Hills Variety Mart
135018 Highway 875 Rolling Hills AB T0J 2S0 · Food - General
Inspection summary
Hills Variety Mart has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on August 19, 2026, recorded 2 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 August 19, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on August 19, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 on May 12, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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.
6 inspections
- Demand 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)?
- A two-compartment sink is not available for dishwashing. A kitchen handling open food is required at minimum to have a two-compartment sink for manual dishwashing to wash-rinse and sanitize.*Swap the stainless steel one-compartment sink for a two-compartment sink.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water is not operational due to a water line break.*Repair potable water line.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- A two-compartment sink is not available for dishwashing. A kitchen handling open food is required at minimum to have a two-compartment sink for manual dishwashing to wash-rinse and sanitize.*Swap the stainless steel one-compartment sink for a two-compartment sink.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water is not operational due to a water line break.*Repair potable water line.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- A two-compartment sink is not available for dishwashing. A kitchen handling open food is required at minimum to have a two-compartment sink for manual dishwashing to wash-rinse and sanitize.*Swap the stainless steel one-compartment sink for a two-compartment sink.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water is not operational due to a water line break.*Repair potable water line.
- 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
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cats are entering the kitchen where open food is handled (ice cream, hot dogs). *Keep animals outside the food establishment to protect food from contamination and allergens. Owner committed to installing a kitchen door and sealed serving window to keep the cats out of the kitchen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A two-compartment sink is not available for dishwashing. A kitchen handling open food is required at minimum to have a two-compartment sink for manual dishwashing to wash-rinse and sanitize.*Swap the stainless steel one-compartment sink for a two-compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink is not operational due to no water. Water jugs are used for hand washing which is not convenient.*Repair potable water line and ensure hand sink facility is operational.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water is not operational due to a water line break.*Repair potable water line.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions