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Hinton Husky Travel Center - Main Kitchen

511 Gregg Avenue Hinton AB T7V 1N1 · Food - General

Official record from Alberta →

Inspection summary

Hinton Husky Travel Center - Main Kitchen has been inspected 19 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on June 19, 2026, found no infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on June 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 24, 2025. 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?

  • 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 once on December 28, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 11 times across 11 separate inspections, most recently on June 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine was measured in a sanitizer spray bottle used to sanitize surfaces. - Fresh chlorine solution at 100 ppm was mixed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice machine with the handle in direct contact with the ice.- Corrected during inspection — the scoop was placed on the designated holder inside the ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 12 units (servings) of pre-packaged whipped salted butter condiments requiring refrigeration stored on a self-serve condiment table at room temperature.- The condiments were destroyed at the time of inspection.- Please ensure that condiments requiring temperature control are stored in a cooler at 4°C or colder at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment is not maintained in a clean and sanitary condition: the cooler by the cookline (interior and exterior), the cooler next to the dishwashing sink (exterior), and the microwave in the kitchen. - Please clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen hand sink and the floor underneath the gas stove are not maintained in a clean and sanitary condition. - Please ensure these areas are kept clean.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 that a section of wallboard is missing from the half‑wall partition in the dining area where the microwave is located. A baseboard piece is also missing in this area.- Please install the missing wallboard and baseboard to ensure the wall surface is smooth, non‑absorbent to moisture, and easy to clean.Feb 4: Operator reported a work order has been submitted to make the required repairs.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine was detected in the sanitizer spray bottle. The food handler reported that they prepare a fresh solution when the bottle runs out. - A 100 ppm chlorine solution was mixed during the inspection. - Please test sanitizer concentrations regularly and prepare a new solution whenever the concentration drops below 100 ppm, as chlorine solution strength will weaken over time.
    • 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 that a section of wallboard is missing from the half‑wall partition in the dining area where the microwave is located. A baseboard piece is also missing in this area.- Please install the missing wallboard and baseboard to ensure the wall surface is smooth, non‑absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed two plastic condiment storage containers in the dining area that are in disrepair (damaged). - Please replace the damaged condiment storage containers.2. Observed that the chest freezer, which is not in use and located in the dining area in front of the non‑functional beverage dispenser, is not maintained in a clean and sanitary manner. Mold was observed inside the freezer and along its edges. - Please ensure the freezer is cleaned and sanitized and maintained in a clean and sanitary condition even though it is not in use. If there are no plans to use it in the future, please remove it from the facility.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 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?
      • Observed mouse droppings in the decommissioned washroom. - Please ensure the facility is maintained free of pest.- Implement pest control measures and maintain records of control measures.- Advised the facility staff to clean the area impacted by mouse droppings following stepsoutlined in the AHS document (Hantavirus - 7 Steps to Safe Clean-up of Mouse Droppings, Nests, or Dead Mice).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The decommissioned staff washroom is not maintained in a clean and sanitary condition. Observed the following concerns:- Presence of mouse droppings in the room- the sink is visibly soiled- accumulated garbage in the waste containerPlease ensure the room is maintained in a clean and sanitary manner.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not maintained in clean and sanitary manner: - the floor underneath the cookline Please clean and sanitize to ensure safe food operation.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not maintained in clean and sanitary manner: - the floor underneath the cookline Please clean and sanitize to ensure safe food operation.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not maintained in clean and sanitary manner: - the walk-in cooler shelving - the kitchen hand sink - the floor underneath the cookline Please clean and sanitize to ensure safe food operation.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not maintained in clean and sanitary manner: - the walk-in cooler shelving - the kitchen hand sink - the floor underneath the cookline Please clean and sanitize to ensure safe food operation.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a personal item (jacket) stored on a countertop next to the meat slicer. - Facility staff transferred the jacket to the office. - Please ensure that personal items are stored in separately from food and food equipment to prevent contamination of food. - Please clean and sanitize the countertop and meat slicer prior to using for food preparation/storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 65 cups (servings) of pre-packaged whipped salted butter condiments stored on a self-serve condiments table at room temperature (approximately 23C). The condiments had "Keep Refrigerated" label on the packages. - Facility staff (newly hired) advised that he did not know that these condiments had to be temperature controlled. - The condiments were destroyed at the time of inspection. - Please ensure condiments requiring temperature control are stored in a cooler at 4C or colder at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a damaged ladle stored on the utensil hanging rack rail in the dishwasher area. Facility staff threw away the ladle into a garbage bin at the time of inspection. Please ensure utensils are maintained in a good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed dust build up on a ceiling vent in the dishwasher area. - Please clean.2. Observed that the exterior of the condiments and single use knives and forks storage cabinets were not maintained in a clean and sanitary manner. - Please clean and sanitize.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the microwave in the kitchen was not maintained in sanitary condition. Please clean and sanitize the inside of the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed accumulation of dust on the ceiling in the kitchen. - The kitchen hand sink was not maintained in a sanitary condition. Please clean ensure sanitary food operation.
  17. Monitoring Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed two packs of baby-cut carrots (each 340 grams) spoiled in the prep cooler. Facility staff disposed of the carrots into the garbage container at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods (such as raw eggs, cheese, vegetables, and yogurt) stored in the prep cooler in the kitchen were measured at 12-15C. These foods were transferred to the walk-in cooler at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed that the prep cooler in the kitchen was not maintaining foods at satisfactory temperature. The thermometer placed in the cooler was reading at 18C. Please fix/adjust the cooler to ensure it maintains foods at 4C or colder. Until the cooler is fixed, please do not store high risk (perishable) foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be not maintained in a sanitary manner: - garbage container in the kitchen - sink faucets Please clean.

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