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Half Hitch Brewing Company - Restaurant

1 - 10 Griffin Industrial Point Cochrane AB T4C 0A2 · Food - General

Official record from Alberta →

Inspection summary

Half Hitch Brewing Company - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on July 22, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 9 times across 6 separate inspections, most recently on June 8, 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 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 3 times across 3 separate inspections, most recently on May 26, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 16 times across 6 separate inspections, most recently on June 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available for glass dishwasher. Please make sure test strips are available for measuring concentration of sanitizer solutions.Update (June 9, 2026): QUAT test strips have been purchased, but no iodine test strips are available on site. Obtain test strips for all chosen food-grade sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal wall below the hand sink in male washroom was rusted and damaged. Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing sink is damaged. Clean wall surface and replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris build-up noted on floor under grill and deep fryer. Complete general cleaning of floor surfaces in the kitchen including the hard-to-reach areas.Update (June 9, 2026): More food debris and grease noted under grill and deep fryer. Clean all floor surface and remove build-up.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were pizza packages in the freezer by the facility entrance. They were made in a different food establishment and were not labeled. Name of company needs to be on the labelled. Please see Health Canada labelling guidelines. Please make sure any food items which is made from a different food provider must be labeled properly. All food items which are served to the public in a food establishment must be from approved source.Update (May 26, 2026): The frozen pizzas were noted to be missing proper labelling. Staff removed the frozen pizzas from display until operator places proper labelling that meets Health Canada Guidelines. Provide district PHI a copy of label.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution where used utensils are stored was measured at 100 ppm QUAT. Staff prepared a new solution at 200 ppm QUAT. Monitor food-grade sanitizer concentration regularly, and keep QUAT solution at 200-400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the bar area was measured at 12 degrees Celsius. Staff moved all perishable items from the cooler into an ice bath. Keep all perishable items below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available for glass dishwasher. Please make sure test strips are available for measuring concentration of sanitizer solutions.Update (May 26, 2026): No iodine and QUAT test strips available on site. Obtain test strips for all chosen food-grade sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing sink is damaged. Clean wall surface and replace caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal wall below the hand sink in male washroom was rusted and damaged. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler was measured at 12 degrees Celsius. Repair cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris build-up noted on floor under grill and deep fryer. Complete general cleaning of floor surfaces in the kitchen including the hard-to-reach areas.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were pizza packages in the freezer by the facility entrance. They were made in a different food establishment and were not labeled. Name of company needs to be on the labelled. Please see Health Canada labelling guidelines. Please make sure any food items which is made from a different food provider must be labeled properly. All food items which are served to the public in a food establishment must be from approved source.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available for glass dishwasher. Please make sure test strips are available formeasuring concentration of sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water coming through the hot water tap at the hand sink at the bar. Please make sure repairs are completed to make sure hot water is available at the hand washing sink at the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Metal wall below the hand sink in male washroom was rusted and damaged. Please repair it. * Ceiling materials was falling of the surface in the basement storage area.Please repair the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:* Grease built up surrounding surface around the exhaust canopy and pipes. Please make sure cleaning is done to prevent any grease to drip into the food.
  5. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were pizza packages in the freezer by the facility entrance. They were made in a different food establishment and were not labeled.Please make sure any food items which is made from a different food provider must be labeled properly. All food items which are served to the public in a food establishment must be from approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was multiple cleaning clothes left on the counter and food contact surfaces. Please make sure the cleaning clothes are kept in sanitizer solution while they are not in use to prevent growth of pathogens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoop for sour cream in the fridge was left on the top of the lid. Please make sure it is stored in a clean container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Water jars in the bar area were left under the paper towel station. Corrected during inspection by the operator. Please make sure there is no food items or containers stored under the paper towel station to prevent contamination of the food and surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no iodine test strips available for glass dishwasher. Please make sure test strips are available formeasuring concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar was not operational during the inspection. Please make sure required repairs are completed and hand sinks are operational at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink by the prep area. Please make sure hand sinks are supplied properly with paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Metal wall below the hand sink in male washroom was rusted and damaged. Please repair it. * Ceiling materials was falling of the surface in the basement storage area.Please repair the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler in the bar area was not maintaining the proper temperature. The cooler temperature was measured at 10 degrees Celsius.Please make sure it is repaired and maintaining temperature at 4 degrees Celsius and do not store any perishable food items until the repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Exhaust canopy filters above the grill- Grease built up.Please maintain it in the clean and sanitary condition.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Cheese balls in the freezer downstairs were not properly stored. Please make sure food items are stored in a covered containers properly; containers are not touching food to prevent contamination.* Bag of quinoa was not stored properly; bag was directly contact with the floor.* Scoop used for sugar and brown sugar was not stored properly and not in clean condition.*Scoop for sour cream in the fridge was left on the top of the lid. Please make sure it is stored in a clean container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted that Glass dishwasher in the bar sanitizer bucket was empty. Corrected during the inspection. New Iodine bottle was placed in. Sani cycle was measured at 12.5ppm.Please make sure glass dishwasher sani cycle is monitored daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar was not operational during the inspection. Please make sure required repairs are completed and hand sinks are operational at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Metal wall below the hand sink in male washroom was rusted and damaged. Please repair it. * Ceiling materials was falling of the surface in the basement storage area.Please repair the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *There was an active leak from the glass dishwasher. Operator aware of the issue and they ordered the new glass dishwasher. Please make sure required repair are completed/ it is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *There were broken containers in use for food storage and some at the shelves. Discarded by the operator during the inspection. * One of the strainers was also not in good repair. Discarded by the operator during the inspection. Please make sure food equipment and utensils are in good repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Exhaust canopy filters above the grill- Grease built up.**Cleaning of the storage containers.Please maintain it in the clean and sanitary condition.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Violation: Cleaning clothes were kept on the counter.*Please keep cleaning clothes soaked in the sanitizer solutions while not in use to prevent the growth of microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Violation: An open can was kept in the refrigerator with food inside.*Violation was corrected onsite. Please discard the can after opening and store food in the food grade container. Cans have potential to leach into the food once opened.2. Violation: Salt and sugar were stored in the open container without lid.*Violation was corrected onsite. Staff covered the container with saran wrap.Recommendation: Please keep the food items covered all the times to avoid any contamination or preventing falling of dust in the containers.3. Violation: Food items like mushroom was uncovered in the basement storage area.*Violation was corrected onsite. Staff covered the mushroom with the saran wrap. Please make sure to close the bags or transfer the food items in the closed lid reusable food container.4. Violation: Personal items were stored in the dry storage area.*Please remove the personal items from the kitchen and store the away from the food area to avoid any cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Violation: Sanitizer bottles were not labeled.*Please label the sanitizer bottle to avoid any mixing of chemicals and for the staff info.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Violation: No sanitizer test strips were present onsite in the kitchen and the bar.*Please keep sanitizer strips in the kitchen to measure the strength of the sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Metal wall below the hand sink in male washroom was rusted and damaged. Please repair it. * Ceiling materials was falling of the surface in the basement storage area.Please repair the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Violation: Scoop was kept in the freezer (dry storage area).Please make sure scoops are kept in clean container.*Deficiency was corrected onsite. Scoop was removed from the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**2. Seal for line prep cooler in disrepair. COMPLETE THE FOLLOWING:1. Please repair items noted above, so the equipment is in good repair and to be able to maintain the temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Exhaust canopy filters above the grill- Grease built up.**Cleaning of the storage containers.Please maintain it in the clean and sanitary condition.

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