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Hay Lakes Supermarket - Food Store

8 Main Street Hay Lakes AB T0B 1W0 · Food - General

Official record from Alberta →

Inspection summary

Hay Lakes Supermarket - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on March 17, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 17, 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 3 times across 3 separate inspections, most recently on January 16, 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. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WALK-IN FREEZER RIGHT SIDE FRONT DOOR SEAL:Observed a significant amount of water and ice build-up on top and bottom portion of the above door opening. More than likely this is caused by the cold air from the freezer escaping through the gap in door and meeting with the warmer air in the store and resulting in moisture issues.Recommended next step would be to examine the current condition of the door seals and repair/replace as deemed necessary to eliminate this water/ice build-up.MARCH 17, 2026 UPDATE:At the time of inspection (1500 hours), there was no evidence of any ice/water build-up at the above door locations.However, as discussed with the owner, our Department would encourage the owner to reach out to a refrigeration company and have a field technician complete an assessment of this equipment to determine the cause of the issue. Once the cause of the problem has been identified, the proper follow-up action can be taken.At this time, it appears the issue may lie with a poor door seal which allows cold air to escape the walk-in freezer and ice/water is the result when this cold air meets up with the warm air in the store.
  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WALK-IN FREEZER RIGHT SIDE FRONT DOOR SEAL:Observed a significant amount of water and ice build-up on top and bottom portion of the above door opening. More than likely this is caused by the cold air from the freezer escaping through the gap in door and meeting with the warmer air in the store and resulting in moisture issues.Recommended next step would be to examine the current condition of the door seals and repair/replace as deemed necessary to eliminate this water/ice build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • WALK-IN COOLER FAN UNIT COVERS:Observed a significant amount of dust/mold on the above fan covers and which is blowing the dust onto the ceiling and accumulation of this dust is being deposited here too.Recommended action/next step would be to immediately clean the fan covers + ceiling of this dust build-up and thereafter on a regular basis to prevent this build-up.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WALK-IN FREEZER RIGHT SIDE FRONT DOOR SEAL:Observed a significant amount of water and ice build-up on top and bottom portion of the above door opening. More than likely this is caused by the cold air from the freezer escaping through the gap in door and meeting with the warmer air in the store and resulting in moisture issues.Recommended next step would be to examine the current condition of the door seals and repair/replace as deemed necessary to eliminate this water/ice build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • WALK-IN COOLER FAN UNIT COVERS:Observed a significant amount of dust/mold on the above fan covers and which is blowing the dust onto the ceiling and accumulation of this dust is being deposited here too.Recommended action/next step would be to immediately clean the fan covers + ceiling of this dust build-up and thereafter on a regular basis to prevent this build-up.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OBSERVATIONS REGARDING FINAL SANITIZING STEP FOR MANUAL DISHWASHING:1) Sink level (to determine the amount of water to add to sink) is marked with a permanent marker.2) Pre-made bleach (no dilution) is stored in a 500 mL bottle and is the amount used for two uses.3) If 250 mL of undiluted bleach is used, a total volume of 17 gallons of water needs to be added to the sink to achieve a concentration of 100 ppm (one tablespoon (15 mL) for every gallon of water).4) Roll of chlorine test strip papers are available (previously provided by our Department); however, there is no standard chart available to verify if the correct concentration of chlorine is used. Paper will turn a distinct deep purple color is 100 ppm chlorine is achieved.Subsequently, owner will need to purchase the chlorine test strip papers to have this standard chart available to verify concentration. As a recommendation only, we would encourage the owner to document the chlorine readings when testing.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • SLUMPING PORTION OF FLOORING IN BACK ROOM AREA:Observed a portion of flooring in the back room area along the wall to be significantly indented downwards resulting in a potential safety concern.Please repair/replace as deemed necessary to ensure a structurally sound and safe flooring finish - appears to be an issue with the sub-flooring.

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