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Hansel & Gretel's Catering

290077 96 Street E Foothills AB T1S 3Y9 · Food - General

Official record from Alberta →

Inspection summary

Hansel & Gretel's Catering has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on April 21, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on April 21, 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?

  • 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 January 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 5 separate inspections, most recently on April 21, 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 once on April 21, 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cambro containers were stored directly on the door in the storage room. **Ensure cambros are stored not directly on the ground (at least 6 inches above the ground).
    • 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?
      • 1. A few mouse droppings observed in the equipment storage room by the cambros and the rolling racks by the windows adjacent to the walk in cooler. ***Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Seal any points of entry. Continue pest control. Hire professional pest control company if necessary. 2. A few flies were observed. **Seal any points of entry. 3. Bottom of the weather stripping was torn and resulting in a small gap. **Readjust or replace weather stripping to seal gap to prevent pest and/or weather from entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Paint was peeling on the ceiling above the rolling rack storage adjacent to the walk in cooler. **Refinish.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the corners of the walk in freezer.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the corners of the walk in freezer.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Written pest control records were not available for review at the time of inspection. Prepare written plans for any pest control measures taken at this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The white bin drawers used for knife and utensil storage opposite the cooking line contained food residues. Clean drawers and consider using cleanable inserts for utensil storage. 2) A buildup of food debris was noted in the gap between the installed cutting board and stainless-steel countertop. Sealing this gap with a smooth cleanable fill after cleaning is highly recommended.
  5. Monitoring Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water sampling is not being conducted as required under the conditions of your food handling permit. Submit water samples at least once per month during operational period.
    • 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?
      • Written pest control records were not available for review at the time of inspection. Prepare written plans for any pest control measures taken at this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The white bin drawers used for knife and utensil storage opposite the cooking line contained food residues. Clean drawers and consider using cleanable inserts for utensil storage. 2) A buildup of food debris was noted in the gap between the installed cutting board and stainless-steel countertop. Sealing this gap with a smooth cleanable fill after cleaning is highly recommended.

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