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Hines Creek Catering

850049 Range Road 53 Hines Creek AB T0H 2A0 · Food - General

Official record from Alberta →

Inspection summary

Hines Creek Catering has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on June 3, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on February 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 8, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 5 separate inspections, most recently on May 4, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.Update: As of May 04, 2026, no approved food safety training certificate/proof is provided.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk flour bags in storage room (attached to bakery room) were stored on the floor.Ensure all food is stored at least 6 inches above the floor.Puncture resistant and moisture free containers are recommended for storage of bulk food supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.
  4. Risk Management Inspection

    5 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 temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk flour bags in storage room (attached to bakery room) were stored on the floor.Ensure all food is stored at least 6 inches above the floor.Puncture resistant and moisture free containers are recommended for storage of bulk food supply.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The fire suppression system service has past the due date in April 2025.Ensure the fire suppression system is serviced as recommended by the service provider.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed. ***OUTSTANDING:As of January 3, 2026, Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.
  5. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Kitchen is used for business use and as a community kitchen. Foods such as home canned foods are stored in the walk in cooler and freezer.Ensure approved food sources used for business and non-approved foods used for community use are clearly separated. Keep foods in separate shelves and label the shelves: Business use and community/personal use.***OUTSTANDING:Ensure separation of foods and shelves and label the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:Sanitizer solution for sanitizing tabletop surfaces and wiping cloths was not readily available.Owner / Operator prepared a chlorine-based sanitizer solution and tested to be at least at 100ppm.Ensure all the wiping cloths are kept submerged in sanitizer solution and sanitizer solution for sanitizing tabletop surfaces and wiping cloths are available at all times.
    • 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 temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk flour bags in storage room (attached to bakery room) were stored on the floor.Ensure all food is stored at least 6 inches above the floor.Puncture resistant and moisture free containers are recommended for storage of bulk food supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station located after the entrance and within the bakery room had no liquid handwash soap.Owner / Operator placed liquid handwash soap during the inspection.Ensure all handwash stations are equipped with liquid handwash soap, hot-cold water, paper towels and trash receptacles.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The fire suppression system service has past the due date in April 2025.Ensure the fire suppression system is serviced as recommended by the service provider.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed. ***OUTSTANDING:As of January 3, 2026, Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not kept.Implement cleaning schedule and keep cleaning logs.***OUTSTANDING:As of January 3, 2026, written sanitation procedures and records were not maintained or available during the inspection.Ensure written sanitation procedures and records are updated daily and are available for review during future inspections.
  6. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Kitchen is used for business use and as a community kitchen. Foods such as home canned foods are stored in the walk in cooler and freezer.Ensure approved food sources used for business and non approved foods used for community use are clearly separated. Keep foods in separate shelves and label the shelves: Business use and community/personal use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Special Event: At the time of the inspection, the vegetable and pasta salads were measured by the inspector to have an internal temperature of 12 degrees Celsius. The salads were packed in plastic containers for transport but had not been refrigerated during the trip to the event venue. Foods were not discarded during the inspection as foods had been outside of refrigeration temperatures for less than 4 hours. Food service was concluded within the 4 hour allowance.Ensure that all high risk foods are maintained at a temperature of less than 4 degrees Celsius, or greater than 60 degrees Celsius.Future transportation of cold items using ice or refrigeration devices was discussed at the time of the inspection.Update September 25, 2023: Operator does not have adequate means to transport cold and hot foods from home base kitchen. Operator requires refrigeration units and hot holding units to transport prepared food from base of operation kitchen. Until such time that proper hot and cold units are available, food must not be transported for catering for more than 30 mins.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery room does not have a hand washing sink. Ensure a hand washing sink is installed inside the bakery room. A liquid soap and single use paper towel dispenser is also installed at the hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cloth towels are used to dry hands in the kitchen and washroom.Ensure a paper towel dispenser is installed at hand washing sink in the kitchen and in the washroom.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented and cleaning logs are not kept.Implement cleaning schedule and keep cleaning logs.
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