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Hitz Sportscentre

64 - 64062 393 Avenue E Md Of Foothills AB T0L 0A0 · Food - General

Official record from Alberta →

Inspection summary

Hitz Sportscentre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on June 5, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on June 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 10, 2026. 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?

  • 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 June 5, 2026. 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 March 10, 2026. 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 3 separate inspections, most recently on March 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the residential fridge. **Obtain thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Missing chlorine test strips.**Obtain chlorine test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed. **Display valid food permit in a location that is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both washroom fans were observed to be dusty. **Clean.**Main floor bathroom fan was cleaned at the time of the inspection. Upstairs bathroom fan is still outstanding.
  2. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled. **Label.**CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the residential fridge. **Obtain thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Missing chlorine test strips.**Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap not in dispenser. **Ensure hand soap is in a hand pump dispenser.
    • 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?
      • Mouse droppings observed behind the counter storing the nacho chips. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Inspect and seal any potential points of entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed. **Display valid food permit in a location that is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both washroom fans were observed to be dusty. **Clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink beside the ice maker and coffee machine was blocked at the time of inspection and did not have available handwashing supplies. Given that minimal food handling is likely being conducted in this area, it is expected that handwashing be done. Ensure handwashing supplies are available and the sink is accessible for use.
    • 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?
      • Mouse droppings were noted on the floor behind the oven cupboard.Clean indicated area. Monitor to determine whether level of activity warrants further pest control measures.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the kitchen was measured in excess of 200ppm. Sanitizer was corrected to 100ppm during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink beside the ice maker and coffee machine was blocked at the time of inspection and did not have available handwashing supplies. Given that minimal food handling is likely being conducted in this area, it is expected that handwashing be done. Ensure handwashing supplies are available and the sink is accessible for use.
    • 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?
      • Mouse droppings were noted on the floor behind the oven cupboard.Clean indicated area. Monitor to determine whether level of activity warrants further pest control measures.
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