Skip to content
Loading map…

Hathaway's Diner

13325 132 Street NW Edmonton AB T5L 1S1 · Food - General

Official record from Alberta →

Inspection summary

Hathaway's Diner has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on April 24, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 5 times across 5 separate inspections, most recently on April 24, 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 3 times across 3 separate inspections, most recently on April 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on April 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on April 10, 2026. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Operator advised that the repair order has been placed and it will happen before the end of the month. Outstanding - Back door requires a weather strip - noticeable gap present at bottom of door.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place. Please ensure that a sanitizer solution is always readily available for active cleaning and sanitation. A 100-ppm chlorine solution was prepared onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler with pies and fruit was measured at >4C. Please monitor the front display cooler. Repair as required. Ensure all coolers are maintained at or below 4C at all times.Please double check all coolers to ensure all coolers are equipped with internal monitoring thermometers.
    • 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?
      • Outstanding - Back door requires a weather strip - noticeable gap present at bottom of door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Residue buildup observed inside and along the interior sides of the ice machine located at the back. Please clean and maintain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Prep cooler door seal was in disrepair. - Stand freezer door in the kitchen was not closing properly.Please repair. Ensure all equipment is maintained in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup noted on ceiling tiles in kitchen. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Overstocked walk-in cooler - Please ensure that the cooler is properly organized to allow for cleaning and prevent cross-contamination risks.- Floors and floor corners in the kitchen and back area - Please clean.
  3. Demand 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?
      • Back door requires a weather strip - noticeable gap present at bottom of door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Insulation surrounding pipe by slicer in back area is fraying showing exposed fiberglass.Please replace, repair, or cover.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer buckets are prepared and in use before and during food prep.
    • 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?
      • Back door requires a weather strip - noticeable gap present at bottom of door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometer required in new glass door stand up cooler
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Insulation surrounding pipe by slicer in back area is fraying showing exposed fiberglass.Please replace, repair, or cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention.Back area:- walk-in cooler floors under storage racksFront area:- side of new stand up cooler- inside lower prep cooler esp wire shelving
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention.Back area:- inside storage bins under prep table- lower shelves under prep table- outside dry food storage bins- floors under dishwasher and counter- wall behind slicerFront Area:- floor and wall beside new stand up cooler- inside utensil storage bin
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in bucket to store cleaning cloths in between uses had no detectible chlorine when tested with chemical test strip.
    • 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?
      • Mouse droppings noted in the following areas:- Inside utensil storage bin in pie area- Shleves under table in pie area
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A full fly strip hung on the ceiling in the middle of back area.Please remove and place new one in a corner of the room instead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were noted stored in between gaps between equipment tables instead of in a proper holder.Corrective action: purchase a magnetic knife strip to hang knives, store knives in a proper knife holder, or in a manner where knives are not stored in gaps between tables or equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Ceiling tiles with built up dust- Areas where mouse droppings noted (pie station and utensil storage bin)- Inside all utensil storage bins (back and front area)
  7. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website