Pearson Place - Food
10409 99 Street Hythe AB T0H 2C0 · Food - General
Inspection summary
Pearson Place - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on September 29, 2026, recorded 2 infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 5 times across 4 separate inspections, most recently on November 7, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 29, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 4 times across 4 separate inspections, most recently on September 29, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on November 3, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
8 inspections
- Monitoring Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- At time of inspection:1. There were no Alberta-approved food safety training certificates noted within this faclity. All staff appear to be trained in the AHS food safety basics course.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately register any managers or equivalent (i.e. that have care and control of this commercial food establishment) to take an Alberta-Approved Food Safety Course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. Various cutting boards within this facility were severely scratched and/or stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Replace all adulterated cutting boards.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some wood utensils were in use in the main Kitchen.Replace wood utensils with stainless steel utensils / durable and easily cleanable utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the first-floor kitchen is not reaching the required temperature.1. The temperature noted during the test wash cycle were:First Cycle: 64.5°CSecond Cycle: 65.2°CThird Cycle: 65.8°CFourth Cycle: 63.2°C2. The mechanical dishwasher in the second-floor kitchen reached the required temperature in the 3rd test run cycle but some serious fluctuations of temperature were noted. Test run cycle temperatures noted were:First Cycle: 70.3°CSecond Cycle: 54.3°CThird Cycle: 72.2°CEnsure all the dishwashers are cleaning and sanitizing properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some wood utensils were in use in the main Kitchen.Replace wood utensils with stainless steel utensils / durable and easily cleanable utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the first-floor kitchen is not reaching the required temperature.1. The temperature noted during the test wash cycle were:First Cycle: 64.5°CSecond Cycle: 65.2°CThird Cycle: 65.8°CFourth Cycle: 63.2°C2. The mechanical dishwasher in the second-floor kitchen reached the required temperature in the 3rd test run cycle but some serious fluctuations of temperature were noted. Test run cycle temperatures noted were:First Cycle: 70.3°CSecond Cycle: 54.3°CThird Cycle: 72.2°CEnsure all the dishwashers are cleaning and sanitizing properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- During the inspection the sanitizer-bucket in the main kitchen was found in handwashing sink.However, the sanitizer bucket was removed by staff from the sink after PHI educated about that practice.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- As per the permit restrictions sample needs to be submitted monthly.The last satisfactory sample was submitted on September 24, 2024Ensure water samples are submitted monthly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some wood utensils were in use in the main Kitchen.Replace wood utensils with stainless steel utensils / durable and easily cleanable utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- In the kitchen:Used steel wool, sponges and a brush are noted by the dishwashing area. Please ensure used sponges and steel wool are discarded after-use. Ensure brushes are kept in a clean and sanitary condition and are replaced as required. The following items were discarded by kitchen staff during the inspection: -sponges. -steel wool.-Scrub brush.In the kitchenettes, please ensure:- Staff are using a food safe sanitizer for food contact surfaces.-Test strips are available in each kitchenette to verify the food safe sanitizer concentration daily.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the third-floor kitchenette is noted between 59.3 to 67.3 degrees Celsius when measured with a temperature probed (verified more than 7 times). Please ensure the high temperature dishwasher has a temperature of 71 degrees Celsius or above at the dish level. In the meantime:-use an alternative dishwasher for washing dishes,or wash the dishes and spray them with a food safe sanitizer and allow to air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. In the kitchen:The area around the handwashing sink is cluttered by gloves and a container of chocolate chips posing a potential cross contamination hazard. 1. Please ensure the handwashing sink area is kept free of clutter. Staff moved the gloves and chocolate chips during the inspection.2. In the third floor Kitchenette: paper towel is missing from the dispenser.2. Please ensure paper towel is available at all times for proper hand hygiene.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used sponges are in use in the kitchen and some of the kitchenettes. 1. Please discard sponges after use. The acting manager discarded the sponges during the inspection. 2. Used cleaning cloths are stored on the kitchen counter. 2. Please ensure used cleaning cloths are stored in a food safe sanitizer and replace the sanitizer every 4-hours, or more often as required. Staff placed the cleaning cloths in food safe sanitizer during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw eggs are stored over ready-to-eat foods in the kitchenette fridges. Please ensure raw eggs are stored below ready-to -eat foods. The staff moved the eggs 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?
- Empty beverage containers are noted in the handwashing sink. Please ensure the handwashing sink remains unobstructed at all times for proper hand hygiene. Staff removed the empty beverage containers during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?