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Hammy's - Grocery

4 - 4502 50 Street Ponoka AB T4J 1J5 · Food - General

Official record from Alberta →

Inspection summary

Hammy's - Grocery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on July 13, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on May 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 separate inspections, most recently on July 13, 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?

  • 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 across 2 separate inspections, most recently on July 13, 2026. 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 once on December 6, 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mop was observed within the dairy walk-in cooler in very close proximity to the egg cartons where it poses cross-contamination risk. This had been previously discussed and required to be stored in the appropriate mop sink location where it does not pose a risk to foods like the dairy produce.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery Department:The ceiling tile located around the tele post in front of the bread slicer was observed still damaged and posing as a possible contamination risk of the bread at the slicing and bagging area. Ceiling tile is required to be replaced to prevent particles from the damaged ceiling tile fall into the food handling area.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery Department:The lowest shelf of the wire bread rack located on the shared wall with the meat department was being used to store cooling bread. The lowest shelf was documented to be 3 inches above ground level with bread directly placed on the metal rack picture taken at the time of the inspection. Food debris is located on the floor, and the bread is low enough to be accessible by pests. Ensure that foods are elevated at least 6 inches above the ground level so that that they are not at risk of contamination or access by pests. The two trays of loaves were relocated to higher shelf at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • HMR Department:At the time of the inspection the HMR hot holding cabinet was maintaining food at temperatures ranging from 35 degrees Celsius to 70 degrees Celsius. The foods along the sides of the display were not located directly under the warming elements and were not being held at an adequate temperature.The facility confirmed the internal temperature of all hot held foods and removed and discarded any foods that were below the required hot holding temperature of 60 degrees Celsius.Ensure that the hot holding display is set to an adequate temperature and arranged in a fashion that allows for all hot foods to be maintained at 60 degrees Celsius or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Deli Department:The deli's high-temperature mechanical dishwasher was indicated to be in disrepair at the time of the inspection and could not be run due to a substantial leak that would flood the floor of the department.The department's reusable equipment was being washed, rinsed, and sanitized in the department's single compartment sink at the time of the inspection.Because dishwashing requirements for the department's reusable utensils/equipment was not able to be met in the deli, the department's equipment would instead be reprocessed in the HMR department's dishwashing area/high-temperature dishwasher at the direction of the inspector.Ensure that the deli's dishwasher is repaired and that dishwashing occurs in the HMR department as directed until the repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grocery Department:The floor of the dairy/egg walk-in cooler has been partially repaired and now has a paper/cardboard cover in addition to tape on it to prevent further peeling and damage to the surface. The installed cover also helps to prevent trips and falls from staff members to frequently walk on the surfaces. The surfacing has been indicated to be partially fixed but require requires additional work.Ensure that the floor is fully repaired and made to be smooth, non-absorbent and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery Department:A ceiling tile located at the tele post in front of the bread slicer is damaged. Portions of the ceiling tile are hanging down below the drop ceiling and pose a possible contamination risk of the bread at the slicing and bagging area. Ensure that the ceiling tile is replaced with a tile that is in good repair to prevent particles or debris from the damaged ceiling tile fall into the food handling area.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation:A few tiles were missing/broken from the backsplash wall of the facility's rear mop sing area.Ensure that the indicated wall area is repaired to ensure that the wall's building materials are protected from moisture and so that the wall is made easily cleanable.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few tiles were missing/broken from the backsplash wall of the facility's rear mop sing area.Ensure that the indicated wall area is repaired to ensure that the wall's building materials are protected from moisture and so that the wall is made easily cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board in the Meat/Butcher department needs resurfacing.
  8. Monitoring Inspection

    0 infractions

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