available. Cloths were soaked in a bucket with no bleach present. Bleach sanitizer was prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chopped vegetables in containers in the walk-in cooler were not adequately covered. Plastic wrap covering was moved into place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping knives, regular knives and vegetable peelers are not washed and sanitized after use and are stored in containers that also become contaminated from dirty utensils. Clean and sanitize utensils used for food preparation and the storage areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large plastic cutting board was no longer cleanable and was replaced with a brand new one. A wok brush was in poor condition and wrapped in ducttape on the handle. This brush was discarded and replaced with a brand new one.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few food spills and grease accumulation noted on surfaces in the kitchen such as the prep table, fridges, and top of the dishwasher. Clean and sanitize these areas.

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