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Pincher Creek Meats

1039 Deer Avenue Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Pincher Creek Meats has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on February 25, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times on January 31, 2024. 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 once on July 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 31, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The curing walk-in cooler's temperature measured 9C. Staff removed ham, jerky and any potentially hazardous foods to another cold holding unit. Mangement has contacted a company to service cooler.Discussed covering cooked bacon bits and onions at hot dog station. Discussed keeping condiments out for no more than 2 hours. After this time, condiments should be either put back in the fridge or discarded.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were using only soap and water to clean equipment and utensils. Discussed two-step process for cleaning and sanitizing. First, wipe down with soap and water. Second, use a bleach sanitizer solution as the last step. Discussed how cross contamination can occur. Discussed how to properly mix bleach water solution. Discussed changing the bleach solution when it gets dirty or 2-3 hours. Discussed changing cloths out throughout the day when they become soiled. Information will be provided with this inspection report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach/chlorine test strips are not available on site. Please purchase.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser was empty at the sink in the boning room. Discussed using single use paper towels/hand towels for drying hands.

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