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Hythe Co-op - Grocery

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

Official record from Alberta →

Inspection summary

Hythe Co-op - Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on February 10, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 6 separate inspections, most recently on February 10, 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?

  • 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 5 times across 4 separate inspections, most recently on February 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on February 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    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 Inspection

    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 Inspection

    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 Inspection

    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 Inspection

    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 Inspection

    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.

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