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New Horizon Co-op Hythe Gas Bar - Food

10212 100 Avenue Hythe AB T0H 2C0 · Food - General

Official record from Alberta →

Inspection summary

New Horizon Co-op Hythe Gas Bar - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 30, 2024. The most recent inspection, on April 15, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 2 times on July 30, 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 5 times across 3 separate inspections, most recently on April 15, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on April 15, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 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. Tile is missing or in disrepair in the kitchen exposing some drywall, which is absorbent and uncleanable. 1. Repair the tile and ensure all walls are smooth, durable, easily cleanable and impervious to moisture. 2. Tile floor by the receiving door is in disrepair.2. Repair the flooring to be smooth durable and easily cleanable. Plans are in place to replace the floors; the supervisor was uncertain on the timeline.3. A cover on the electrical plug is missing by the utility box. 3. Install a cover and ensure all electrical plugs are maintained as per Alberta Safety Codes requirements.
    • 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. Multiple holes, damaged and exposed walls are noted in the back room and kitchen. 1. Please repair the walls and ensure all walls are in good repair, smooth, durable, and easily cleanable. Ensure all repairs are completed as per Alberta Safety Codes requirements.2. A small section of a ceiling appears water saturated, according to staff this is due to a recently fixed leak. 2. Please verify all impacted areas affected by the leak (including the ceiling), dry out the impacted area, remove any impacted semi-porous or porous materials such as drywall, and repair as per Alberta Safety Codes requirements. Should the impacted area be great than 10 sq feet, it is recommended to consult with a professional remediation company. A link on managing indoor mould will be sent with the report to the Team Lead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The heat pad cover on the wrapper station is in disrepair. Repair or replace the heat pad cover and ensure all heat pad covers are smooth, durable, easily cleanable and in good repair.
  2. Risk Management Inspection

    2 infractions

    • 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. Multiple holes, damaged and exposed walls are noted in the back room and kitchen. 1. Please repair the walls and ensure all walls are in good repair, smooth, durable, and easily cleanable. Ensure all repairs are complete as per Alberta Safety Codes requirements.2. A small section of a ceiling appears water saturated, according to staff this is due to a recently fixed leak. 2. Please verify all impacted areas affected by the leak (including the ceiling), dry out the impacted area, remove any impacted semi-porous or porous materials such as drywall, and repair as per Alberta Safety Codes requirements. Should the impacted area be great than 10 sq feet, it is recommended to consult with a professional remediation company. A link on managing indoor mould will be sent with the report to the Team Lead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is making a strange noise and is noted between 9.0 to 12.0.Please ensure the prep coolers are maintained in good repair and maintain a temperature of 4 degrees Celsius and below.*** Please monitor the other prep cooler carefully and ensure its maintaining temperatures at or below 4 degrees Celsius.***September 17, 2024:Prep cooler is noted around 11.0 degrees Celsius. and has signage indicating, do no use. Please ensure staff do not leave food products in the prep cooler. It's recommended to use the other prep cooler which appears to be functioning.Acquiring new fridges is in progress.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The following food items were noted between 9.8 to 13.9 degrees Celsius (verified more than 3 times with 2 probe thermometers):-Shredded and block cheese.-Boiled eggs.-Deli Meat (roast beef, ham).-Peperoni sticks. -Cut up lettuce.-Whole tomatoes.-Condiments and dressing. 1. Please ensure high-risk food products are stored at 4 degrees Celsius and below.The following items were discarded by staff during the inspection: -Shredded and block cheese.-Boiled eggs.-Deli Meat (roast beef, ham)-Peperoni sticks. -Cut up vegetables.-The open condiments requiring refrigeration.The following items were moved to the working prep cooler and walk-in cooler:-Ranch dressing-Whole tomatoes.2. The cheese in a shallow black top tray of the second prep cooler is noted at 11.5 degrees Celsius.2. Please ensure high-risk food products like cheese are stored at 4 degrees Celsius or below and ensure to store the product in a deeper tray or at a lower level of the prep cooler.The team lead discarded the slices of cheese and curds during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There did not appear to be a heat-stable thermometer noted within the hot holding food display case.The owner / operator of this facility is requested to conduct the following, namely:1. Install a heat-stable thermometer inside the main hot holding food display case. Also, please ensure all refrigeration devices all contain a functional thermometer.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.Not observed at July 30, 2024, inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. There was very little water pressure coming from the main washroom hand wash sink. The sink in the neighboring washroom contained adequate water pressure.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to ensure all hand wash sinks contain adequate water pressure.****AT TIME OF RE-INSPECTION, THE LARGER WASHROOM HAND SINK APPEARS TO CONTAIN ADEQUATE WATER PRESSURE, HOWEVER, THE NEIGHBORING WASHROOM IS NOW OUT OF SERVICE. THERE APPEARS TO BE A CONTINUOUS PLUMBING ISSUE WITH BOTH WASHROOMS AND IT IS THEREFORE UNCLEAR ON THE STATUS OF THIS ISSUE. THEREFORE, THIS ISSUE REMAINS EXISTING.Not observed during the July 30, 2024, inspection.
    • 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. Multiple holes, damaged walls and exposed are noted in the back room and kitchen. 1. Please repair the walls and ensure all walls are in good repair, smooth, durable, and easily cleanable. Ensure all repairs are complete as per Alberta Safety Codes requirements.2. A small section of a ceiling appears water saturated, according to staff this is due to a recently fixed leak. 2. Please verify all impacted areas affected by the leak (including the ceiling), dry out the impacted area, remove any impacted semi-porous or porous materials such as drywall, and repair as per Alberta Safety Codes requirements. Should the impacted area be great than 10 sq feet, it is recommended to consult with a professional remediation company. A link on managing indoor mould will be sent with the report to the Team Lead.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is making a strange noise and is noted between 9.0 to 12.0.Please ensure the prep coolers are maintained in good repair and maintain a temperature of 4 degrees Celsius and below.*** Please monitor the other prep cooler carefully and ensure its maintaining temperatures at or below 4 degrees Celsius.***

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