Hinton Continuing Care Centre - Food
1290 Switzer Drive Hinton AB T7V 2E9 · Food - General
14 inspections
- Monitoring Inspection
1 infraction
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Observed two cases (6 units each) and four individual units of Glucerna meal replacement (each 237 ml) that had expired in May 2026 in the dry food storage room. - Facility staff discarded all expired products at the time of inspection, as instructed by the Public Health Inspector.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Observed two containers of soft margarine (approximately 1 kg and 1.5 kg) stored on a shelf above the toaster in the kitchen without temperature control. The product temperature measured 18 °C. The cook reported that the margarine had been out of temperature control for approximately 4 hours. The original margarine container indicates “Keep Refrigerated” on the label. - The cook discarded the margarine into the garbage during the inspection.2. Observed 17 individual servings of coffee creamer on a rolling table in the dining area at the self‑serve coffee station at room temperature. The creamer labels indicate “Keep Refrigerated.” - The cook discarded the creamers into the garbage during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Observed one and a half cases (totaling 37 individual servings, each 237 ml) of Boost non-creamy nutrition drink that expired on September 8, 2025. - Facility staff reported the products were not being used.- Facility staff discarded all 37 servings of boost at the time of inspection as instructed by the public health inspector.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed a sack of oats stored on the floor in the dry food storage area.- Please ensure food items are stored at least 6 inches above the floor on shelves, racks, or pallets. - Corrected during inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a bottle of yellow mustard condiment (375 mL) left on a client's dining table without temperature control after it was open. The mustard had "refrigerate after opening" mark on the label. - Facility staff threw it away at the time of inspection. - Please check labels of condiments to ensure condiments requiring refrigeration after opening are kept in a cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Less than 100 ppm quat sanitizer was detected in a sanitizer bucket. Corrected (bucket refilled with 200 ppm quat) at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed expired Hydrogen peroxide (Accel Intervention Wipes; DIN: 02448637) being used to wipe dining tables. - Advised facility staff and site admin to discard the expired disinfectants (7 packages). - Advised facility staff to sanitize food contact surfaces with 200 ppm quat. Note: facility has a quat sanitizer dispenser that was noted to be in operation (200 ppm quat detected)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- Observed quat (food contact surface sanitize) test strips expired. Please obtain new test strips to measure concentration/strength quat sanitizer solution. Dec 28: staff advised new test strips were ordered.
- 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
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)?
- Observed quat (food contact surface sanitize) test strips expired. Please obtain new test strips to measure concentration/strength quat sanitizer solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixer was observed to be not maintained in a clean and sanitary manner. Please clean and sanitize.
- 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
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed paint peeling off on the ceiling in the dishwasher/sinks area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup was noted on the walk-in freezer door. Facility staff advised new door seal (gasket) has already been ordered to fix the problem.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot chicken gravy stored in a hot holding unit was measured at an internal temperature of 40C. Cook was advised to reheat the gravy to at least 74 and hot hold at 60C or warmer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed paint peeling off on the ceiling in the dishwasher/sinks area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup was noted on the walk-in freezer door. Facility staff advised new door seal (gasket) has already been ordered to fix the problem.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?