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Hathaway's Diner

10151 124 Street NW Edmonton AB T5N 1P5 · Food - General

Official record from Alberta →

Inspection summary

Hathaway's Diner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 4, 2025. The most recent inspection, on September 25, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on September 22, 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 September 21, 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 7 times across 5 separate inspections, most recently on September 25, 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 3 times across 2 separate inspections, most recently on September 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.

6 inspections

  1. 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?
      • The kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system and hood are professionally cleaned.
  2. Risk Management Inspection

    3 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?
      • Pest control records were not observed. Records for pest control measures at the facility should maintained and available for review during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system and hood are professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in cooler appeared rough and unclean. The facility is currently exploring options to ensure the surface is refinished.Ensure the walk-in cooler floor is clean, easy to clean and smooth.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops were stored on top of the ice machine. The staff was advised to place the ice scoops in a separate clean container during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher after the sanitizing cycle. The sanitizer bucket was observed to be empty.Replace the sanitizer bucket, all washed dishware/utensils must be sanitized in the dishwashing sink using 200ppm Quat sanitizer solution as discussed. The sanitizer concentration of the dishwasher must be checked daily after a cycle and records kept.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel holder at the handwashing sink located at the kitchen entrance was empty. The staff provided paper towels for the handwashing sink during inspection.Handwashing sinks must me adequately supplied at all times. Paper towels should be placed in suitable dispensers.
    • 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?
      • Pest control records were not observed. Records for pest control measures at the facility should maintained and available for review during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system and hood are professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk-in cooler appeared rough and unclean. The facility is currently exploring options to ensure the surface is refinished.Ensure the walk-in cooler floor is clean, easy to clean and smooth.
  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?
      • The flooring in the walk in units will continue to be explored for solutions.The concrete wall across from the dishwashing area was left as is. Operator indicated that the shelves will not hold food or actions leading to splashing. It would hold dry items. Should it be observed to be an issue in the future, operator is aware that corrective actions may be required.
  5. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Large hand sink in front of the walk in cooler door was missing paper towels. Operator will be placing in a paper towel roll. Soap was present. Hand sink in the bar was missing paper towels. Operator indicated a roll would be placed in the holder soon.Hand sink across from the walk in beverage cooler unit had cold water only. Operator indicated a plumber was coming. Ensure the water temperature is warm. Soap and paper towels were present.Other hand sinks in the kitchen were equipped with soap and paper towels. Staff washroom was fully equipped with supplies as well. Public washrooms - some rooms had some soap dispensers not dispensing soap yet or had cold water. Hand dryers were all operational. Ensure all washrooms soap dispensers are working properly and supplied with warm water before opening.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in the walk in units will continue to be explored for solutions.The green shelving will be repaired soon. Operator indicated that ceiling tiles will be corrected by the end of the day.The concrete wall across from the dishwashing area was left as is. Operator indicated that the shelves will not hold food or actions leading to splashing. It would hold dry items. Should it be observed to be an issue in the future, operator is aware that corrective actions may be required.
  6. Demand Inspection

    0 infractions

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