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Hillcrest Lodge - Food

4321 52 Avenue Barrhead AB T7N 1M6 · Food - General

Official record from Alberta →

Inspection summary

Hillcrest Lodge - Food has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 16, 2026, recorded 4 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 7 times across 7 separate inspections, most recently on November 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 7, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 5 separate inspections, most recently on October 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 4 separate inspections, most recently on October 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3, 2025. 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.

15 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • After an event at the lodge (singer) a fruit platter was placed on a table for the residences to snack on. No protective covers were placed over the ready to eat food to protect the food from cross contamination. In the future, it is recommended to place the food in the cold holding table, or have a suitable cover over the food.Oct 16/26 - Management was not available to discuss this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small press slicer still had old onion pieces present on the cutting grate and the press part. This item shall be cleaned and sanitized before use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large mixer had food debris present under the mixing head. Action shall be taken to clean this area after use. This area shall be cleaned and sanitized.Oct 16/26 The large mixer had food debris present under the mixing head, and on the cage area. Dried food debris has fallen in the clean mixing bowl. More indepth cleaning of the mixer is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment items such as the cheese grater, small cutting press, and vegetable slicing blade has dried food material present. Action shall be taken to clean these food equipment items.Oct 16/26 - Food material (carrot) was found in the cheese grater. Staff shall ensure cookware is clean before putting the appliances away. The grater shall be cleaned and sanitized.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • After an event at the lodge (singer) a fruit platter was placed on a table for the residences to snack on. No protective covers were placed over the ready to eat food to protect the food from cross contamination. In the future, it is recommended to place the food in the cold holding table, or have a suitable cover over the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large mixer had food debris present under the mixing head. Action shall be taken to clean this area after use. This area shall be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment items such as the cheese grater, small cutting press, and vegetable slicing blade has dried food material present. Action shall be taken to clean these food equipment items.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife on the magnetic knife holder has food debris present. The knife shall be re-washed and sanitized. Please ensure utensils are clean when stored.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The cold holding temperatures are not being monitored. The food temperature shall be monitored to ensure that the food is being maintained at safe temperature
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishware is being doubled stacked on the dishwashing trays. Dishware shall be in a single layer to allow the soap and sanitizer (hot water) to reach all surfaces. Ensure dishware is a single layer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large mixer head has food debris present on the underside of the mixing head. More in-depth cleaning of the mixer is required. Food debris is at risk at falling into the mixing bowl.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife on the magnetic knife holder has food debris present. The knife shall be re-washed and sanitized. Please ensure utensils are clean when stored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener holder has a buildup of food debris. Action shall be taken to clean and sanitize the can opener holder. Food debris can cross contaminate cans being opening.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food (tomato) was behind a chest cooler. The tomato shall be removed from this area. Routine monitoring is needed to ensure this area remains clean, and food is not behind the cooler.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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)?
      • A thermometer to ensure the sanitizing temperature of the dishwasher is not available (staff use the built in thermometer). An alternate thermometer shall be obtained to ensure the sanitizing temperature at the dishevel is achieved.
  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A the thermometer to ensure the sanitizing temperature of the dishwasher is not available (staff use the built in thermometer). An alternate thermometer shall be obtained to ensure the sanitizing temperature at the dishevel is achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The meat slicer had food debris present under the grinding stone cover. This area shall be cleaned and sanitized after every use.2) There is dried food debris present on the shelves in the walk in cooler. Ensure spilled food is cleaned up to prevent cross contamination.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1)No trash bag was in the garbage container by the hand sink by the office. All garbage containers shall have a liner.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket was found to be 100ppm quats solution. Action shall be taken to ensure the old sanitizer solution is discarded. Please ensure sanitizer solutions are refreshed in a timely manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the dishwasher does not have soap available. Action shall be taken to replenish the soap to promote proper hand hygiene.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The coffee bars/snack station which is accessible in Hillcrest are open. Action shall be taken to close the accessibility of this station until the outbreak is over.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The foods in the cold buffet had improper lids over the food (large trays on top of the buffet). Lids over the food shall be in place to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not being used to verify sanitizer concentrations in bottles or pails. At minimum, daily testing of the sanitizer dispensers is required to ensure the solution is at the correct concentration.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management 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)?
      • There are no Quaternary Ammonium test strips available in the kitchen to test and verify concentrations. Please ensure that appropriate test strips are stored & available for convenient use and that sanitizer solutions are being made at the correct concentration and that solutions are made fresh daily.
  15. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Blueberry bagels stored in a plastic re-sealable container were found to have mold growing on them in the walk-in fridge. Inspector notified kitchen staff and bagels were immediately discarded into trash. Please ensure that food stored in the fridge (or any other storage areas) is being visually inspected to ensure quality and that food is edible. Food that is deemed in-edible should be discarded and shall not be available for consumption.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer being used is Quaternary Ammonium Compounds. Surface sanitizer solution in buckets within the kitchen were measured at a concentration of 50-100 ppm. The solution coming out of the auto-diluter was satisfactory (200 ppm). A quaternary ammonium compound solution used as a sanitizing agent should have a concentration of 200 ppm to be an effective disinfectant. 2. There are no Quaternary Ammonium test strips available in the kitchen to test and verify concentrations. Please ensure that appropriate test strips are stored & available for convenient use and that sanitizer solutions are being made at the correct concentration and that solutions are made fresh daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grinding stone cover on the meat slicer could not be removed. Staff tried to remove cover, and it was noted that the cover may have been put on backwards. Please ensure that cover is able to be removed in order to properly clean debris/food buildup. Maintenance of reusable food equipment prevents the contamination of food which may come into contact with the equipment.

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