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Hawthorne - Food

60 Fireside Gate Cochrane AB T4C 2T9 · Food - General

Official record from Alberta →

Inspection summary

Hawthorne - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on June 22, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 September 17, 2024. 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 once on November 7, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on March 16, 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?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Monitoring 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?
      • Units' kitchens area *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.
  3. Monitoring 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?
      • Units' kitchens area *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Sanitizer bottle in Memory care had different product in it. Please make sure chemical products are in their own bottle to prevent misuse of the chemical products/ disinfectant products.*Quat based sanitizers bottles in some of units' kitchen areas concentrations were measured at 0ppm. Staff filled out the new solutions concentration with 200ppm. Please make sure sanitizer bottles at the floors in all units (Quat based sanitizer solutions) are filled daily as practice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Most of units' counter boards were damaged due to moistures from steam tables by the kitchen's areas on all floors.* Wall surface below hand soap dispensers were water damaged by the hand washing sinks at most of the unit's kitchen area.*Mildew started to build up at the wall surface/ caulking by the dishwasher area. Please make sure recaulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were couple disposable cups were used as measuring cups in the dry goods.Corrected during the inspection. Please make sure proper measuring scoops/ cups with handles are used for the dry goods to prevent to contamination of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust built up around vent cover on ceiling in the kitchen. Please make sure required cleaning is done.
  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?
      • Wiping cloths were sitting on the counters and not being stored in a sanitizer solution in the serving kitchens.-Please store wiping cloths in a sanitizer solution while not in use. Change the solution on a frequent basis, every 2 hours is recommended.
    • 09. Are chemicals stored and handled in a safe manner?
      • Oxivir spray bottles were being used for the quats sanitizer in some of the serving kitchens.-Please ensure that all chemicals are stored in properly labelled bottles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mildew on the silicone/caulking along the wall in the dishwashing area of the main kitchen.-Please replace the silicone/caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic cover used to cover the rack in the walk-in cooler was torn and in disrepair.-Please replace the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some cleaning required in the following areas:1. In the cupboard under the hand wash sink in the front dining area off the main kitchen.2. In some of the cupboards and drawers and under the dishwashers in the serving kitchens.3. Along the counter behind the hand wash sinks in all dining rooms.

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