Hays Family Diner
105 3 Street Hays AB T0K 1B0 · Food - General
Inspection summary
Hays Family Diner has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on March 10, 2026, recorded 1 infraction.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on March 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 August 19, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
5 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach-water sanitizing solution was initially not available at the beginning of the inspection after food service had taken place for the day. The manager prepared a solution at 200 ppm chlorine as verified using a chlorine test strip available on-site.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The line cooler to the left of the grill was found to be providing an initial storage temperature of 19.8C as verified using an infrared thermometer. This was consistent with the display thermometer inside as it displayed a temperature of 68F (20C). The manager on duty indicated that the unit was turned on and hour and 15 minutes prior to the inspection as the restaurant was closed for the previous 7 days from being on holiday.Processed cheese and sauces indicating refrigeration after opening were all relocated to one of the other fridges previously used for storage while closed and was advised to monitor the unit and/or contact a repairman to have the unit serviced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
Nearby inspected facilities
- Hays School - Hot Lunch Program
205 2 Avenue Hays AB T0K 1B0
5 inspections