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Pembina Grocers

183 Pembina Grocers Hinton AB T7V 2B2 · Food - General

Official record from Alberta →

Inspection summary

Pembina Grocers has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 17, 2025. The most recent inspection, on August 6, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on July 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on July 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 22, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 3 separate inspections, most recently on July 29, 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?

  • 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 once on July 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizing solution was available to sanitize food equipment including coolers/freezers, and shelving. - Please provide food grade sanitizing solution such as 100 ppm chlorine/bleach or 200 ppm quats. - Provided the AHS How to Mix an Approved Sanitizing Solution guidance document.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is in disrepair in the staff washroom.July 22: Observed that the flooring is being repaired, but it appears that the flooring surrounding the toilet seat is not washable. There is a gap between the flooring and the wall. - Please ensure that the flooring is washable (smooth, non-absorbent to moisture, and easy to clean). All surfaces must be properly sealed to prevent moisture infiltration and to allow for effective sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning/sanitation schedule is available. - Please establish a written sanitation schedule to ensure sanitary food operation. - Provided daily, weekly, and monthly cleaning schedule templates.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizing solution was available to sanitize food equipment including coolers/freezers, and shelving. - Please provide food grade sanitizing solution such as 100 ppm chlorine/bleach or 200 ppm quats. - Provided the AHS How to Mix an Approved Sanitizing Solution guidance document.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two chest freezers do not have thermometer in the back storage area. - Please ensure a thermometer is available in each freezer and cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No written pest control program was maintained.- Provided the AHS Pest Control Checklist to the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is in disrepair in the staff washroom.July 22: Observed that the flooring is being repaired, but it appears that the flooring surrounding the toilet seat is not washable. - Please ensure that the flooring is washable (smooth, non-absorbent to moisture, and easy to clean).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning/sanitation schedule is available. - Please establish a written sanitation schedule to ensure sanitary food operation. - Provided daily, weekly, and monthly cleaning schedule templates.
  4. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizing solution was available to sanitize food equipment including coolers/freezers, and shelving. - Please provide food grade sanitizing solution such as 100 ppm chlorine/bleach or 200 ppm quats. - Provided the AHS How to Mix an Approved Sanitizing Solution guidance document.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were stored on the floor in the retail area and in the back storage area. - Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezers and coolers do not have thermometers. - Please ensure a thermometer is available in each freezer and cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No written pest control program was maintained.- Provided the AHS Pest Control Checklist to the operator.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed an uncovered sack of wheat flour (20 LB) on the floor in the back area. - Facility staff stated the flour had been left there for disposal. The floor was discarded at the time of inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility does not have a permit. - Instructed the operator to complete a food handling permit at the time of 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. The flooring is in disrepair in the staff washroom. - Please ensure that the flooring is smooth, non-absorbent to moisture, and easy to clean.2. There is no adequate lighting level in the back dry food storage area, so the public health inspector was not able to inspect the dry food storage area. - Please ensure all parts of the facility have adequate lighting levels. 3. The washroom handwashing sink drain is not fully draining. - Please ensure the washroom sink drains properly.4. The flooring by the back exit door where a chest freezer is stored is in disrepair. - Please ensure floor finishes in all food storage areas area smooth, non-absorbent to moisture, and easy to clean.5. An electrical outlet is not covered in the retail area. - Please ensure all electrical outlets are covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning/sanitation schedule is available. - Please establish a written sanitation schedule to ensure sanitary food operation. - provided daily, weekly, and monthly cleaning schedule templates.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility did not submit a plan of the facility for approval. - Ensure a floor plan for construction or renovation/alteration is submitted to AHS for approval.
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