High River Hospital - Food Services
560 9 Avenue SE High River AB T1V 1B3 · Food - General
Inspection summary
High River Hospital - Food Services has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on January 20, 2026, found no infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 5 times across 5 separate inspections, most recently on January 8, 2026. 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 January 12, 2024. 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 January 12, 2024. 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 3 times across 3 separate inspections, most recently on June 9, 2025. 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?
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 2 times across 2 separate inspections, most recently on January 8, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1/8. The quats sanitizer was being diluted with water. The sanitizer is already pre-mixed and does not need to be diluted. Ensure the concentration is between 200ppm to 400ppm. Sanitizer solutions that were diluted were discarded and fresh solution obtained.
- 20. Do food handlers at the facility have adequate food safety training?
- 1/8. There were 8 staff members onsite and none of the staff had a valid food safety certificate. Please forward staff food safety certificates.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 6/9. Outstanding**The quats test strips did not have a colour comparison chart. - Obtain new test strips. Hospital Kitchen:- The Quats test strips were discoloured. Please obtain new test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 6/9. The baseboards on the wall near the handwashing sink and across from the dough mixer were not properly sealed to the wall. Seal baseboards to the wall.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- LTC Servery:There were soup lids and single serving salt and pepper stored underneath the paper towel dispenser by the handwashing sink. All items were moved at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Hospital Kitchen:- The Quats test strips were discoloured. Please obtain new test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quat test strips in the main kitchen chemical storage room were discoloured. - Obtain new quat test strips.
- 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 pooling water noted under the mechanical dishwasher in the main kitchen due to a leak.- Ensure that the leak is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 1) A bottle of quat sanitizer in the LTC servery was not labeled at the time of inspection.2) A spray bottle of chlorine sanitizer in the LTC servery was not labeled at the time of inspection.3) A spray bottle of quat sanitizer in the main kitchen was not labeled at the time of inspection.- All 3 chemical containers were labeled during the inspection. Ensure all chemical containers are labeled to reflect its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was missing from the LTC refrigeration unit in the chapel.- Ensure a functional thermometer is placed in the refrigeration unit and is kept at or below 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quat test strips in the main kitchen chemical storage room were discoloured. - Obtain new quat test strips.
- 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 pooling water noted under the mechanical dishwasher in the main kitchen due to a leak.- Ensure that the leak is fixed.
- 09. Are chemicals stored and handled in a safe manner?