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Hines Creek Catering

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

8 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.
  7. Risk Management Inspection

    7 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Commerical ventilation canopy has not been professionally cleaned since it was installed.Ensure ventilation canopy is professionally cleaned.
    • 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.
  8. Monitoring Inspection

    11 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to monitor temperature during transportation or for off site food preparation. Obtain a probe thermometer to monitor food safety temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 3 compartment dishwashing method was observed. Dishes were not sanitized after being washed. Ensure proper 2 compartment dishwashing process is followed.Wash with soapy water-rinse with clean water using faucet- sanitize for 2 mins in 100 ppm chlorine solution-air dry. Do not use cloth towel to dry.
    • 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.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source: well. Water sample was submitted on September 25, 2023.Ensure water samples are submitted quarterly as per food handling permit condition.
    • 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?
      • Pest control monitoring program has not been implemented and monthly records are not kept. Implement pest control monitoring program and complete AHS pest control checklist once a month.
    • 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Commerical ventilation canopy has not been professionally cleaned since it was installed.Ensure ventilation canopy is professionally cleaned.
    • 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.