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Hitchin Post Drive In

16 12 Avenue SE High River AB T1V 1A9 · Food - General

Official record from Alberta →

Inspection summary

Hitchin Post Drive In has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on June 9, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 once on June 25, 2025. 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 June 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 21, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on June 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Correction**A container without handle was stored in open food in the cabinet freezer. - Staff removed the container during the inspection. **Ensure container/scoops with handle are used and stored outside the bulk food to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Towel paper was not present at hand sink. - The staff placed the towel paper in the holder during the inspection. **Ensure paper towel are always present in the dispenser/holder at all times for proper handwashing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 6/25. 1) The concentration of the bleach sanitizer in spray bottle at the front was 25ppm. The solution was discarded, and the spray bottle was filled with fresh solution with a concentration of 100ppm.2) Cleaning cloths were not being stored in sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6/25. There was no thermometer in the milk fridge at the front. Obtain thermometer.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a staff member's ice coffee drink on the food preparation counter by the front service area. All staff personal belongings and beverages must be stored away from any food preparation areas. The drink was moved at the time of the inspection.
  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle containing bleach surface sanitizer that was not labelled. Ensure all chemical bottles are labelled to allow for safe use. Bottle was labelled during time of the inspection.

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