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Hinton Continuing Care Centre - Food

1290 Switzer Drive Hinton AB T7V 2E9 · Food - General

Official record from Alberta →

Inspection summary

Hinton Continuing Care Centre - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on June 10, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 September 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on January 22, 2026. 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 once on September 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 20, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    0 infractions

  6. 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.
  7. Risk Management Inspection

    0 infractions

  8. 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)
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.

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