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Hythe Community Centre

10108 104 Avenue Hythe AB T0H 2C0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. This facility did not contain a functional thermometer so it could be used to verify the internal temperatures of any high risk foods being offered to the public.The owner / operator of this food facility shall perform the following, namely:1. Obtain a calibrated, functional thermometer and ensure it is made available for all food operators to use within this commercial kitchen.The deficiency correction was not verified on the March 21, 2023. inspection. Not observed on the January 28, 2025, inspection.Not observed on the January 19, 2026, inspection.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. This facility did not contain a functional thermometer so it could be used to verify the internal temperatures of any high risk foods being offered to the public.The owner / operator of this food facility shall perform the following, namely:1. Obtain a calibrated, functional thermometer and ensure it is made available for all food operators to use within this commercial kitchen.The deficiency correction was not verified on the March 21, 2023. inspection. Not observed on the January 28, 2025, inspection.Not observed on the January 19, 2026, inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas: In back storage:-Counter and microwave. -Shelf with the teacups.Ensure all areas are maintained in a clean and sanitary condition.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was at a concentration of 0 ppm. Please ensure the bleach sanitizer is maintained at a concentration of 100 ppm. To mix a bleach sanitizer: mix 1/2 teaspoon of bleach with 1 Liter of water.Test the solution with a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. This facility did not contain a functional thermometer so it could be used to verify the internal temperatures of any high risk foods being offered to the public.The owner / operator of this food facility shall perform the following, namely:1. Obtain a calibrated, functional thermometer and ensure it is made available for all food operators to use within this commercial kitchen.The deficiency correction was not verified on the March 21, 2023. inspection. Not observed on the January 28, 2025, inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last microbiological water sample submitted was March 28, 2023. Submit a microbiological water sample to the Beaverlodge Public Health Centre on February 4, 2025, before 11:30 am. Ensure to:- submit the water sample annually as per permit restrictions.-Include the access number on the laboratory requisition form. A link to information on how to sample water and facility access number will be sent with the report via email.