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Hutch Cafe

795 1 Avenue SW Calgary AB T2P 5N1 · Food - General

Official record from Alberta →

Inspection summary

Hutch Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on September 22, 2026, recorded 7 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 September 22, 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 on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 22, 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 2 separate inspections, most recently on September 22, 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?

  • 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 2 times on September 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat spray bottle solution measured >500 ppm. Automatic dispenser was providing chemical at same.-Instructed operator to dilute chemical by half, tested with inspector's strips, this was between 200-400 ppm-Operator to get dispenser serviced
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat spray bottle not labeled.-Ensure bottle is labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Undercounter fridge with deli meat, fruits, and cakes (to the left when facing the service area handwashing sink) - probed food at 9.1C. No thermometer was present in the fridge.-Instructed operator to move perishable foods to another fridge until a thermometer is added and the fridge maintains food at 4C or belowNo probe thermometer was available in the facility.-Obtain
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips not available to test surface sanitizer concentration.-Obtain
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in service area has tissue to dry hands stored in an open stack, which is easily contaminated.-Dispense paper towel in a manner that prevents the contamination of the bulk supply
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple ceiling tiles in the storage room past the espresso machine had staining but did not appear to be wet, and one was warped.-Replace the warped ceiling tile and repair (paint over) or replace the other tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulated in hard-to-reach areas around the facility such as beneath the two-door fridge in the kitchen, and around the grease interceptor. Significant grease accumulated on the wall beside the stove and on the wall and underside of the cabinet shelf by the open deep fryer.-Clean
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back under counter two drawer cooler had an ambient air temperature of 12C. Management was aware of the cooler issue and is getting it repaired/replaced. Please remove all food stored in the cooler until it can be repaired.
    • 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?
      • The facilities food handling permit was not posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pastries stored on top of the front display cooler were not covered. Please cover these food items with an appropriate cover or sneeze guard to protect the food items from customer contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A Quat sanitizer bottle was unlabeled. Please ensure all chemicals including sanitizers are properly labeled to be able to identify the contents and safely use the products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The back under counter two drawer cooler had an ambient air temperature of 12C. Management was aware of the cooler issue and is getting it repaired/replaced. Please remove all food stored in the cooler until it can be repaired. 2) The front under counter cooler had an ambient air temperature of 11C. This cooler is frequently opened and closed. Please adjust the cooler temperature and monitor to ensure it is capable to maintain a temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food items were stored in the basin of the hand washing sink in the back kitchen. The items were removed at the time of the inspection. Please ensure nothing is stored in front of or in the basin of the hand washing sink to allow for unimpeded access to the hand washing sink.
    • 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?
      • The facilities food handling permit was not posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.

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