Hamel Meats (2015) Ltd.
5207 51 Avenue Cold Lake AB T9M 1P1 · Food - General
Inspection summary
Hamel Meats (2015) Ltd. has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on March 26, 2026, recorded 5 infractions.
1 of 2 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 on March 26, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 March 26, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 26, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 once on March 26, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
2 inspections
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Daily temperatures were reportedly being checked; however, no written records were available for review at the time of inspection. Written temperature logs help demonstrate that refrigerated storage temperatures are being monitored consistently. Please begin maintaining daily written temperature records for applicable units.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen dog food was observed for sale in the same cooler as food intended for human consumption. To avoid confusion and help prevent cross-contamination, pet food should be clearly labelled and physically separated from human food products. Please ensure a clear barrier or other effective separation is provided.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Meat processing equipment in the beef jerky department was not being fully washed, rinsed, and sanitized using the proper steps. Staff advised that a mixture of soap and bleach was being used. For sanitizing to be effective, equipment must first be cleaned and rinsed before sanitizer is applied. Please ensure food-contact equipment is washed, rinsed, and sanitized using the proper three-step process. This was discussed during the inspection and corrected at that time.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No litmus test strips were available at the time of inspection. Test strips are needed to confirm that sanitizer is being mixed and maintained at an effective strength. Please ensure appropriate test strips are available on site and used daily.
- 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?
- Fly strips containing a large number of flies were observed above food preparation areas. The accumulation of flies on the strips suggests ongoing fly activity within the establishment. To help reduce the risk of contamination, fly strips should not be located over food or food-contact surfaces and should be replaced often enough to prevent excessive buildup. Please relocate the fly strips away from food preparation areas and replace them as needed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions