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Hooterville Hilton Cafe

141 1 Avenue Leslieville AB T0M 1H0 · Food - General

Official record from Alberta →

Inspection summary

Hooterville Hilton Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on July 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on October 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 30, 2024. 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 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 October 17, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on October 30, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection.Single use disposable customer dishes and utensils are being used as per condition on operating permit. Kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution. *** WORK ORDER ISSUED - repair or replace the commercial dishwasher. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CONTINUES: The handwashing sink was obstructed, and the plumbing was not functional.*** WORK ORDER ISSUED - repair of the hand sink plumbing. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water infiltration was observed at the front cafe window.***WORK ORDER ISSUED - Repair building envelope to prevent water infiltration. ***
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection.Single use disposable customer dishes and utensils are being used as per condition on operating permit. Kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution. *** WORK ORDER ISSUED - repair or replace the commercial dishwasher. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CONTINUES: The handwashing sink was obstructed, and the plumbing was not functional.*** WORK ORDER ISSUED - repair of the hand sink plumbing. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water infiltration was observed at the front cafe window.***WORK ORDER ISSUED - Repair building envelope to prevent water infiltration. ***
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please store cleaning cloths in a bucket with a 100 ppm chlorine solution, confirmed with a test strip each time the solution is prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged ground beef was observed thawing on the floor, in a container during the inspection. *** Please ensure proper thawing procedures are followed by either thawing in the refrigerator or under cold running water in the sink. ***Freezer -20°C; Build-up of frost & ice was observed.*** Please remove frost buildup in the freezer by transferring products to an appropriate storage option that maintains temperatures below 0°C. Then, proceed with cleaning and running the defrost cycle. ***Walk in Cooler below 4°CHot Holding unit over 60°C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection. Operator was discussing timeframe for replacement and possible options (purchase or lease).*** IMMEDIATELY stop the use of ceramic/reusable customer dishes. Please ensure that kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution at a concentration of minimum 100 PPM. ******** Facility is RESTRICTED to the use of single-service, disposable dishes and utensils for customers until the dishwasher is repaired/replaced as the facility does not have adequate dishwashing facilities. *****
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed, and the plumbing was not functional.*** Please repair the plumbing to the existing handsink. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 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?
      • CONTINUES: A couple copies of the AHS pest control checklist template was noted to have been printed out but yet to be completed.*** Please ensure that the pest control checklist is regularly completed to help encourage monitoring for pests and recordkeeping. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas in the kitchen were also noted to be in need of cleaning. *** Please ensure that the noted areas are cleaned to prevent the contamination of food and the attraction or harborage of pests. ***

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