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Hat's Restaurant

1701 Dunmore Road SE Medicine Hat AB T1A 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Hat's Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on August 12, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 4 times across 3 separate inspections, most recently on March 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 6, 2026. 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 10 times across 8 separate inspections, most recently on July 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 9 times across 5 separate inspections, most recently on July 6, 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are a few uncovered containers of food in the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions stored directly on the floor. It was promptly moved by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef strips were being thawed in stagnant water in a sink. The operator was instructed that food thawed in water must have continuously running cold water. Later during the inspection, the water was turned off again. The operator instructed to tell all staff not to turn the water off when thawing food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have a buildup of food debris, dust/dirt, and/or grime and require cleaning:- underneath the deep fryer- lids of bulk food containers- the top and handles of chest freezers in the dry storage area- The floors, walls, ceiling, and fan covers in the walk-in cooler
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime buildup underneath the fryer area and the shelf with pop bibs.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of carrots and a bag of onions were stored directly on the ground. They were promptly moved to a shelf by the operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer spray bottles are not labelled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime buildup underneath the fryer area and the shelf with pop bibs.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease/debris buildup underneath the grill/fryer station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back receiving/storage area requires cleaning (floors, walls, and storage containers).
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were a few food items in storage throughout the facility that were uncovered; the operator agreed to get lids/covers for the items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease/debris buildup underneath the grill/fryer station.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottles used for wiping customer tables measured 0 ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some grime build-up in hard to reach areas underneath the prep counter in the kitchen.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some shelving in the back storage area requires cleaning.
  12. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food were left uncovered; two buckets with chicken in the freezer did not have a lid and were stacked on top of each other.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for testing the dishwasher or surface sanitizers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator does not have recognized safe food handling certification, they are enrolled in a course and working through the modules.
  13. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle measured 0 ppm bleach. Clothes are being left on top of spray bottles between use. Bleach is available on site. Ensure 100 ppm bleach solutions are prepared and reusable cloths are placed in solution between uses, or disposable paper towels/cloths are used with spray bottles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food were left uncovered; two buckets with chicken in the freezer did not have a lid and were stacked on top of each other.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops in bulk food containers and were left inside of the containers. They were removed by the operator. The scoop for the ice was directly on top of the ice machine. The ice scoop was removed by the operator for cleaning and placed in a container on top of the ice machine.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles for tables are not properly labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for testing the dishwasher or surface sanitizers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator does not have recognized safe food handling certification but has stated intention to complete training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a written sanitation plan. The operator stated that they will complete a plan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor underneath stainless-steel shelving in the area adjacent to the ice machine has an accumulation of dirt/grime and requires a deep cleaning.

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