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Ranchers Sports Bar & Grill - Food

438 Smith Street Hinton AB T7V 2A1 · Food - General

Official record from Alberta →

Inspection summary

Ranchers Sports Bar & Grill - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on May 27, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on May 27, 2026. 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 May 1, 2025. 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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on October 1, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle dispensed into the glass washer was empty. The sanitizer bottle was replaced at the time of inspection.Test strips for iodine sanitizer were not available, however, operator stated they are on order.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bags of sugar observed to be stored on the floor in the dry storage area. The staff was asked to remove the bags from the floor and place on shelf above the floor. This was corrected during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No written procedure for food safety was available at the time of inspection. Please ensure to send the document to the PHI once completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the scoop used for scooping dry food was placed on top of a container. Staff has been instructed to store the scoop in a separate container. Ensure that scoops are stored separately to prevent any risk of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection, it was noted that the lid of the flour bins was soiled. The staff promptly addressed this issue by cleaning the lids. Ensure that all food storage bins are maintained in a clean and sanitary condition.
  5. Initial Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No written procedure for food safety was available at the time of inspection. Please ensure to send the document to the PHI once completed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls were used to scoop food items from the cooler. The PHI advised the manager to remove them from the container. Please ensure that scoops with handles are used for serving food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were found in the line coolers. The manager will order new thermometers and will send photos to PHI once they arrive.

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