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Hills Kitchen

309 Main Street Three Hills AB T0M 2A0 · Food - General

Official record from Alberta →

Inspection summary

Hills Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on August 27, 2026, recorded 2 infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on June 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 6 separate inspections, most recently on August 27, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 4 times across 4 separate inspections, most recently on August 27, 2026. 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?

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.

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator did not demonstrate adequate knowledge of safe food handling practices and compliance with food safety regulations.The operator is required to successfully complete a recognized food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling in the service area showed signs of water damage due to water infiltration. Portions of the ceiling were swollen, and several ceiling tiles were missing. Damaged ceiling surfaces must be repaired to provide a smooth, durable, and easily cleanable surface and to prevent contamination of the food preparation and service areas.
  2. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed handling ice in the ice machine with bare hands without first washing their hands. Ice intended for consumption is considered food and must be handled in a manner that prevents contamination. Staff must wash their hands before handling ice and use a clean scoop or other suitable utensil rather than bare hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including shoes and clothing, were observed being stored on the shelves beneath the service counter. Personal belongings must be stored in a designated area separate from food, food-contact surfaces, utensils, and food preparation or service areas to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Chemicals were not stored in a designated storage space.-Glass cleaner used for cleaning window glasses was being used to clean food contact surfaces.-Multi-surface cleaner used for cleaning bathrooms was used to clean food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Chlorine was measured at 0ppm in the glasswasher.It was observed that the glasswasher was not supplied with a sanitizer solution.The operator was advised to use the dishwasher in the kitchen to clean and sanitizer all the used glasses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishes and utensils were observed being washed in the designated handwashing sink. Handwashing sinks must be used exclusively for handwashing and shall not be used for washing dishes, utensils, food, or other equipment to ensure they remain readily accessible for proper hand hygiene.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator did not demonstrate adequate knowledge of safe food handling practices and compliance with food safety regulations.The operator is required to successfully complete a recognized food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling in the service area showed signs of water damage due to water infiltration. Portions of the ceiling were swollen, and several ceiling tiles were missing. Damaged ceiling surfaces must be repaired to provide a smooth, durable, and easily cleanable surface and to prevent contamination of the food preparation and service areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops used for portioning ice were observed being stored on unclean surfaces. The operator was advised to store the scoops in a clean, sanitary container or in another manner that protects them from contamination when not in use.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • Chlorine test strips were not available.Ensure chlorine test strips are available.
  5. 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)?
      • Chlorine test strips were not available.Ensure chlorine test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No dedicated handwashing sink was available in the facility. The operator was advised to dedicate on of the dishwashing sinks to handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting levels were inadequate to enable the sanitary operation in the kitchen.Ensure the kitchen has adequate lighting levels to enable proper sanitation.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors beneath storage areas and cookers were dirty with dust and food buildup.Please ensure that floors, walls, and ceilings are maintained in a sanitary condition.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen Meat was being thawed at room temperature at the time of Inspection.the Frozen Meat was observed to be at -5 degrees Celsius at the time of Inspection.Ensure that Meat is being thawed in the Cooler or under cool running water in order to prevent microbial growth and potential food borne illness.This was Corrected during the Inspection.
  9. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple cracked/damaged plastic Food Containers were being used to store Food inside the upright Freezer near the Grill at the time of Inspection.Ensure that only intact/undamaged Containers are being used to store Food in order to prevent potential contamination of said Food.This was Corrected during the Inspection.
  10. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spray Cans of Chemicals were being stored near Food on the Dry Storage Shelves at the time of Inspection.Ensure that Chemicals are being stored below and/or away from Food in order to prevent potential chemical contamination of said Food. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small Cooler in the Bar Area was measured to be at 11 degrees Celsius at the time of Inspection.Ensure that the Cooler is repaired/replaced or that only Low Risk Foods are being stored in the Cooler in order to prevent potential food borne illness. This was Corrected during the Inspection.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of Chlorine Sanitizer in the Kitchen was too strong at the time of Inspection. Chlorine Sanitizer concentration was too high to measure at the time of Inspection. Ensure that the Chlorine Sanitizer is maintained between 100 - 200 ppm at all times in order to prevent potential chemical contamination of Food. This was Corrected during the Inspection by adding more water to the bucket - concentration was then observed to be at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The Cooler on the right side of the Bar area was measured to be at 9 degrees Celsius at the time of Inspection. Only low risk foods were being stored in the Cooler at the time of Inspection.2) The Walk-In Cooler was measured to be at 8 degrees Celsius at the time of Inspection.1 - Ensure that the Cooler is turned down to 4 degrees Celsius, and that only low risk foods continue to be stored in the Cooler in order to prevent potential food borne illness.2 - Ensure that the Walk-In Cooler Door is kept closed in order to maintain high risk foods at or below 4 degrees Celsius at all times. This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Bar area at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  12. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was being stored above Vegetables inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below Vegetables at all times in order to prevent potential Food borne illness due to cross contamination.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup being stored in a Hot Holder in the Kitchen was measured to be at 54 degrees Celsius at the time of Inspection.Ensure that all High Risk Foods being stored in a Hot Holder are at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.
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