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Hash The Browns

110 - 636 King Street Spruce Grove AB T7X 4K5 · Food - General

Official record from Alberta →

Inspection summary

Hash The Browns has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on October 7, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 August 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 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 4 times across 4 separate inspections, most recently on September 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -the facility was disorganized and messy. Please clean and organize and keep this way. Please print and post https://www.albertahealthservices.ca/assets/_layouts/download.aspx?SourceUrl=https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-daily-food-safety-checklist.docx
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Low temperature dishwasher measured 0ppm
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -the facility was disorganized and messy. Please clean and organize and keep this way. Please print and post https://www.albertahealthservices.ca/assets/_layouts/download.aspx?SourceUrl=https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-daily-food-safety-checklist.docx
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -the facility was disorganized and messy. Please clean and organize and keep this way. Please print and post https://www.albertahealthservices.ca/assets/_layouts/download.aspx?SourceUrl=https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-daily-food-safety-checklist.docx
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -prep cooler was too warm. Please make this colder and print and post https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdfAdditional resources to print and post:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-raw-meat-cooking-poster.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -the low temperature dishwasher is not working-wiping cloths were not stored in sanitizer. Please print and post the AHS resource https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -the facility was disorganized and messy. Please clean and organize and keep this way. Please print and post https://www.albertahealthservices.ca/assets/_layouts/download.aspx?SourceUrl=https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-daily-food-safety-checklist.docx
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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