Hythe Co-op - Grocery

10024 100 Avenue Hythe AB T0H 2C0 · Food - General

6 inspections

1. Risk Management InspectionFeb 10, 2026

   4 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 designated handwashing sink is unclear in the following departments:- Produce- Meat departmentEnsure that the handwashing sink in each area is clearly identified with appropriate signage. Soap must be easily accessible and positioned in a manner that does not create a contamination hazard.For the produce department, it is strongly recommended that the middle compartment be designated as the handwashing sink.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. The laminate cupboards have minor damage in the following areas:- In the bakery cupboard holding the labels. -The bottom of the cupboards in the meat department. 1. Ensure all cupboards are smooth, durable, easily cleanable, an in good repair.2. The three-comp sink hot water taps is leaking. 2. Ensure all taps are free from leaks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat Department:2.Heat pad cover corners are in disrepair. 2. Ensure all equipment is smooth, durable, easily cleanable, and in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas require minor cleaning: Bakery:-the cutting board.Meat department: -inside the cupboard under the foam trays-in the fridge, the wall near the meat grinder. Staff room:-Cupboard under the sink.Ensure all areas are maintained in a clean and sanitary condition.
2. Risk Management InspectionFeb 9, 2026

   5 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 designated handwashing sink is unclear in the following departments:- Produce- Meat departmentEnsure that the handwashing sink in each area is clearly identified with appropriate signage. Soap must be easily accessible and positioned in a manner that does not create a contamination hazard.For the produce department, it is strongly recommended that the middle compartment be designated as the handwashing sink.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • Last water sample was taken in March 2021. Ensure to submit water sample Quarterly as per food permit requirements.Please pick-up water sample bottles at the Beaverlodge Public health office Mon-Friday 8:30- 4:00 pm.Drop off the water sample at Beaverlodge Public health office on Tuesdays before 11:30 am.Update – January 15, 2026:Because water samples have not been submitted as required, the facility is now required to submit monthly water samples.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. The laminate cupboards have minor damage in the following areas:- In the bakery cupboard holding the labels. -The bottom of the cupboards in the meat department. 1. Ensure all cupboards are smooth, durable, easily cleanable, an in good repair.2. The three-comp sink hot water taps is leaking. 2. Ensure all taps are free from leaks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat Department:1.White- and salmon-colored tray corners are in disrepair.2.Heat pad cover corners are in disrepair. 1-2. Ensure all equipment is smooth, durable, easily cleanable, and in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas require minor cleaning: Bakery:-the cutting board.Meat department: -inside the cupboard under the foam trays-in the fridge, the wall near the meat grinder. Staff room:-Cupboard under the sink.Ensure all areas are maintained in a clean and sanitary condition.
3. Risk Management InspectionFeb 3, 2026

   5 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 designated handwashing sink is unclear in the following departments:- Produce- Meat departmentEnsure that the handwashing sink in each area is clearly identified with appropriate signage. Soap must be easily accessible and positioned in a manner that does not create a contamination hazard.For the produce department, it is strongly recommended that the middle compartment be designated as the handwashing sink.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • Last water sample was taken in March 2021. Ensure to submit water sample Quarterly as per food permit requirements.Please pick-up water sample bottles at the Beaverlodge Public health office Mon-Friday 8:30- 4:00 pm.Drop off the water sample at Beaverlodge Public health office on Tuesdays before 11:30 am.Update – January 15, 2026:Because water samples have not been submitted as required, the facility is now required to submit monthly water samples.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. The laminate cupboards have minor damage in the following areas:- In the bakery cupboard holding the labels. -The bottom of the cupboards in the meat department. 1. Ensure all cupboards are smooth, durable, easily cleanable, an in good repair.2. The three-comp sink hot water taps is leaking. 2. Ensure all taps are free from leaks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat Department:1.White- and salmon-colored tray corners are in disrepair.2.Heat pad cover corners are in disrepair. 1-2. Ensure all equipment is smooth, durable, easily cleanable, and in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas require minor cleaning: Bakery:-floor under and around the oven. -the cutting board.Meat department: -inside the cupboard under the foam trays-in the fridge, the wall near the meat grinder. Staff room:-Cupboard under the sink.Ensure all areas are maintained in a clean and sanitary condition.
4. Monitoring InspectionJan 15, 2026

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • In produce: an apron was observed in direct contact with a cabbage, creating a potential contamination hazard.Ensure food‑contact and ready‑to‑eat items are kept separate from personal protective equipment.The apron was moved during the 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 designated handwashing sink is unclear in the following departments:- Produce- Meat departmentEnsure that the handwashing sink in each area is clearly identified with appropriate signage. Soap must be easily accessible and positioned in a manner that does not create a contamination hazard.For the produce department, it is strongly recommended that the middle compartment be designated as the handwashing sink.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • Last water sample was taken in March 2021. Ensure to submit water sample Quarterly as per food permit requirements.Please pick-up water sample bottles at the Beaverlodge Public health office Mon-Friday 8:30- 4:00 pm.Drop off the water sample at Beaverlodge Public health office on Tuesdays before 11:30 am.Update – January 15, 2026:Because water samples have not been submitted as required, the facility is now required to submit monthly water samples.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. The laminate cupboards have minor damage in the following areas:- In the bakery cupboard holding the labels. -The bottom of the cupboards in the meat department. 1. Ensure all cupboards are smooth, durable, easily cleanable, an in good repair.2. The three-comp sink hot water taps is leaking. 2. Ensure all taps are free from leaks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meat Department:1.White- and salmon-colored tray corners are in disrepair.2.Heat pad cover corners are in disrepair. 3.Floor mat on the ground is cracking. 1-3. Ensure all equipment is smooth, durable, easily cleanable, and in good repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas require minor cleaning: Customer store area:-shelves holding popBakery:-floor under and around the oven. -the cutting board.Meat department: -inside the cupboard under the foam trays-in the fridge, the wall near the meat grinder. Staff room:-Cupboard under the sink.Ensure all areas are maintained in a clean and sanitary condition.
5. Risk Management InspectionAug 20, 2024

   1 infraction

   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • Last water sample was taken in March, 2021. Please ensure to submit water sample Quarterly as per food permit requirements.Please pick-up water sample bottles at the Beaverlodge Public health office Mon-Friday 8:30- 4:00 pm.Drop off the water sample at Beaverlodge Public health office on Tuesdays before 11:30 am.As of August 20th, 2024, this violation remains outstanding.
6. Monitoring InspectionJul 23, 2024

   3 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Food products are noted at following temperatures: - Peperoni sticks at 12.3 degrees Celsius. - Ham at 12.4 degrees Celsius.- Cheese at 14.7 degrees Celsius. - Deli meat at 8.8 degrees Celsius. Please ensure high-risk foods are stored at 4 degrees Celsius. The following items were discarded by the operator during inspection: -Multiple boxes of cheese. -A couple of hams. -Peperoni sticksDeli meat was moved to another fridge by staff.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • Last water sample was taken in March, 2021. Please ensure to submit water sample Quarterly as per food permit requirements.Please pick-up water sample bottles at the Beaverlodge Public health office Mon-Friday 8:30- 4:00 pm.Drop off the water sample at Beaverlodge Public health office on Tuesdays before 11:30 am.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The prep cooler in the bakery measured in-between 12.2 to 16. 2 degrees Celsius.1. Please repair, replace or remove the prep cooler and ensure all prep coolers and fridges maintain a temperature of 4 degrees Celsius and below.2. The walk-in fridge fan condenser appears leaking water. 2. Please repair or replace the walk-in fridge and ensure all fridges are maintained in good repair. According to staff, the walk-in fridge is scheduled to be replaced in the next few months.