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Helping Homeless Restart Society - Kitchen

10311 101 Avenue Hythe AB T0H 2C0 · Food - General

Official record from Alberta →

Inspection summary

Helping Homeless Restart Society - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on December 18, 2024, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on November 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.Update November 28, 2024: Sink is installed; however, photo did not show running potable water through the faucet. Please send photos of the following for the newly install handwashing sink:-Water running through the handwashing sink.-Thermometer under cold running water with temperature result. -Thermometer under hot running water with temperature result.
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Fourth unsatisfactory water result received: Total Coliforms present.Please resample the water. An appointment is booked with the Public Health Inspector on Tuesday November 19, 2024, for water sampling.November 19, 2024 ResultsTotal Coliforms (CR Kitchen): 56 cfu/mlTotal Coliforms (Unit 18): 62 cfu/mlTotal Coliforms (CR Bathroom):50 cfu/mlEnsure the following is in place for the kitchen until the violation is corrected:- Hand sanitizer provided at the hand washing sink. Use hand sanitizer after washing hands.- Use boiled water or bottled water for preparing and cooking meals.- Wash fruits and vegetables with bottled water especially ready to eat fruits and vegetables.- use store bought ice for drinks.- use bottled water for drinking purposes.
  4. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Intermediate food handling is occurring at the facility, a two- compartment sink is used for handwashing and dishwashing. The dishwasher onsite is a residential dishwasher. Some utensils are being reused for service. Please ensure to use single-use disposable utensils and dishware and choose one of the following to meet intermediate dishwashing requirements:-Install a separate handwashing sink. **If the handwashing sink is installed near the stove, please install a splash guard between the handwashing sink and the stove**-Install a three-compartment sink.-Install an extra sink beside the existing two-compartment sink. -Install a commercial dishwasher (chemical or high-temperature).In the meantime, use single-use disposable utensils and do one of the following: -Designate one-compartment for dishwashing, the second for rinsing dishes (and handwashing), spray the dishes with food safe sanitizer and air dry. -Use the residential dishwasher for washing dishes, use one compartment of the two- compartment sink to soak the dishes in food safe sanitizer for 2 minutes and air dry or spray the dishes with food safe sanitizer and air dry.-Reduce the menu to minimal food handling.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Third unsatisfactory water result received: Total Coliforms present.Please resample the water. An appointment is booked with the Public Health Inspector on Tuesday November 19, 2024, for water sampling.

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